SHRIMP AND EGGPLANT FRITTERS

1 medium eggplant, peeled and chopped

1-1/2 teaspoons salt

1/2 teaspoon cayenne pepper

2 tablespoons vegetable oil

1/2 cup onions

1/2 pound small Gulf White shrimp, peeled, deveined and chopped

3 eggs, beaten

1-1/2 cups milk

2 teaspoons baking powder

3-1/4 cups all-purpose flour

4 cups solid vegetable shortening

creole seasoning

 Season the eggplant with 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. Heat the two tablespoons of vegetable oil in a skillet over medium-high heat. Saute the eggplant until slightly soft, about two to three minutes.

    Add the onions and saute for about three minutes. Add the shrimp and saute until the shrimp turn pink. Remove and set aside to cool.

 Combine the eggs, milk, baking powder, and the remaining one teaspoon salt and 1/4 teaspoon cayenne in a mixing bowl. Add the flour, 1/4 cup at a time, beating until the batter is smooth. Add the eggplant and shrimp mixture and fold to mix.

    Heat the shortening in a deep pot or deep fryer to 360 deg. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around in the oil to brown them evenly. Drain on paper towels. Sprinkle with creole seasoning and serve immediately. Makes about 2 dozen.