Eggplant Fritters

Ingredients

• 0.3 cup bell pepper minced
• 0.3 teaspoon pepper black freshly ground
• 1 medium eggplant peeled
• 2 large eggs lightly beaten
• 0.3 teaspoon garlic powder 
• 2  green onions chopped
• 0.5 teaspoon salt 
• 2 teaspoons vegetable oil 
• 100 servings vegetable oil 
• 2  bread white cubed toasted

Equipment

• food processor
• frying pan
• paper towels
• pot

Directions

1. Chop eggplant into bite-size pieces. Drop eggplant into a large pot of water as you chop to keep it from discoloring.
2. Add extra water to cover, if necessary. Bring to a boil, and cook 10 minutes or until tender; drain and cool.
3. Saut onions and bell pepper in 2 teaspoons hot vegetable oil in a skillet over medium-high heat 5 minutes or until tender; set aside.
4. Pulse bread in a food processor 3 to 4 times or until finely crumbled to equal 3/4 cup; remove and set aside.
5. Pulse eggplant, salt, garlic powder, and ground pepper in food processor 3 times or until blended.
6. Stir together eggplant puree, breadcrumbs, vegetables, and eggs until combined; chill 30 minutes.
7. Pour oil to a depth of 1 inch into a large skillet; heat to 35
8. Drop eggplant mixture by heaping tablespoonfuls, in batches, into hot oil; fry 2 minutes on each side or until browned.
9. Drain on paper towels.