Florida Eggplant Croquettes - cooking recipe

Ingredients

1 large Florida eggplant
1 c. white corn meal
2 eggs
1 c. self-rising flour
1/4 c. sugar
1 Tbsp. salt
1 tsp. pepper
1/2 c. chopped onions

Preparation

Wash, peel and dice eggplant.
Cook in boiling water until tender, about 5 minutes.
Drain and cool.
In a separate bowl, mix the corn meal, flour, sugar, salt, pepper, onions, and drained eggplant.
Lightly beat the eggs and add to the eggplant mixture. Mix well.
Drop the mixture by the spoonful into approximately 1 to 1 1/2 inches of 375\u00b0 (medium-high temperature) grease.
Cook until brown, turning when needed.
Remove from grease and drain. Yield: 12 medium croquettes.