Eggplant Fritters

Wash eggplant and pierce with a fork on all sides. Bake on a foil-lined baking sheet for 1 hour at 400ºF, until deflated. Allow to cool until you can handle them. Slice lengthwise and scrape out the insides. Process in a food processor or blender until smooth, and remove to a large bowl.

Heat 1/2 inch of canola oil in a heavy skillet over medium-high heat.

To the eggplant, add the flour, salt, baking powder, sugar, cinnamon, and the nutmeg. Stir well to combine. Add in the egg and maple syrup and stir well.

Drop by tablespoonfuls into the hot fat, and fry on each side until browned and crisp. Drain on paper towels, and roll the hot fritters in a cinnamon-sugar mixture.