How Has Your Garden Grown?

At this time of year many people are reaping the rewards of the gardens they have sown. Usually it’s the overload of zucchini’s that gets people desperate for recipes. But I have noticed that this year a lot of people have had great success with their eggplant crop. A friend of my cousin’s garden produced some of the most beautiful eggplant I have ever seen and a lot of it. Instead of the usual eggplant preparations (you know the ones; “fried, sauced, melted mozzarella”). Hey, I’d be the last one to put that version down; I’ve eaten eggplant that way every week of my life since childhood. But I just thought it would be nice to do something different…..well if you call using Bisquick again different.
I am calling this one a Beignet only because it sounds fancier than a Fritter. But in actuality Beignet is French for Fritter. Anyhow no matter what you choose to call them; “Beignets', Fritters or Doughnuts, one thing's for sure…. You will always call them good.

Eggplant Beignets’

3 med. size eggplant

1/4 cup sugar

1 egg

1-1 1/2 cups Bisquick

Oil for frying

Peel eggplants; boil until tender. Mash well. Add sugar; let cool. Add egg and Bisquick until stiff enough to drop by spoonfuls into hot oil. Fry until golden brown; drain on brown paper or paper towel, serve hot.