Combine flour, baking powder, and salt in a medium mixing bowl; stir in eggs. Add mashed eggplant, mixing well.
Carefully drop batter by tablespoonfuls into deep hot oil (375°); cook only a few at a time, turning once. Fry until fritters are a deep golden brown. Drain well on paper towels. Serve fritters with orange marmalade.
Oxmoor House Homestyle Recipes