In a small bowl, thoroughly mix ingredients for the Creole rémoulade sauce (mayonnaise, horseradish mustard, Creole or Cajun seasoning, minced garlic and white vinegar) and chill in the fridge until fritters are ready.
In a medium pot, bring eggplant to a boil in salted water and cook until tender, 10 to 15 minutes. Rinse with cold water and drain thoroughly, pressing out excess moisture. In a medium bowl, combine eggplant, butter, and egg, mashing to combine. Mix in flour, baking powder, pepper, and Panko bread crumbs until well blended.
In a large skillet, heat 1 inch of vegetable oil to 200 F. Using a 2-inch ice cream scoop, gather balls of batter and carefully lower into the hot oil. Fry a few fritters at a time until golden brown, about 1 to 2 minutes each, flipping halfway through. Place on paper towels to remove excess oil. Makes about 20 fritters.
Per serving: 297 calories, 23 grams fat (5 grams saturated fat), 43 milligrams cholesterol, 444 milligrams sodium, 22 grams total carbohydrates, 3 grams fiber, 3 grams protein.
