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Cut eggplant in half lengthwise. Cut each half crosswise in 1/4-inch-thick slices.
Spread slices in a single layer on a baking sheet lined with paper towels and pat dry.
In a medium bowl, whisk together flour, salt and 1 cup water to make a thick batter.
Preheat oven to 250°F.
In a large skillet or wok, heat oil over medium-high heat until hot. Working in batches, carefully fry eggplant in oil until the eggplant is tender and the crust is golden brown and crisp on all sides, 5 to 6 minutes, turning halfway through.
Transfer to a baking sheet and keep warm in the oven. Repeat with remaining eggplant slices and batter.
Drain off all but 1 tablespoon of the oil.
Add onion to the skillet and cook, stirring occasionally, until golden brown, about 8 minutes.
Stir in coconut cream and remove from heat.
Serve with eggplant fritters.