Eggplant friters
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-Purpose Flour |
| ½ | teaspoon | Baking Powder |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Black Pepper |
| ½ | teaspoon | Sugar |
| 1 | teaspoon | Dried Oregano, crumbled |
| 1½ | cup | Warm Beer |
| 6 | Cuos Vegetable Oil | |
| 1 | medium | Eggplant, Peeled And Cut Crosswise Into 3/8-Inch Slices |
| Salt For Sprinkling | ||
| Plain Yogurt For Dipping | ||
Directions
Combine flour, baking powder, salt, pepper, sugar, and oregano in mixing bowl. Pour in beer, whisk until smooth, and let sit at room temperature for one hour.
Heat oil in large pot or fryer to 350~. Dip each eggplant slice into batter to evenly coat, shake off excess, and drop into hot oil, being careful not to crowd the pan. Fry until golden brown all over, 3 to 5 minutes. Use slotted spoon to turn, and transfer to paper towels to drain. Serve hot, sprinkled with salt, and with yogurt for dipping. Also just sprinkled with parmesan cheese.
NOTES : The contrast between the jelly-like interior and crisp coating in these fried disks is irresistible. Serve quickly for best texture.
Posted to MC-Recipe Digest V1 #465 by DR0983@... on Feb 2, 1997.