Beer Battered Deep-Fried Eggplant

Photo by Barb B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    cups flour

  • 1

    egg, beaten

  • 2

    tsp dried parsley

  • 2

    tsp garlic powder

  • 2

    tsp dried oregano

  • salt & pepper to taste

  • 1

    cup beer

  • 1

    large eggplant, cut in 1/4" slices

  • 1

    cup oil

Directions

In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt & pepper. Gradually add beer, stirring, until a thick batter forms. Add more or less beer depending on the desired consistency of the batter. In a heavy frying pan, heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat. When oil is hot, dip eggplant in batter and fry, turning once to brown evenly on both sides. Drain on paper towels.

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