Beer-Battered Eggplant

2 May

Get ready to dive into a crispy, golden paradise of beer battered veggies.

Beer-batter creates such a lovely light and crispy outer layer than enhances your veggies or fish. Whether you drink beer or not, it does add a unique taste. This recipe is made with basic ingredients and easy to whip up with pantry staples. Every now and then pub-style dining makes comforting and satisfying meal, and it cooks quickly making it a convenient option for busy weeknights.

Ingredients

Oil for frying, Vegetable
2 Eggplants, cut thick evenly
2 Tbsp, The Salty Greek
1/2 Cup, Rice Flour
1 Cup, Plain Flour
1/2 Cup, Cornflour
1.5 Tsp, Baking Powder
2 Cups, Beer (icy cold)

Recipe Steps

Pat dry your eggplant slices and coat with rice flour.
In a large bowl mix cornflour, plain flour, baking powder and The Salty Greek Mild Chilli Blend.
Whisk in 1 cup of cold beer, and second cup and whisk away till you get a smooth slightly thick batter.
Start heating up your oil in a deep frying pan.
Dip each piece of eggplant into your batter, making sure it’s coated all over.
Any left over beer batter can be stored in the fridge for up to 1 day but it’s best to use it as soon as possible.
Test your oil is hot enough: 190°C heat is ideal. Try one piece first as a tester.
Fry your eggplant pieces in small batches into the hot oil, flipping them until they are golden and crispy.
Once they are golden and crispy pop them onto a plate lined with paper towels to drain off any extra oil. Serve hot with your favourite dipping sauces and enjoy!