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.

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