Deep-fried Eggplant and Onion Rings
Preheat the vegetable oil in a deep pan to 180C/350F, or until a cube of bread browns in 15 seconds when added to the oil.
For the batter
5 ounces plain flour
1 teaspoon baking powder
1 egg white
enough cold water to make a batter
For the eggplant and onion rings
3 - 4 cups vegetable oil, for deep-frying
1 ounce flour, for dusting
2 eggplants, sliced lengthways (or in rounds)
2 onions, sliced into rings
In a large bowl, whisk together the flour, baking powder, egg white and enough cold water to make a batter.
Sprinkle the flour on to a plate. Dip the eggplant and onion rings into the flour and then coat with the batter.
Deep-fry in batches in the hot oil for 2-3 minutes or until golden.
Drain on kitchen paper and transfer to a plate to serve.
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