Eggplant Fritters

1 cup all-purpose flour
1/2 teaspoon baking powder
1 tablespoon salt
1 tablespoon black pepper
1/2 teaspoon sugar
1 tablespoon dried oregano, crumbled
1-1/2 cups warm beer
6 cups vegetable oil
1 medium eggplant, peeled and cut crosswise into 3/8 inch slices
salt for sprinkling
plain yogurt for dipping

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.



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