1 cup all-purpose flour
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.
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
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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