Eggplant fritters
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EmailRecipe ingredients
1 cup Flour
½ tsp Baking powder
1 tsp Salt
1 tsp black Pepper
½ tsp Sugar
1 tsp dried Oregano
1½ cups warm Beer
6 cups Vegetable oil
1 medium sized Eggplant, peeled and cut into 1cm thick slices.
Salt for sprinkling
Yogurt for dipping
Cooking Steps
Combine (dry ingredients) flour, salt, oregano, baking powder, pepper and sugar in a mixing bowl.
Pour in beer and whisk until smooth. Let the mixture sit at room temperature for 1 hour.
In a large pot or fryer, heat oil to 350 °F. Dip eggplant slices into the batter and evenly coat, shaking off excess.
Drop into hot oil and fry until golden brown all over for 3 to 5 minutes, using a fork or spoon to turn.
Transfer to paper towels to drain. Serve hot, sprinkle with salt and use yogurt for dipping.
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1 comment
Carlo sure likes his Middle
Carlo sure likes his Middle Eastern dishes lol. I'm not complaining :D