Eggplant fritters
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.
Carlo sure likes his Middle
Carlo sure likes his Middle Eastern dishes lol. I'm not complaining