| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Appetizers, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
c |
All-Purpose Flour |
| 1/2 |
ts |
Baking Powder |
| 1 |
ts |
Salt |
| 1 |
ts |
Black Pepper |
| 1/2 |
ts |
Sugar |
| 1 |
ts |
Dried Oregano, crumbled |
| 1 1/2 |
c |
Warm Beer |
| 6 |
|
Cuos Vegetable Oil |
| 1 |
md |
Eggplant, Peeled And Cut Crosswise Into 3/8-Inch Slices |
|
|
Salt For Sprinkling |
|
|
Plain Yogurt For Dipping |
INSTRUCTIONS
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.
Posted to MC-Recipe Digest V1 #465 by DR0983@aol.com on Feb 2, 1997.
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