Beer Battered Eggplant
We all know that frying is not healthy for us….but oh how good it taste. Beer batter can be used when frying in a deep fryer or pan frying. Here’s a basic recipe that you can tweak with different herbs and seasonings. This beer batter works well with slices of eggplant, zucchini, dill pickles and of course fish.
Ingredients: yields enough for an entire eggplant or 4 to 6 fish fillets
- 2 cups flour
- 2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 1/2 tsp cumin
- 2 cups beer, I use Budweiser
Beer Battered
Fried Pickles
In a large bowl whisk together all the ingredients except the beer. Stir in the beer. Place your sliced eggplant, zucchini, dill pickles, or fish fillets in the batter and make sure they are completely coated. Using tongs lift the pieces out making sure any excess batter drips off in the bowl rather than your skillet. Fry until lightly browned. Let drain on a paper towel lined plate.
Here’s a little direction for pan frying:
In a large deep sided cast iron skillet, or a dutch oven, or a heavy bottom deep sided pan add enough vegetable oil to measure 1″-inch to 1 1/2″ inch in-depth. Heat oil over medium-high heat until the oil is hot. Brown on one side then the other, this only takes a few minutes.
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