Name: Easy Beer-Battered Chinese Eggplant
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Peanut oil for frying, or as needed - 2 cups; Eggplant, raw - 4 large; All-purpose flour - 2 cups; Light beer - 1 (12 fluid ounce) can or bottle; Egg - 1 large; Garlic salt, or to taste - 1 pinch; Salt and ground black pepper to taste - 1 pinch

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Easy Beer-Battered Chinese Eggplant

1. Peanut oil for frying, or as needed - 2 cups

2. Eggplant, raw - 4 large

3. All-purpose flour - 2 cups

4. Light beer - 1 (12 fluid ounce) can or bottle

5. Egg - 1 large

6. Garlic salt, or to taste - 1 pinch

7. Salt and ground black pepper to taste - 1 pinch

How to cook deliciously - Easy Beer-Battered Chinese Eggplant

1. Stage

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

2. Stage

Peel and cut eggplants into spears.

3. Stage

Combine flour, beer, egg, garlic salt, salt, and pepper together in a medium bowl. Be careful pouring the beer, so it doesn't get too bubbly; this just helps it to mix better. Be sure to stir, not beat, really well, until batter is smooth.

4. Stage

Working in batches, dip eggplant spears into the batter until coated, then place in the hot oil, making sure not to overcrowd. Fry in a single layer until batter is golden brown, 5 to 8 minutes per batch. Be sure to gently stir each batch about once every minute to be sure they cook evenly and keep from sticking together.

5. Stage

Carefully remove from oil and place on a paper towel-covered plate. Allow to cool for a few minutes before serving.