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

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.