Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, fried eggplants with batter. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
My mother fixed fried eggplant when I was a kid. I didn't care for it then, so I was skeptical. But a friend gave me an eggplant, so I wanted to use So I sprinkled the eggplants with Garlic Salt, Pepper, and Lawry's Seasoning Salt.
Fried eggplants with batter is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Fried eggplants with batter is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can have fried eggplants with batter using 5 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Fried eggplants with batter:
- Make ready eggplants
- Take flour
- Get beer
- Get oil for frying
- Get salt
Choose an eggplant that is firm and feels heavy for its size. Avoid eggplants with cuts or scars. The caps and stems should look fresh and green. Transfer fried eggplant to rack to drain.
Instructions to make Fried eggplants with batter:
- Cut the eggplants into slices that are neither too thin or too thick so that they can cook easily.
- Place as much flour and beer in a bowl as is needed to make a thick batter.
- Heat the oil well in the frying pan.
- Dip the eggplants in the batter so that they are well coated on both sides and place them in the frying pan.
- Let them cook until golden brown.
- Remove them, place them on paper towels and salt them.
The best eggplant recipes include creamy dips like baba ganoush and satisfyingly smoky vegetarian dinners. Eggplant stars in dishes all around the world, whether it's being used in creamy, smoky dips, hearty vegetarian dinners, or zesty side dishes. Many go traditional and fry eggs in butter. Chowhound srsone allows the butter to brown first, for extra flavor (never a bad idea). My favorite, hands down, is bacon or sausage fat.
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