EASY BEER-BATTERED CHINESE EGGPLANT

Easy Beer-Battered Chinese Eggplant image

This is a quick and easy recipe and a great way to prepare Chinese eggplant. We had an overload of eggplant from the garden this year, and were quickly running out of ways to eat them. This one tastes great, and the kids love it! Great finger food. Great as a side dish at dinner, or just a snack. I like dipping them in ketchup. But also good with ranch or honey mustard, or whatever dipping sauce you want!

Provided by Suzannah Cornue

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

2 cups peanut oil for frying, or as needed
4 large Eggplant, raw
2 cups all-purpose flour
1 (12 fluid ounce) can or bottle light beer
1 large egg
1 pinch garlic salt, or to taste
salt and ground black pepper to taste

Steps:

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Peel and cut eggplants into spears.
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.
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.
Carefully remove from oil and place on a paper towel-covered plate. Allow to cool for a few minutes before serving.

Nutrition Facts : Calories 544.4 calories, Carbohydrate 89.8 g, Cholesterol 46.5 mg, Fat 14.1 g, Fiber 24.6 g, Protein 15.3 g, SaturatedFat 2.1 g, Sodium 118.3 mg, Sugar 16.1 g