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Ingredients for cooking eggplant in batter
- Eggplant 3 pieces
- Wheat flour 200 grams
- Eggs 2 pieces
- Milk or beer optional
- Vegetable oil for frying
- Salt to taste
- Pepper to taste
- Main Ingredients: Eggplant, Eggs, Flour
- Portion 3-4
Frying pan, kitchen knife, cutting board, spatula, whisk, plate.
Step 1: prepare the eggplant.
Wash the eggplants, cut into medium-sized slices and sprinkle them with coarse salt. Leave at room temperature on 30 minutes.
Then discard the eggplant in a colander or sieve and rinse it well with cold water. Dry.
Step 2: prepare the batter.
At the same time, while you prepare the eggplant, you will have time to make a batter. To do this, first mix the flour with eggs, and then add milk, soda, or light beer.
The batter should turn out to be similar in density to a pancake dough. Therefore, add milk / water / beer slowly, a little, to achieve the desired consistency.
Step 3: fry the eggplant in batter.
Heat vegetable oil in a pan.
Take a circle of eggplant, dip it first with a fork into the batter, so that the dough envelops a piece of vegetable on all sides, and then send the eggplant to the pan. Fry until golden brown on one side, then flip over to the other, cover the pan with a lid and leave on 5-7 minutes.
Do not try to cram all the eggplants into one pan at once, rather fry in batches so that the circles do not touch each other.
After frying, lay the eggplant on paper towels, removing excess fat.
Attention: be careful when working with hot oil, it really doesn’t like it when you put something in it, as a result it spits and burns.
Step 4: serve the eggplant in batter.
Sprinkle hot eggplant in salt and pepper, even cheese, and serve as a snack or side dish. For my taste, the eggplant fried in the dough is good both hot and cold, especially if you add to them a salad of cheese with garlic and mayonnaise.
Enjoy your meal!
- You can add dried greens and / or spices to the batter for a brighter flavor.