Chicken-Fried Eggplant

Chicken-Fried Eggplant

VERY ADDICTING!!!





1 large eggplant, peeled and sliced 1/2" to 1" thick, then into "fries"

vegetable oil for frying







for dry coating:



1 1/2 cups all-purpose flour

1 Tablespoon salt

1/2 teaspoon ground black pepper







for wet batter:



1 cup flat beer

1 egg, beaten

1 cup all-purpose flour

2 teaspoons salt

1/2 teaspoon ground black pepper







Heat vegetable oil in a pot to a depth of 2" until it reaches 360 degrees; when you drop a small cube of bread into it, it should immediately start sizzling and turning into a crouton, but not burning.

Meanwhile, combine all the dry coating ingredients in a medium bowl and set aside.

For the wet batter, combine the beer and egg in a small bowl. Stir together the flour, salt, and pepper in a shallow bowl, then slowly pour in the beer mixture, combining well with a fork. Stir until all the lumps are gone.

Coat eggplant fries lightly with flour, then dip in wet batter, then return to the dry flour for another dredging. Lower fries gently into hot oil in batches to avoid overcrowding. Fry for 5 to 8 minutes, until coating is golden brown and crispy. Drain on paper towels.









Serves 2 to 4 as a side dish; can easily be doubled