Easy Beer-Battered Chinese Eggplant

These seasoned, beer-battered Chinese eggplants are deep-fried for a quick and easy side dish that everyone will enjoy.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 544 Calories

Ingredients

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

Recipe Instructions

Step 1

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Step 2

Peel and cut eggplants into spears.

Step 3

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.

Step 4

Carefully remove from oil and place on a paper towel-covered plate. Allow to cool for a few minutes before serving.

Step 5

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.