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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Man, this is sooooooo good! One could actually do any kind of veggies this way, including the ever popular green tomato... and one of my all time personal faves is CAULIFLOWERETS. NUMMMMMM!! Ingredients:
12 oz cheap beer |
1 1/2 cups ap flour |
1/2 tsp old bay seasoning |
3 or 4 medium to large eggplants, pared and 1/4 slice |
salt |
cooking oil |
Directions:
1. Several hours prior to – or even the night before – cooking eggplant, whisk the flour and Old Bay Seasoning into the beer in a deep mixing bowl. Cover the bowl and leave out on the kitchen counter to ferment.
2. When ready, generously salt the eggplant slices and let set for a while to leech the bitterness out of them. Pat dry.
3. Preheat oven to 200F degrees. Have a paper towel-lined jelly roll pan ready to hold the finished eggplant slices.
4. In a large cast iron skillet, heat about an inch of cooking oil to almost-but-not-quite-smoking.
5. Using tongs, dip each eggplant slice into the batter, and then gently lower into the hot cooking oil. Do not overcrowd the pan, usually 4 or 5 slices at a time will work.
6. As each batch finishes, place the slices on the towel-lined jelly roll pan in the oven to stay warm while you cook the remaining eggplant.
7. Enjoy!!
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