Crispy, thin deep fried eggplant slices dipped in a 2-ingredient beer batter and deep fried to perfection. No need for no bread crumbs, cornmeal, or eggs for this easy recipe.
We’ve been making beer battered fish this way for years. We thought why not try frying eggplant pieces the same way.
This was our very first year growing Chinese eggplants in the garden, and it felt like a small victory pulling those glossy purple beauties off the vine. When the harvest started coming in, I made it my mission to try a few new eggplant recipes instead of sticking to the same old dishes.
This crispy deep fried eggplant was one of those experiments. And it’s one I’d happily make again.
Using a simple pantry shortcut (pancake mix!) and a splash of Sprite soda, the batter fries up light, golden, and crunchy.
It’s the kind of old‑fashioned, comfort‑food recipe that fits right in at a family gathering, alongside burgers at a summer cookout, or as a snack straight from the paper towel while it’s still warm.
Why You’ll Love This Deep Fried Eggplant
- A great way to use fresh garden eggplant
- Simple ingredients you likely already have on hand
- Light, crispy batter on the outside with tender eggplant inside
- Perfect as a side dish
- Delicious fried veggies make a great appetizer, or after school snack
Crispy Deep Fried Eggplant: A Classic Garden Treat
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Equipment
Ingredients
- 1 Medium Eggplant (about 1–1¼ pounds), sliced ¼–½ inch thick
- 1 Cup Pancake Mix
- 1 Cup Beer or Lemon-lime Soda
- Oil for frying vegetable, canola, or peanut oil
- Salt to taste, if desired
Instructions
- Prepare the eggplant. Wash the eggplant and slice into rounds or eggplant sticks for fried. Slice about ¼–½ inch thick. If you prefer, lightly salt the slices and let them rest for 20–30 minutes on a baking sheet. Then pat dry with paper towels. It removes the excess moisture and the added salt.1 Medium Eggplant
- Make the batter. In a bowl, combine pancake mix with the beer or lemon-lime soda, adding just enough soda to reach a smooth, dippable consistency. Similar to pancake batter.1 Cup Pancake Mix, 1 Cup Beer
- Heat the oil. Heat oil on medium-high heat in a deep fryer or heavy pot to about 350°F. The oil should be hot enough that the batter sizzles immediately when you drop a little batter into it. If the oil isn’t hot enough, you’ll end up with soggy slices of eggplant.Oil for frying
- Dip and fry. Dip each slice of eggplant into the batter, letting excess drip off, then carefully place into the hot oil. Fry in small batches so you don’t crowd the pan. Deep Fry until golden brown and crispy, about 2–4 minutes per batch.
- Remove and drain on paper towels. Sprinkle lightly with salt if desired while still hot.Salt
- Serve warm. Enjoy as is or with your favorite dipping sauce.
Notes
Tips for the Best Fried Eggplant
- For best results don’t overcrowd the pan. This keeps the eggplant crispy as it helps them fry.
- Keep oil temperature steady for even frying.
- Serve immediately for best texture. If not serving right away, the best way to keep the slices crispy. Place in a single layer on a wire rack on a baking pan and keep in the oven on warm.
- If your batter feels too thick, add a splash more beer or spring.
Nutrition
Serving Ideas
- Serve with ranch dressing, marinara sauce, or a garlic aioli
- Pair with burgers, grilled chicken, or fresh garden salads
- Add to a delicious appetizer platter with other fried veggies
Recipe Variations & Flavor Ideas
This is a great base recipe, and it’s easy to change up depending on what you have on hand.
Beer-Battered Eggplant
Change the beer for a different taste. A light lager creates a crisp, classic beer-battered texture, while a darker beer adds a richer flavor.
Spicy Fried Eggplant
Add ¼–½ teaspoon cayenne pepper or chili powder to the pancake mix for a little heat.
Savory Seasoned Batter
Mix garlic powder, onion powder, paprika, or seasoned salt directly into the batter for more flavor in every bite.
Cornmeal Crunch
Stir 2–3 tablespoons of cornmeal into the batter for extra crunch and an old-fashioned texture.
Italian-Style Fried Eggplant
Add Italian seasoning to the batter and serve with warm marinara sauce and grated Parmesan cheese.
Kid-Friendly Version
Keep the batter plain and serve with ranch or ketchup. Simple and familiar flavors kids love.
Storage & Reheating
Storing leftovers:
Store cooled eggplant in an airtight container in the refrigerator for up to 2 days.
Reheating:
Reheat in an oven or air fryer at 375°F for 5–8 minutes until crisp. Avoid the microwave, as it will soften the batter.
Do I need to peel the eggplant?
No, the skin softens as it cooks and adds texture, but you can peel it if you prefer. If your eggplant is younger, there is no need to peel. If you feel the skin is tough, it is a good idea to do so as the skin can make it taste bitter.
Why use pancake mix?
Pancake mix already contains leavening, which helps create a fluffy, crispy coating without extra ingredients.
Can I make this ahead of time?
This recipe is best fresh, but leftovers can be reheated in the oven or air fryer.
A Garden Recipe Worth Repeating
Trying new recipes with homegrown produce is one of the joys of homesteading, and this eggplant dish has earned a permanent spot in our rotation. It’s simple, satisfying, and a delicious way to celebrate a successful first year of growing eggplant in the garden.
If you’re looking for a comforting, crowd‑pleasing way to use fresh veggies, this one is well worth a try. And you don’t have to grow your own to make this recipe. Many grocery stores have this available seasonally.
A delicious way to use that eggplant from the garden.