Crispy Deep Fried Eggplant: A Classic Garden Treat

5 from 1 vote

Crispy Deep Fried Eggplant: A Classic Garden Treat

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.

Prep Time10

Cook Time12

Total Time22

Course: Appetizer, Side Dish

Cuisine: American

Keyword: 30 minute recipe, appetizer recipe, budget friendly recipe, easy recipe, side dish recipe, snack recipe, vegetable recipe

Servings: Servings

Calories: 125kcal

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Equipment

Skillet

cast iron skillet

baking sheet

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