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1
Make the batter first.
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2
Combine the flour, beer, baking powder, paprika and minced garlic in a medium sized bowl and let it sit for an hour to bubble up.
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3
(You can add a little extra beer if necessary.
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4
It should be the consistency of a thick pancake batter.)
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5
Meanwhile, peel and thinly slice the eggplant.
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6
Each disc should be no more than 1/3 in thickness.
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(A tip for peeling the eggplant: using a sharp vegetable peeler towards your body, with a gentle zig-zagging motion works best for the slick rind of an eggplant.)
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8
Spread out the eggplant discs on a large cookie sheet and salt both sides.
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9
Let the salted eggplant sit for about 30 minutes.
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10
Then rinse each disc well (youll see brown liquid forming on the eggplant as its drawing out bitterness and moisture.)
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11
Dry each slice of eggplant with a paper towel, before deep frying.
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12
Preheat your oil (whether in a deep fryer or deep skillet) to medium hot.
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13
If you dont own a deep fryer, you can certainly cook them in a deep skillet with about an inch of canola or olive oil.
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14
This takes a little fine-tuning and I usually do a couple of test slices in the oil first.
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When the oil is ready, the test slice should quickly bubble but not spoke.
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16
Whisk together the egg and milk in a small bowl.
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17
Put the 1/2 cup of flour in another bowl.
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18
Soak each eggplant slice in the egg and milk mixture, and then dredge it in the flour.
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19
This helps hold the batter on the eggplant.
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20
If you skip this step, the batter will just slide off and end up in clumps in the hot oil.
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21
Lastly, dip the eggplant in the batter until well coated, but not too thick.
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22
Let the excess drip off before you put it in hot oil.
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23
The frying process takes a bit of time so I usually set a cookie sheet with a couple of layers of paper towels next to my deep fryer to place each slice there after frying.
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24
They can be kept hot in the oven at 250 F while youre making the rest.
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25
They usually stay fairly hot even if you dont put them in the oven, if you work fast and orderly.
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26
Put the eggplant into the fryer or skillet in a single layer (you should do this in small batches).
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27
Be sure to let the eggplant get golden brown on one side before flipping it over.
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28
Serve hot with honey drizzled over the top.
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29
The honey really adds an extra element of amazing!
