Beer battered eggplant and zucchini make great side dishes. This recipe here is quite popular in Central and Eastern Europe and it is a delicacy one must try.
Traditionally, the pan-fried battered eggplants and zucchinis are accompanied by a plate of freshly cut garden tomatoes and fresh feta or teleme cheese, a traditional Romanian cow’s cheese. Except for here, they use the grey zucchini and don’t use beer for the batter nor the Tabasco sauce.
Why The Spicy Beer Battered Eggplant and Zucchini?
However, this simple summer dish is even more delicious if you add beer and a bit of spice to the batter. Beer battered zucchinis and eggplants are so easy to make, so savory, and surprisingly tasty. Try our simple beer battered eggplant and zucchini recipe as a vegetarian appetizer or side dish. You’ll love it!
Breaded Eggplant and Zucchini Recipe
For the batter:
- 125 g flour
- 1/2 teaspoon salt
- 1 large egg yolk
- 200 ml beer
- 2 tablespoons Tabasco sauce
- 1 egg white
For the vegetables:
- 225 g zucchini cut into large strips
- 225 g eggplant cut into large strips
- Oil for frying
- Mix together all the ingredients for the batter (except the egg white) until you get a homogeneous paste.
- Leave aside for 2 hours.
- Put the zucchini and eggplant strips in a strainer, salt and leave for 30 minute to drain the water.
- Beat the egg white and add to the batter.
- Strain the remaining water from the zucchini and eggplant with your hands and add them to the dough mix.
- Heat the frying oil in a pan.
- Get the vegetable strips out of the batter using a fork.
- Fry them for 3-4 minutes, until they become crispy and golden.
- Serve hot.