Beer Battered Eggplant FriesFish & Prawn

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One large eggplant
130ml of beer
Fogdog Original Easy Beer Batter
Salt to taste
Vegetable oil for frying


  1. Cut one large eggplant into thick lengths (like large fries).
  2. Place in a strainer set over a bowl and sprinkle with salt. Let stand for 1 hour.
  3. Rinse the eggplant under cold water and then pat dry with a paper towel.
  4. Add 130ml of beer to approximately half a packet of Fogdog Original Easy Beer Batter. Mix until thick and smooth.
  5. Heat enough oil in a frying pan to float the eggplant chips. Dip the eggplant into the batter, and batch fry in hot oil.

This recipe is fantastic – it completely changes the eggplant and it becomes quite creamy.

As an extra bonus you might want to whip up a dipping sauce: Combine 1 cup greek yoghurt, 1 clove garlic crushed and 1 tablespoon finely chopped dill.

Product info

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