A hearty and tasty vegetable dish that fits perfectly into the daily menu of any family - eggplant in batter. This review will tell you how to make a simple and tasty batter correctly, as well as different eggplant recipes.
Recipe content:
- How to cook eggplant in batter - the secrets of making the right batter
- Eggplant in cheese batter
- Eggplant in batter with tomatoes and garlic
- Eggplant in batter with garlic
- Video recipes
To diversify the daily menu, prepare an original appetizer for a festive table or simply replace the daily meal, you can cook eggplants in batter. The appetizer is served both hot and cold. As you know, batter, like many other delicious dishes, was invented in France. Translated from French, "claire" means "liquid". Batter is used mainly for frying foods, keeping their shape and nutritional value. Therefore, dishes cooked in batter have a juicy delicate taste and appetizing appearance. The batter gently envelops the product, without disturbing the taste, and forms a crispy crust.
How to cook eggplant in batter - the secrets of making the right batter
To know how to fry eggplants in batter, you first need to know how to make the batter itself correctly and from what. It is a batter batter in which food is dipped before frying. It is prepared by mixing flour and eggs, or with another liquid. For example, milk, broth, water, juice, beer, kefir, etc. Dilute it to a creamy consistency to make it a batter. Products are dipped into the resulting semi-liquid mixture and deep-fried. Then the dish is covered with a beautiful appetizing crust. But these are not all the subtleties of making batter, below are tips to help you prepare this appetizer flawlessly.
- The batter should be very thoroughly mixed until smooth. To do this, use a whisk, mixer or fork.
- Many recipes use cold batter. Therefore, products must be refrigerated before use.
- It is better to keep the finished batter in the refrigerator for an hour. The batter will become smooth and elastic. It is very important here to maintain the contrast of temperatures: cold batter and hot deep fat.
- Frying is fast. Therefore, the product wrapped in batter should be practically ready.
- The main indicator of batter is viscosity. The batter can be both thick and liquid. Liquids are lighter and crunchier, however, a lot of oil is passed into the fried product. This works well with dry ingredients. Thicker and heavier batter covers the product well and creates a fluffy bread shell. This batter is ideal for juicy foods.
- The viscosity of the batter is determined as follows. If the product is evenly coated with no gaps on the surface, then the batter is thick.
- To get a crispy crust, add a few tablespoons of beer or vodka to the batter.
- Sparkling water will add airiness and lightness to the batter.
- Food is fried in deep fat, in vegetable or animal fat, or a mixture of oils.
- Deep fat must be thoroughly reheated.
- If the oil is well heated, then the batter will "set" quickly.
- If you don't have a deep fryer, use a heavy-bottomed, high-sided skillet filled with oil.
- Any spices and spices are added to the batter. The main thing is that they are combined with the main product.
- The original batter will be if you add mashed potatoes or pumpkin, or ground nuts.
- The ratio of batter and food is usually 1: 1.
- Spread products fried in batter on a paper towel to remove excess fat.
Eggplant in cheese batter
The simplest appetizer that will delight every gourmet is eggplant in cheese batter. They are perfect under a glass of frothy beer or a glass of dry red wine.
- Caloric content per 100 g - 121 kcal.
- Servings - 2-4
- Cooking time - 40 minutes
Ingredients:
- Eggplant - 2 pcs.
- Cheese - 50 g
- Beer - 50 ml
- Flour - 100 g
- Kefir - 50 ml
- Salt - a pinch
- Vegetable oil - for deep fat
Step by step cooking:
- Wash the eggplants and cut into 5x1 pieces. Sprinkle with salt and leave for half an hour. After this time, rinse them with running water. This action will help remove the bitterness.
- Grate the cheese on a medium grater
- Combine flour, kefir and beer. Use a whisk to knead the dough until smooth and smooth. Then add the cheese shavings and stir. If the batter is thick, dilute it with beer or other liquid.
- Heat the vegetable oil very well in a skillet.
- Dip the eggplant cubes in batter and quickly transfer to boiling oil.
- Twist them several times so that they are evenly covered with a golden brown crust on all sides. Then remove from the oil and transfer to a paper towel. Leave them for a few minutes to remove all excess fat and serve the appetizer to the table.
Eggplant in batter with tomatoes and garlic
Eggplants are rightfully considered the most popular and favorite vegetable, and if it is still cooked in batter and served with tomatoes and garlic, it’s just a delicious delight.
Ingredients:
- Eggplant - 3 pcs.
- Tomatoes - 6 pcs.
- Garlic - 2 cloves
- Eggs - 1 pc.
- Cheese - 100 g
- Flour - 200 g
- Vegetable oil - for deep fat
- Milk - 75 ml
- Black pepper - a pinch
Step by step cooking:
- Wash the eggplants and cut into rings about 5-7 mm thick. If the fruits are ripe, then sprinkle them with salt and leave for half an hour. During this time, droplets form on their surface, which must be rinsed with running water. Bitterness came out of the vegetable, i.e. solanine. This is not done with young root crops, because there is no hateful bitterness in them.
- Combine milk, egg, flour and salt in a bowl. Whisk well until smooth and smooth. Set aside for half an hour to brew the batter.
- In the meantime, prepare the rest of the food. Cut the tomatoes into 5 mm rings. Try to choose them the same diameter as the eggplants so that the appetizer looks beautiful.
- Grate the cheese on a coarse grater, peel the garlic.
- Pour vegetable oil into a saucepan, skillet or deep fryer and heat well.
- Dip the eggplants into the batter and quickly transfer them to deep fat. When they are golden brown, remove from the oil and transfer to a paper towel. Blot the vegetable on all sides to remove excess fat.
- Put the fried eggplants in an even layer on a dish and put the tomato rings on top.
- Season them with salt and minced garlic.
- Sprinkle with cheese shavings and garnish with a sprig of herbs.
Eggplant in batter with garlic
The recipe for eggplant in batter with garlic will serve as a great snack with a glass of frothy beer, boiled young potatoes or just as a snack with a crust of fresh bread.
Ingredients:
- Eggplant - 2 pcs.
- Eggs - 2 pcs.
- Flour - 100 g
- Mineral water - 100 g
- Salt - 0.5 tsp
- Black pepper - a pinch
- Refined sunflower oil - for deep fat
- Garlic - 2 cloves
- Sour cream - 100 ml
- Dill - a few twigs
Step by step cooking:
- Wash young fruits of eggplant and wipe dry with napkins. Cut off the stalk on one side and the "tip" on the other. After obliquely cut into circles of 0.5 cm. Sprinkle the old fruits with salt and leave them to let the juice out, this will save the vegetable from excess bitterness.
- Beat eggs into a bowl and beat with a whisk or fork.
- Pour in mineral water and stir again.
- Add flour and stir until smooth.
- Pour oil into a frying pan and heat over high heat.
- Dip the eggplant slices in batter and place in the pan.
- After 2 minutes, turn them over to the other side and fry until golden brown.
- Transfer them to a paper towel to absorb excess oil.
- Combine sour cream with garlic passed through a press and finely chopped dill.
- Place the eggplants on a serving platter and pour over the sour cream and garlic sauce.
Video recipes:
