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Eggplant fritters withgarlicyogurt

EGGPLANT FRITTERS WITHGARLICYOGURT
4
30M
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Ingredients

Eggplant fritters with garlic yoghurt
Garlic yoghurt

Method

Eggplant fritters with garlic yoghurt

1.Place eggplant in a colander over a bowl, sprinkle with salt. Stand 1 hour.
2.To make batter, sift flour into large bowl, gradually whisk in beer until batter is smooth. Add rigani and rind; season. Stand 1 hour.
3.To make garlic yoghurt, combine ingredients in small bowl. Season to taste.
4.Heat oil in large saucepan or wok. Rinse eggplant under cold water, pat dry with absorbent paper. Dip eggplant into batter, shake away excess. In batches, deep-fry eggplant, turning occasionally, about 5 minutes or until browned. Drain on absorbent paper.
5.Sprinkle eggplant with rigani and a little salt; serve with garlic yoghurt.
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Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Tags: Cocktail food Cocktail party Dinner party Eggplant Greek Less than 60 minutes Side Starter Vegetable dish