When you think of super bowl food what comes to mind? Chicken wings? Yes. Mozzarella sticks. Always. Brats? Of course. Eggplant? Huh? No really, I never would’ve thought that eggplant would be anywhere near a super bowl party spread but guys, these Beer Battered Eggplant Fries NEED to be a part of your game day spread.
I am not quite sure what it is but almost every time I am at the grocery store one of my children asks me to buy an eggplant. I don’t know why. It’s not something that I cook a lot. I think it has something to do with the fact that it’s an interesting looking vegetable. Or that they watch a kids music video where they sing about eggplant. Either way, every couple of weeks I end up with one in my cart.
I could roast it or grill it or do something totally healthy with it. But well it’s super bowl season so I decided to turn Eggplant into a super bowl food and made these Beer Battered Eggplant Fries.
With all of the eggplant that I buy, I have tried to make eggplant fries a few times before. I’ve tried coating them in panko and baking them. I’ve tried frying them with just a little bit of flour. Neither really worked for me. Actually, both turned into a big ‘ol mess. But not this time. This time I beer battered them and it was a delicious success.
And every good fry needs a good dip right? These Beer Battered Eggplant Fries are no different. While I’m sure ranch would be great and my kids certainly loved ketchup, I decided to make a creamy curry dip to serve along side. With just 5 ingredients, the dip came together really quickly and it made the perfect dip for these fries.
Make the dipping sauce first by whisking all ingredients together in a bowl. Cover and refrigerate until ready to use.
Preheat oven to warm setting or 200 degrees. Place a cooling rack on top of a baking sheet.
Heat half an inch of oil in a large pot over medium heat to 350 degrees.
Whisk together flour, egg, salt and granulated garlic. Slowly whisk in beer. Mix just until a batter forms.
Working in batches, dip eggplant fries into the batter. Shake off any excess and then carefully add to oil. Fry until golden brown and crispy, about 2 minutes. Use a slotted spoon to transfer to the prepared cooling rack. Sprinkle with salt. Place in the oven to keep warm while you fry the remaining batches.
Once all eggplant is fried serve with curry dipping sauce.