Sunny's Beer-Battered Eggplant Fries with Nunya Business Tzatziki Dip

  • Level: Intermediate
  • Total: 50 min
  • Active: 45 min
  • Yield: 4 servings
Save Recipe

Ingredients

Dip:

8 ounces chive and onion cream cheese

1 tablespoon chopped fresh dill 

1 English cucumber, cut into chunks 

1 to 2 teaspoons fresh lemon juice 

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

Eggplant:

2 eggplant, peeled and cut into fry-length spears (avoid the seeded center)

Vegetable oil, for brushing 

1 cup all-purpose flour 

1 tablespoon Greek seasoning blend 

Batter:

2 cups all-purpose flour

2 tablespoons Greek seasoning blend 

Zest of 2 lemons 

Kosher salt 

About 12 ounces beer 

Peanut or vegetable oil, for frying

Lemon wedges, for squeezing

Kosher salt

Directions

  1. For the dip: In a food processor, add the cream cheese, dill, cucumber and 1 teaspoon of the lemon juice and pulse until smooth. Taste and add more lemon juice if needed. Season with salt and pepper. Refrigerate until ready to serve.
  2. For the eggplant: Place the eggplant spears on a baking sheet and lightly brush with the oil just to coat. In a large bowl, whisk together the flour, Greek seasoning, a pinch of salt and a few grinds of pepper. Add the eggplant in batches and coat with the flour mixture, shaking to remove the excess, then remove to a plate.
  3. For the batter: In a large bowl, whisk together the flour, Greek seasoning, lemon zest and a nice pinch of salt until combined. Slowly whisk in the beer until you achieve a pancake batter consistency; you may not use all of the beer. Allow the batter to rest 5 minutes. If it thickens, loosen with a bit more beer.
  4. Heat a fryer filled with oil to the proper level or a pot with about 2 inches of oil to 365 degrees F.
  5. In batches, dunk the flour-coated eggplant spears into the batter, shake off the excess and gently place in the oil. Fry until golden brown, 4 to 6 minutes, making sure to maintain an oil temperature around 350 degrees F. Remove the eggplant to a paper towel-lined plate and immediately spritz lightly with lemon juice and sprinkle with a pinch of salt. Serve immediately with the chilled dip.
Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Beer-Battered Fries

Beer-Battered Curly Fries

Beer Battered Fish and Roasted Fries

Beer-Battered Zucchini Curly Fries

Sunny's Beer Battered Moroccan Asparagus with Dip

Sunny's Root Beer BBQ Wings

Sunny's Easy Eggplant Dip

Herbed Fries

🤤 More Drool-Worthy Recipes