Eggplant Fritters

One of my childhood's recipes, that my grandmother used to make regularly.

Ingredients

For 12 fritters:

• Two eggplants
• 200 grams of flour
• Two eggs
• 30 millilitres of sunflower oil
• 30 centilitres of beer
• Salt

Recipe

Cut the two eggplants into slices about one centimetre thick. Salt the eggplant slices on both sides, and let them sit for two hours to release their water.

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While the eggplants are resting, prepare a batter. In a bowl, mix:

• 200 grams of sifted flour
• A pinch of salt
• 30 millilitres of sunflower oil
• 30 centilitres of beer

Let the batter rest for two hours.

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Once the eggplants have released their water and the batter has rested, dip the eggplant slices in the batter, and deep-fry until golden.

Season with salt, and serve hot.