Snack

Eggplant Fries with Hot Honey

Servings 4
Someone drizzles Savannah Bee Hot Honey over a bowl of Eggplant Fries on a table covered with copies of the savannah bee company newspaper.

Overview

 

Picture this: eggplant prepped and cut into fries before frying in a light tempura style batter. These crispy eggplant fries are inspired by a typical dish of Spain that is finished with honey, but we kicked it up a notch with a finish of HOT honey.

 

Instructions

1. Wash Up! Line a baking sheet with paper towels. Set aside.

2. Slice and salt the eggplant: Slice the eggplant into ½-inch slices. Salt the slices liberally and place in a colander to drain for 30 minutes. Rinse and pat dry. Cut each eggplant slice lengthwise into ½-inch wide strips (fries).

3. Mix the batter: Whisk together the egg and beer in a medium mixing bowl. Gradually whisk in the flour until smooth.

4. Fry the eggplant: Pour the oil to a depth of 1 inch in a large deep skillet and place over medium-high heat. Heat the oil until the temperature reaches 360°F. Working in batches as to not overcrowd the pan, dip each eggplant fry into the batter to coat and gently add to the hot oil. Continue dipping until you have filled but not crowded the pan. Cook until lightly browned on each side. Remove to the prepared baking sheet and sprinkle with salt. Continue frying until all the eggplant is fried.

To Serve: Stack the eggplant fries on a plate and drizzle with hot honey. Serve immediately.

Pro Tip: To make individual servings, line water glasses with parchment paper and fill with eggplant fries. Drizzle with hot honey and serve.

Table Talk:  La berenjena means eggplant in Spanish, aubergine in French. What other vegetables can you say in another language?

 

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Ingredients

  • 1 large eggplant
  • Kosher salt
  • Oil for frying (we used avocado oil)
  • 1 large egg
  • ¾ cup beer (we used a Pale Ale)
  • 1 cup all-purpose flour
  • Savannah Bee Company Hot Honey

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