Eggplant Fritter Fries with Garlic Yoghurt

clock 15 minutes + 30 minutes bowl Serves 4


  • 1 eggplant, cut into thick wedges
  • 1 Tbsp coarse sea salt plus extra, for seasoning
  • 1/2 cup plain flour
  • 2/3 cup beer
  • 1 Tbsp thyme, plus extra, for sprinkling
  • 1 tsp finely grated lemon rind
  • Vegetable oil, for deep-frying
  • Garlic Yoghurt
  • 1 cup Greek-style yoghurt
  • 1 clove garlic, crushed
  • 1 Tbsp finely chopped fresh dill
  • Salt and pepper
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  • 1. Place eggplant in a colander over a large bowl, sprinkle with 1 tablespoon of salt. Stand for 1 hour.

  • 2. To make the batter, sift flour into a large bowl. Gradually whisk in beer until batter is smooth. Add thyme, lemon rind and season with extra salt. Stand for 1 hour.

  • 3. To make the garlic yoghurt, combine ingredients in a small bowl. Season to taste.

  • 4. Heat oil in a large saucepan or wok and bring to a high heat(at least 190°C). Rinse eggplant under cold water and pat dry with absorbent paper. Dip eggplant into batter and shake away excess.

  • 5. Deep-fry eggplant in batches, turning occasionally, for 5 minutes or until browned. Drain on absorbent paper and place in a bowl.

  • 6. Sprinkle eggplant with thyme and a little salt. Serve with garlic yoghurt on the side.


  • • Energy 886Kj • Protein 6g • Total Fat 12g • Saturated Fat 4g • Carbohydrates 16g • Sugars 4g • Sodium 2585mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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