|Long thin eggplants||3|
|Lime juice||1 Tablespoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Beer||3⁄4 Cup (12 tbs)|
|Oil||2 Cup (32 tbs), heated to 365 degrees fahrenheit (For Deep Frying)|
|Cayenne/Red pepper||To Taste|
Slice eggplants into eighteen 1/2 inch rounds.
Season with lime juice, salt, and ground peppers.
Marinate 15 minutes.
Make a batter the consistency of whipping cream by mixing flour with beer.
Dip and coat eggplant slices in batter.
Fry in heated oil until golden brown.
Drain on absorbent paper.
Sprinkle lightly with salt.
Artichoke Fritters: follow recipe for egg plant fritters.
Substitute artichoke hearts or bottoms for egg plant rounds.