Battered Vegetables
Battered vegetables are an endlessly adaptable snack: slices of eggplant, bell pepper and button mushroom are dipped in a loose batter and fried to a crisp golden shell. The coating seals them so they essentially steam inside the crust — the eggplant turns creamy, the pepper stays juicy, the mushrooms keep their bite.
Aim for a batter (eggs, flour, milk) about the thickness of heavy cream, thick enough to cling in an even coat instead of sliding off. The single most important step is drying the vegetables first: surface moisture stops the batter from gripping and leaves a patchy, blistered crust.
Heat your oil to around 180°C (350°F) — hot but not smoking — so the coating sets before it scorches. Salt the eggplant beforehand to draw out any bitterness, and serve everything hot with a garlic or yogurt dip while the shell is still crisp.
Part of Ukrainian cuisine — 447 more recipes in the section.
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Ingredients
Instructions
Cut the eggplant and bell pepper into large flat pieces.
From the eggs, flour, and milk, make a batter.
Dip the eggplant pieces in the batter and fry; do the same with the pepper and mushrooms.
Fry in olive oil or any other vegetable oil.
Arrange the cooked vegetables on a bed of fresh herbs.
Serve with any salad sauce.
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