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Aubergine beignets
Serves 4 Starters and mains
Ingredients
- 8 baby aubergines, quartered, or 2 large aubergines, sliced
- around 2 litres vegetable oil, for deep-frying
For the batter
- 50g cornflour
- 50g potato flour
- 50g rice flour
- 160ml ice-cold sparkling water
You will need
- cook's digital thermometer
Method
To prepare the batter, add a little
seasoning to the cornflour and
potato flour, then place them
in a large mixing bowl. Add the
sparkling water and lightly mix until
just combined. Leaving the batter
a little lumpy will make it crunchy
and light. Pat the aubergine pieces
dry with kitchen paper, then roll
them in the batter.
Heat the oil in a large, deep saucepan or a deep-fat fryer to 180C. Drop the aubergine into the hot oil (don’t overcrowd the pan or the temperature of the oil will drop) and fry until the batter is just solid but not coloured, then immediately remove the aubergine with a slotted spoon and drain on kitchen paper. Leave to cool for 5 minutes, then fry a second time, this time until golden. Drain again and serve immediately.
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