• 1 (12 ounce) can beer
  • 1 cup flour
  • 1/2 cup sugar
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon crushed oregano
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon tarragon
  • Directions

    Mix all ingredients in large bowl and let sit for 1 to 3 hours. Heat deep fat to 375 degrees. Peel big eggplants and slice in thin rounds or sticks. Dip in batter and fry a few at a time until golden. Drain on paper towels and keep warm until all slices are cooked. For tiny eggplants, do not peel. Slice very thin almost all the way to the stem so that they open in a fan shape. Then proceed as above. This batter can be used for other vegetables like zucchini or onions.

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