Greek Style Eggplant Fritters

Wash the eggplant thoroughly, remove the stalks and ends and slice in slices Place the eggplant in a colander and salt generously. Set aside to drain for 30-60 minutes. Rinse with plenty of water, squeeze to get rid of the excessive water and pat them dry. Leave aside to dry completely. In the meantime, prepare the batter for the fried eggplant. Pour the beer in a large bowl and add the flour a little bit at a time whilst whisking, being careful not to get lumpy. The batter should be liquid but firm enough to use for coating. Season with salt and pepper, cover the batter with some plastic wrap and place in the fridge for 30 minutes. Dip the eggplant one at a time in batter and fry in plenty of hot oil on both sides until nicely coloured, for about 1-2 minutes. Remove the fried eggplant using a slotted spoon and place on some paper towel to dry.