Crispy & Delicious Curry Fried Eggplant
Crispy & Delicious Curry Fried Eggplant
The Ultimate Curry Fried Eggplant Recipe That Even Picky Eaters Will Devour!
Are you tired of family members who aren’t fans of eggplant? Worry no more! This recipe transforms eggplant into a crispy delight with a mild curry-infused batter. It’s so delicious that even those who usually dislike eggplant will ask for more, calling it incredibly tasty and finishing it in no time. Experience the magic of crispy exteriors and tender interiors that will win over everyone’s taste buds!
Main Ingredients- 2 eggplants
- 5 stalks of scallions
- 1/2 bell pepper (using different colors will make it visually appealing)
Crispy Batter- 1 cup all-purpose flour
- 2 Tbsp starch (potato starch or corn starch)
- 1 Tbsp curry powder (adjust to taste)
- Pinch of salt (to taste)
- 1 cup all-purpose flour
- 2 Tbsp starch (potato starch or corn starch)
- 1 Tbsp curry powder (adjust to taste)
- Pinch of salt (to taste)
Cooking Instructions
Step 1
Wash the eggplants thoroughly and pat them dry. Slice them diagonally to about 0.5 cm thickness. This shape maximizes the surface area for frying, ensuring a crispier result, and creates an attractive oval shape for eating.
Step 2
Finely chop the scallions. You can use both the green and white parts for a good balance of color and flavor.
Step 3
Remove the seeds from the bell pepper and mince it finely. *Tip: Finely mincing the bell pepper helps it adhere better to the eggplant when battering, preventing it from falling off during frying and enhancing the overall presentation. If making for children, use a milder colored bell pepper.
Step 4
In a bowl, combine 1 cup of flour, 2 Tbsp of starch, and 1 Tbsp of curry powder. Gradually add about 1/3 cup of water, stirring with chopsticks or a whisk until a thick, lump-free batter forms. *Tip: While tempura flour can be used, mixing all-purpose flour with starch creates a much crispier texture. Adjust the water amount to achieve the desired consistency: too thin and it won’t coat the eggplant well, too thick and the coating will be heavy.
Step 5
Add the chopped scallions and minced bell pepper to the batter and mix well. *Tip: While this recipe uses scallions and bell peppers for kid-friendliness, you can substitute finely chopped green chilies or red chilies for a spicier and more robust flavor profile.
Step 6
Since curry powder has some saltiness, start by seasoning the batter with about 1/2 teaspoon of salt. Taste and adjust the saltiness according to your preference.
Step 7
Add the prepared eggplant slices to the batter bowl and toss to coat each slice evenly with the batter using a spoon or spatula. *Tip: Ensure the batter coats the eggplant thoroughly so the vegetables stick well. For air frying, make the batter slightly thicker. Air fry at 180°C (350°F) for 3 minutes, flip, and air fry for another 3 minutes. Cooking times and temperatures may vary depending on your air fryer model, so monitor closely.
Step 8
Heat a generous amount of cooking oil in a pan over medium-low heat. Carefully place the battered eggplant slices into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown on both sides. *Tip: Check that the vegetables are well-adhered to the eggplant while frying to ensure a visually appealing finished product.
Step 9
Your delicious, crispy curry fried eggplant is ready! Simply adding curry powder elevates the eggplant’s flavor to a unique, almost fusion-like taste. They are so incredibly tasty that people might not even realize they’re eating eggplant, and the starch ensures a delightfully crispy texture that makes them utterly addictive. Enjoy!
