Crispy Fried Eggplant: A Crowd-Pleasing Recipe
Crispy Fried Eggplant: A Crowd-Pleasing Recipe
How to Make Delicious Crispy Fried Eggplant at Home
To help my picky eaters enjoy vegetables, I’ve transformed eggplant into a delightful crispy treat! This recipe turns the humble eggplant into a delightful appetizer or side dish that’s crispy on the outside and tender on the inside. Perfect for snacks or any meal, this fried eggplant is sure to be a hit with everyone. Let’s get started!
Ingredients- 2 eggplants
- 2 Tbsp tempura flour
- 1 egg
- Panko breadcrumbs
- Grapeseed oil (for frying)
Cooking Instructions
Step 1
First, rinse the eggplants under running water and carefully trim off the stem ends.
Step 2
After patting the eggplants dry, slice them lengthwise into bite-sized pieces, about 1cm thick. Avoid slicing them too thinly, as they might break apart during frying. Aim for a medium thickness for the best texture.
Step 3
In a bowl, place the tempura flour. Coat the sliced eggplants evenly with the flour, creating the base for your crispy coating. Gently toss them with your hands to ensure the flour adheres well.
Step 4
In a separate bowl, crack the egg and whisk it well to create an egg wash. Dip the flour-coated eggplant slices into the egg wash, ensuring they are fully coated.
Step 5
Next, take the egg-washed eggplant slices and coat them generously with panko breadcrumbs, pressing gently on both sides. Ample breadcrumbs will ensure maximum crispiness when fried. Set the breaded eggplant aside briefly while you prepare the tartar sauce. (Refer to a separate recipe for tartar sauce or use a store-bought version).
Step 6
Pour a generous amount of grapeseed oil into a deep pan or pot suitable for frying. The oil temperature should be around 170-180°C (340-355°F). You can test the temperature by dropping a pinch of panko breadcrumbs; they should sizzle and float to the surface immediately.
Step 7
Carefully place the prepared eggplant slices into the hot oil, one by one, ensuring not to overcrowd the pan. Fry them until they turn a golden-brown color on both sides. Keep an eye on the heat to prevent burning.
Step 8
Once fried to a beautiful golden hue, remove the eggplant from the oil using a slotted spoon or spider strainer and drain them on a wire rack. For an extra crispy texture, you can briefly re-fry them in oil heated to about 190°C (375°F) for 30 seconds to 1 minute.
Step 9
Voila! Your crispy fried eggplant is ready. It’s wonderfully crispy on the outside and delightfully tender on the inside. I was so happy that even my children enjoyed it without hesitation!
Step 10
These delicious fried eggplants are absolutely divine when dipped in tartar sauce. If tartar sauce isn’t convenient, a simple mix of mayonnaise with a squeeze of lemon juice or a dash of vinegar also makes a fantastic dipping sauce.
Step 11
Enjoy your delicious meal today! Happy cooking and happy eating!^^
