Crispy Golden Eggplant Fritters with Savory Dipping Sauce
Golden-brown and Crispy Eggplant Fritters topped with a Salty-Sweet Dipping Sauce!
These savory eggplant fritters are incredibly satisfying and never get old! We’ll show you how to make them perfectly crispy and delicious. ^0^
For the Eggplant Fritters
- 1 medium eggplant
- 2 large eggs
- 1 cup tempura flour (or all-purpose flour)
- 1 pinch of salt (or to taste)
- Vegetable oil for frying
For the Savory Dipping Sauce
- 3 Tbsp soy sauce
- 2 Tbsp rice wine (mirin)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
- 2 Tbsp finely minced onion
- 1 finely minced Korean chili pepper (or jalapeño, adjust to spice preference)
- A generous pinch of toasted sesame seeds
- 3 Tbsp soy sauce
- 2 Tbsp rice wine (mirin)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
- 2 Tbsp finely minced onion
- 1 finely minced Korean chili pepper (or jalapeño, adjust to spice preference)
- A generous pinch of toasted sesame seeds
Cooking Instructions
Step 1
Let’s start by preparing our ingredients. Ensure your eggplant and other components are ready to go.
Step 2
Wash the eggplant thoroughly and slice it into rounds about 0.7 cm (approximately 1/4 inch) thick. Spread the slices out on a plate. Lightly sprinkle a pinch of salt over both sides of the eggplant slices. Let them sit for about 5-10 minutes to draw out some moisture. This step helps make the fritters crispier. Gently pat the slices dry with a paper towel before proceeding.
Step 3
While the eggplant is resting, let’s whip up the flavorful dipping sauce. In a small bowl, combine 3 tablespoons of soy sauce, 2 tablespoons of rice wine, 1 tablespoon of gochugaru (Korean chili flakes), 1 tablespoon of sesame oil, 2 tablespoons of finely minced onion, and 1 finely minced Korean chili pepper. Add a generous amount of toasted sesame seeds. Stir everything together until well combined. This sauce is the perfect complement to the fritters!
Step 4
Now, it’s time to coat the eggplant. Take the lightly salted and dried eggplant slices and lightly dust them with tempura flour (or all-purpose flour) on both sides. Make sure to coat them evenly, but don’t use too much flour, as this can make the fritters heavy. Gently shake off any excess flour.
Step 5
In a separate shallow bowl, crack 2 eggs and whisk them lightly until the yolks and whites are combined. Dip each flour-coated eggplant slice into the whisked egg, ensuring it’s fully coated. Let any excess egg drip off before placing it in the pan.
Step 6
Finally, the cooking stage! Heat a generous amount of vegetable oil in a frying pan over medium heat. Once the oil is hot (a drop of egg should sizzle immediately), carefully place the egg-coated eggplant slices into the pan. Fry for 2-3 minutes per side, or until they are golden brown and crispy. Once cooked, transfer the fritters to a plate lined with paper towels to absorb any excess oil. Serve immediately with the prepared dipping sauce and enjoy this delicious treat!
