The technique for making ultra-crispy fried eggplants at home
We’re already fans of the look, but we guarantee that the taste is just as worth the detour! This fried eggplant recipe is absolutely addictive: the exterior is ultra-crispy while the interior of the eggplant stays wonderfully tender. We pair it with a small yogurt sauce that’s slightly spicy for maximum indulgence! To get the recipe right every time, you’ll need to follow a few small details, starting with how you cut the eggplant: try to make even slices for uniform cooking. Then we strongly recommend respecting the soaking time in water to soften the vegetable a little. And dry them well so the tempura batter sticks nicely to the eggplant!
For the coating, don’t hesitate to pass the eggplant several times through the tempura batter so it is fully coated. The same goes for the breadcrumbs! Another tip for the gourmands: add grated Parmesan to the breadcrumbs, it’s delicious! And if you want to vary the flavors, season your yogurt sauce with spices of your choice or even with a drizzle of honey for a sweet touch when you taste it; we bet you’ll love it. So, are you tempted by this crispy fried eggplant that’s as beautiful as it is indulgent? 😉
To make this recipe, follow the steps below:
CRISPY FRIED EGGPLANT 🍆
Serves 4
Ingredients :
– 4 slender, elongated eggplants
– Panko breadcrumbs or regular breadcrumbs
– Frying oil
For the tempura batter :
– 4 tablespoons flour
– 2 tablespoons cornstarch
– 1 cup cold water
– Spices of your choice: paprika, cumin, salt, pepper, herbes de Provence…
For the sauce :
– 4 tablespoons Greek yogurt
– 1 garlic clove, minced
– A squeeze of lemon juice
– Fresh mint
– Ground chili pepper, salt
Preparation :
1. Wash the eggplants and peel them. Cut the eggplants as shown in the video into a fan shape without cutting the base to keep the “fries” attached to each other.
2. Soak the eggplants in cold water for 30 minutes to soften them slightly, then dry them.
3. Mix the flour, cornstarch, cold water and spices until you obtain a smooth texture. Dip the eggplants in the tempura batter to coat them completely.
4. Roll the eggplants in the breadcrumbs to coat well.
5. Fry in hot oil, turning them so they are nicely golden and crispy on each side. Place on paper towels to remove excess fat.
6. Prepare the sauce by mixing the Greek yogurt with the minced garlic, lemon juice and spices. Serve the fried eggplants immediately with the dipping sauce!
