Crispy Eggplant Fries Recipe
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This crispy eggplant fries recipe delivers golden, crunchy outsides with a tender, flavorful center that’s hard to resist. Made easily with just 4 ingredients, they’re perfect as finger food or as a main served alongside your favorite dipping sauce.
About this recipe
These eggplant fries have a naturally mild, slightly sweet flavor with a tender bite inside. The crust fries up golden and crispy, giving it a delicious crunch without overpowering the eggplant’s delicate taste.
They’re super easy to make, and it starts by cutting fresh eggplant into fries.
Next, they’re dipped into a mixture of tempura flour, ice-cold water, and a sprinkle of salt, creating an ultra-crisp coating.
All that’s left is frying them until golden perfection!
How to cut eggplant into fries
To cut eggplant into fries, first rinse and pat dry the eggplant. Slice off the ends, then cut lengthwise into ½-inch thick slices. Stack the slices and cut again lengthwise into evenly sized ½-inch wide sticks, creating fries. Keep cuts uniform for even cooking.
Ingredient notes & substitutes
You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!
- Eggplants – Choose firm, glossy eggplants without bruises for the best texture and taste. Long green Thai eggplants, Japanese eggplants, and Chinese eggplants all work well.
- Tempura flour – Creates the crispiest coating.
- Water – Use ice-cold water for an extra-light, crisp batter.
- Salt – Enhances the flavor of the eggplant and batter.
How to make eggplant fries
Step 1: Fill a large bowl with water and add a pinch of salt.
Step 2: Wash and peel the eggplants, then trim the ends and cut into evenly sized fries, about ½ inch thick.
Step 3: Soak them in the salted water for 10–15 minutes, then drain and pat dry with paper towels.
Step 4: In a mixing bowl, combine tempura flour, the ice-cold water, and 1/8 tsp salt.
Step 5: Fill a heavy-bottomed pan or wok with neutral oil and heat to 350°F (175°C).
Step 6: Dip a cut eggplant into the batter and let any excess drip off.
Step 7: Fry the eggplants in batches for 2–3 minutes until light golden. Remove and drain. Raise the oil to 375°F (190°C). Fry the eggplants again for 1–2 minutes until crispy and deep golden.
Step 8: Transfer to a wire rack or paper towels to let excess oil drain. Serve hot with a dipping sauce!
How to reheat fried eggplant
Use an oven or air fryer. Spread fries evenly on a baking tray; bake at 375°F (190°C) for 8-10 mins. Or air-fry at 350°F (180°C) for 4-6 mins, shaking halfway. Avoid microwaving to keep the eggplant crispy.
More eggplant recipes to try
This recipe for eggplant french fries makes crispy bites that are so good, they barely make it to the table! Leave a star rating and comment if you tried it, and follow me on Facebook, Instagram, and Pinterest!
Crispy Eggplant Fries Recipe
Equipment
- cutting board and knife
- Mixing bowl
- Heavy-bottomed pan or wok
- Tongs
- Spider strainer
- paper towels or wire rack
Ingredients
- 3 eggplant
- 1 cup ice-cold water, + extra as needed for soaking eggplants
- 1 + 1/3 cup tempura flour
- 1/8 tsp salt
- neutral oil, as needed for frying
Instructions
- Fill a large bowl with water and add a pinch of salt.
- Wash and peel the eggplants, trim the ends, and cut into evenly sized fries (about ½ inch thick).
- Add the cut eggplant to the salted water and soak for 10–15 minutes. Drain and pat dry with paper towels.
- In a bowl, mix tempura flour with ice-cold water until just combined.
- Fill a heavy-bottomed pan or wok with neutral oil and heat to 350°F (175°C).
- Dip the eggplant fries into the batter, letting any excess drip off.
- Fry in batches for 2–3 minutes until light golden. Remove and drain on paper towels.
- Raise the oil to 375°F (190°C) and fry again for 1–2 minutes until crispy and deep golden.
- Transfer to a wire rack or paper towels to drain. Serve hot with your favorite dipping sauce.
Video
Notes
- Use the nutrition card in this recipe as a guideline.
