Crispy Eggplant Fries Recipe
Make easy crispy fried eggplant fries at home using 4 ingredients! Easy to make with a golden crust and perfect as a snack or light main dish.
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.
Calories: 563kcal | Carbohydrates: 119g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 22mg | Potassium: 1576mg | Fiber: 21g | Sugar: 24g | Vitamin A: 158IU | Vitamin C: 15mg | Calcium: 64mg | Iron: 2mg
