Crispy Eggplant Fries Recipe

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)

Steps

1. 1

   Fill a large bowl with water and add a pinch of salt.

2. 2

   Wash and peel the eggplants, trim the ends, and cut into evenly sized fries (about ½ inch thick).

3. 3

   Add the cut eggplant to the salted water and soak for 10–15 minutes. Drain and pat dry with paper towels.

4. 4

   In a bowl, mix tempura flour with ice-cold water until just combined.

5. 5

   Fill a heavy-bottomed pan or wok with neutral oil and heat to 350°F (175°C).

6. 6

   Dip the eggplant fries into the batter, letting any excess drip off.

7. 7

   Fry in batches for 2–3 minutes until light golden. Remove and drain on paper towels.

8. 8

   Raise the oil to 375°F (190°C) and fry again for 1–2 minutes until crispy and deep golden.

9. 9

   Transfer to a wire rack or paper towels to drain. Serve hot with your favorite dipping sauce.