Crispy & Tender Fried Eggplant: An Easy Recipe Anyone Will Love
Crispy Fried Eggplant with Potato Starch: A Delicious Eggplant Dish for Meals, Snacks, and Drinks!
Eggplant can be a divisive ingredient, but this fried eggplant recipe is so delicious that even my partner, who usually dislikes eggplant, cleared his plate and asked for more! It’s perfect as a tasty side dish for meals, a delightful snack, or even a simple and satisfying appetizer to enjoy with drinks. You’ll be amazed at how easy it is to make this wonderfully textured dish at home.
Main Ingredients- 2 medium eggplants
- 5-6 Tbsp potato starch
- 1 large egg
Dipping Sauce (Optional, adjust to taste)- 3 Tbsp soy sauce
- 1 Tbsp water
- 1 Tbsp vinegar
- 0.5 Tbsp chili powder
- 0.5 Tbsp sesame oil
- 0.5 Tbsp toasted sesame seeds
- 3 Tbsp soy sauce
- 1 Tbsp water
- 1 Tbsp vinegar
- 0.5 Tbsp chili powder
- 0.5 Tbsp sesame oil
- 0.5 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Begin by thoroughly washing the eggplants under running water. Trim off and discard the tough stem ends.
Step 2
Slice the eggplant into bite-sized pieces. Lay the eggplant on its side and slice it in half lengthwise, creating two equal pieces.
Step 3
For added texture and better sauce absorption, make zigzag cuts on the flesh side of the eggplant slices. If your eggplants are particularly thin, you can skip the lengthwise halving step to maintain a bit more substance.
Step 4
In a wide bowl, place 5-6 tablespoons of potato starch. Crack in 1 large egg. Whisk together the starch and egg with a fork or whisk until a smooth batter forms, ensuring there are no lumps. If the batter seems too thick, you can add a tiny splash of water.
Step 5
Pour enough cooking oil into a frying pan to generously coat the bottom. Heat the oil over medium heat. It’s important to get the oil to the right temperature – too cool and the eggplant will absorb too much oil, too hot and it will burn before cooking through.
Step 6
Gently dip the prepared eggplant slices into the starch batter, ensuring each piece is evenly coated. Be delicate so they don’t break.
Step 7
Carefully place the batter-coated eggplant slices into the preheated oil, making sure not to overcrowd the pan. Cook them in batches if necessary, as too many pieces will lower the oil temperature and result in less crispy eggplant.
Step 8
Once the underside of the eggplant is golden brown and crisp, carefully flip each piece with tongs or a spatula. Cook the other side until it is also golden brown and crispy. Ensure both sides are thoroughly cooked.
Step 9
And voilà! You have perfectly crispy and tender fried eggplant, made easily without excessive oil or complicated ingredients. Enjoy them immediately while they’re warm for the best texture. You can also whip up the optional dipping sauce to add an extra layer of flavor!
