Deep Fried Eggplant
Crispy fried eggplant recipe made with flour, water, and breadcrumbs. No batter, just insane crunch! The perfect snack or appetizer.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 medium eggplants
- 500 ml water
- ½ tbsp salt
- 1 cup breadcrumbs
- 1 cup tempura flour
- oil (as needed for deep-frying)
Instructions
- 1
Fill a large bowl with water and stir in salt.
- 2
Peel the eggplants and cut into long strips, wedges, or rounds—your choice.
- 3
Soak the cut eggplants in the salted water for 10–15 minutes.
- 4
Drain and toss the eggplants in tempura flour until evenly coated.
- 5
Briefly dip the floured eggplants into clean water.
- 6
Roll the moistened eggplants in breadcrumbs, pressing lightly to coat.
- 7
Heat oil in a pan over medium-high heat. Fry the eggplant until golden and crispy, turning as needed.
- 8
Transfer to a paper towel-lined plate or wire rack to drain excess oil. Serve hot with your favorite dipping sauce.