Crispy Eggplant Fries
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.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Fill a large bowl with water and add a pinch of salt.
- 2
Wash and peel the eggplants, trim the ends, and cut into evenly sized fries (about ½ inch thick).
- 3
Add the cut eggplant to the salted water and soak for 10–15 minutes. Drain and pat dry with paper towels.
- 4
In a bowl, mix tempura flour with ice-cold water until just combined.
- 5
Fill a heavy-bottomed pan or wok with neutral oil and heat to 350°F (175°C).
- 6
Dip the eggplant fries into the batter, letting any excess drip off.
- 7
Fry in batches for 2–3 minutes until light golden. Remove and drain on paper towels.
- 8
Raise the oil to 375°F (190°C) and fry again for 1–2 minutes until crispy and deep golden.
- 9
Transfer to a wire rack or paper towels to drain. Serve hot with your favorite dipping sauce.