Crispy Eggplant Fries Recipe
smoked salmorejo, pickled eggplant, truffle honey, parmesan, chives
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Ingredients
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Crispy Eggplant Fries
Method
Crispy Eggplant Fries Preparation
- 1
Prepare the Eggplant
Slice the eggplants into fries, approximately 1/4 inch thick. Lay them out on a paper towel and sprinkle salt over them. Let them sit for about 30 minutes to draw out moisture.
- 2
Set Up Breading Station
In three separate shallow bowls, place the flour in the first bowl, beaten eggs in the second, and panko breadcrumbs mixed with black pepper in the third.
- 3
Breading the Eggplant
Pat the eggplant fries dry with paper towels. Dredge each fry in flour, shaking off excess, dip into the beaten eggs, and finally coat with panko breadcrumbs. Ensure they are fully coated.
- 4
Fry the Eggplant
In a large skillet, heat the olive oil over medium heat. Once hot, add the breaded eggplant fries in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on a paper towel.
- 5
Prepare the Garnish
Finely chop the chives and mix with grated Parmesan cheese in a small bowl.
- 6
Serve
Serve the crispy eggplant fries hot, drizzled with truffle honey and accompanied by smoked salmorejo for dipping. Top with the chive and Parmesan mixture.