Fried Eggplant And Zucchini Chips Recipe

Prepare vegetables

Wash the eggplants and zucchinis. Trim the ends. Using a mandoline or a very sharp knife, slice the eggplant and zucchini into 1/8"–1/4" (3–6 mm) rounds for chips. Aim for uniform thickness so they fry evenly. If eggplants are larger and seedy, peel alternating strips (optional) to reduce bitterness.

Salt the eggplant (optional, for less bitterness and moisture)

Arrange eggplant slices in a single layer on a wire rack or tray and sprinkle lightly with 1/2 teaspoon of salt. Let sit 10–15 minutes, then pat dry with paper towels. This step is optional for Japanese eggplants, which are typically less bitter.

Make the batter

In a medium bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1 teaspoon salt (reserve remaining salt for finishing) and 1/2 teaspoon black pepper. Whisk to combine. Add 1 large egg and slowly pour in 1 cup cold sparkling water while whisking gently until you have a smooth, slightly thin batter that coats the back of a spoon. If you want extra crunch, fold in 1/2 cup fine semolina or panko here (optional). Keep the batter cold — place bowl over an ice bath briefly if your kitchen is warm.

Heat the oil

In a wide, heavy pot or deep skillet, pour enough oil to reach about 1 to 1 1/2 inches (2.5–4 cm) deep (about 3–4 cups depending on pan). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and rise to the surface immediately but not burn.

Batter and fry

Pat each vegetable slice dry. Working in batches (do not overcrowd), dip slices into the batter, letting excess drip off, then carefully slide into the hot oil. Fry for 2–3 minutes per side for 1/8"–1/4" slices, or until golden brown and crisp. If using semolina/panko, you can lightly dredge battered slices in the semolina/panko for a textured crust before frying. Adjust heat as needed to keep oil between 330–360°F (165–180°C).

Drain and season

Use a slotted spoon or spider to remove chips and transfer to a wire rack set over a baking sheet or paper towels. Immediately sprinkle lightly with the remaining 1/2 teaspoon salt (or to taste). Keep finished chips warm in a low oven (200°F / 95°C) on the rack while frying remaining batches so they stay crisp.

Finish and serve

Once all batches are fried, transfer chips to a serving platter. Offer lemon wedges alongside to squeeze over chips if desired. Serve hot or warm with shiso tzatziki for dipping.

Prepare cucumber

Grate the 1/2 English cucumber on the coarse side of a box grater. Place grated cucumber in a fine-mesh sieve, sprinkle a pinch of salt, and press or squeeze to remove excess water. Alternatively, wrap in a clean towel and squeeze out moisture until mostly dry (this prevents a runny tzatziki).

Chop shiso

Stack shiso leaves, roll them tightly and finely chiffonade (slice into thin ribbons). You should have about 2–3 tablespoons chopped leaves depending on leaf size. If you don't have shiso, finely chop fresh mint or basil as a substitute.

Mix tzatziki

In a medium bowl combine 1 cup Greek yogurt, the drained grated cucumber, 1 minced garlic clove, 1 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon fresh black pepper. Stir until smooth and well combined. Fold in the chopped shiso leaves. Taste and adjust seasoning — add more lemon or salt if needed.

Chill and rest

Cover the tzatziki and refrigerate for at least 15–30 minutes to let flavors meld. The shiso will infuse a fresh, slightly anise-like note into the yogurt. Right before serving, drizzle optional 1/2 tablespoon extra-virgin olive oil over the top and garnish with a small shiso leaf if desired.