Eggplant Fries Recipe
tempura battered eggplant fries / marinara / calabrese and pesto aioli / parmesan
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Ingredients
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Eggplant Fries
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplant into fry-shaped pieces, about 1/4 inch thick. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Make the Tempura Batter
In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add water while whisking until smooth.
- 3
Heat the Oil
In a deep pot or fryer, heat vegetable oil to 350°F (175°C).
- 4
Fry the Eggplant
Dip the eggplant fries into the tempura batter, allowing excess to drip off. Carefully place them in the hot oil and fry in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.
- 5
Serve
Serve the eggplant fries hot, sprinkled with grated parmesan cheese, alongside marinara and calabrese pesto aioli for dipping.
