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Ingredients
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Tempura Eggplant Fries
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplant into thin strips, about 1/4 inch thick. Sprinkle salt over the slices and let them sit for about 30 minutes to draw out moisture. Pat them dry with a paper towel.
- 2
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually add cold water to the dry ingredients, whisking until smooth. The batter should be light and slightly thick.
- 3
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Eggplant
Dip each eggplant strip into the tempura batter, allowing excess to drip off. Carefully place the battered eggplant into the hot oil, frying in batches until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.
- 5
Serve
Sprinkle freshly grated Parmesan cheese over the hot eggplant fries. Serve with marinara sauce on the side for dipping.
