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Eggplant Fries

Photo Credit
Tatiana Vorona/shutterstock
The Editors
Yield
Serves 4
Category
Vegetables
Course
Side Dishes
Preparation Method
Fry
Sources
Vegetable Cookbook
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Need new ideas for eggplant? Try Eggplant Fries! Crispy on the outside but soft on the inside, these fries are a game changer. Serve as you would french-fried potatoes.

Ingredients
2 medium eggplants, peeled
3 large eggs
3 teaspoons cold water
Salt and freshly ground black pepper
Unseasoned bread crumbs
Vegetable oil for deep-frying
Coarse salt
Instructions

1. Cut the eggplants lengthwise into 1/2-inch-thick slices. Cut the slices into 1/2-inch-wide strips, then cut the strips into 3-1/2-inch lengths. Place in a large bowl and add enough cold water to cover by 1 inch. Allow to stand for 30 minutes. Drain in a colander and distribute over absorbent paper. Pat dry.

2. In a wide mixing bowl, whisk together the eggs, water, salt, and pepper. Dip the strips of eggplant into the beaten eggs, then coat with bread crumbs. Place on a baking sheet and allow to stand for 30 minutes.

3. Heat the oil in a deep-fat fryer. When it reaches 375°, add the eggplant in small batches. Cook until lightly browned and drain on absorbent paper. Sprinkle with coarse salt and serve on a napkin-lined plate.

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The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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