Eggplant Fries

Photo Credit
Tatiana Vorona/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 4
Category
Course
Preparation Method

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.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...