Crispy Fried Eggplant Fans
Firm eggplants sliced into fans, coated in light batter and panko, then fried until deep golden and shatteringly crisp. An impressive yet simple appetizer or side with beautiful presentation.
Equipment
- 1 | Sharp knife | for fan cuts
- 1 | cutting board |
- 1 | Mixing bowls | for batter and coatings
- 1 | Whisk |
- 1 | Deep skillet or pot | for frying
- 1 | Tongs | for turning and removing
- 1 | Paper towels | for draining
Ingredients
- 2 | medium | eggplants | stems intact
- 2 | large | eggs |
- 1 | cup | all-purpose flour |
- 1.5 | cups | panko breadcrumbs |
- 1 | tsp | salt |
- 0.5 | tsp | black pepper |
- 1 | | vegetable oil | for frying
Instructions
- Leave stems intact and make lengthwise cuts every ½ inch, stopping before the stem to create a fan.
- Soak the fanned eggplants in cold water for 10 minutes, then pat thoroughly dry.
- Whisk eggs with a pinch of salt in a bowl until smooth.
- Place flour in one dish and panko mixed with remaining salt and pepper in another.
- Dredge each fan in flour, dip in egg batter, then press firmly into panko to coat well.
- Heat 2 inches of oil to 350°F in a deep skillet.
- Fry one fan at a time for 3–4 minutes per side until deep golden and crisp.
- Drain on paper towels and serve immediately while hot.
Notes
Best enjoyed fresh for maximum crunch.
Store leftovers in the refrigerator up to 1 day and reheat in a 375°F oven.
Gluten-free flour and panko can be substituted successfully.
Do not overcrowd the oil to keep the coating crisp.
Store leftovers in the refrigerator up to 1 day and reheat in a 375°F oven.
Gluten-free flour and panko can be substituted successfully.
Do not overcrowd the oil to keep the coating crisp.