Crispy fried eggplant is the ultimate summer meze. This is the simplest of recipes, yet one of the tastiest! Learn how to make the crispiest fried eggplant ever.
If you love this crispy fried eggplant, you will also love the crispy fried potatoes, saganaki with tomato-pepper chutney, or the spicy feta dip!
What cooks say:
“I love this recipe, all of the elements- the beans, spinach, dill, lemon – just all of it. It’s my favorite. I think I make it once a week! So simple and so tasty.”
Jori Fentiman
Why you will love crispy fried eggplant
The magic method for crispy fried eggplant
- Whenever I used to fry eggplant, the slices would stay crispy for a second, right after the frying, and soon after, they would be soggy and dripping with oil. On one of my trips back to my homeland, I discovered the most fantastic method of getting a great, crispy fried eggplant for more than a second.
- The eggplants are thinly sliced and then go into a water-salt brine. The next step is a coating with a mix of flours. Right before frying, they are dipped into water for a second, and lastly, they are fried in hot oil for a few minutes.
- This method ensures a crispy crust. The second dip in water seals the eggplant and does not allow much oil to be absorbed while frying. You can say that, in a way, the coating is something between just flour and batter.
Here is what you need
- Eggplants. You can use your favorite variety. This recipe also works well with zucchini and long-horn peppers.
- All-purpose flour, corn flour, and semolina flour. The combination of all three ensures crispy veggies are achieved.
- Paprika, dried oregano, and sea salt. Substitute the oregano with za’atar, dried Mediterranean spice mix, or Italian seasoning, and Aleppo pepper, freshly ground black pepper, chili flakes in place of sweet paprika. In truth, this recipe is versatile, allowing you to experiment with your favorite spices.
- Sunflower oil. For frying. Substitute with any neutral oil or extra light olive oil.
See the recipe card for complete information on ingredients and quantities.
Step by step
Step 1: Cut the eggplants into thin slices.
Fill a large bowl with water, and add two tablespoons of sea salt and stir to dilute. Add the eggplant slices to the water.
Step 2: In a large bowl, mix the flours with the dried oregano, sea salt, and paprika. Mix well.
Add in the eggplant slices and mix with your hands so the slices are coated with the flour mix.
Step 3: Heat the oil in your fryer. Fill another bowl with water.
When the oil is hot, take an eggplant slice, and dip it into the water…
Step 4: and immediately, very carefully, drop it into the hot oil.
Repeat for another four to five slices.
Be careful around the hot oil, and don’t throw the vegetable too far or too close. Please use tongs to hold the eggplant slice if you feel more comfortable.
Fry eggplant until they are golden brown.
Remove from hot oil with a slotted spoon and place on a wire rack to drain any oil (or drain in the fryer wire basket).
Continue the process until all eggplant slices are fried.
Storage and reheating
- The fried eggplant slices are best consumed immediately; however, you can refrigerate them and enjoy them the next day. Crip them up in the air frier or a frying pan for a few minutes. Don’t overcook.
- You can freeze fried eggplant slices as soon as they are at room temperature. Arrange them in a single layer on a sheet pan and place in the freezer uncovered. When the slices are solid, stash them in a freezer bag and use them in dishes like a Greek Moussaka casserole, eggplant lasagna with bechamel, or a quick papoutsakia with a red sauce.
How to serve crispy fried eggplant
Serve immediately, tapas style, among other Greek appetizers:
- Tzatziki yogurt dip. It is perfect with anything fried.
- Marinara sauce. Make our Greek spaghetti sauce and use it to dip the fried eggplants.
- Potatoes. Try our country-fried potatoes, which are crispy and delicious.
- Crispy fried zucchini. We use the same method for tasty fried zucchini.
- Salad. For an authentic Greek taverna experience, try Greek boiled wild greens or a traditional Greek horiatiki salad.
- Fish. Our roasted branzino fillets are excellent.
Crispy Fried Eggplant
Equipment
- 3 large mixing bowls
- fryer
Ingredients
- 3 medium eggplants sliced into 0.5 cm / 1/5 inch slices
- 2 liters water approximatelly
- 1 cup corn flour
- 1 cup all-purpose flour
- ½ cup semolina flour
- 1 tablespoon sweet paprika
- 1 tablespoon dried oregano
- 1 tablespoon sea salt
You also need
- sunflower oil for frying
Instructions
- Slice the eggplants into 0.5 cm / ⅕ inch slices.
- Fill a large bowl with water and add two tablespoons of sea salt. Stir to dilute.Add the eggplant slices into the water.
- In a large bowl, mix the flours with one tablespoon of dried oregano, one tablespoon of sea salt, and one tablespoon of sweet paprika. Mix well.Add in the eggplant slices and mix with your hands to make sure the slices are coated with the flour mix.
- Fill another bowl with water.
- Heat the oil in your fryer.
- When the oil is hot, take an eggplant slice, dip it into the water, and immediately very carefully drop it into the hot oil. Use tongs if you need to.Do the same for another batch of four-five slices. Fry slices until they are golden brown. Remove with a slotted spoon and place on a wire rack or paper towels to drain any oil. Repeat the process until all eggplant slices are fried.
- Serve immediately with tzatziki, your favorite salsa, marinara sauce, or tomato chutney.
Notes
- This recipe also works well with zucchini.
- Substitute the oregano with za’atar, a dried Mediterranean spice mix, or Italian seasoning,
- Use Aleppo pepper, red chili flakes, and freshly ground black pepper instead of sweet paprika.
- You can use sunflower oil, the neutral oil of your choice, or an extra light olive oil.
