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.
Why this recipe sings
When 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 amazing method of getting a great crispy fried eggplant for more than a second.
This recipe for fried eggplant could be considered unusual. 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 fry in hot oil for a few minutes.
This method ensures a crispier delicious 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, semolina flour. The combination of all three ensures achieving crispy veggies.
- 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, allows to experiment with your favorites spices.
- Sunflower oil. For frying. Substitute with any neutral oil or extra light olive oil.
Detailed measurements and instructions can be found on the recipe card at the bottom of the page.
Here is how to make it
Serve immediately with tzatziki, your favorite salsa, marinara sauce, or tomato chutney.
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Crispy Fried Eggplant
- 3 large mixing bowls
- 3 medium-small eggplants sliced into 0.5 cm / 1/5 inch slices
- 2 liters water aproximatelly
- 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
- Slice the eggplants into 0.5 cm / 1/5 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.
- 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 extra light olive oil.