Crispy Fried Eggplant Strips Recipe

About this recipe

A delightful dinner option featuring crispy fried eggplant strips coated in a savory batter. Perfect for those seeking a quick and satisfying vegetarian meal.

Ingredients

• - CHATCHAWAN Fresh Thai Round Eggplant
• Pack Tray Of 30 Medium Free Range Eggs
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 100G Terre Exotique Winemaker'S Salt, 100G
• 1 Kg Heera Black Pepper Coarse 1kg
• - Silver Spoon Granulated Sugar
• - Ktc Vegetable Oil
• 500 G Brown & Polson Cornflour

Instructions

1. 1. Peel and cut the eggplant into large strips, resembling thick French fries.
2. 2. In a bowl, dissolve 3 tablespoons of salt in enough water to submerge the eggplant strips. Soak the strips in the saltwater for at least 15 minutes to remove bitterness.
3. 3. In a separate bowl, whisk together 1 egg, a pinch of salt, a pinch of pepper, and a small amount of sugar to taste.
4. 4. In another bowl, mix 1 cup of cornflour with 1/2 cup of milk until a smooth batter forms.
5. 5. Remove the eggplant strips from the saltwater and pat them dry with a clean kitchen towel.
6. 6. Dip each eggplant strip first into the egg mixture, ensuring it is fully coated, and then into the cornflour batter.
7. 7. Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully place the coated eggplant strips into the oil and fry until golden brown and crispy, about 3-4 minutes per side.
8. 8. Remove the fried eggplant strips from the oil and place them on a plate lined with paper towels to drain excess oil.
9. 9. Serve the crispy fried eggplant strips hot as a delicious dinner option.