After a recent trip to the farmers market, where the eggplants were as big as a suitcase, I had to find new ways to use this delicious veg! Here’s an easy and delicious alternative to potatoes.
1 eggplant, cut into fries
½ cup of flour mixed with 2 tablespoons of cornmeal
¾ cup of panko bread crumbs
2 eggs, scrambled
Salt and pepper
Oil for deep frying
Heat the oil in a deep pot or cast iron skillet to around 375-385 degrees.
Make a dredging station, as follows: one container of flour and cornmeal, one container of eggs, one container of panko. Add salt and pepper to each dredge.
Dredge the eggplant sticks in the flour/cornmeal, shaking off excess.
Dip in eggs, allowing excess to drain.
Dip each eggplant stick in panko and drop into hot oil.
Fry until golden brown and drain on a wire rack placed over a sheet tray.
Lightly salt the eggplant as it comes out of the oil.
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