Fried Eggplant Crisps

By March 18, 2009Eggplant, Recipes

From CSA Member Joseph Cantor

This is a variation of a recipe from epicurious.com, that turns eggplant into sweet/salty 
potato chip substitutes.

Ingredients
6 tablespoons of confectioners sugar
6 tablespoons of cornstarch1 cup breadcrumbs (Panko or italian – the panko works better)
1/4 tsp kosher salt
1 eggplant (any kind works well)
3-4 cups vegetable oil

Preparation
1. In a shallow wide bowl stir together sugar, cornstarch, salt, and breadcrumbs.
2. Fill a heavy 10-12 inch (cast iron) skillet halfway with oil and heat to 360 degrees. 
I actually use an electric fryer which works great.
3. Slice the eggplant into paper thin slices
4. Dredge each slice into the coating, covering both sides and shaking off excess
5. Gently lay slices into the oil, 4-5 pieces at a time, do not over crowd the pan!
6. Fry for 1-2 minutes per side till a little darker then golden brown
7. Allow to cool to room temperature and the slices will crisp as they cool.

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  • T.C. says:

    >This recipe got me eating eggplant again 🙂 I’d tried eggplant once before in a parmesan, and thought it was the most disgusting thing I’d ever tasted. After eating the eggplant this way, I realized – it was just a bad dish.

    I now look forward to my shares with eggplants to make some chips or parmesan.

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