Best 4 Deep Fried Eggplant Recipes

In the realm of culinary delights, where flavors dance and textures intertwine, lies a dish that captures the essence of culinary artistry: deep-fried eggplant. This delectable dish, known by various names such as "fried eggplant," "eggplant fritters," or "eggplant tempura," is a symphony of tastes and textures that tantalizes the palate with every bite. Whether served as an appetizer, a main course, or a savory snack, deep-fried eggplant reigns supreme as a culinary masterpiece.

This article presents a comprehensive guide to crafting the perfect deep-fried eggplant dish, catering to diverse culinary preferences and skill levels. Discover the secrets of selecting the ideal eggplant, preparing the batter for a crispy coating, and mastering the art of frying to achieve golden-brown perfection. Delve into a collection of three distinct recipes that showcase the versatility of this culinary gem.

The "Classic Deep-Fried Eggplant" recipe embodies simplicity and flavor, with a straightforward batter that delivers a crispy exterior and a tender, succulent interior. For those seeking a touch of spice, the "Spicy Deep-Fried Eggplant" recipe incorporates a zesty blend of chili peppers, garlic, and ginger, creating a tantalizing interplay of heat and flavor. And for a unique twist, the "Panko-Crusted Deep-Fried Eggplant" recipe introduces a crunchy panko coating, adding an extra layer of texture and nutty flavor to the dish.

Embark on a culinary journey with this comprehensive guide to deep-fried eggplant, and elevate your cooking skills to new heights. Prepare to indulge in a symphony of flavors and textures that will captivate your senses and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

DEEP-FRIED EGGPLANT

Deep-Fried Eggplant image

This tasty recipe for deep-fried eggplant is from Curtis Stone's new cookbook, Cooking with Curtis.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 9

Ingredients

1 eggplant, thinly sliced crosswise into 16 rounds
2 tablespoons coarse salt
1 pound buffalo mozzarella, drained and sliced crosswise into 8 equal pieces
8 fresh basil leaves
3/4 cup all-purpose flour
2 large eggs, lightly beaten
2 1/2 cups fresh breadcrumbs
4 cups vegetable oil
Tomato Sauce, warmed

Steps:

Place eggplant rounds in an even layer on a baking sheet. Sprinkle with salt and let stand 10 minutes. Rinse under cold running water and pat dry with paper towels.
Place 1 piece of mozzarella on half of the eggplant, followed by 1 piece of basil; sandwich with remaining eggplant.
Heat oil in a deep saucepan until it reaches 325 degrees on a deep-fry thermometer. Place flour, eggs, and breadcrumbs each in separate shallow dishes. Coat each eggplant sandwich evenly with flour, shaking off any excess. Then dip in eggs, followed by breadcrumbs to coat.
Working in batches, gently place eggplant sandwiches into hot oil and fry until golden brown, 2 to 3 minutes. Transfer to a paper-towel-lined plate. Cut each sandwich into 4 equal portions; serve with tomato sauce.

DEEP-FRIED EGGPLANT CROUTONS

Deep-Fried Eggplant Croutons image

Provided by Aaron McCargo Jr.

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 22

Ingredients

Canola oil, for frying
1/2 cup all-purpose flour
3 eggs, beaten
1 cup seasoned Italian bread crumbs
1 eggplant, peeled and diced into 1/2-inch cubes
Salt
1/4 cup red wine vinegar
2 tablespoons minced garlic
1 tablespoon Dijon mustard
3/4 cup olive oil
2 teaspoons chopped fresh oregano leaves
1 tablespoon chopped basil leaves
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 bag spring mix greens
1 heart romaine, chopped
10 basil leaves, torn
10 fresh oregano leaves
10 parsley leaves
1/4 cup grated Parmesan
1/2 cup halved cherry tomatoes
1/2 red onion, thinly sliced

Steps:

Preheat a fryer to 375 degrees F.
In separate shallow dishes add flour, egg and bread crumbs. Coat the eggplant cubes in the flour, then the egg and finally through the bread crumbs. Carefully add the cubes to the fryer and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the fryer to a paper towel lined platter to drain. Sprinkle with salt and set aside.
Vinaigrette:
In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, salt and pepper. Set aside to dress salad.
In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion.
Toss with the desired amount of dressing, top with eggplant croutons and serve.

DEEP FRIED EGGPLANT (AUBERGINE)

Deep Fried Eggplant (Aubergine) image

This recipe started out as an Emeril Lagasse, but I've altered it quite a bit to suit our tastes. My kids call this "eggplant chips"! We dip these in marinara sauce.

Provided by Kaarin

Categories Lunch/Snacks

Time 23m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup all-purpose flour
3 eggs
1/2 teaspoon salt
2 cups breadcrumbs, freshly made
2 teaspoons paprika
2 teaspoons salt
2 teaspoons garlic powder
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon oregano, dried
1/2 teaspoon thyme, dried
1/4 teaspoon cayenne pepper
1 small eggplant
oil (for deep frying)

Steps:

In 3 small bowls: put flour in the 1st, egg and 1/2 teaspoons salt (whisked together) in the 2nd, bread crumbs and remaining seasonings in the 3rd.
Cut eggplant in 1/4 inch thick slices and then quarter slices.
Dredge each piece of eggplant in the flour, coating thoroughly, then shaking off excess.
Dip in egg mixture, then press into bread crumbs.
Transfer to a rack or paper towel to allow them to dry slightly.
In a deep heavy skillet, heat 1/2-3/4 inch of oil to 375 degrees F.
Fry the eggplant in batches for 1 minute on each side or until golden.
Drain on paper towels; sprinkle lightly with salt before serving if desired.
Serve with dipping sauce.

BEER BATTERED DEEP-FRIED EGGPLANT RECIPE - (4.2/5)

Beer Battered Deep-Fried Eggplant Recipe - (4.2/5) image

Provided by Tbird

Number Of Ingredients 9

Ingredients

2 cups flour
1 egg, beaten
2 tsp dried parsley
2 tsp garlic powder
2 tsp dried oregano
salt & pepper to taste
1 cup beer
1 large eggplant, cut in 1/4" slices
1 cup oil

Steps:

In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt & pepper. Gradually add beer, stirring, until a thick batter forms. Add more or less beer depending on the desired consistency of the batter. In a heavy frying pan, heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat. When oil is hot, dip eggplant in batter and fry, turning once to brown evenly on both sides. Drain on paper towels.

Tips:

To prevent the eggplant from absorbing too much oil, slice it thinly and pat it dry with paper towels before frying.
Use a high-heat cooking oil, such as canola or vegetable oil, to fry the eggplant. This will help to prevent the eggplant from becoming greasy.
Fry the eggplant in small batches so that the oil does not become crowded. This will help to ensure that the eggplant cooks evenly.
Do not overcrowd the pan when frying the eggplant. This will cause the eggplant to steam instead of fry, resulting in a soggy texture.
Flip the eggplant slices halfway through cooking to ensure that they cook evenly.
Once the eggplant is cooked, drain it on paper towels to remove any excess oil.
Serve the eggplant immediately, or store it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Deep-fried eggplant is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. With its crispy exterior and tender interior, it is a surefire crowd-pleaser. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, deep-fried eggplant is a great option. So next time you are looking for something new to try, give this recipe a try. You won't be disappointed!