Frying Eggplant: Can You Deep Fry It Directly?

Deep-fried eggplant is a tasty treat, but can you put eggplant in a deep fryer directly? The answer is yes, but there are a few things to keep in mind. Firstly, it is important to coat the eggplant slices in a batter or breading before frying. This helps to create a crispy texture and prevent the eggplant from becoming soggy. Secondly, it is crucial to heat the oil to the right temperature, usually around 365-375 degrees Fahrenheit, to ensure the eggplant cooks evenly and doesn't absorb too much oil. By following these tips, you can enjoy delicious deep-fried eggplant without the greasiness!

Preparing the eggplant

To prepare the eggplant, start by washing and drying the eggplant. You can peel the eggplant if you prefer, but it is not necessary. Then, cut the eggplant into uniform slices, about 1/4-inch to 3/4-inch thick. If you want to make eggplant sticks, cut the slices into sticks about 3/4-inch wide.

Once you have cut the eggplant, you can choose to sprinkle it with salt and let it sit for 20-30 minutes. This step is optional but can help remove any bitterness from the eggplant. After salting, be sure to rinse the eggplant thoroughly and pat it dry before proceeding to the next step.

Next, you will need to set up a dredging station with three shallow bowls. In the first bowl, place some flour or cornstarch. You can also use a light breading of flour if you prefer, but a heavier coating of cornstarch will make the eggplant crispier. In the second bowl, whisk together some eggs with a little water, salt, pepper, and any desired seasonings. You can also add other ingredients to the egg mixture, such as rosemary, Parmesan cheese, or cornstarch. In the third bowl, place your breadcrumbs. You can use plain, seasoned, or panko breadcrumbs, depending on your preference.

Now, it's time to coat the eggplant. First, dip each slice of eggplant into the flour or cornstarch, shaking off any excess. Then, coat the eggplant with the egg mixture, using your fingers to ensure it is fully covered. Finally, dredge the eggplant in the breadcrumbs, pressing them to help them stick. Transfer the coated eggplant to a wire rack or plate and let it dry for a few minutes to help the coating set.

At this point, your eggplant is ready to be fried! Heat your deep fryer or skillet to 375 degrees Fahrenheit, adding enough oil to cover the bottom of the skillet or fill the deep fryer. Carefully place the eggplant into the hot oil, working in batches if necessary, and fry for about 1-3 minutes on each side, or until golden brown. Be careful not to overcrowd the pan, as this can affect the oil temperature and the crispiness of the eggplant.

Once the eggplant is golden and crispy, remove it from the oil and drain on paper towels or a drying rack. Sprinkle with salt, if desired, and serve hot. Enjoy your delicious, crispy fried eggplant!

Choosing the right oil

When it comes to deep-frying eggplant, it's important to choose the right oil for the best results. Here are some factors to consider when selecting an oil for deep frying:

Smoke Point

The smoke point of an oil refers to the temperature at which it starts to break down and produce smoke. Oils with higher smoke points are better for deep frying as they can withstand higher temperatures without burning. Common oils with high smoke points include peanut oil, canola oil, safflower oil, and avocado oil.

Heat Stability

Deep frying requires heating the oil to high temperatures, so it's important to choose an oil that is stable and can withstand these heat levels without breaking down or oxidizing. Oils with high levels of monounsaturated fats, such as canola or peanut oil, are more heat stable and better suited for deep frying.

Flavor

The choice of oil can impact the flavor of your fried dish. While some oils have a neutral taste, others impart a distinct flavor. For example, peanut oil adds a nutty flavor, while olive oil provides a fruity taste. Consider the desired flavor profile of your dish when choosing an oil.

Fat Content

Deep frying is often associated with unhealthy eating habits, but selecting an oil with a healthier fat profile can make a difference. Oils high in saturated fats, such as coconut oil or palm oil, are not the healthiest options. Instead, opt for oils with healthier fat profiles, such as canola oil or sunflower oil, which are lower in saturated fats and higher in monounsaturated fats.

Cost

The cost of oil can be a significant factor, especially when using large quantities for deep frying. Some oils, like peanut oil or avocado oil, can be more expensive. Consider your budget and the volume of deep frying required to determine the most cost-effective option.

Allergens

It is important to be mindful of potential allergens when selecting an oil for deep frying. Peanut oil is a popular choice due to its high smoke point and flavor, but it may not be suitable for individuals with peanut allergies. If allergies are a concern, consider using alternative oils like canola oil or soybean oil, which are generally safer options.

Dipping the eggplant in egg

Dipping Eggplant in Egg

Dipping eggplant in egg is a common step when preparing fried eggplant. This is done after slicing the eggplant and before coating it in breadcrumbs or flour.

Benefits of Dipping Eggplant in Egg

• The egg helps the breadcrumbs or flour adhere to the eggplant.
• It adds a little flavour and fullness to the breading.

Tips for Dipping Eggplant in Egg

• Salt the eggs first as this helps break down proteins and thin the eggs, making it easier for the egg to coat the eggplant.
• After dipping the eggplant in egg, let it dry for a few minutes before frying. This helps the coating stick better and prevents the temperature of the oil from dropping too much when the eggplant is added.
• If there is excess egg, let it drip off before moving on to the next step.

Alternatives to Dipping Eggplant in Egg

Some recipes suggest using a beer batter or buttermilk instead of egg when preparing fried eggplant.

Coating the eggplant in breadcrumbs

Firstly, prepare your dredging station by setting up three separate bowls. The first bowl should contain flour, preferably a finely ground flour such as all-purpose, white whole wheat, gluten-free flour blend, or even cornstarch. The second bowl will be for the egg mixture. Beat the eggs and add any desired seasonings, such as salt, pepper, or garlic powder. You can also add a little water to the eggs to create a thinner consistency. The third bowl will hold the breadcrumbs. You can use store-bought breadcrumbs or make your own by toasting bread slices and processing them into crumbs. For extra flavour, mix in some grated Parmesan cheese, Italian herbs, or other seasonings of your choice.

Now it's time to coat the eggplant slices. Start by coating the eggplant in flour, making sure to cover both sides evenly. Next, dip the floured eggplant into the egg mixture. Use your fingers or a brush to ensure the egg mixture coats the eggplant well. Finally, transfer the eggplant to the bowl of breadcrumbs and gently press the crumbs onto the eggplant to ensure they adhere well. Shake off any excess crumbs, and place the coated eggplant on a wire rack or plate.

Let the coated eggplant rest for a few minutes to allow the coating to set. This step is crucial, as it helps the coating stick better during frying. You can also place the coated eggplant in the fridge for 20-30 minutes to help the coating set further.

Once your eggplant slices are well-coated and rested, they are ready for frying! Heat oil in a deep fryer, skillet, or heavy-bottomed pan to around 375°F (190°C). Carefully place the eggplant slices into the hot oil, being careful not to overcrowd the pan, as this can affect the temperature and cooking time. Fry each side for about 2-3 minutes, or until they achieve a golden brown colour.

Remove the fried eggplant from the oil and place them on a paper towel-lined plate to absorb any excess oil. Serve hot and enjoy the delicious, crispy fried eggplant!

Frying the eggplant

Frying eggplant is a great way to add a crunchy texture to your dish. There are a few ways to fry eggplant, including pan-frying, deep-frying, and shallow-frying. Here is a step-by-step guide to help you achieve the perfect fried eggplant:

Preparation:

First, you will need to prepare the eggplant. Look for a shiny, smooth, and plump eggplant that is on the smaller side, as larger ones tend to be more mature and potentially bitter. Cut off the stem and then slice the eggplant into uniform pieces, about 1/4-inch thick. You can cut them into sticks, slices, or chunks, depending on your preference and the frying method you choose.

Breading:

There are a few different breading options you can choose from to get that crispy texture. A common method is a three-step process:

• Set up a dredging station with three separate bowls.
• In the first bowl, place some cornstarch or flour. You can also use a mixture of cornstarch and flour. This step helps the rest of the breading stick to the eggplant.
• In the second bowl, whisk together some eggs with a pinch of salt. The salt helps break down the proteins in the eggs and makes it easier to coat the eggplant.
• In the third bowl, add your breadcrumbs. You can use regular dry breadcrumbs, Italian-seasoned breadcrumbs, or panko breadcrumbs for extra crunch. You can also add grated Parmesan cheese, rosemary, or other herbs and spices to your breadcrumbs for extra flavour.
• Now, take each piece of eggplant and coat it first in the cornstarch/flour, then in the egg mixture, and finally in the breadcrumbs. Make sure each piece is evenly coated.
• Transfer the coated eggplant pieces to a wire rack or a flat dish and let them sit for about 20 minutes to allow the coating to set.

Frying:

• For frying, you can use a deep fryer, a kettle, or a heavy-bottomed skillet with straight sides that is deep enough to hold the oil and eggplant safely.
• Heat about 1/2 inch of oil in your chosen vessel to 375°F (190°C). You can use vegetable oil, peanut oil, grapeseed oil, avocado oil, or any other oil with a high smoke point.
• To test if the oil is hot enough, drop a small piece of bread into the oil. If it takes about 60 seconds to brown, the oil is ready.
• Carefully place the eggplant pieces into the hot oil. Do not overcrowd the pan, as this will cause the temperature to drop. Fry in batches if necessary.
• Fry each side for about 1-3 minutes, or until golden brown. You will know it's time to flip the eggplant when you see the bubbles around it start to get bigger.
• Remove the fried eggplant from the oil and drain on paper towels or a drying rack.
• Sprinkle with salt and serve immediately.

Tips:

• To reduce the bitterness and remove excess moisture from the eggplant, sprinkle the slices with salt and let them sit for 20-30 minutes before rinsing and patting them dry.
• You can also brush the eggplant slices with a thin layer of egg whites before coating them in breadcrumbs to help reduce oil absorption.
• Be careful when frying, as the oil may splatter, especially during the first minute of cooking.
• Always monitor the oil temperature to ensure it stays between 350-375°F for best results.
• If you prefer, you can peel the eggplant before slicing and frying. However, the skin is edible and contains many vitamins and minerals, so it is optional.

Enjoy your delicious, crispy fried eggplant as a side dish, appetizer, or add your favourite toppings and sauces to make it a mouthwatering main course!

Frequently asked questions