Another favorite vegetables of mine for summer is eggplant, and I think the best way to serve eggplant is to deep fry them, for example in this deep fried battered eggplant sticks. I think of eggplant sticks as a less carb alternative to french fries, so sometimes I make this to go with burgers and such. Of course, they are great as appetizer with your favorite dip too!
First, heat a pot of oil for deep frying, then chop the eggplant, and finally prepare the batter. You can either cut the eggplant into sticks like french fries, or into thicker wedges like potato wedges. For the batter, just mix together all purpose flour, rice flour (this is key to make it crispy), salt, pepper, mushroom stock granules, and ice cold water. Once the oil is hot, coat each eggplant stick with batter, then deep fry in hot oil until golden brown.
- 1 eggplant (about 1 lb./450 gram), cut into sticks
- 150 gram all purpose flour
- 50 gram rice flour
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- ½ teaspoon mushroom stock granules (*)
- 200 ml ice cold water
- enough oil for deep frying
- Heat enough oil in a wok/pot for deep frying. If you have a thermometer, you want the oil to be at 170 Celsius (340 Fahrenheit) to deep fry vegetables.
- Meanwhile, mix together all purpose flour, rice flour, salt, ground pepper, mushroom stock granules, and water into a thick batter.
- Once the oil is hot, coat eggplant sticks with the batter, and deep fry until golden brown. You may want to do this in batches so the wok/pot doesn't get too crowded and the oil temperature drops too much.
- Serve the deep fried eggplant sticks immediately with some ketchup, chili sauce, or your favorite dipping sauce.