Deep Fried Battered Eggplant Sticks

Author: Anita Jacobson

Courses: Side Dish

Cuisines: American Japanese

Diets: Vegan

Ingredients: Vegetables

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4

Ingredients

• 1 eggplant (about 1 lb./450 gram), cut into sticks
• 150 gram all purpose flour
• 50 gram rice flour
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/2 teaspoon mushroom stock granules (*)
• 200 ml ice cold water
• enough oil for deep frying

Instructions

1. 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.
2. Meanwhile, mix together all purpose flour, rice flour, salt, ground pepper, mushroom stock granules, and water into a thick batter.
3. 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.
4. Serve the deep fried eggplant sticks immediately with some ketchup, chili sauce, or your favorite dipping sauce.

Notes

• (*) You can sub with chicken stock granules, but it won't be vegan anymore.