Home Cooking

Frying Eggplant Tempura

How to make great fried eggplant? No breadcrumbs

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How to make great fried eggplant? No breadcrumbs

onrushpam | Jul 19, 2009 04:19 PM

We had lunch two days in a row at our wonderful local Southern buffet place. They had fried eggplant, which I'd never seen there before. It was WONDERFUL! It had a very light, crispy batter coating and was very sweet. It was almost like tempura.

I can't figure out how they did it and in HUGE quantities for the after-church rush!

There were no breadcrumbs or cracker crumbs. It was just a very light, crispy batter coating.
I think it must've been deep fried, as I can't imagine they could pan fry it in those quantities. Though, they were only putting out about one eggplant worth of slices at a time, so maybe it was pan fried?

(This place serves an amazing number of covers, especially on the weekends. It's always interesting to peek into the spotlessly clean kitchen and see an ARMY of cooks, all working calmly at their stations. Today, they had at least 10 different veg, baked and fried chicken, ham, two types of fish, chicken and dumplings, wonderful rolls and cornbread, salads and desserts!)

When I've tried to do something similar with eggplant, I've always had issues with the batter sliding off.

I want to make more of this wonderful eggplant, while I can get my hands on some beautiful ones!

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