Crisp Eggplant Fries - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Crisp Eggplant Fries



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    This recipe serves four.


    • 1 cup all-purpose flour
    • ½ cup cornstarch
    • 1 Tsp. baking Powder
    • 1 Tsp. salt
    • 1 cup cold water
    • 1 egg
    • 1 eggplant, peeled, sliced 1/3-inch thick and cut into 1/3-inch wide strips
    • 2 Cups breadcrumbs, Italian style. Place them in a wide, shallow casserole dish
    • As needed, vegetable oil for frying
    • To taste, salt and black pepper


    • Sift together into a bowl the first measure of flour, cornstarch, baking powder and salt. In a separate bowl, whisk together the water, egg and vegetable oil. Add the liquid to the dry ingredients and whisk until smooth. The batter should be a little thinner than pancake batter. If it is too thick, add more water. If it is too thin, add more flour. Reserve.
    • Heat a deep fryer with vegetable oil to 350 degrees.
    • Place about a quarter of the eggplant strips in the batter. Let excess batter drip off and carefully place it in the Italian bread crumbs. Dredge thoroughly and repeat with the remaining eggplant.
    • Fry in small batches until golden brown. Drain on paper towels and season with salt and pepper if desired. Great served with marinara sauce and a sprinkling of Parmesan cheese. Enjoy!

    Lincoln Culinary Institute