Crispy & Fluffy Fried Eggplant
Crispy Outside, Fluffy Inside: A Unique Way to Enjoy Fried Eggplant with Sweet and Sour Sauce
Experience the irresistible texture of fried eggplant: incredibly crispy on the outside and wonderfully fluffy on the inside. Dipping these freshly fried, hot pieces into a tangy sweet and sour sauce is pure bliss. It’s a delightful dish perfect for a special meal or a fun snack!
For the Fried Eggplant- 2 eggplants
- 1 cup starch (for batter)
- 350ml water (for batter)
- 1 pinch salt
For the Sweet and Sour Sauce- 1/4 onion (thinly sliced)
- 1/4 cucumber (thinly sliced)
- 1/5 carrot (thinly sliced)
- 2.5 Tbsp sugar
- 2 Tbsp vinegar
- 1.3 Tbsp soy sauce
- 300ml water (sauce base)
- 1.5 Tbsp cornstarch (for thickening)
- 1.5 Tbsp water (cornstarch slurry)
Other- Cooking oil (for frying)
- 1/4 onion (thinly sliced)
- 1/4 cucumber (thinly sliced)
- 1/5 carrot (thinly sliced)
- 2.5 Tbsp sugar
- 2 Tbsp vinegar
- 1.3 Tbsp soy sauce
- 300ml water (sauce base)
- 1.5 Tbsp cornstarch (for thickening)
- 1.5 Tbsp water (cornstarch slurry)
Other- Cooking oil (for frying)
Cooking Instructions
Step 1
First, let’s prepare the batter for the fried eggplant. In a bowl, combine 1 cup of starch with 350ml of cold water and mix well until there are no lumps. The mixture might seem a bit thin, but that’s okay!
Step 2
Let the mixture sit for about 15 minutes. You’ll notice that the water separates and sits on top. Carefully pour off the clear water layer. The thick, settled starch at the bottom will be used as your frying batter. This process helps achieve the right consistency.
Step 3
Add a pinch of salt to the settled starch and mix thoroughly. The batter should have a consistency similar to what you’d use for pancakes – not too thick, not too thin. If it’s too stiff, add a little water, a tablespoon at a time, until it reaches the desired consistency.
Step 4
Prepare the vegetables for the sweet and sour sauce. Slice the onion, carrot, and cucumber as thinly as possible. Thin slices will ensure they cook well and blend nicely into the sauce.
Step 5
Trim the ends off the eggplants. Then, slice them into bite-sized pieces, roughly the size of sweet potato cubes. You can peel the skin in strips, like sharpening a pencil, for an interesting texture, or peel them completely.
Step 6
Coat each eggplant piece evenly with the prepared starch batter. Make sure each piece is well-covered. Heat about 2-3 inches of cooking oil in a pot or wok to around 170°C (340°F). Carefully place the battered eggplant pieces into the hot oil and fry over medium-high heat for about 6-7 minutes, or until golden brown and crispy. Avoid overcrowding the pot.
Step 7
Once the eggplant is fried to a golden color, remove it from the oil and place it on a wire rack or paper towels to drain off excess oil. This step helps in achieving a crispier result.
Step 8
(Optional) For an extra crispy texture, you can fry the eggplant pieces a second time. Increase the oil temperature to 190°C (375°F) and fry for about 2 minutes until very crisp. This double-frying method enhances the crunchiness.
Step 9
While the eggplant is frying, let’s make the sauce. In a separate saucepan, combine 300ml water, sugar, vinegar, soy sauce, and the sliced onion, carrot, and cucumber. Bring to a simmer over medium heat and cook for about 10 minutes, allowing the vegetables to soften slightly. In a small bowl, whisk together 1.5 Tbsp cornstarch with 1.5 Tbsp water to create a slurry. Gradually pour the cornstarch slurry into the simmering sauce while stirring constantly. Cook for another 1-2 minutes until the sauce thickens to your desired consistency.
Step 10
Serve the hot, crispy fried eggplant immediately. Dip the pieces generously into the prepared sweet and sour sauce and enjoy this delightful dish!
