Crispy fried eggplant like you’ve never had before: deep-fried, breaded for insane crispiness, and genuinely hard to stop eating. I sliced mine into a fun octopus shape, but no matter how you cut them, these make the perfect snack or appetizer and disappear in no time!
🍆 Ingredient tips & substitutes
- Eggplants Use firm, smooth eggplants with no bruises for the best texture after frying. Long green Thai eggplants, Japanese eggplants, and Chinese eggplants all work well. Leftovers? Try this eggplant stir-fry!
- Water Use cold water to help the tempura flour stick before adding breadcrumbs. We will also soak the cut eggplant in salted water to prevent browning.
- Tempura flour Used as a dry coating after dipping in water; all-purpose flour works too, though it’s less light.
- Breadcrumbs Creates that super crispy texture. Use panko for extra crunch or regular breadcrumbs for a finer coating.
- Salt Add to the soaking water to keep eggplant from turning brown and reduce bitterness.
🍆 Try more eggplant recipes!
This recipe for deep fried eggplant with flour and water makes a fun snack or party appetizer, so crunchy and delicious! Tried it? Let me know how it turned out in the comments! Follow me on Facebook, Instagram, and Pinterest!
Deep Fried Eggplant Recipe
Equipment
- Measuring spoons and cups
- Cutting board and knife
- 3 Mixing bowls One for water, one for flour, and one for breadcrumbs.
- Heavy-bottomed pot or wok
- Tongs
- Paper towels or wire rack
Ingredients
- 2 medium eggplants
- 500 ml water
- ½ tbsp salt
- 1 cup breadcrumbs
- 1 cup tempura flour
- oil as needed for deep-frying
Instructions
- Fill a large bowl with water and stir in salt.
- Peel the eggplants and cut into long strips, wedges, or rounds—your choice.
- Soak the cut eggplants in the salted water for 10–15 minutes.
- Drain and toss the eggplants in tempura flour until evenly coated.
- Briefly dip the floured eggplants into clean water.
- Roll the moistened eggplants in breadcrumbs, pressing lightly to coat.
- Heat oil in a pan over medium-high heat. Fry the eggplant until golden and crispy, turning as needed.
- Transfer to a paper towel-lined plate or wire rack to drain excess oil. Serve hot with your favorite dipping sauce.
Video
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
👩🍳 How to make deep fried eggplant
- Fill a large bowl with water and stir in salt. This helps prevent browning and draws out any bitterness from the eggplant.
- Peel the eggplant using a vegetable peeler. Then slice it into your preferred shape; long strips, wedges, or rounds all work well.
- Soak the peeled and sliced eggplant in the salted water for about 10–15 minutes.
- After soaking, toss them in tempura flour, making sure each piece is evenly coated.
- Briefly dip the floured eggplants back into clean water.
- Roll the moistened eggplants in breadcrumbs until fully coated.
- Heat oil in a pan over medium-high heat. Fry the eggplant pieces until golden and crispy, flipping as needed.
- Transfer to a plate lined with paper or a wire rack to drain excess oil. Serve hot with your favorite dipping sauce!
❓Frequently asked questions
How to make fried eggplant crispy? Use firm eggplant, slice it evenly, and coat it in a light batter made with ice-cold water. Fry in hot oil (350°F/175°C) until lightly golden, then let it rest. For the crispiest result, double fry at a higher heat (375°F/190°C) until deep golden and crunchy.
What to serve with fried eggplant? These are made for dipping! Serve them with garlic aioli, ranch, sweet chili sauce, or even classic marinara. They also go great next to grilled meats, sandwiches, or a big green salad.
