These are fabulous for hors d’oeuvre. Best eaten right out of the fryer by people hanging out in the kitchen. Use Asian eggplant. Cut into rounds around ¾” thick. I use a batter developed by the Vietnamese cookbook author Andrea Nguyen. It is fantastic for any vegetable fritters. They are great served with a mayonnaise based dipping sauce (use Japanese Kewpie mayo) or with a soy dip using grated fresh ginger, lime and chili.
Ingredients
Vegetable fritter batter
2/3 cup all purpose flour
1/3 cup rice flour
3 tbl cornstarch
3/4 tsp sugar
scant ½ tsp salt
1 cup ice water or cold sparkling water or a 50-50 mixture of water and vodka. (The vodka doesn’t change the taste and evaporates quickly in the hot oil, producing a very crispy fritter.)
Instructions
Stir the dry ingredients together in a bowl and whisk in the ice water/sparkling water/vodka to achieve a smooth silky batter the consistency of heavy cream. Dip the vegetable slices into the batter, letting the excess run back into the bowl. Fry in hot oil at 350° to 375° until golden. Drain on a wire rack. Serve immediately. Dipping sauce is optional.
Ginger soy dip
¼ cup lime juice
¼ cup soy
¼ cup water
1 tbl brown sugar or raw agave
1-2 tsp grated ginger (optional)
1-4 tsp chili paste (optional)
Spiced mayonnaise
½ cup (4 oz) mayonnaise (Kewpie brand recommended)
Combine with:
1-2 tbl (1-2 oz) fire roasted pequillo peppers or roasted pimento, puréed
1 tsp hot sauce or 1 tsp hot smoked paprika
1 garlic clove, crushed (optional)
lemon juice and salt to taste
—OR—
Combine with:
1 tsp (½ oz) Japanese spicy yuzu kosho paste, or more to taste
lime juice and salt to taste
This is a wonderfully pure preparation. The batter is light and crispy, with the essence of eggplant. (Not greasy and no fried after taste.) We had the pleasure of enjoying it along with a memorable meal. The addition of a flavorful sauce only heightens the magic! Thank you!