Deep Fried Eggplant

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.


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.)


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

Combine with:

1 tsp (½ oz) Japanese spicy yuzu kosho paste, or more to taste

lime juice and salt to taste

1 Comment

  • Jeanne Valenta says:

    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!

Leave a Reply

Your email address will not be published. Required fields are marked *