crispy fried eggplant photo by MMChicago
Fried eggplant is a yummy southern food, but if you don’t cook it right, it will turn out limp and soggy. From my experience with cooking lots of eggplant fruits from my garden, the key to getting crispy fried eggplant is to slice it thinly and fry it at a relatively high temperature. It needs to be eaten quickly, too. Next time you’re craving some crispy fried eggplant, try my recipe!
Holle’s Crispy Fried Eggplant recipe
What you’ll need:
- Fresh eggplant – small or medium fruits are best
- 2 beaten eggs
- ¼ cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- Cooking oil
Directions: Peel eggplant or leave the peel on, and slice very thin – no more than ¼ inch. Cut the disks in half to make half-moons.
Whisk together eggs and buttermilk and add salt and pepper.
Dip eggplant slices in egg wash and shake in flour.
Fry in oil that has been heated to 265 degrees. When eggplant slices are golden brown, drain on wire racks. Sprinkle with additional seasonings, if desired.