Crispy Spicy Eggplant
Get ready to elevate your appetizer game with this Crispy Spicy Eggplant recipe, a mouthwatering dish packed with bold flavors and irresistible texture. Perfectly seasoned with smoked paprika, chili powder, and garlic powder, tender eggplant slices are coated in a light, golden-brown crust of panko breadcrumbs, delivering that satisfying crunch in every bite. The secret to its incredible crispiness lies in a quick cornstarch-infused batter and shallow frying technique that keeps the eggplant soft on the inside while delightfully crispy on the outside. Ideal as a shareable snack or a flavorful side dish, this recipe pairs beautifully with your favorite dipping sauce or a garnish of fresh herbs. Quick to prepare and completely irresistible, Crispy Spicy Eggplant is bound to become a new favorite for spice and texture lovers alike!
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Ingredients
- 2 large Eggplant
- 1 teaspoon Salt
- 1 cup All-purpose flour
- 0.5 cup Cornstarch
- 0.75 cup Water
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 0.5 teaspoon Black pepper
- 2 cups Panko breadcrumbs
- 2 cups Vegetable oil
Directions
Step 1
Slice the eggplants into 1/2-inch thick rounds and sprinkle with 1 teaspoon of salt. Let them sit for 15 minutes to draw out excess moisture, then pat them dry with a paper towel.
Step 2
In a medium bowl, whisk together the all-purpose flour, cornstarch, water, garlic powder, smoked paprika, chili powder, and black pepper to form a smooth, slightly thick batter.
Step 3
Spread the panko breadcrumbs on a plate or shallow dish.
Step 4
Dip each eggplant slice into the batter, allowing any excess to drip off, then coat it generously with panko breadcrumbs. Press gently to ensure the breadcrumbs stick.
Step 5
Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C). Test the oil by dropping a small piece of breadcrumb into the pan; it should sizzle immediately.
Step 6
Fry the coated eggplant slices in batches to avoid overcrowding the pan. Cook each slice for 2-3 minutes on each side, or until golden brown and crispy.
Step 7
Transfer the fried eggplant to a plate lined with paper towels to drain excess oil.
Step 8
Serve the crispy spicy eggplant immediately with your choice of dipping sauce or garnish with fresh herbs.
Nutrition Facts
| Serving size | (2095.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4889.1 |
| Total Fat 425.5g | 0% |
| Saturated Fat 60.4g | 0% |
| Polyunsaturated Fat 269.8g | |
| Cholesterol 0mg | 0% |
| Sodium 4621.7mg | 0% |
| Total Carbohydrate 281.2g | 0% |
| Dietary Fiber 47.9g | 0% |
| Total Sugars 53.1g | |
| Protein 40.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 198.8mg | 0% |
| Iron 14.3mg | 0% |
| Potassium 3173.4mg | 0% |
Source of Calories