Crispy Eggplant Slices
Eggplants are prepared in many ways by Viet cooks, but my two favorites are deep-fried, as in this recipe, and grilled or roasted until smoky and soft , as in Grilled Eggplant with Seared Scallion (page 184). Here, I coat thickish eggplant slices with a thin batter, which yields deep-fried pieces with a moist interior and a delicate crust that remains crisp well after frying. For the best results, use slender, firm, blemish-free Chinese, Italian, or Japanese eggplants. They have an appealing meatiness and fry better than large globe eggplants.
Recipe information
Yield
serves 4 to 6 with 2 or 3 other dishes
Ingredients
Batter
Preparation
Step 1
Trim off the stem and flower ends from each eggplant and then cut the eggplants into scant 1/4-inch-thick slices. You can cut rounds or you can angle the knife slightly for a diagonal cut. To lessen the bitterness of the eggplants, place the slices in a bowl, cover with water, and let stand for 10 minutes.
Step 2
Meanwhile, make the batter. In a shallow bowl, stir together the all-purpose flour, rice flour, cornstarch, sugar, and salt. Make a well in the center, pour the ice water into the well, and then whisk the water into the flour mixture to create a silky batter. Set aside.
Step 3
Drain the eggplant in a colander. Lay the slices flat in a single layer on a dish towel. Top with a second dish towel and press gently to blot excess moisture. (You may instead use paper towels for this step.)
Step 4
Put a wire rack on a baking sheet and place the baking sheet next to the stove. Gather up the eggplant slices and set them and the batter on the other side of the stove. Pour oil to a depth of 1 inch into a wok or 5-quart Dutch oven and heat over medium-high heat to 350°F on a deep-frying thermometer. (If you don’t have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.)
Step 5
Fry the eggplant slices in 3 or 4 batches to avoid crowding the pan and lowering the oil temperature. Dip each slice into the batter, letting the excess drip back into the bowl, and then gently drop it into the hot oil. Fry, turning once and adjusting the heat as needed to maintain an even temperature, for about 2 minutes on each side, or until golden and crispy. Move the slices around as they fry and split up any that stick together. When the slices are ready, transfer them to the rack to drain.
Step 6
When all the eggplant slices are fried, arrange them on a serving plate. Serve immediately with the dipping sauce.
