Crisp Eggplant Chips
Light and crispy Asian eggplant slices coated in a sweet and savory mixture of panko breadcrumbs, confectioners sugar, and cornstarch, then fried until golden brown. These unique chips offer a perfect balance of sweet and salty flavors.
Ingredients
- •6 tablespoons confectioners sugar
- •6 tablespoons cornstarch
- •1 cup panko (Japanese bread crumbs)
- •¼ teaspoon salt
- •½ lb thin Asian eggplant
- •3 cups vegetable oil
- •equipment
Cooking Instructions
- 1.
Stir together confectioners sugar, cornstarch, panko, and salt in a wide shallow bowl. Cut eggplant crosswise into paper-thin rounds with slicer.
5 min
- 2.
Fill a deep 10- to 12-inch heavy skillet (preferably cast-iron) halfway with oil and heat over moderate heat until it registers 360°F on thermometer.
10 min
- 3.
Dredge one fourth of slices in cornstarch mixture, tossing until thoroughly coated and lightly pressing to help coating adhere, then gently shake in sieve to remove excess.
5 min
- 4.
Fry coated slices in oil, turning and separating with a slotted spoon, until golden brown, 1 to 2 minutes. Transfer eggplant chips with a wire-mesh or slotted spoon to paper towels to drain, then season lightly with salt. Coat and fry remaining slices in 3 batches in same manner, returning oil to 360°F between batches. Chips will crisp as they cool. Serve at room temperature.
20 min
