Crispy Eggplant Fries with Garlic Yogurt Dip
Crispy tempura-battered eggplant fries coated in panko breadcrumbs, fried until golden, and served with a tangy garlic yogurt dip. A quick, healthier alternative to potato fries.
Ingredients
Eggplant:
- 4 long thin eggplants
- Tempura Batter:
- 4 tbsp flour
- 2 tbsp cornstarch
- 1 cup ice water
- Pinch of salt
- Red pepper or black pepper optional, to taste
Breading:
- Panko breadcrumbs as needed
- For Frying:
- Olive oil as needed
Garlic Yogurt Dip:
- 4 tbsp plain yogurt
- 1 clove garlic minced
- A few drops lemon juice
- Pinch of salt
- Fresh mint chopped
Instructions
- Whisk together flour, cornstarch, salt, and optional spices in a bowl.
- Add ice water and whisk until the batter is runny but slightly thick.
- Peel the eggplants, keeping the fan-shaped base intact. Optionally soak in salted water for 10 minutes, then pat dry.
- Slice eggplants into fry-shaped strips.
- Dip each strip into the tempura batter, letting excess drip off.
- Roll the battered eggplant in panko breadcrumbs, pressing to coat evenly.
- Heat olive oil in a deep pan over medium-high heat.
- Fry the eggplant fries in batches, turning frequently, until golden brown (3–5 minutes per batch).
- Drain on a wire rack or paper towels.
- Mix yogurt, garlic, lemon juice, salt, and mint for the dip.
- Serve fries hot with the garlic yogurt dip on the side.
Notes
Best served immediately for maximum crispiness. Can be baked at 220°C (425°F) for 20–25 minutes instead of frying, or air-fried for a lighter version.