The golden fried eggplants are one of the most appetizing ways to cook eggplants: great as an appetizer or side dish, in some regions of Italy they are the main ingredient for an even richer and more substantial version of the traditional parmigiana. As in other similar recipes – golden fried artichokes, golden fried anchovies – the golden fried eggplants are first floured and then dipped in beaten egg before being immersed in hot oil. This process ensures, at the end of frying, slightly crispy eggplants on the surface and very soft inside, extremely appetizing and appreciated by everyone. To achieve an excellent result, it is important to cut the eggplants into thin slices, but not too thin, and fry them in hot oil, so they do not absorb too much oil during cooking. By following these tips, you will get an irresistible dish that will win everyone over.
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- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 103.50 (Kcal)
- Carbohydrates 7.83 (g) of which sugars 3.57 (g)
- Proteins 3.76 (g)
- Fat 6.95 (g) of which saturated 1.68 (g)of which unsaturated 4.97 (g)
- Fibers 3.12 (g)
- Sodium 223.32 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for golden fried eggplants
For the gluten-free version I used gluten-free rice flour instead of all-purpose flour.
- 14 oz eggplants
- 2 large eggs (or 3 medium)
- to taste salt
- to taste pepper
- 2 tbsps all-purpose flour (or gluten-free rice flour)
- to taste peanut oil (for frying)
Tools
- 1 Cutting board
- 1 Knife
- 2 Small bowls
- 1 Frying pan non-stick
- 1 Tongs for frying
- 1 Fork
- Paper towels
How to prepare golden fried eggplants
To prepare golden fried eggplants, start by slicing the eggplants into about 1/8 inch thick slices (1). If you like, for a crisper and drier fry, you can salt them and let them purge for about half an hour using the method explained here. Crack the eggs into a bowl and season with salt and pepper (2). Beat them vigorously with a fork (3).
Pour plenty of oil into a non-stick pan and put it on the heat. While it reaches the optimal temperature – around 340°F-356°F if you have a kitchen thermometer – pour the flour into a small bowl and dip the eggplant slices covering them on both sides (4). Then dip them one by one in the egg (5) and drain the excess egg with the help of tongs for frying (6).
Then dip them in the hot oil, a few pieces at a time so as not to lower the oil temperature too much (7). Let them fry for about 3 minutes, turning them halfway through cooking (8). When they are golden, drain them and let them dry on a few sheets of paper towels, lightly salting the surface (9).
Serve the golden fried eggplants while they are still hot. They can be an appetizer, a side dish, or even a main course due to the presence of the egg.
Storage
Fried eggplants should be prepared just before serving, as they lose their crispness when cooled. If there are leftovers, you can store them in the refrigerator for a couple of days.
Tips and Variations
You can also fry zucchini, artichokes, or zucchini flowers using this same method.
