Fried Eggplant Fans are a delicious side dish, dry and crispy, the Eggplant Fans are perfect even after a day of rest in the refrigerator. You just need to heat them for a few minutes in the oven, and they will become crispy as freshly prepared.
The secret? They are fried with a special batter and then coated in breadcrumbs, not just dipped in beaten eggs and breadcrumbs. This ensures they remain extremely crispy, golden, and dry. Try it to believe it!!
If you also love eggplants, below are other sides to try and retry, and then right after the photo, let’s discover how to prepare the Eggplant Fans!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Fried Eggplant Fans
- 2 black oval eggplants
- 2 eggs
- 3/4 cup all-purpose flour
- 1/2 cup milk
- 2 cups breadcrumbs
- to taste salt
- 1 pinch black pepper
- 1 teaspoon dried oregano
- 1 clove garlic
- as needed peanut oil (for frying)
Tools
- 1 Cutting board
- 1 Bowl
- 1 Shallow dish
- 1 Hand whisk
- 1 Knife
- 1 Small pot
Preparation of Fried Eggplant Fans
To prepare the Fried Eggplant Fans, first make the batter by breaking the eggs into a bowl, then add the milk and flour.
Beat with a hand whisk for a few moments until you have a smooth batter without lumps, then season with salt, pepper, oregano, and the pressed garlic clove.
Wash and dry the eggplants, then without removing the stem, cut them into 3/8-inch thick slices without cutting through the stem.
Then cut each slice into diamond shapes, maintaining about the same size of 3/8 inch to get a fan with the stem on top.
Now coat each eggplant fan in the batter, ensuring it adheres well, then in the breadcrumbs.
Press lightly with your hands to ensure the breadcrumbs adhere well, then quickly pass through the batter and breadcrumbs again.
Now that you have the eggplant fans ready, heat the oil for frying in a deep small pot. Check if it’s ready by dropping a breadcrumb.
Fry one or two Eggplant Fans at a time to prevent the oil temperature from dropping too much.
Turn them as soon as they are golden on one side and let them brown on the other side, drain on absorbent paper, and serve immediately while still hot and crispy.
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How to store Fried Eggplant Fans
You can store them in the refrigerator for 2 days well closed in an airtight container and then heat them in the oven.
Other recipes
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