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1
Trim off the stem and flower ends from each eggplant and then cut the eggplants into scant 1/4-inch-thick slices.
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2
You can cut rounds or you can angle the knife slightly for a diagonal cut.
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3
To lessen the bitterness of the eggplants, place the slices in a bowl, cover with water, and let stand for 10 minutes.
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4
Meanwhile, make the batter.
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5
In a shallow bowl, stir together the all-purpose flour, rice flour, cornstarch, sugar, and salt.
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6
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.
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7
Set aside.
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8
Drain the eggplant in a colander.
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9
Lay the slices flat in a single layer on a dish towel.
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10
Top with a second dish towel and press gently to blot excess moisture.
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11
(You may instead use paper towels for this step.)
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12
Put a wire rack on a baking sheet and place the baking sheet next to the stove.
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13
Gather up the eggplant slices and set them and the batter on the other side of the stove.
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14
Pour oil to a depth of 1 inch into a wok or 5-quart Dutch oven and heat over medium-high heat to 350F on a deep-frying thermometer.
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15
(If you dont 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.)
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16
Fry the eggplant slices in 3 or 4 batches to avoid crowding the pan and lowering the oil temperature.
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17
Dip each slice into the batter, letting the excess drip back into the bowl, and then gently drop it into the hot oil.
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18
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.
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19
Move the slices around as they fry and split up any that stick together.
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20
When the slices are ready, transfer them to the rack to drain.
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21
When all the eggplant slices are fried, arrange them on a serving plate.
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22
Serve immediately with the dipping sauce.
