Eggplant Tempura Fans

1. 1

   Preheat the oven to 325.

2. 2

   Set a large wire rack over a large rimmed baking sheet.

3. 3

   With a paring knife, starting just below the stem, cut each eggplant lengthwise into 1/4-inch slices attached at the stem.

4. 4

   Press down on the eggplants to fan the slices out.

5. 5

   In a large, deep skillet, heat 1/2 inch of vegetable oil to 350, or until shimmering.

6. 6

   In a medium bowl, whisk the flour with the egg yolks and half of the ice water until almost smooth, then whisk in the remaining ice water.

7. 7

   Working in 3 batches, dip the eggplants in the batter and add them to the skillet.

8. 8

   Fry the eggplants over high heat until nicely browned, about 3 minutes.

9. 9

   Turn the eggplants and cook until browned on the second side, about 3 minutes longer.

10. 10

    Reduce the heat if the eggplants brown too quickly.

11. 11

    Transfer the eggplant tempura to the rack and season with salt; keep warm in the oven while you fry the rest.

12. 12

    Serve at once with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.