Rockin' Tempura Eggplant Fries – a delicious recipe with flour, water, paprika powder, garlic, salt, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Start out by heating about 2cm of oil in a pan (or pot) to a good medium-high (7 on my range). It's greatly simplified if you have a deep-fryer-- 350'F.
2
Take your eggplant and cut out some fries! Their shape and size are up to you. I find that I can get anywhere from 70-100 large fries pretty easily from one eggplant
3
Mix together dry ingredients into large mixing bowl
4
Add water, stir until about the consistency of pancake batter, adding water as necessary.
5
Plop your cut up eggplant into the batter and coat well, and then fry until a sexy golden-brown (about one minute each batch), flipping as necessary.
6
Remove them and dab off the excess oil, and add some sea salt if you want. That's it!
228
kcal
Calories
1
g
Fat
47
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups tempura flour, 1/2 cup water. plus extra, 2 teaspoons paprika powder, 1 teaspoon garlic powder, and more.
Yes, Rockin' Tempura Eggplant Fries falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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