- 8 thin 3-ounce Asian eggplants, or four 6-ounce eggplants, halved lengthwise
- Vegetable oil, for frying
- 1 1/3 cups all-purpose flour
- 2 large egg yolks
- 1 1/3 cups ice water
- Lemon wedges, for serving
How to make this recipe
Preheat the oven to 325°. Set a large wire rack over a large rimmed baking sheet. With a paring knife, starting just below the stem, cut each eggplant lengthwise into 1/4-inch slices attached at the stem. Press down on the eggplants to fan the slices out.
In a large, deep skillet, heat 1/2 inch of vegetable oil to 350°, or until shimmering. 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.
Working in 3 batches, dip the eggplants in the batter and add them to the skillet. Fry the eggplants over high heat until nicely browned, about 3 minutes. Turn the eggplants and cook until browned on the second side, about 3 minutes longer. Reduce the heat if the eggplants brown too quickly. Transfer the eggplant tempura to the rack and season with salt; keep warm in the oven while you fry the rest. Serve at once with lemon wedges.