Japanese Eggplant Tempura

Crispy and melt-in-your-mouth delicious, these eggplant tempura are a crowd pleaser.

Slideshow: Eggplant Recipes
  • Total Time:
  • Servings: 4

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  • 1 pound Japanese eggplant, cut into 1/2-inch slices
  • 1 1/4 cups all-purpose flour
  • 2 cups cold water
  • 2 cups panko flakes
  • Oil for frying
  • Soy sauce, for dipping

How to make this recipe

  1. In a large bowl, whisk together the flour and water until smooth. Set aside. Place the panko in a bowl and set aside.

  2. In a large saucepan heat 2 inches of oil to 350° over medium-high heat.

  3. Dip the eggplant in the flour/water mixture. Shake off excess batter. Roll the coated eggplant in the panko until completely coated.

  4. Fry the eggplant until golden brown and crisp, about 3 minutes. Drain on paper towels or a wire rack.

Serve With

Serve warm with soy sauce for dipping.

Contributed By Photo © Todd Porter & Diane Cu Published September 2015

456586 recipes/japanese-eggplant-tempura 2013-12-24T22:15:29+00:00 Todd Porter and Diane Cu frying|cocktail-party|game-day|asian|japanese|appetizers-starters|side-dishes|4|fast|vegetarian|web-exclusive|weeknight-dinner|snack september-2015 recipes,japanese-eggplant-tempura 456586

Aggregate Rating value: 1

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Jeramiah Mayfield

Review Body: This is Panko not Tempura.

Review Rating: 1

Date Published: 2016-08-14

Author Name: Kazuya Miyashita

Review Body: Panko is not used in tempura. Tempura is battered. Using panko places it in another category of Japanese cuisine, "furai". Furai comes from the English word fry but it means something specific in Japanese.

Date Published: 2016-09-06