Japanese Eggplant Tempura

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

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


  • 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

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