Japanese Eggplant Tempura

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

Slideshow: Eggplant Recipes
  • Total Time:
  • Servings: 4
KEY: Frying, Cocktail Party, Game Day, Asian, Japanese, Appetizers/starters, Side Dishes, Fast, Vegetarian, Web Exclusive, Dinner, Snack

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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

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456586 recipes/japanese-eggplant-tempura 2013-12-24 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