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

Todd Porter & Diane Cu
Todd Porter and Diane Cu
September 2015

Gallery

Credit: © Todd Porter & Diane Cu

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

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

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

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

  • 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.

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