Fry

Rockin' Tempura Eggplant Fries

August 12, 2012
Author Notes

If you need a quick side for a cookout, or just a dinner alone (perfect time to stuff your face full of these), these take just under 15 minutes from start-to-finish. —VeganSquid

  • Makes ~30 xl fries
Ingredients
  • 2 cups tempura flour
  • 1/2 cup water. plus extra
  • 2 teaspoons paprika powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon nutritional yeast (optional)
In This Recipe
Directions
  1. Start out by heating about 2cm of oil in a pan (or pot) to a good medium-high (7 on my range). It's greatly simplified if you have a deep-fryer-- 350'F.
  2. Take your eggplant and cut out some fries! Their shape and size are up to you. I find that I can get anywhere from 70-100 large fries pretty easily from one eggplant
  3. Mix together dry ingredients into large mixing bowl
  4. Add water, stir until about the consistency of pancake batter, adding water as necessary.
  5. Plop your cut up eggplant into the batter and coat well, and then fry until a sexy golden-brown (about one minute each batch), flipping as necessary.
  6. Remove them and dab off the excess oil, and add some sea salt if you want. That’s it!

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