Spicy Fried Eggplant Strips

Fried eggplant is a delicious alternative to French fries or roasted potatoes.

Serves: 6Hands-on: 30 minutesTotal: 1 hour 30 minutesDifficulty: Medium

Serves: 6

Ingredients

  • 1 medium eggplant
  • 1 tsp. salt
  • 1 cup all-purpose flour, or more as needed
  • 1 tsp. baking powder
  • 2 tsp. Creole seasoning
  • ½ tsp. onion powder
  • ¼ tsp. garlic powder
  • Dash ground cayenne pepper
  • 2 large eggs, beaten
  • ⅔ cup whole milk, or more as needed
  • 1 Tbsp. canola oil
  • Vegetable oil

Directions

  • Peel eggplant and cut into strips ½" in width and 3" in length. Place eggplant strips in a medium bowl; cover with water and sprinkle with salt. Let eggplant strips soak for 1 hour. Drain; pat dry with paper towels.
  • In another medium bowl, combine flour, baking powder, Creole seasoning, onion powder, garlic powder, and cayenne pepper. Add beaten eggs, milk, and canola oil; blend until smooth. The batter should be thin enough to drip a bit but thick enough to coat eggplant. Add a little more milk if too thick or more flour if too thin.
  • Heat oil to 375°F in a deep fryer. Dip eggplant strips in batter; let excess batter drip back into the bowl. Fry eggplant in small batches in hot oil for 3 minutes, turning to cook both sides, until golden brown.

Recipe Information

Serves: 6

Ingredients

  • 1 medium eggplant
  • 1 tsp. salt
  • 1 cup all-purpose flour, or more as needed
  • 1 tsp. baking powder
  • 2 tsp. Creole seasoning
  • ½ tsp. onion powder
  • ¼ tsp. garlic powder
  • Dash ground cayenne pepper
  • 2 large eggs, beaten
  • ⅔ cup whole milk, or more as needed
  • 1 Tbsp. canola oil
  • Vegetable oil

Directions

  • Peel eggplant and cut into strips ½" in width and 3" in length. Place eggplant strips in a medium bowl; cover with water and sprinkle with salt. Let eggplant strips soak for 1 hour. Drain; pat dry with paper towels.
  • In another medium bowl, combine flour, baking powder, Creole seasoning, onion powder, garlic powder, and cayenne pepper. Add beaten eggs, milk, and canola oil; blend until smooth. The batter should be thin enough to drip a bit but thick enough to coat eggplant. Add a little more milk if too thick or more flour if too thin.
  • Heat oil to 375°F in a deep fryer. Dip eggplant strips in batter; let excess batter drip back into the bowl. Fry eggplant in small batches in hot oil for 3 minutes, turning to cook both sides, until golden brown.

Nutrition Information

Nutrition Information
Amount per serving
Calories280
Total Fat19g
Saturated Fat2.5g
Cholesterol65mg
Sodium510mg
Total Carbohydrate21g
Dietary Fiber2g
Sugars4g
Protein6g