Crispy Eggplant Sticks
New Orleans-style crispy-fried eggplant sticks provide a savory, crunchy treat.
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Instructions
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Start by heating 1/2 inch of oil in a large pot or frying pan to 375 F.
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Trim and cut eggplant into 1/2-inch strips, peeling optionally.
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Dissolve 2 tablespoons of salt in a large bowl of water, then brine the eggplant for 30 minutes, ensuring it remains submerged.
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Prepare a breading station by combining flour with 1/2 teaspoon salt in one bowl, whisking eggs with 2 tablespoons of water in another, and placing breadcrumbs in a third.
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Drain and thoroughly dry the brined eggplant strips.
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Coat each eggplant strip first in flour, tapping off excess, then in the egg mixture, and finally in breadcrumbs until fully coated.
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Fry the coated eggplant in batches for approximately 4 minutes per batch, or until golden brown.
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Drain the fried eggplant on a cooling rack or paper towels, then serve warm with Tabasco or confectioners' sugar.