Name: Extra Crispy Eggplant Fries
Prep time: 20 min
Cook time: 10 min
Total time: 50 min
Ingredients: 1 large eggplant; 1 tsp salt; 1/2 cup cornstarch; 2 tsp granulated garlic; 2 tsp granulated onion; 1/2 tsp black pepper

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I love everything extra crispy, like extra crispy chicken wings, extra crispy chicken thighs, or extra crispy chicken drumsticks. Today, meet my extra crispy eggplant fries. Yes, these are really extra crispy, I guarantee it. Super crispy on the outside and very soft and creamy on the inside. These little morsels are divine. No other eggplant fries can compete with these. And the seasoning on these fries is the bomb. So scrumptious! I think I am in love! I love these eggplant fries so much that I think they are better than potato fries. And healthier. Seriously. This comes from someone who loves potatoes and French fries.

My secret for the crispiest eggplant fries

So, what's the secret to my extra crispy eggplant fries? I don't think there is one. I think it's a combination of things that culminate in the most delicious, the crispiest eggplant fry. Those include light salting to extract water, the right amount of seasonings that become crunchy during cooking, the use of corn starch, and, of course, deep-frying. Sorry, there is no other way. I tried making these in the oven and in my magical air fryer, but I could never get the level of crispiness that I liked. I can replicate my deep-fried chicken wings in an air fryer and even an electric oven, getting them just as crispy. But I could not achieve that same level of crispiness with eggplant fries. So, you must employ deep-frying.

Equipment

The good news is that you don't need a deep-fryer. All you need is a wide, deep pan. A 14 to 16-inch Asian wok works magically for deep-frying. Asian woks are narrow at the bottom and wide at the top. That gives you a very wide surface for frying, but you don't have to use a lot of oil because of the narrow bottom. All you need is about an inch and a half of cooking oil. I like using peanut oil due to its high smoking point. But many other cooking oils will do.

The seasoning

Salt, pepper, granulated garlic, and granulated onions are all the seasonings you need. Chances are, most home cooks will have these in their pantry. They give eggplant fries a ton of flavor. I prefer using granulated garlic and onion instead of powder as they create a thicker, crispier crust.

That's it. You don't need anything else. If you do, you have countless options. You can use whatever seasonings you like, from Asian to Mexican.

Making eggplant fries

First and foremost, peel the eggplant. Eggplant fries with the skin on don't taste that great, especially if you use more mature vegetables (technically fruit).

Next, cut the peeled eggplant into half-inch sticks. You may cut them a bit thinner or thicker, but that's not an issue. However, ensure they are uniformly thick, which will help them cook evenly.

Next, drop the eggplant sticks into a large bowl, lightly season with salt, and gently toss, ensuring uniform coverage. Cover and let rest for 20 minutes. The salt will season the eggplant and draw moisture out, which will help with crsipening during frying.

After 20 minutes pass, dump the eggplant stick on a piece of paper towel, cover it with another piece of paper towel, and gently press. The paper towels will absorb the excess moisture on the surface of the eggplant.

Next, add the seasoned cornstarch to the bowl with eggplant sticks and toss well, ensuring even coverage.

Finally, gently lower the seasoned eggplant sticks into preheated oil and fry until a crispy golden brown bark appears.

Remove the fries from the oil and place on a baking sheet lined with paper towels to drain excess oil.

Serve hot with ketchup or other favorite dipping sauce, like buttermilk ranch dressing.

Enjoy!