Crispy Spicy Eggplant
Get ready to elevate your appetizer game with this Crispy Spicy Eggplant recipe, a mouthwatering dish packed with bold flavors and irresistible texture. Perfectly seasoned with smoked paprika, chili powder, and garlic powder, tender eggplant slices are coated in a light, golden-brown crust of panko breadcrumbs, delivering that satisfying crunch in every bite. The secret to its incredible crispiness lies in a quick cornstarch-infused batter and shallow frying technique that keeps the eggplant soft on the inside while delightfully crispy on the outside. Ideal as a shareable snack or a flavorful side dish, this recipe pairs beautifully with your favorite dipping sauce or a garnish of fresh herbs. Quick to prepare and completely irresistible, Crispy Spicy Eggplant is bound to become a new favorite for spice and texture lovers alike!
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Recipe Information
Ingredients
- 2 large Eggplant
- 1 teaspoon Salt
- 1 cup All-purpose flour
- 0.5 cup Cornstarch
- 0.75 cup Water
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 0.5 teaspoon Black pepper
- 2 cups Panko breadcrumbs
- 2 cups Vegetable oil
Instructions
Slice the eggplants into 1/2-inch thick rounds and sprinkle with 1 teaspoon of salt. Let them sit for 15 minutes to draw out excess moisture, then pat them dry with a paper towel.
In a medium bowl, whisk together the all-purpose flour, cornstarch, water, garlic powder, smoked paprika, chili powder, and black pepper to form a smooth, slightly thick batter.
Spread the panko breadcrumbs on a plate or shallow dish.
Dip each eggplant slice into the batter, allowing any excess to drip off, then coat it generously with panko breadcrumbs. Press gently to ensure the breadcrumbs stick.
Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C). Test the oil by dropping a small piece of breadcrumb into the pan; it should sizzle immediately.
Fry the coated eggplant slices in batches to avoid overcrowding the pan. Cook each slice for 2-3 minutes on each side, or until golden brown and crispy.
Transfer the fried eggplant to a plate lined with paper towels to drain excess oil.
Serve the crispy spicy eggplant immediately with your choice of dipping sauce or garnish with fresh herbs.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.7 g | 137% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1416 mg | 62% | |
| Total Carbohydrate | 108.0 g | 39% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 18.5 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1053 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
