Crispy Eggplant Fingers

This crispy eggplant fingers is simple snack, is made by dipping eggplant pieces in a batter made by egg, paprika, salt and pepper, then dredged in corn starch and breadcrumbs. This can be a new twist from your same old eggplant dish. and If you are an eggplant-lover like me, you’ll definitely love this recipe. Crispy Eggplant Fingers are crispy in the outside and juicy in the inside. Best partnered with sweet, chili sauce, you may also dip it with any dipping sauce you want. You will be able to make your kids eat veggies with this!

Eggplant Fingers Recipe

This eggplant fingers recipe will show you how to make eggplant fingers with step by step instructions and procedures to make the best eggplant fingers you have ever eaaten. Follow this recipe and you will be delighted to see that you have cooked tasty and delicious eggplant fingers

Crispy Eggplant Fingers

Recipe rating: N/A

Course: Vegetable Recipes

Servings

6

servings

Ingredients

• 2 pcs. eggplant

• 1 pc. egg

• salt & pepper to taste (for egg coating)

• 1/2 tsp. paprika (or mixed herbs) optional

• 1 cup cornstarch

• 2 tsp salt (for cornstarch coating)

• 1 cup breadcrumbs

• oil for frying

Directions

• Cut the eggplant into sticks or fingers. Put in water to avoid darkening. Set aside.
• In a separate bowl, crack and whisk the egg. Season with paprika, salt and pepper to taste. Mix well then Set aside.
• In the separate bowl, put the cornstarch. Season with salt, then set aside.
• BREADING: Dip the eggplant fingers to the egg mixture, then coat with cornstarch. Dip it back to the egg mixture, then to the breadcrumbs. For crispier texture, you may double dip in the cornstarch (dip in cornstarch twice from the egg mixture).
• Deep-fry until crispy and golden brown.

Crispy Eggplant Fingers Recipe

INGREDIENTS:

• 2 pcs. eggplant
• 1 pc. egg
• salt & pepper to taste (for egg coating)
• 1/2 tsp. paprika (or mixed herbs) optional
• 1 cup cornstarch
• 2 tsp salt (for cornstarch coating)
• 1 cup breadcrumbs
• oil for frying

PROCEDURE

1. Cut the eggplant into sticks or fingers. Put in water to avoid darkening. Set aside.

2. In a separate bowl, crack and whisk the egg. Season with paprika, salt and pepper to taste. Mix well then Set aside.

3. In the separate bowl, put the cornstarch. Season with salt, then set aside.

4. BREADING: Dip the eggplant fingers to the egg mixture, then coat with cornstarch. Dip it back to the egg mixture, then to the breadcrumbs. For crispier texture, you may double dip in the cornstarch (dip in cornstarch twice from the egg mixture).

5. Deep-fry until crispy and golden brown.

(Read to recipe notes below)

RECIPE NOTES

• Enjoy these crispy eggplant fingers with your favorite dipping sauce. I used sweet chilli sauce for this recipe as my dipping sauce and it tastes soooo good! My kids tried it with ketchup and they loved it too! Mayo garlic dipping sauce can be a good dip as well!

• If you don’t have cornstarch, you may use all purpose flour or rice flour as alternative.

• Put the eggplant in water to prevent it from darkening especially if you are cooking lots. Keep it in water while still not ready to cook.