How to Make Vietnamese Crispy Batter Fried Eggplant Slices – Ca Tim Ran

Vietnamese or Chinese Eggplants are slender and longer, however firmer evaluating to the big globe eggplants offered at an American market. Vietnamese and Chinese want utilizing them in cooking evaluating to the big globe eggplants due to its last texture and simple cooking. These slender eggplants normally grill and fry higher as properly.

Recipe for Vietnamese Crispy Batter Fried Eggplant Slices
Batter:
2/3 cup all function flour
1/3 cup rice flour
3 tbsp cornstarch
3/4 tsp sugar
a pinch of salt
1/2 tsp pepper
1 cup ice water, ideally ice mineral soda water
Oil for deep frying
1/3 cup Dipping Fish Sauce

Trim off the ends of every eggplant and lower into 1/4 inch thick slices. Soak the slices in water for 10 minutes to reduce the bitterness of the eggplants.

In a shallow bowl, stir collectively all function flour, rice flour, cornstarch, sugar, salt and pepper.
Add within the ice water and whisk it right into a easy batter. Set apart.

Drain the eggplant slices and use paper towels to take away extra moisture. Set them apart.

Pour oil right into a wok or a Dutch oven to a depth of 1 inch. Heat the oil over medium excessive warmth to 350F on a deep frying thermometer. If you do not have a thermometer, stand a bamboo chopstick in to the oil; if small bubbles instantly collect across the chopstick, the oil is prepared.

Dip every eggplant slice into the batter, letting the surplus drip again into the bowl, after which gently drop it into the recent oil and decrease the oil temperature. Fry them into a number of batches to keep away from crowding the pan. Fry about 2 minutes on both sides or till golden and crispy. When the slices are prepared, switch to a rack to drain.

When all of the eggplant slices are fried, prepare them on a serving plate. Serve instantly with a dipping sauce.

Serves 4 to 6

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