Prep 45 mins
Cook 0 mins
Found this in Gourmets 50th Anniversary Addition, September 2006. I love chips made from veggies other than potatoes, they are always a surprising treat. Haven't made these yet, but I can just tell that they'll be great!!
- 6 tablespoons confectioners' sugar
- 6 tablespoons cornstarch
- 1 cup panko breadcrumbs
- 1⁄4 teaspoon salt
- 1⁄2 lb Japanese eggplant, thin, 2 inches in diameter, trimmed (about 2 medium eggplants)
- 3 cups vegetable oil (more or less)
- Stir together sugar, cornstarch, panko and salt in a wide shallow bowl.
- Cut eggplant crosswise into paper thin round slices with an adjustable blade slicer (a mandoline).
- Fill a deep 10-12 inch heavy skillet (preferably cast iron) halfway with oil and heat over moderate heat until it registers 360 degrees on a thermometer.
- Dredge one fourth of slices in cornstarch mixture, tossing until throrougly coated and lightly pressing to help coating adhere, then gently shake in sieve to remove excess.
- Fry coated slices in oil, turning and separating with a slotted spoon, until golden brown, 1 to 2 minutes.
- Transfer eggplant chips with a wire-mesh or slotted spoon to paper towels to drain, then season lightly with salt.
- Coat and fry remaining slices in 3 batches in same manner, returning oil to 350 degrees between batches.
- Chisps will crisp as they cool.
- Serve at room temperature.
- Chips can be made up to 2 hours ahead and kept at room temperature.
Wow! This is s different! I veggie for dessert is not out of the norm for me! But this is Eggplant! It was like eating crunchy dough nuts! I did cut the breading mixture to 3/4 o what it calls for. Thanks for great eats!