Eggplant Fries

Eggplant Fries


  • 1 medium eggplant
  • 1/2 cup flour
  • 2/3 cup cornstarch
  • 1/4 teaspoon salt
  • Dash of ground red pepper
  • Dash of garlic salt
  • 1/2 cup vegetable oil
  • Season salt


Peel the eggplant and cut into “fries.” Combine the flour, cornstarch, salt, pepper and garlic salt in a paper or plastic bag, or a large bowl. Coat the eggplant “fries” in the flour mixture by shaking or rolling. Heat the oil to 365 to 375 degrees in a large skillet, wok or medium pot. Fry the eggplant until deep golden, working in batches if needed. Drain on paper towels. Sprinkle with season salt.

Makes 3 to 4 servings.