Crispy Eggplant ‘Katsu’ by @thefoodietakesflight 😍 Who’d you share it with?
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4 chinese eggplants or other eggplant 500g total
Neutral oil for frying
1/2 cup (65g) all-purpose flour or other flour of choice like buckwheat, GF, etc
1 1/2 tbsp (12g) cornstarch
1 tsp (2g) baking powder
1 tsp (7g) salt
1/2 cup + 2 tbsp (155g) room temp. water
2 cups or more breadcrumbs I used Japanese breadcrumbs
Japanese curry or other curry of choice I have a curry recipe using cubes here
Steamed short grain rice
Slice the eggplants into 1” thick pieces. I sliced mines at an angle. (see photos or video for reference)
Mix all the batter ingredients together in a bowl until you have a smooth consistency. In another shallow bowl, place the breadcrumbs.
Dip each piece of eggplant into the batter and then coat in the bread crumbs. I like to use one hand for the wet, and one hand for the dry breadcrumbs to keep it clean and to avoid my fingers from getting breadcrumbs forming. Coat the rest of the eggplants.
Heat a large frying pan over high heat. Add enough oil to submerge the eggplants. See baking option in notes below.
Once hot and bubbling, add in the eggplants. You can check for the heat of the oil by placing some breadcrumbs. If the breadcrumbs bubble once you add them, the oil is hot enough. Cook the eggplants for 2 minutes on each side or until golden brown and crisp. Flip to cook the other side. Once golden brown throughout, remove the eggplant from the oil and place on a strainer or a plate lined with paper towels to drain out excess oil. Do not cover the eggplant to avoid them from getting soggy.
Serve and enjoy the eggplant with your dipping sauce (like teriyaki sauce) of choice or with some Japanese curry and steamed short grain rice.
Baking option: Heat oven to 350F. Place the eggplants on a lined baking tray. Brush some oil on the eggplants. Bake for 35 to 40 minutes or until lightly browned and crisp. Flip halfway through baking.