Crispy Eggplant Fries Blossom

Have you ever had eggplant fries? No? You are missing out! Eggplant fries are a delicious and healthy snack alternative to traditional French fries. They are perfect when you are looking for something different to satisfy your snack cravings. Best of all, they are easy to make and take only a few minutes in the oven.

Since eggplant is a high-fiber complex carbohydrate, it is a great snack choice that is fat-free and delicious, without feeling like you are indulging in a bad-for-you treat.

If you like blooming onions, the crunchy onion ring-style appetizer made famous by steak houses, you are going to love this healthier version featuring eggplant. And if you have extra eggplants you need to use, check out these mini eggplant pepperoni pizzas.

Ingredients

1 medium eggplant
1 cup cornstarch (122g)
2 egg yolks
1 cup seasoned breadcrumbs (119g)
1 cup Parmesan cheese (90g)
1 teaspoon black sesame seeds (3g)
Vegetable oil for frying

Note: If not using seasoned breadcrumbs, add ½ teaspoon each of salt, black pepper, and an Italian seasoning blend.

dipping sauce in white bowls next to fried eggplant in paper bag

Handy Kitchen Tools

How to Make Eggplant Fries

Start by peeling the eggplant, but leave the root end intact. This is easiest with a vegetable peeler or a sharp paring knife.

Then, carefully slice the eggplant into ½" thick slices from the root to the end, making sure they are still attached to the root end.

Next, prepare your items for dredging. You will need 3 shallow bowls. Put the cornstarch in one, the eggs in another (to whisk), and the final bowl will have the breadcrumbs, parmesan, and black sesame seeds. If using unseasoned breadcrumbs, you can add additional Italian herbs, salt, and black pepper if desired.

Now, while you coat the eggplant, let your oil heat for frying. Add 1 ½" to 2" of oil in a deep skillet, or heat oil in a deep fryer as desired. The oil should reach around 350°F.

Begin dredging the eggplant. First coat well with cornstarch.

Then, whisk the egg yolks and dip the eggplant into the yolks so that it is coated nicely.

Finally, dip it into the breadcrumb mixture. Make sure the crumbs go all over the eggplant and between each slice so it is nicely coated. Sprinkle the top with sesame seeds.

Now, place the entire eggplant into the hot oil and cook for 2 to 3 minutes per side, until it is golden brown and cooked through.

eggplant being fried in skillet on hot plate

Remove from the hot oil and let drain on paper towels. Sprinkle with additional salt if desired. Serve with your favorite dipping sauce.

hand dipping an eggplant fry into ketchup

Frequently Asked Questions

Do You Need to Soak Eggplant Before Frying?

No, you don’t need to soak eggplant before frying it. Soaking eggplant in salt water is a common method used to remove bitterness but it’s not necessary for this recipe. We are using a whole eggplant that has been dredged in breadcrumbs and fried as one whole piece. This method results in a delicious tender eggplant with a crispy coating and is not bitter.

How Do You Keep Eggplant From Absorbing Oil While Frying?

Eggplant is like a sponge when it comes to frying in oil. The coating will help protect the eggplant from getting the oil. Another tip is to make sure the oil is at temperature. The longer the eggplant sits in the oil, the more time it has to soak it up.

If you are frying more than one eggplant fries blossom, you will want to do them one at a time so as not to overcrowd the oil. If the oil is not hot enough or the pan is overcrowded, you will find the eggplant absorbs more oil.

Can I Make an Eggplant Fries Blossom Ahead of Time?

I wouldn't recommend making the eggplant fries blossom ahead of time. It is best when you make it fresh because it tends to get soggy. You can create the dredging mixture ahead of time and you can cut the eggplant a short time ahead, but I would wait to fry the eggplant until you are ready to serve it.

While it is edible when reheated, this is a dish best served piping hot and fresh from the fryer. The longer it sits, the more likely it will get soggy. This would result in an unpleasant texture.

What Dipping Sauces Go with Fried Eggplant?

My favorite dipping sauce for fried eggplant is tzatziki sauce. It’s a cool and creamy cucumber yogurt sauce that is the perfect complement to the crispy eggplant.

Other good options include:

Marinara sauce
Ketchup
Ranch dressing or dip
Chipotle mayonnaise or sriracha mayonnaise
Hummus
BBQ sauce
Sweet and sour sauce

This is one dish that can be served with or without dipping sauce but is often better with something to dip the crispy pieces into. I prefer marinara or ranch dressing, but you can serve it with your favorite dips until you find the one you love.

eggplant fries in paper next to bowl of sauce

More Easy Appetizers

If you want another tasty appetizer, we have tons of great choices for you. These recipes are loaded with flavor and easy for anyone to prepare. Make sure that you take a moment to bookmark these ideas. You can also print out the recipes or pin them to Pinterest to make soon.

📖 Recipe

Yield: 2

Crispy Eggplant Fries Blossom

Serve this crispy eggplant fried blossom as a fun new twist on a classic appetizer. A fast and easy snack everyone loves!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

1 medium eggplant
1 cup cornstarch (122g)
2 egg yolks
1 cup breadcrumbs (119g)
1 cup Parmesan cheese (90g)
1 teaspoon black sesame seeds (3g)

Instructions

Peel the eggplant, leaving the root end intact.
Now, slice, from the root down, into ½" thick slices, again, leaving the root end intact.
Prepare your dredging items by making 1 bowl with just cornstarch, 1 bowl with whisked egg yolks, and 1 bowl with breadcrumbs, parmesan, and black sesame seeds.
Now, dredge the eggplant with cornstarch.
Then dip into the egg yolks.
And finally, dip the eggplant into the breadcrumb mixture, making sure to coat it well all around the slices. Sprinkle with sesame seeds.
Now, heat vegetable oil in a deep skillet for frying. Heat to 350°F.
Carefully place the eggplant into the now hot oil, and let it cook for 2 to 3 minutes per side until it is cooked through and golden brown on all sides.
Remove from the oil and drain on paper towels before serving with your favorite dipping sauce.