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Active Time
30 min
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Total Time
45 min
Here, something savory becomes addictively sweet and salty. The confectioners sugar helps brown the eggplant, and panko adds crunch.
Ingredients
Makes 6 (hors d'oeuvre) servings
Special Equipment
Step 1
Stir together confectioners sugar, cornstarch, panko, and salt in a wide shallow bowl. Cut eggplant crosswise into paper-thin rounds with slicer.
Step 2
Fill a deep 10- to 12-inch heavy skillet (preferably cast-iron) halfway with oil and heat over moderate heat until it registers 360°F on thermometer.
Step 3
Dredge one fourth of slices in cornstarch mixture, tossing until thoroughly coated and lightly pressing to help coating adhere, then gently shake in sieve to remove excess.
Step 4
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 360°F between batches. Chips will crisp as they cool. Serve at room temperature.
•To take the temperature of a shallow amount of oil with a metal flat-framed deep-fat thermometer, put bulb of thermometer in skillet and turn thermometer facedown, resting other end (not plastic handle) against rim of skillet. Check temperature frequently.
•Chips can be made up to 2 hours ahead and kept at room temperature.
Leave a Review
Reviews (5)
Back to TopThere are delisious and I've made them several times. They don't last long, as everyone, even my non-veggie eaters like them.
Anonymous
California
2/27/2013
I am a sucker for savory nibbles but this one doesn't cut it. Had some fresh Japanese eggplant in my garden this morning. Followed the recipe exactly. The cornstarch left an unappealing residue on the tongue. Possibly replacing the cornstarch with rice flour would work. A waste of a good vegetable as a vehicle for salt, sugar and fat.
crisco0
North Carolina
7/21/2012
I served these as part of the hors d'oeuvres at Thanksgiving, using thinly sliced sweet potatoes instead of the eggplant. They were fabulous--and addictive!
taelas
Lihue, HI
2/19/2009
Very nice addition to hors d'oeuvres! We served it with a savory menu (cheeses, meatballs, charcuteries, crudities) and I feel it added a special something to the spread. Very popular with the guests.
SHolloway1
Brooklyn, NY
1/27/2007
I've made these chips several times now and they're amazing (and addictive)! I use regular breadcrumbs instead of Japanese breadcrumbs and they turn out fine.
Anonymous
Chicago
1/16/2007
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