Last week, we had National French Fry Day, and I don’t know about all of you, but I was not going to miss out on celebrating a day all about eating fries. They are, after all, one of my favorite of the fatty food groups.
So, I decided to do a new twist to the classic french fry. I got a great little eggplant from the farmers market and decided to try making it into some crispy little beauties. As you can see, it was a total success, and I keep questioning myself on what took me so long to try it. They’re so simple to make with only a few ingredients, and although they are fried, it is a vegetable, so it’s kinda not so bad, right? At least that’s what I keep telling myself.
I topped them with a mix of sriracha and apple cider vinegar, which was the perfect addition to cut some of the richness.
Here’s how simple it is to make them:
Crispy Eggplant Fries
What You’ll Need:
+ 1 small eggplant
+ 2 eggs, beaten
+ 2 cups breadcrumbs
+ seasoned salt and pepper
+ vegetable oil for frying
Cut the eggplant into 1 inch wedges. Heat the oil in a deep pot over medium high heat until it reaches 325 degrees F.
Season the breadcrumbs with salt and pepper. Dredge the eggplant sticks in the egg, and then the breadcrumb mixture. Fry in batches in the hot oil for about 2-3 minutes, flipping to cook the other side. Drain on a wire rack, and serve immediately.
A Pinch Here, A Dash There 