How Do You Make Great Fried Eggplant?

Let me throw this in while it is still early in the day and too much moisture on the grass to enjoy waking the yard or fairway.

eggplant fritters

Peel and cube eggplant. Soak in lightly salted water until ready to cook - takes away biter taste and keeps them from turning brown. Boil in lightly salted water until soft enough to use a potato masher, then drain well and allow to cool slightly.

In a suitable bowl, add an egg or two, depending on how big your eggplant is, a little garlic salt and some bisquick or pancake batter and mash well. If you use garlic powder, add a little salt because eggplant likes salt.

Heat oil to 350. Test with a drop of batter. Spoon feed the batter into the oil and fry until the fritters are golden brown. Drain on paper towel and salt lightly while fresh out of the oil.

Serve with your favorite sauce or plain. I don't eat anything on mine. Others like ketchup or dipping sauce.

Properly cooked, these have hints of the taste of Oysters. You can add whatever seasoning you like or hot sauce or whatever (shallots, chives) to make the recipe yours.

I use ice water to fry okra, squash, potatoes, green tomatoes, egg plant, etc. I am told it'll help the product avoid retention of oil...don't know. But the method works.

all copeland's does is slice then, and then seasoned flour, then eggwash then Italian breadcrumbs then fry in shorting at 375* for 1.5-2 minutes.


The key is high heat, and a good base covering. Corn starch actually works best, but you can use flour. Just make sure the eggplant are a little wet.

What's strange is some places around here like the Country Club will serve eggplant with powdered sugar instead of marinara. Crazy fist time I tried it. It's mainly so people don't get red on their white linen and seersucker.

Do y'all think there's any benefit to a double dredge in eggwash and crumbs?

I always thought you make them sweat by salting them to get the water out? You guys are saying to soak them in ice water?

Get a deep fryer.

8-12 hours in lighly salted cold water.

Buttermilk for 20 minutes, then Zatarains seasoned fish fry

Fry at 350 for 3-5 minutes, don't slice too thick.

That was the cajun, topped with sauce and seafood method.

Italian, salt water, then flour, egg/milk, and bread crumbs.

Your call. Panko will generally produce a more crisp finish, I think.

Peel and slice eggplant. (slices or sticks)

Soak in egg and milk wash, (just for a second)

Then dredge in a mix of half flour and half Progresso Italian bread crumbs.

Fry for a minute or two until golden.

Drain on a rack, not directly on paper towels.

I never salt or put sugar. Get fresh eggplant.

If you want it seasoned a little more, replace the four with La. Fish Fry brand Chicken Fry ... half that, other half Progresso.