Have you tried this Crispy Flower Eggplant recipe? It’s a new and fun way to make eggplants. On top of that, it is over-the-top delicious and super addictive! If you haven’t tried, you are definitely missing out. Let’s get started!
Crispy Flower Eggplant Recipe
Serving: 2 to 4
Prep time: 40 minutes
Cook time: 10 minutes
For the eggplant:
2 large Chinese eggplants
6 cups water
1/2 tablespoon salt
1/2 tablespoon rice vinegar
1 cup cornstarch
½ cup rice flour, or replace with all-purpose flour
Pinch of white pepper
4 cups avocado oil, or replace with other high smoking point oil
For the sweet and sour sauce:
1 cup orange juice
3 tablespoons ketchup
1 tablespoon sugar
Pinch of salt
1 tablespoon cornstarch
3 tablespoons water
Crispy Flower Eggplant Instructions
To prepare the eggplants:
- In a large mixing bowl, add the water, salt, and vinegar. (The salt will help to remove some moisture in the eggplants, so they are more flexible and crispier. And vinegar will help the eggplants remain in their beautiful purple color.) Whisk.
- Cut the eggplants crosswise into 2-inch pieces. Place a piece of eggplant between a pair of chopsticks. Cut it lengthwise into a crisscross pattern. Do the same with the rest.
- Transfer the eggplants to the water mixture, and soak for 10 minutes. (Also, by soaking it this way, the eggplants won’t be able to absorb oil as much, so they won’t be soggy and super oily.)
- Discard the water, and squeeze out the additional moisture from the eggplants.
To fry the eggplants:
- In a large bowl, add the cornstarch, rice flour (or replace it with all-purpose flour), and white pepper. Mix well. Dip the eggplants into the mixture. Set aside.
- In a pot over high heat, pour in the avocado oil, or replace it with other high-smoking point oil. Heat it up to 350 degrees F (177 degrees C). Carefully place in the eggplants and fry until crispy about 5 minutes. Remove and drain on a paper towel-lined plate.
To make the sweet and sour sauce:
- In a pot over medium heat, pour in the orange juice, ketchup, sugar, and salt. Whisk and bring it to a simmer. Pour in the cornstarch slurry (1 tablespoon of cornstarch and 3 tablespoons of water). Stir until it’s thickened. Drizzle it over the eggplants or serve it on the side. Enjoy!