Mia Kouppa

https://miakouppa.com

Crispy fried eggplant chips

Fried eggplant chips: a classic Greek meze!

Prep Time15

Cook Time15

Resting time45

Total Time1 15

Course: Appetizer, Light meal, meze

Cuisine: Greek

Servings: people

Calories: 105kcal

Author: miakouppa

Equipment

Frying pan
Mandolin slicer or sharp knife
wire cooling rack

Ingredients

2 Eggplants small to medium size
1 ½ tsp Salt
1 cup All-purpose flour
1 tsp Dried oregano
1/4 tsp Ground black pepper
1 ⅓ cup water
Vegetable oil for frying
Feta (optional)
Tzatziki (optional)

US Customary - Metric

Instructions

Slice your eggplant thinly into rounds. Place sliced eggplant into a colander set over a bowl or in the sink. With every layer of eggplant slices that you place in the colander, sprinkle them generously with salt.
2 Eggplants, 1 ½ tsp Salt
Allow the eggplant to drain in the colander for at least 30 – 45 minutes.
In a medium sized bowl combine the flour, oregano, pepper and water. Whisk well until everything is combined. The batter should not be very thick
1 cup All-purpose flour, 1 tsp Dried oregano, 1/4 tsp Ground black pepper, 1 ⅓ cup water
Using paper towels remove as much liquid as you can from the eggplant. One by one, take an eggplant slice and press it tightly between two paper towels. Set your dry eggplant slices aside. Repeat with all of the eggplant.
Pour about 1/2 inch of vegetable oil into a pan. Heat over medium high heat. To fry eggplant into crispy chips, bring the oil to 350–375°F (175–190°C). Once it reaches 350℉, start frying. See Recipe Note.
Vegetable oil for frying
Dip the eggplant slices, one by one, into the batter. Allow the excess to drip off and then place directly into the frying pan. The oil is hot enough when the eggplant immediately begins to sizzle.
Do not crowd pan; you will have to cook in batches. Turn the eggplant using tongs. They are done when they are golden brown on both sides.
When they are cooked, use your tongs to remove the eggplant from the hot oil. Allow any excess oil to drip off back into the pan, and let your fried eggplant chips cool on a wire cooling rack set over paper towels. Season with salt to taste. Repeat with remaining eggplant.
Serve immediately plain or with crumbled feta or with tzatziki…or both!
Feta (optional), Tzatziki (optional)

Video

Notes

Ideally you should check the temperature of the oil with a thermometer. If you do not have a thermometer you can add one eggplant slice to the oil. When it starts to sizzle and bubble, the oil is ready.

Cooling the fried eggplant on a cooling rack versus a paper towel lined plate helps to keep the bottom of the fried eggplant from getting soggy.

Nutrition