Eggplant Fries
1 Medium EggPlant
1 cup rice flour
1.5 tablespoons Steak Seasoning
1.5 tablespoons Steak Seasoning
1 tablespoon garlic powder
1 teaspoon Kosher salt
Canola oil for frying
Kosher salt
1 teaspoon Kosher salt
Canola oil for frying
Kosher salt
Directions:
1. Leaving the skin intact cut the eggplant into batons ½ inch wide and 2-3 inches long. Move to a bowl or storage container and cover with cold water. Cover and can hold in the refrigerator for up to 2 hours.
2. Mix together rice flour, steak seasoning, garlic powder and Kosher salt. Combine well.
3. When ready to fry, heat canola oil over medium high heat to 325 degrees in a large pot. Do not fill the pot with oil more than about half full for saftey reasons. A 14" frying pan that is about 4" deep works great.
4. Drain eggplant from the water in a colandar. Working in batches, add the damp eggplant to the rice flour mixture and toss to coat well. Move carefully into the pan using a large mesh spider.
5. Fry the eggplant fries for 3-4 minutes, until crisp and slightly golden. Remove from fryer with mesh spider on to paper towel to drain and sprinkle with Kosher Salt. Make a cone from parchment paper and set in a glass for individual serving.
1. Leaving the skin intact cut the eggplant into batons ½ inch wide and 2-3 inches long. Move to a bowl or storage container and cover with cold water. Cover and can hold in the refrigerator for up to 2 hours.
2. Mix together rice flour, steak seasoning, garlic powder and Kosher salt. Combine well.
3. When ready to fry, heat canola oil over medium high heat to 325 degrees in a large pot. Do not fill the pot with oil more than about half full for saftey reasons. A 14" frying pan that is about 4" deep works great.
4. Drain eggplant from the water in a colandar. Working in batches, add the damp eggplant to the rice flour mixture and toss to coat well. Move carefully into the pan using a large mesh spider.
5. Fry the eggplant fries for 3-4 minutes, until crisp and slightly golden. Remove from fryer with mesh spider on to paper towel to drain and sprinkle with Kosher Salt. Make a cone from parchment paper and set in a glass for individual serving.
Serve immediately.
These are so light and delicious, you will want to serve over and over again...Enjoy, Beverlee
