Here, something savory becomes addictively sweet and salty. The confectioners sugar helps brown the eggplant, and panko adds crunch.
Recipe information
Total Time
45 min
Yield
Makes 6 (hors d'oeuvre) servings
Ingredients
6
6
1
1
1
Special Equipment
Need to make a substitution?
Preparation
Step 1
Stir together confectioners sugar, cornstarch, panko, and salt in a wide shallow bowl. Cut eggplant crosswise into paper-thin rounds with slicer.
Step 2
Fill a deep 10- to 12-inch heavy skillet (preferably cast-iron) halfway with oil and heat over moderate heat until it registers 360°F on thermometer.
Step 3
Dredge one fourth of slices in cornstarch mixture, tossing until thoroughly coated and lightly pressing to help coating adhere, then gently shake in sieve to remove excess.
Step 4
Fry coated slices in oil, turning and separating with a slotted spoon, until golden brown, 1 to 2 minutes. Transfer eggplant chips with a wire-mesh or slotted spoon to paper towels to drain, then season lightly with salt. Coat and fry remaining slices in 3 batches in same manner, returning oil to 360°F between batches. Chips will crisp as they cool. Serve at room temperature.