Sunday, July 24, 2011

Eggplant Fries

The August issue of Bon Appetit included a requested Eggplant Fries recipe from Terzo Piano, a restaurant inside the Art Institute of Chicago.  I made them and was very pleased with the results.
While my Japanese Eggplant has a few fruit growing, it's not the right variety for making  this recipe.   
The ever popular Black Beauty Eggplant with it's large oval fruit is perfect. After cutting the eggplant into 1/2" rounds, then 1/2" sticks you submerge them in ice and water for at least 2 hrs.  This is a key step to insuring the fries don't soak up any oil.
After coating the fries with a rice flour mixture, working in batches, they are fried for several minutes, or until golden.
The Institute's Chef has perfected the coating recipe to yield a wonderful light crunch when done, similar to a tempura texture. 
There is a dipping sauce, similar to the Greek Tzatziki sauce, that is included in the recipe.  I liked it enough, but will jazz it up a bit next time I make these, which will be soon.  They were really, really good.

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