Fried Eggplant (Crispy Fritters / Talong Okoy)

Method9 steps · about 40 min

1. 1

   Step 1: Grate the 5 Chinese eggplants into a bowl. Toss with 4 tsp of the divided fritter salt (4 tsp) until evenly coated, then leave for 10 minutes.

   Salt the grated eggplant · 10 minUses 5 Chinese eggplants · 4 tsp salt for salting eggplant

2. 2

   Step 2: Add the 2 cups rinse water and wash the salted grated eggplant. Drain, then squeeze firmly by hand or wring in a clean cheesecloth until excess water is removed. Keep the squeezed eggplant; discard the salty rinse water.

   Uses Salted grated eggplant · 2 cups water, for rinsing salted eggplant

3. 3

   Step 3: Mix the 8 tbsp all-purpose flour, 4 tbsp cornstarch and 1/2 tsp baking powder in a bowl and set aside.

   Uses 8 tbsp all-purpose flour · 4 tbsp cornstarch · 1/2 tsp baking powder

4. 4

   Step 4: Beat the 2 eggs in a large bowl. Mix in the squeezed eggplant, the chopped 1 bunch green onions for fritters, the remaining 1 tsp fritter salt and 1/4 tsp fritter black pepper.

   Uses 2 eggs · Rinsed and squeezed grated eggplant · 1 bunch green onions, chopped · Remaining 1 tsp fritter salt · 1/4 tsp ground black pepper

5. 5

   Step 5: Gradually stir the prepared flour mixture into the egg-and-eggplant mixture until evenly blended.

   Uses Flour, cornstarch and baking-powder mixture · Egg, eggplant and green-onion mixture

6. 6

   Step 6: Heat the 2 cups frying oil in a small pan deep enough for portions of batter to float. The oil should sizzle steadily when a little batter is added; adjust the heat so the fritters can cook through without burning.

   Uses 2 cups cooking oil, for frying

7. 7

   Step 7: Carefully spoon about 3 tbsp prepared batter per fritter into the hot oil, leaving space between portions. Turn and fry until both sides are browned and crisp and the centers are set, with no raw batter; egg-containing fritters should reach 160 F (71 C). Drain excess oil and repeat in batches until the batter is used.

   Uses About 3 tbsp prepared batter per fritter; repeat until the batter is used · Hot frying oil

8. 8

   Step 8: In a microwave-safe bowl, combine the 1 cup vinegar, 2 tsp soy sauce, 1 tsp sugar, 1/4 tsp sauce salt and separate 1/4 tsp sauce black pepper. Microwave for 30 seconds and stir. Mix in the chopped 3 Thai chilies, 1/2 red onion, 3 garlic cloves and 2 tbsp green onions for sauce.

   Uses 1 cup white vinegar · 2 tsp soy sauce · 1 tsp sugar · 1/4 tsp salt · 1/4 tsp ground black pepper, for the dipping sauce · 3 Thai chili peppers, chopped · 1/2 red onion, chopped · 3 cloves garlic, chopped

9. 9

   Step 9: Serve the freshly fried fritters among four people with the spicy vinegar dipping sauce. Spoon or dip into only the sauce needed for each portion.

   Uses Finished drained eggplant fritters · Spicy vinegar dipping sauce