1Cut eggplants into 1/2cm slices, sprinkle with salt and place in a colander. Set aside for 30 minutes to release water.
2Rinse eggplant and thoroughly dry with paper towel. Combine flour, constarch, and seltzer water in a bowl (do not over mix, lumps are fine). Season with salt. Heat oil in a deep frying pan over high heat. Dip eggplant in batter then add to hot oil in batches. Fry for 1-2 minutes until light golden.