Eggplant Tempura
By
Daily Inspiration S
@DailyInspiration
12
(prep time does not include resting time for eggplant)
☆☆☆☆☆ 0 votes0
Ingredients
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2 mediumeggplants
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1 cflour
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1 Tbspcornstarch
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1 1/2 cseltzer water
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·salt
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·peanut oil to deep fry
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SESAME MAYO
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1 cmayonnaise
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1 1/2 Tbspsesame oil
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1 Tbspwholegrain mustard
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1 Tbspseasoned rice wine vinegar
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1/2 cchopped spring onion
How to Make Eggplant Tempura
- Cut eggplants into 1/2cm slices, sprinkle with salt and place in a colander. Set aside for 30 minutes to release water.
- Rinse 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.
- Drain on paper towel and serve with mayonnaise.