Photo Credit:Bon Appétit
Eggplant doubters, this is the recipe that will convert you.
1 large globe eggplant (about 1 lb.)
lengthwise into ½”-thick slabs. Cut each slab crosswise into 3–4″ pieces, then cut each piece lengthwise into ½”-thick strips to make fries.
1 cup (125 g) all-purpose flour
in a shallow bowl. Place
3 large eggs
in another shallow bowl and beat lightly to blend. Place
3 cups panko
in a third shallow bowl. Using a measuring cup, crush panko into slightly finer pieces (you don’t need an even consistency, just some finer and coarser bits). Season each component with kosher salt.
Working with a few at a time, dredge eggplant fries in flour, shaking off excess. Dip in egg, letting excess drip back into bowl, then coat in panko, pressing gently to adhere. Transfer to a baking sheet.
into a large Dutch oven or other heavy pot fitted with thermometer to come 2″ up sides.
Heat over medium-high until thermometer registers 350°. Working in batches and bringing oil back up to 350° between batches, fry eggplant, turning occasionally, until golden brown and crisp on all sides, about 3 minutes. Transfer to a wire rack set inside another rimmed baking sheet; season immediately with salt.
5 basil leaves
to oil (be careful, oil may spatter). Using a long-handled wooden spoon, push basil down into oil to submerge (this will help stop spattering). Fry until leaves are dark green and crisp, about 1 minute. Transfer to rack with eggplant; season with salt. Repeat with remaining
5 basil leaves
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