Eggplant Tempura Recipe
While preparing the lalengi recipe, I went back and forth between removing the egg and making the recipe vegan and sticking to the original recipe, and I decided to stick to the original and share the vegan version later. While making this decision, my motivation was to share local recipes with their original recipes as much as possible.
To be honest, the egg added to the lalengi recipe doesn't make a positive or negative effect. The difference between lalengi and tempura is the way abd the thickness the eggplants are cut, as well as the egg. Since the eggplants are finely chopped in tempura, the presence of eggplant is not felt very clearly. The crunchy coating becomes more dominant.
Eggplant tempura is crispy when first fried. The sooner you serve it, the more you will feel this crunchiness while eating. For this, try not to waste too much time between cooking and serving time. Another thing you need to pay attention to in order to eat the eggplant tempura crispy is to remove the eggplants from the oil not on a paper towel, but into a strainer. When the new batch is browned, take the one in the strainer on a rack where they can get air from the bottom again to prevent them from softening.
If the foods you are frying are left in contact with a surface or each other, oil will accumulate at the contact point and the crispness of this point will disappear. This applies to all fries, including french fries. Therefore, if you do not want to loose crispiness of the fries, make sure to use a strainer and rack after removing them from the oil.
You can serve eggplant tempura with toppings like guacamole as a snack or hot starter, or turn it into a main course over a yogurt salad like zucchini tempura. Either way, you can be sure that those who eat it will appreciate it.
Enjoy the recipe...
Eggplant Tempura Recipe with Video
- 1 large eggplant,
- 1 cup of flour,
- 1 cup of cold water,
- 1 teaspoon of salt,
- Plenty of sunflower oil for frying.
- Chop the eggplant as thin as possible without peeling the skin,
- Whisk flour, water and salt in a bowl,
- Heat plenty of oil in a large pan,
- Dip the eggplant slices into this mixture one by one and remove them, strain the excess dough on it and place it in the hot oil slowly,
- Cook until both sides are nicely browned,
- Take the fried eggplants into a strainer,
- Serve immediately.