Fried Eggplant (Crispy Fritters / Talong Okoy)

By Panlasang Pinoy

Ingredients

5 pieces Chinese eggplants
2 pieces eggs
1 bunch green onions (chopped)
4 tablespoons cornstarch
8 tablespoons all-purpose flour
½ teaspoon baking powder
5 teaspoons salt
¼ teaspoon ground black pepper
2 cups water
2 cups cooking oil
1 cup white vinegar
2 teaspoons soy sauce
½ piece red onion (chopped)
2 tablespoons green onion (chopped)
3 pieces Thai chili pepper (chopped)
3 cloves garlic (chopped)
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon ground black pepper

Prep Time30mins
Cook Time10mins
Servings4

Instructions

Grate the eggplants and arrange in a bowl. Sprinkle 4 teaspoons of salt. Toss until the eggplants are evenly coated. Let it stay for 10 minutes.

Add 2 cups of water into the bowl. Wash the eggplants to get rid of the salt. Grab the eggplants with your hand and squeeze until the water drains completely. You can also put this in a cheesecloth and wring it until the water drains out.

Combine flour, cornstarch, and baking powder in a bowl. Mix well and then set aside.

Beat the eggs in a large bowl. Add the eggplants, green onions, salt, and ground black pepper. Mix it well.

Gradually add the flour and cornstarch mixture. Mix until all the ingredients are well blended.

Heat 2 cups of oil in a small pan. Note: the oil must be deep enough for the mixture to float.

Scoop around 3 tablespoons of the eggplant mixture into the pan with hot oil. Fry until both sides are brown and crispy. Drain the excess oil and arrange the eggplant fritters on a serving plate.

Make the dipping sauce by combining vinegar, sugar, salt, ground black pepper, and soy sauce in a bowl. Microwave for 30 seconds and then stir until well blended. Add chili peppers, onion, garlic, and green onion. Serve with the eggplant fritters.

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