Crispy Blooming Eggplant Fan Fries with Spicy Chili Mayo Step-by-step instructions

Before you start

Before you start, set up your workstation: have a cutting board and sharp knife for the eggplant, a small bowl for the egg wash, a shallow dish for the panko, and a large skillet with oil ready.

Line a wire rack with paper towels for draining the finished fans. Make the dipping sauce by stirring together the sweet chili sauce and mayonnaise, and set it aside. Gather all ingredients so the process goes smoothly.

Instructions

Prepare the Fans

1. 1Prepare the eggplant fans
   Peel the eggplants completely, leaving the crown calyx and stem intact. Starting about 2 inches below the stem, make lengthwise incisions all the way to the tip, slicing the eggplant into 8 thin ribbons that remain attached at the stem. Gently press down on the slices to fan them out like an accordion.
   Look for The eggplant opens into a fan shape with all ribbons attached at the top.
   Tip Use a very sharp knife and slice slowly to keep the ribbons even and intact.
2. 2Dust with cornstarch
   Sprinkle the cornstarch evenly over both sides of the fanned eggplant, using your fingers to dust between the ribbons. Shake off any excess.
   Look for The eggplant looks lightly coated with a thin white powder.
   Tip Cornstarch helps the egg wash cling and adds extra crispness.

After this phase, you should have three neat eggplant fans with even, thin ribbons still attached at the stem. The cornstarch dusting should be light and even, with no bare spots. The fans should hold their shape when gently pressed. If any ribbons are broken, you can still proceed, but the presentation may be less perfect.

Bread and Fry

3. 3Make the egg wash
   In a small bowl, whisk the eggs with the pinch of salt and the ice water until well combined and slightly frothy.
   Look for The egg wash is smooth and light yellow.
   Tip Ice water makes the coating lighter and crispier.
4. 4Bread the eggplant fans
   Dip each fanned eggplant into the egg wash, making sure every ribbon is coated. Then place it into the panko breadcrumbs, pressing gently and separating the ribbons with your fingers so the crumbs coat every surface. Lift and shake off any excess.
   Look for Each ribbon is fully covered with an even layer of panko.
   Tip Keep the ribbons separated while breading to avoid clumping.
5. 5Heat the oil
   Pour the olive oil into a large skillet to a depth of about 1/2 inch. Heat over medium-high until the oil shimmers and a breadcrumb dropped in sizzles immediately, about 350°F (175°C).
   Look for The oil is shimmering and a test crumb browns in seconds.
   Tip Use a thermometer to maintain the temperature and avoid burning.
6. 6Fry the eggplant fans
   Hold each breaded eggplant by the stem and lower it gently into the hot oil. Use tongs to keep the ribbons splayed apart. Fry until golden brown and crisp, about 3 minutes per side, adjusting the heat as needed.
   Look for The eggplant turns deep golden and sounds crispy when touched.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not crowd the pan; fry one or two at a time for even cooking.
7. 7Drain and season
   Remove the fried eggplant fans with tongs and place them on a wire rack set over paper towels to drain. Immediately sprinkle with flaky sea salt and smoked paprika.
   Look for The fans are golden, crispy, and lightly seasoned.
   Tip Season while hot so the salt and paprika stick.

The breaded fans should be completely coated in panko, with no wet spots showing. When frying, the oil should sizzle immediately and the fans should turn golden brown in about 3 minutes per side.

The kitchen will smell of toasted breadcrumbs and frying oil. The fans should be crisp to the touch and hold their shape when lifted.

Finish and Serve

8. 8Make the dipping sauce
   In a small bowl, stir together the sweet chili sauce and mayonnaise until smooth.
   Look for The sauce is creamy and pinkish-orange.
   Tip Adjust the ratio to taste for more heat or more creaminess.
9. 9Serve and enjoy
   Arrange the crispy eggplant fans on a platter with the sweet chili mayo on the side for dipping. Serve immediately while hot and crisp.
   Look for The fans are golden and steam lightly; the sauce is ready for dipping.
   Tip Serve right away for maximum crunch.

After draining and seasoning, the fans should be golden, crispy, and lightly speckled with red paprika and salt. The dipping sauce should be smooth and creamy. Serve immediately while the fans are still hot and crunchy. The contrast between the crisp exterior and tender eggplant is best enjoyed right away.

Common mistakes

One common mistake is slicing the eggplant too thick or too thin, which affects the texture and cooking time. Another is not drying the eggplant before breading, causing the coating to slide off.

Also, frying at too low a temperature makes the fans greasy, while too high burns the panko before the eggplant cooks. Finally, overcrowding the pan lowers the oil temperature and leads to soggy results—fry in batches if needed.

How to tell it’s done

The eggplant fans are done when they are deep golden brown and crispy all over, and the internal temperature of the egg coating reaches 160°F (71°C). To test, insert an instant-read thermometer into the thickest part of the coating; it should read at least 160°F.

The exterior should be crunchy and sound hollow when tapped, while the eggplant inside is tender and creamy. Do not overcook, or the coating may burn.

• Egg dishes: 160°F (71°C) in the thickest part