Crispy Blooming Eggplant Fan Fries with Spicy Chili Mayo Tips, FAQ & printable recipe

Tips for success

For the crispiest result, make sure the oil is at the correct temperature before frying. Use a thermometer to monitor it and adjust the heat as needed.

If the oil is too hot, the outside will burn before the inside is cooked; if too cool, the fans will absorb oil and become greasy. Keep the fans separated while frying so the hot oil reaches all surfaces.

To keep the fans warm while frying in batches, place them on a wire rack in a 200°F oven. This prevents them from becoming soggy while you finish the rest.

If you want to make them ahead, you can prepare the fans through the breading step and refrigerate them for up to 2 hours before frying. This helps the coating adhere even better.

Variations

• Parmesan Herb Coating: Add 1/4 cup grated Parmesan cheese and 1 teaspoon dried Italian herbs to the panko mixture. This adds a savory, cheesy flavor that pairs well with marinara dipping sauce.
• Spicy Sriracha Mayo: For a spicier dip, mix 1/2 cup mayonnaise with 2 tablespoons sriracha and 1 teaspoon honey. Adjust the heat to your preference, and add a squeeze of lime for brightness.
• Baked Version: To bake instead of fry, arrange the breaded fans on a parchment-lined baking sheet, brush with olive oil, and bake at 425°F for 15-20 minutes, flipping once, until golden and crisp.
• Gluten-Free Option: Use gluten-free panko breadcrumbs or crushed gluten-free crackers instead of regular panko. Ensure all other ingredients are gluten-free, and check the sweet chili sauce label.

Storage and make-ahead

Fridge

Store leftover fried eggplant fans in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore crispness.

Freezer

Freeze breaded, uncooked eggplant fans on a baking sheet until solid, then transfer to a freezer bag for up to 1 month.

Reheat

Reheat leftover fried fans in a 375°F oven for 5-7 minutes until hot and crispy. Do not microwave.

Leftover eggplant fans can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a 375°F oven for 5-7 minutes until crisp. Avoid microwaving, as it will make them soggy. The dipping sauce can be refrigerated separately for up to a week.

You can prepare the eggplant fans up to the breading step and refrigerate them for up to 2 hours before frying. This is a great make-ahead option for parties.

Let them sit at room temperature for 10 minutes before frying to take the chill off. The dipping sauce can be made up to 3 days in advance and stored in the refrigerator.

Serving ideas

Serve the crispy eggplant fans as an appetizer or side dish. Arrange them on a platter with the sweet chili mayo in a small bowl for dipping.

They are best enjoyed hot and crispy, so bring them to the table immediately after frying. The fans are also delicious with a squeeze of lemon or a sprinkle of fresh herbs, if desired.

These fans pair well with grilled meats, roasted vegetables, or a fresh green salad. They make a fun finger food for parties, game day gatherings, or as a unique side for a weeknight dinner. The sweet-spicy mayo adds a creamy, tangy element that complements the crispy eggplant beautifully.

Frequently asked questions

Recipe card

Crispy Blooming Eggplant Fan Fries with Spicy Chili Mayo

Prep 25 minCook 12 minTotal 37 minServes 4

Ingredients

• 3 slim Japanese eggplants (about 12 oz total)
• 2 tbsp cornstarch
• 2 large eggs
• 1 pinch salt
• 1 tbsp ice water
• 2 cups panko breadcrumbs
• 2 cups olive oil, for frying
• Flaky sea salt, for sprinkling, to taste
• Smoked paprika, for sprinkling, to taste
• 1/2 cup sweet chili sauce
• 1/2 cup mayonnaise

Instructions

1. 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.
2. Sprinkle the cornstarch evenly over both sides of the fanned eggplant, using your fingers to dust between the ribbons. Shake off any excess.
3. In a small bowl, whisk the eggs with the pinch of salt and the ice water until well combined and slightly frothy.
4. 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.
5. 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).
6. 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.
7. 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.
8. In a small bowl, stir together the sweet chili sauce and mayonnaise until smooth.
9. Arrange the crispy eggplant fans on a platter with the sweet chili mayo on the side for dipping. Serve immediately while hot and crisp.

Contains: eggs, gluten, milk

Estimated nutrition per serving

Calories

520

Protein

8 g

Carbohydrates

45 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.