Crispy Blooming Eggplant Fan Fries with Garlic Yogurt Dip Tips, FAQ & printable recipe

Tips for success

For the crispiest results, use a deep-fry thermometer and maintain the oil at a steady 350°F (175°C). If the oil is too hot, the outside will burn before the inside cooks; if too cool, the fans will absorb oil and become greasy.

Let the oil return to temperature between batches. After frying, drain on a wire rack instead of paper towels to keep the bottom crispy.

The garlic herb yogurt dip can be made a day ahead—the flavors meld and deepen overnight. If you're serving the fans at a party, fry them just before guests arrive and keep them warm in a 200°F (93°C) oven on a baking sheet, uncovered, for up to 15 minutes.

They're best eaten within 30 minutes of frying, but the dip helps keep them enjoyable longer.

Variations

• Spicy Sriracha Dip: Add 1-2 tablespoons of sriracha or your favorite hot sauce to the yogurt dip for a spicy kick. Adjust the amount to your heat preference. The cool yogurt balances the heat beautifully.
• Parmesan Herb Coating: Mix 1/2 cup finely grated Parmesan cheese into the panko breadcrumbs for an extra savory, nutty crust. Reduce the salt in the dip slightly, as Parmesan is salty.
• Zucchini Fans: Substitute slender zucchini for the eggplant. Slice the zucchini in the same fan pattern, but skip the salted water soak. Fry for 2-3 minutes, until golden and crisp.
• Lemon Pepper Twist: Add 1 teaspoon lemon zest and 1/2 teaspoon cracked black pepper to the panko mixture. Serve with a simple lemon-herb yogurt dip for a bright, zesty flavor.

Storage and make-ahead

Fridge

Store leftover fried fans in an airtight container in the fridge for up to 2 days. Reheat fans in a 400°F (204°C) oven for 5-7 minutes.

Freezer

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

Reheat

Reheat fried fans in a 400°F (204°C) oven for 5-7 minutes until hot and crispy. Avoid microwaving, as it makes them soggy.

Store leftover fried eggplant fans in an airtight container in the refrigerator for up to 2 days. They will lose their crispness, but you can reheat them in a 400°F (204°C) oven for 5-7 minutes to restore some crunch. The garlic herb yogurt dip can be refrigerated separately for up to 4 days.

You can prepare the eggplant fans up to the breading step, then refrigerate them on a baking sheet for up to 4 hours before frying. The salted water soak and breading can be done in advance, but do not soak for more than 30 minutes or the eggplant may become too soft. The dip can be made 1-2 days ahead and kept chilled.

Serving ideas

Serve the blooming eggplant fans immediately after frying, while they're still hot and shatteringly crisp. Arrange them on a large platter with the garlic herb yogurt dip in the center.

Encourage guests to pull off individual spears and dip generously. This dish is perfect as an appetizer for a dinner party, a game-day snack, or a fun side to grilled meats.

For a more substantial presentation, you can serve the fans alongside a green salad with a lemon vinaigrette, or as a vegetarian main with a grain bowl.

The dip is also excellent with raw vegetables or as a sauce for roasted potatoes. If you have extra dip, it keeps well and can be used as a sandwich spread or a topping for grain bowls.

Frequently asked questions

Recipe card

Crispy Blooming Eggplant Fan Fries with Garlic Yogurt Dip

Prep 20 minCook 15 minRest 10 minTotal 45 minServes 4

Ingredients

• 3 slender Japanese eggplants
• 1 tbsp kosher salt
• 4 cups cold water
• 2 large eggs
• 1/2 cup all-purpose flour
• 2 cups coarse panko breadcrumbs
• 3 cups vegetable oil, for frying
• 1 cup plain whole-milk yogurt
• 2 cloves garlic, minced
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh lemon juice
• 1/4 tsp kosher salt

Instructions

1. Peel the Japanese eggplants with a vegetable peeler, leaving the green calyx and stem intact. Place each eggplant on a cutting board. Starting at the tip, make lengthwise slices about 1/4-inch apart, stopping 1 inch from the stem so the slices stay attached. Rotate the eggplant slightly and make more slices to create 8 thin ribbons that fan out from the stem. Soak the fans in a bowl of cold water with 1 tablespoon kosher salt for 10 minutes. Drain and pat very dry with paper towels.
2. In a shallow dish, whisk the eggs with a splash of water until frothy. Place the flour in another shallow dish. Spread the panko breadcrumbs in a third dish. Working with one eggplant fan at a time, dust it lightly with flour, shaking off any excess. Dip it into the egg mixture, letting the excess drip off. Press the fan into the panko, making sure every surface is coated, including between the slices. Gently shake off any loose crumbs and set aside on a plate.
3. Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. Carefully hold one eggplant fan by the stem and lower it into the hot oil. Fry for 3 minutes, turning once, until deep golden brown and crispy. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining fans, returning the oil to 350°F (175°C) between batches.
4. While the eggplant fans fry, stir together the yogurt, minced garlic, chopped dill, lemon juice, and 1/4 teaspoon kosher salt in a small bowl. Taste and adjust the seasoning with more salt or lemon juice if needed. Cover and refrigerate until ready to serve.
5. Arrange the fried eggplant fans on a serving platter with the garlic herb yogurt dip in the center. Serve immediately while hot and crispy. To eat, snap off a crispy spear and dip it into the cool, creamy sauce.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

8 g

Carbohydrates

45 g

Fat

24 g

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