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

Tips for success

For the crispiest result, serve the eggplant fans immediately after frying. If you need to keep them warm, place them on a wire rack in a 200°F oven for up to 15 minutes, but they are best fresh.

The batter should be used right away, as it loses its effervescence and crispness if left to sit.

When slicing the eggplant, use a very sharp knife and take your time to keep the petals even.

If the eggplant is very long, you can cut it in half crosswise before fanning, but keep the stem on one piece. For a spicier dip, add a pinch of cayenne or a few drops of hot sauce.

Variations

• Spicy Sriracha Dip: Replace the yogurt dip with a mixture of 1/2 cup mayonnaise, 2 tbsp sriracha, 1 tbsp lime juice, and 1 tsp honey. This adds a creamy, spicy kick that pairs well with the crispy eggplant.
• Parmesan Herb Coating: Add 1/2 cup grated Parmesan cheese and 1 tsp dried oregano to the panko breadcrumbs. This gives the crust a savory, cheesy flavor that complements the eggplant beautifully.
• Baked Version: For a lighter version, brush the coated fans with oil and bake at 425°F for 20-25 minutes, flipping halfway, until golden and crisp. The texture will be less crunchy than fried, but still delicious.
• Zucchini Fans: Substitute the eggplant with zucchini, slicing it into thin fans. Zucchini cooks faster, so reduce the frying time to 3-4 minutes. The flavor is milder, making it a great option for those who prefer less bitterness.

Storage and make-ahead

Fridge

Store leftover fried eggplant fans in an airtight container in the refrigerator for up to 2 days. The yogurt dip can be refrigerated for up to 3 days.

Freezer

Freeze uncooked coated eggplant fans in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month.

Reheat

Reheat fried eggplant fans in a 375°F oven for 5-7 minutes until crisp. Do not microwave, as they will become soggy.

Leftover fried 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 in a 375°F oven for 5-7 minutes until crisp. They will not be as crunchy as fresh, but they are still delicious.

You can prepare the eggplant fans up to the coating step and refrigerate them for up to 2 hours before frying.

The yogurt dip can be made a day ahead and stored in the refrigerator. However, the batter is best made fresh, and frying should be done just before serving.

Serving ideas

Serve the crispy eggplant fans as an appetizer or side dish, with the garlic lemon mint yogurt dip on the side for dipping.

They also pair well with a sprinkle of flaky sea salt and a squeeze of fresh lemon juice. For a party, arrange them on a platter with the dip in the center.

These fans are also delicious as a topping for salads or grain bowls, adding a crunchy texture. The yogurt dip can be drizzled over the top instead of served on the side. They are best enjoyed warm, so serve them right after frying for the ultimate crunch.

Frequently asked questions

Recipe card

Crispy Blooming Eggplant Fan Fries with Garlic Yogurt Dip

Prep 20 minCook 10 minTotal 30 minServes 4

Ingredients

• 4 Japanese eggplants (about 1 lb total)
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 1/2 cups ice-cold water
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 2 cups panko breadcrumbs
• 4 cups vegetable oil, for deep frying
• 1 cup plain Greek yogurt
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 2 tbsp fresh mint, finely chopped
• 1/4 tsp salt

Instructions

1. Trim the stem end of each eggplant but keep the stem intact. Slice each eggplant lengthwise into thin 1/8-inch thick slices, stopping about 1/2 inch before the stem so the slices stay attached. Rotate the eggplant 90 degrees and slice crosswise in the same way, creating a fan of small petals. Gently fan out the slices with your fingers.
2. In a large bowl, whisk together the flour, cornstarch, garlic powder, smoked paprika, and salt. Add the ice-cold water and whisk just until combined; the batter should be lumpy and thin. Do not overmix.
3. Place the panko breadcrumbs in a shallow dish. Dip each fanned eggplant into the tempura batter, letting the excess drip off. Then dredge it in the panko, pressing gently so the breadcrumbs cling to every petal. Set the coated fans on a wire rack.
4. Pour the vegetable oil into a deep heavy pot and heat over medium-high heat until a deep-fry thermometer reads 365°F (185°C).
5. Carefully lower one eggplant fan into the hot oil, using tongs and holding the stem. Fry for 5 minutes, turning once, until the petals are deep golden brown and crispy. Transfer to a paper-towel-lined plate and repeat with the remaining fans.
6. While the eggplant fries, stir together the yogurt, minced garlic, lemon juice, mint, and salt in a small bowl. Chill until serving.
7. Serve the crispy eggplant fans immediately with the garlic lemon mint yogurt dip on the side. Dip each crunchy petal into the cool, tangy yogurt and enjoy the contrast of textures.

Contains: gluten, milk

Estimated nutrition per serving

Calories

380

Protein

6 g

Carbohydrates

32 g

Fat

25 g

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