Crispy Blooming Eggplant Fan with Garlic Herb Yogurt Step-by-step instructions

Before you start

Before you start, set up your work station: a large bowl of salted water, a vegetable peeler, a sharp chef's knife, and a cutting board. Have the batter and panko mixtures ready in shallow dishes. Line a plate with paper towels for draining.

Fill a large skillet or Dutch oven with about 1 inch of oil and heat it to 350°F (175°C) while you prepare the eggplants. The oil should be hot but not smoking. Also, make the garlic herb yogurt and refrigerate it so the flavors meld. This recipe moves quickly once frying begins, so having everything within reach is essential.

Instructions

Prep and Soak

1. 1Prep the Eggplants
   Fill a large bowl with water and stir in the 2 tablespoons of kosher salt. Using a vegetable peeler, peel each eggplant in alternating vertical stripes, leaving about 1-inch-wide strips of skin intact. Leave the green stem and calyx attached. Place each eggplant on a cutting board and slice it lengthwise into 6 slender attached fingers, starting from just beneath the stem and cutting down to the tip, stopping about 1 inch before the stem so the slices stay connected.
   Look for The eggplants are striped, fanned, and soaking in salted water.
   Tip Keep the stem intact so the fan holds together during breading and frying.
2. 2Make the Garlic Herb Yogurt
   In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, chopped dill, and chopped chives. Stir until smooth. Cover and refrigerate until serving.
   Look for The yogurt is smooth, pale green from herbs, and chilled.
   Tip Let the yogurt sit for at least 10 minutes so the garlic mellows.

By the end of this phase, you should have three zebra-striped eggplants, each cut into a fan of six attached ribbons, soaking in salted water. The garlic herb yogurt is made and chilling.

The water should be cloudy with salt, and the eggplant slices should be flexible. The fans should hold together when gently lifted. If they fall apart, you have cut too far down; do not worry, you can still bread and fry them, just handle gently.

Bread and Coat

3. 3Set Up the Breading Station
   In a shallow dish, whisk the eggs, milk, garlic powder, salt, and paprika until well combined. In a wide platter, mix the panko breadcrumbs with the grated Parmesan. Remove the eggplants from the salted water and pat them thoroughly dry with paper towels, pressing gently between the slices.
   Look for The batter is smooth and seasoned; the panko mixture is well combined.
   Tip Dry the eggplant well so the batter clings properly.
4. 4Coat the Eggplant Fans
   Working with one eggplant fan at a time, dip it into the egg-milk batter, making sure every individual slice is coated evenly. Let excess drip off, then place the fan onto the panko mixture. Press the breadcrumbs onto the eggplant, gently separating the slices to get crumbs between each one. Press firmly so the coating adheres. Repeat with the remaining fans.
   Look for Each fan is fully coated with panko, with crumbs between every slice.
   Tip Use one hand for wet and one for dry to avoid clumping.

After this phase, each eggplant fan is fully coated with panko-Parmesan, with crumbs between every slice. The coating should adhere firmly when you tap the fan. The batter should be well seasoned and the panko mixture dry and free of clumps. The fans should look like golden, textured flowers ready for the oil. If any bare spots remain, press more panko onto them. The oil should be at 350°F (175°C) and shimmering.

Fry and Finish

5. 5Heat the Oil
   Pour the canola oil into a large, deep skillet or Dutch oven so it is about 1 inch deep. Heat over medium-high until the oil reaches 350°F (175°C) on an instant-read thermometer. If you do not have a thermometer, a pinch of panko dropped into the oil should sizzle immediately.
   Look for The oil shimmers and a test piece of panko sizzles vigorously.
   Tip Do not let the oil smoke; adjust the heat to maintain temperature.
6. 6Fry the Eggplant Fans
   Carefully lower one breaded eggplant fan into the hot oil, cut side down, using tongs or a spatula. Fry for 3 to 4 minutes until the bottom is deep golden brown and crispy. Carefully flip and fry for another 3 to 4 minutes until the entire fan is golden and crunchy. The coating should be deeply browned and the eggplant tender inside. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining fans, keeping the oil temperature steady.
   Look for The fans are evenly golden brown and crisp, with no raw batter visible.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Fry one at a time to avoid crowding and temperature drops.
7. 7Finish and Serve
   Sprinkle the hot fried eggplant fans with flaky sea salt and chopped parsley. Serve immediately with the garlic herb yogurt sauce on the side for dipping. The fans are best enjoyed right away while they are shatteringly crisp.
   Look for The fans are golden, salted, and garnished with parsley.
   Tip Serve hot; the coating softens as it sits.

The finished fans are deep golden brown, crisp, and sizzling as they come out of the oil. They should be lightly dusted with flaky salt and bright green parsley. The garlic herb yogurt is cool and thick. When you snap a spear, it should produce a satisfying crunch. The eggplant inside is tender and steaming. Serve immediately, with the yogurt on the side for dipping. The fans should be eaten while hot for maximum crunch.

Common mistakes

One common mistake is not drying the eggplant thoroughly after soaking. Excess water makes the batter slide off and prevents a crispy crust. Another is frying at too low a temperature, which causes the coating to absorb oil and become greasy. Use a thermometer and maintain 350°F.

Overcrowding the pan is also a pitfall—fry one fan at a time to keep the oil temperature steady. Finally, do not press down on the fan while frying; let it cook undisturbed to develop a uniform crust. If the coating browns too quickly, lower the heat slightly.

How to tell it’s done

The eggplant fans are done when the coating is deep golden brown and crisp all over, and the eggplant inside is tender and creamy. To check for doneness, insert a thin knife into the thickest part of a ribbon; it should slide in easily with no resistance.

The internal temperature of the coating should reach at least 160°F (71°C) for food safety, as the batter contains eggs. The fans should sound crunchy when tapped, and the oil should not have been absorbed excessively. Serve immediately to enjoy the full crispness.

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