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

Tips for success

For the crispiest results, serve the fries immediately after frying. If you need to hold them for a few minutes, keep them on the wire rack in a 200°F oven, but do not cover them, as trapped steam will soften the coating.

The garlic yogurt dip can be made ahead and refrigerated; bring it to room temperature for about 10 minutes before serving so the flavors open up.

When cutting the eggplant, aim for uniform batons about 1/2 inch thick and 3 inches long. This ensures even cooking and a good fry-to-dip ratio. If you like extra heat, add a pinch of cayenne to the flour mixture.

For a gluten-free version, replace the all-purpose flour with a gluten-free blend; the cornstarch is already gluten-free. The dip can be made with dairy-free yogurt if you avoid dairy.

Variations

• Spicy Sriracha Dip: Stir 1-2 tablespoons of sriracha or your favorite hot sauce into the garlic yogurt dip for a spicy kick. Adjust the amount to suit your heat preference. The cool yogurt balances the heat beautifully.
• Parmesan Herb Coating: Add 1/4 cup finely grated Parmesan cheese and 1 teaspoon dried oregano to the flour mixture. The cheese adds a savory, nutty flavor and extra crispness. Note: this adds dairy and is not dairy-free.
• Baked Version: For a lighter take, coat the eggplant as directed, then arrange on a baking sheet lined with parchment. Spray generously with oil and bake at 425°F for 20-25 minutes, turning halfway, until golden and crisp.
• Lemon Herb Yogurt: Add 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, and 2 tablespoons chopped fresh dill to the yogurt dip. This bright, herby version is wonderful with the smoky paprika coating.

Storage and make-ahead

Fridge

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

Freezer

Freeze cooked eggplant fries on a baking sheet until solid, then transfer to a freezer bag for up to 1 month. Reheat in a 400°F oven until hot and crisp.

Reheat

Reheat in a 400°F oven for 5-7 minutes, or until hot and crisp. Avoid microwaving, which makes them soggy.

Leftover eggplant fries 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 400°F oven for 5-7 minutes, or until hot and crisp again. Avoid microwaving, as it will make them soggy. The garlic yogurt dip can be refrigerated separately for up to 3 days.

You can prepare the eggplant batons and soak them in salted water up to 2 hours ahead. Drain and dry them just before coating and frying.

The coating mixture can be measured and stored in an airtight container for up to a week. The garlic yogurt dip can be made up to 1 day ahead and kept refrigerated. For the best texture, fry the eggplant just before serving.

Serving ideas

Serve the crispy eggplant fries hot, piled on a platter with the garlic yogurt dip in a small bowl alongside. They are perfect as an appetizer for a party, a side dish for burgers or sandwiches, or a snack for movie night. The cool, tangy dip cuts through the richness of the fried coating, making each bite balanced and satisfying.

For a fun presentation, serve the fries in a paper-lined basket or on a wooden board. Garnish with a sprinkle of fresh herbs, such as parsley or chives, if you like, though the video keeps it simple.

These fries are best enjoyed with your hands, dipped generously into the yogurt sauce. They pair well with a cold beer or a sparkling lemonade.

Frequently asked questions

Recipe card

Crispy Eggplant Fries with Garlic Yogurt Dip

Prep 30 minCook 10 minTotal 40 minServes 4

Ingredients

• 3 large eggplants, peeled and cut into thick fry-shaped batons
• Salted cold water, for soaking, to taste
• 1 cup all-purpose flour
• 2 tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cups vegetable oil, for deep frying
• 1 cup plain Greek yogurt
• 1 clove garlic, minced
• 1/4 tsp salt

Instructions

1. Peel the eggplants and slice them lengthwise into thick fry-shaped batons, about 1/2 inch wide and 3 inches long. Place the batons in a large bowl and cover with salted cold water. Let them soak for 20 minutes to draw out any bitterness.
2. Drain the eggplant and pat each piece completely dry with clean kitchen towels. Any moisture left on the surface will make the coating soggy and cause the oil to splatter.
3. In a wide shallow dish, whisk together the all-purpose flour, cornstarch, garlic powder, smoked paprika, salt, and black pepper until evenly combined.
4. Working in batches, toss the dried eggplant batons in the flour mixture, pressing gently so the coating adheres evenly. Shake off any excess and set the coated pieces on a plate.
5. Pour the vegetable oil into a deep heavy pot or Dutch oven, leaving at least 2 inches of headspace. Heat over medium-high until a deep-fry thermometer reads 360°F (182°C).
6. Carefully drop a few coated eggplant batons into the hot oil, without overcrowding. Fry for about 5 minutes, turning occasionally, until deep golden brown and puffed. The coating should look blistered and craggy.
7. Use tongs to transfer the fried eggplant fries to a wire rack set over a baking sheet. Let them drain briefly, then sprinkle with a little salt while still hot, if desired.
8. In a small bowl, stir together the Greek yogurt, minced garlic, and salt until smooth. Set aside.
9. Arrange the crispy eggplant fries on a serving platter with the garlic yogurt dip on the side. Serve right away so the fries stay shatteringly crisp.

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

6 g

Carbohydrates

28 g

Fat

20 g

Fiber

5 g

Sugar

6 g

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