Crispy Fan-Cut Accordion Eggplant Fries Tips, FAQ & printable recipe

Tips for success

To ensure the most consistent results, try to choose eggplants that are similar in diameter. This allows them to fry at the same rate when added to the oil simultaneously. If you have a large eggplant and a small one, fry them in separate batches to ensure each piece receives the attention it needs.

Additionally, using a high-smoke point oil like canola, vegetable, or peanut oil is essential for deep-frying at 360°F without burning the oil or imparting off-flavors to the eggplant.

The garlic yogurt dip is an integral part of the experience, and its quality can be enhanced by using high-quality, thick-style plain yogurt. If you only have thinner yogurt, consider straining it through a cheesecloth for an hour to achieve a richer, creamier consistency that clings better to the crispy fries.

Finely mincing the garlic and herbs ensures that the flavors are well-dispersed throughout the dip, providing a balanced, aromatic accompaniment that perfectly complements the earthy, fried eggplant.

Variations

• Spicy Cajun Accordion Fries: Add one teaspoon of cayenne pepper and a pinch of dried oregano to the cornstarch dredge for a bold, spicy kick that pairs perfectly with the cooling yogurt dip.
• Lemon Herb Zest: Mix one teaspoon of fresh lemon zest into the cornstarch mixture and add an extra tablespoon of fresh dill to the yogurt dip for a bright, citrusy finish.

Storage and make-ahead

Fridge

Store leftover eggplant in an airtight container in the refrigerator for up to 2 days.

Reheat

Reheat in a 375°F oven or air fryer for 5-8 minutes until crispy and hot throughout. Do not microwave, as this will make them soggy and soft.

If you have leftovers, allow them to cool completely on a wire rack for up to two hours before transferring them to an airtight container. Keep the fries separate from the yogurt dip to prevent them from becoming soggy. While these fries are best consumed immediately, they can be kept in the refrigerator for up to two days. Note that they will lose their signature crispness over time, so plan to reheat them using a method that restores their texture.

You can prepare the eggplant fans and the garlic yogurt dip ahead of time. Slice and soak the eggplants, then store them in the refrigerator in an airtight container for up to four hours before you plan to fry them.

Keep the yogurt dip in the fridge as well, as it tastes best when chilled. However, perform the final cornstarch coating and the actual deep-frying immediately before serving to ensure the fries are at their peak crispness and temperature.

Serving ideas

Serve these eggplant fries immediately after they have drained for a minute or two on the wire rack. Arrange them on a platter with the bowl of cold garlic yogurt dip placed centrally for easy dunking.

The visual appeal of the accordion fans is part of the experience, so present them stacked slightly or fanned out to highlight the intricate slicing technique. A light garnish of fresh herbs over the top of the fries can add a final touch of brightness and color.

Consider serving these as part of a larger Mediterranean-inspired spread, alongside other small bites or a crisp salad. Because the fries are rich and crispy, they pair wonderfully with light, acidic side dishes that cut through the fried texture. Ensure that the yogurt dip remains chilled until the very last moment, as the contrast between the hot, crunchy eggplant and the cold, silky sauce is the highlight of the dish for most diners.

Frequently asked questions

Recipe card

Crispy Fan-Cut Accordion Eggplant Fries

Prep 20 minCook 5 minTotal 25 minServes 4

Ingredients

• 2 whole purple eggplants
• 1 tsp salt
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/4 tsp black pepper
• 2 cups frying oil
• 1 cup plain yogurt
• 1 tbsp fresh herbs
• 1 clove garlic, minced

Instructions

1. Place each eggplant between two wooden chopsticks to act as a guide. Carefully make fine vertical cuts along the length of the eggplant without slicing all the way through. Flip the eggplant diagonally and repeat the process to create an expanding flexible accordion fan structure. Once sliced, soak the eggplants in salted water for ten minutes to draw out excess moisture, then squeeze them thoroughly dry.
2. In a shallow bowl, whisk together the cornstarch, garlic powder, smoked paprika, and black pepper. Generously toss each expanded accordion eggplant fan in the seasoned cornstarch mixture. Ensure every crevice and layer of the eggplant is fully coated to guarantee a uniform and shatteringly crisp texture during the frying process.
3. Heat the frying oil in a deep pot to 360°F. Carefully drop the coated eggplant fans into the hot oil. Use tongs to gently expand the fans as they fry for five minutes until they turn dark golden brown and completely crispy. Remove the eggplants and drain them on wire racks. Serve immediately with a side of garlic herb yogurt.

Contains: milk

Estimated nutrition per serving

Calories

280

Protein

4.5 g

Carbohydrates

32 g

Fat

15 g

Fiber

6 g

Sugar

5 g

Sodium

450 mg

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