Crispy Fan-Cut Accordion Eggplant Fries with Garlic Yogurt Dip Tips, FAQ & printable recipe

Tips for success

For the crispiest results, make sure the oil is at the correct temperature before adding the eggplant.

If the oil is too cool, the coating will absorb oil and become soggy. If it's too hot, the outside will burn before the inside cooks. Use a thermometer for accuracy.

To keep the cooked fans crispy while frying the rest, place them on a wire rack in a single layer. Avoid stacking them, as steam will soften the crust.

If you're making a large batch, you can keep them warm in a 200°F (93°C) oven for up to 20 minutes.

Variations

• Spicy Sriracha Dip: Mix 1/4 cup of sriracha or your favorite hot sauce into the yogurt dip for a spicy kick. Adjust the amount to your heat preference. This adds a vibrant red color and a tangy heat that complements the crispy eggplant.
• Herb-Infused Coating: Add 1 teaspoon of dried oregano or thyme to the cornstarch mixture. This gives the fries an herby aroma that pairs well with the garlic dip. You can also add a pinch of cayenne for extra warmth.
• Parmesan-Crusted: For a non-vegan version, mix 1/4 cup of finely grated Parmesan cheese into the cornstarch coating. The cheese adds a salty, nutty flavor and extra crispiness. Be aware that this changes the allergen profile.
• Baked Version: To bake instead of fry, place the coated eggplant fans on a parchment-lined baking sheet, brush with oil, and bake at 425°F (220°C) for 20-25 minutes, flipping once, until golden and crisp. This reduces the oil but yields a slightly less crunchy texture.

Storage and make-ahead

Fridge

Store leftover fried eggplant in an airtight container in the fridge for up to 2 days. Reheat in the oven to restore crispness.

Freezer

Freeze unfried coated eggplant fans on a baking sheet, then transfer to a freezer bag for up to 1 month.

Reheat

Reheat leftover fried eggplant in a 375°F (190°C) oven for 5-7 minutes until hot and crisp. Avoid microwave.

Leftover fried eggplant fans are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to 2 days.

To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes until crisp. Avoid microwaving, as it will make them soggy.

You can prepare the eggplant fans up to the coating stage and refrigerate them for a few hours before frying. However, the coating may become gummy if left too long. The yogurt dip can be made up to 3 days ahead and stored in the fridge.

Serving ideas

Serve the accordion eggplant fries hot, right after frying, with the garlic yogurt dip on the side.

They make a fantastic appetizer for parties, a fun side dish for burgers, or a satisfying snack for movie night. The dramatic shape is sure to be a conversation starter.

Pair them with a crisp green salad or grilled vegetables for a light meal. You can also sprinkle with fresh herbs like parsley or chives before serving for extra color and flavor. The dip can be doubled if you're serving a crowd.

Frequently asked questions

Recipe card

Crispy Fan-Cut Accordion Eggplant Fries with Garlic Yogurt Dip

Prep 20 minCook 5 minTotal 25 minServes 4

Ingredients

• 2 medium eggplants
• 1 tbsp salt
• 4 cups water
• 1 cup cornstarch
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 4 cups vegetable oil, for frying
• 1 cup plain yogurt
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• Salt to taste

Instructions

1. Place one eggplant between two chopsticks on a cutting board. Make vertical cuts about 1/4 inch apart, slicing down until the knife hits the chopsticks, leaving the bottom intact. Rotate the eggplant 90 degrees and make diagonal cuts at a 45-degree angle, again stopping at the chopsticks. Repeat with the second eggplant.
2. Dissolve 1 tablespoon of salt in 4 cups of water in a large bowl. Submerge the cut eggplants and let them soak for 10 minutes. After soaking, squeeze the eggplants gently to remove excess water, being careful not to break the accordion shape.
3. In a shallow dish, combine the cornstarch, garlic powder, smoked paprika, and black pepper. Dredge each eggplant fan in the cornstarch mixture, pressing gently to ensure every crevice is coated. Shake off any excess and set aside on a wire rack.
4. Pour the vegetable oil into a deep skillet or pot, filling it at least 2 inches deep. Heat over medium-high until the oil reaches 360°F (182°C). Use a kitchen thermometer for accuracy.
5. Carefully lower one eggplant fan into the hot oil using tongs. Use the tongs to gently expand the fan as it fries. Fry for about 5 minutes, turning occasionally, until deep golden brown and crispy. Remove and drain on a wire rack. Repeat with the remaining fans.
6. While the eggplant fries, stir together the yogurt, minced garlic, lemon juice, and salt in a small bowl. Adjust seasoning to taste. Chill until ready to serve.
7. Arrange the crispy eggplant fans on a platter with the garlic yogurt dip on the side. Serve hot for maximum crunch.

Contains: milk

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

30 g

Fat

20 g

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