Extra-Crispy Eggplant Fries with Garlic Yogurt Dip Step-by-step instructions

Before you start

Before you start, gather all your ingredients and equipment. Peel the eggplants and cut them into thick batons. Prepare the salted water for soaking. Make the garlic yogurt dip and set it aside.

Heat the oil in a deep skillet or Dutch oven, and have a wire rack ready for draining the fried fries. Ensure the oil reaches the correct temperature before you begin frying.

Instructions

Prep and Soak

1. 1Prepare the Eggplant
   Peel the eggplants and slice them lengthwise into thick french fry batons, about 1/2 inch wide and 3 inches long. In a large bowl, dissolve the kosher salt in 4 cups of cold water. Add the eggplant batons and let them soak for 20 minutes to remove any bitterness. Drain and pat them completely dry with clean towels.
   Look for The eggplant should be dry to the touch before coating; any moisture will make the coating soggy.
   Tip Soaking in salted water also helps the eggplant hold its shape during frying.
2. 2Make the Garlic Yogurt Dip
   In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, and salt. Stir until smooth and refrigerate until ready to serve.
   Look for The dip should be thick and creamy, with a bright garlic flavor.
   Tip Let the dip sit for at least 10 minutes to allow the flavors to meld.

After soaking, the eggplant batons should be pliable but firm, with no bitter taste. They should be thoroughly dried with towels, with no visible moisture.

The garlic yogurt dip should be smooth and well combined. The seasoned flour should be ready in a shallow dish.

Coat and Heat

3. 3Coat the Eggplant
   In a shallow dish, whisk together the all-purpose flour, smoked paprika, garlic powder, and black pepper. Dredge each dried eggplant baton in the seasoned flour, shaking off any excess. Place the coated batons on a plate or tray in a single layer.
   Look for Each baton should be evenly coated with a thin layer of flour.
   Tip For an extra-crispy crust, double-coat by dipping in water and flour again, but this recipe keeps it simple.
4. 4Heat the Oil
   Pour the vegetable oil into a deep skillet or Dutch oven, leaving at least 2 inches of space from the top. Heat over medium-high heat until the oil reaches 360°F (182°C) on a deep-fry thermometer.
   Look for The oil should shimmer and a small piece of bread dropped in should sizzle immediately.
   Tip Maintaining the correct oil temperature is key to a crispy, not greasy, result.

Each eggplant baton should be evenly coated with a thin layer of seasoned flour, with no bare spots. The oil should be at a steady 360°F, shimmering but not smoking. A small piece of bread dropped in should sizzle and brown within seconds.

Fry and Serve

5. 5Fry the Eggplant
   Working in batches to avoid crowding, carefully add the coated eggplant batons to the hot oil. Fry for about 5 minutes, turning occasionally, until they are dark golden brown, puffy, and shatteringly crispy. Use tongs to transfer the fries to a wire rack set over paper towels to drain.
   Look for The fries should be deeply golden and feel firm and crisp to the touch.
   Tip Do not overcrowd the pan; fry in small batches for even cooking.
6. 6Serve with Garlic Yogurt
   Serve the hot eggplant fries immediately with the garlic yogurt dip on the side. Dunk and enjoy the crunch.
   Look for The contrast of hot, crispy fries and cool, tangy dip is irresistible.
   Tip Season with a pinch of flaky salt right before serving if desired.

The fries should be deep golden brown, puffy, and crisp. When you tap one with tongs, it should sound hollow and feel firm. The garlic yogurt dip should be cold and creamy, ready for dunking.

Common mistakes

One common mistake is not drying the eggplant thoroughly after soaking. Excess moisture causes the coating to steam and become soggy.

Another is overcrowding the pan, which lowers the oil temperature and results in greasy fries. Also, be sure to maintain the oil temperature at 360°F; if it drops too low, the fries will absorb oil instead of crisping up.

How to tell it’s done

The eggplant fries are done when they are deep golden brown, puffy, and shatteringly crispy. A test fry should take about 5 minutes and come out crunchy. The internal temperature of the eggplant should be hot and tender.

Since this recipe contains no raw proteins, there is no minimum internal temperature to check, but the visual cues of color and crispness are your best indicators.