AI-generated
Crispy Fried Eggplant with Cane Syrup
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/snacks/crispy-fried-eggplant-with-cane-syrup
About this recipe
These fried eggplant slices have a crisp coating and a drizzle of dark cane syrup. This Andalusian snack combines a soft, creamy center with a thin, golden flour crust. Use cane syrup made from concentrated sugar-cane juice, not bee honey. In this version, the slices first soak in milk, then are drained, coated in flour and fried in hot olive oil. Coat only as many as will fit straight into the pan, as a damp coating left to sit starts to clump. Serve the eggplant in small batches and drizzle with the syrup only at serving. Thin ribbons of the sweet topping complement the flavor, while serving soon after frying helps keep the slices crisp.
Ingredients
Eggplant, coating and topping
500 g fresh, raw eggplant, skin on, weighed after removing the stem
500 ml whole cow's milk, 3.2% fat, for soaking; milk remaining after draining is discarded
80 g all-purpose flour for coating; unused excess is not served
4 g fine salt, divided; some salt is discarded with the milk
500 ml olive oil as a frying bath; remaining and drained oil is not served
40 g cane syrup made from concentrated sugar-cane juice
Steps
Wash the eggplant and remove the stem. Leave the skin on and cut the eggplant into slices about 5 mm thick. Keep the thickness as even as possible so the pieces fry evenly.
Mix the milk with half the salt in a bowl and add the eggplant slices. Weigh them down with a small plate to keep them submerged and leave for 30 minutes. Then transfer to a sieve and discard the milk.
Spread the drained slices on paper towels and pat both sides dry, pressing gently with another sheet. There should be no drops of milk on the surface. Damp spots will turn the flour into a thick paste instead of a thin coating.
Pour the olive oil into a deep, wide frying pan and heat over medium-high heat for about 5 minutes. Put the flour on a wide plate. Coat the first batch of slices on both sides and shake off the loose excess, leaving a thin, even layer. Fry the eggplant in six batches, coating each only just before it goes into the oil.
AI-generated Carefully dip the edge of the first slice into the oil: it should start sizzling briskly right away, but the oil should not smoke. Arrange the slices in a single layer without overlapping. Fry each batch for about 3–4 minutes, turning halfway through, until the coating is golden and crisp and the center is soft. Reduce the heat if the flour darkens quickly; let the oil heat up again before the next batch.
AI-generated Lift the slices onto paper towels with a slotted spoon and drain each batch for about 30 seconds. Spread them side by side without stacking so steam does not soften the coating. Leave the excess oil in the pan and discard the unused flour from the plate after coating the last batch.
AI-generated Transfer each hot batch to a plate, sprinkle with some of the remaining salt and drizzle with thin ribbons of cane syrup. Divide the remaining salt and syrup among all the batches. Serve immediately, then coat, fry and drain the next slices in the same way.
Estimated nutrition
Rate this recipe
0 ratings
Comments