Description
Crispy Eggplant Katsu is a guilt-free delight that offers a perfect balance of crunchy, tender, and savory flavors. Using a simple batter and panko breadcrumbs, the eggplants are either fried in oil to achieve a golden crispy crust or baked for a healthier alternative. This recipe provides a delicious way to enjoy eggplants with Japanese curry and steamed rice, making it a perfect vegetarian main course for any meal.
Ingredients
Scale
Eggplant
- 17.5 oz eggplants (Choose Chinese or American eggplants for the best texture and flavor.)
Batter
- 0.5 cup all-purpose flour (You can substitute with buckwheat or gluten-free flour for different dietary needs.)
- 1.5 tbsp corn starch (This helps achieve that perfect crunch.)
- 1 tsp baking powder (Adds lightness to the batter.)
- 1 tsp salt (Enhances the natural flavors.)
- 0.5 cup room temperature water (Adjust the consistency of the batter as needed.)
Coating and Frying
- 2 cups bread crumbs (Use panko for an extra crispy texture.)
- Neutral oil (Opt for canola or vegetable oil for frying.)
Instructions
- Slice the Eggplants: Begin by slicing the eggplants into pieces that are about 3/4 to 1 inch thick to ensure even cooking and perfect texture.
- Prepare the Batter: In a bowl, mix the all-purpose flour, corn starch, baking powder, salt, and room temperature water until you achieve a smooth batter with no lumps.
- Coat the Eggplants: Dip each eggplant slice into the prepared batter, ensuring it is fully coated. Then, press the battered eggplant into the panko bread crumbs to cover all sides thoroughly.
- Repeat Coating: Continue dipping and coating all the eggplant slices until they are fully prepared.
- Heat the Oil: In a large frying pan or wok, pour enough neutral oil to submerge the eggplant pieces. Heat the oil over medium-high until it reaches 350°F (180°C). Test the oil’s readiness by dipping a chopstick into it; bubbles should form around it.
- Fry the Eggplants: Carefully add the coated eggplants to the hot oil, making sure not to overcrowd the pan. Fry each piece for 2-3 minutes on each side until they turn golden brown and crispy.
- Drain Excess Oil: Remove the fried eggplant from the oil and place them on a strainer or cooling rack to drain any excess oil.
- Serve: Serve the crispy eggplant katsu hot with a side of Japanese curry and steamed rice for a complete meal.
Notes
- You can bake the coated eggplants at 400°F (200°C) for about 20-25 minutes, flipping halfway, for a healthier version.
- For gluten-free options, substitute all-purpose flour and bread crumbs with gluten-free alternatives.
- Panko breadcrumbs give the crispiest texture but regular breadcrumbs can also be used.
- Adjust batter consistency with water if it becomes too thick or too thin.
- Make sure oil temperature is maintained at 350°F to prevent soggy or oily katsu.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
