Eggplant fries
Crunchy. Salty. Dippable. These fries are low-carb's answer to both "eat your vegetables," and "keep everybody happy." Before you know it, the kids will be asking for eggplant. Who knew?
USMetric
servingservings
Ingredients
- 2¼ lbs 1 kg eggplant (2 medium, globe eggplants)
- 2 cups (8 oz.) 475 ml (230 g) almond flour
- 1 tsp 1 tsp cayenne pepper (optional)
- 2 tsp 2 tsp salt
- 1 tsp 1 tsp ground black pepper
- 2 2 large egglarge eggs
- 2 tbsp 2 tbsp coconut oil, melted, at room temperature
- salt and ground black pepper, to taste
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Making low carb simple
Instructions
- Preheat oven to 400°F (200°C). Set aside baking sheet(s), lined with parchment paper.
- Cut off the stems and peel the eggplants using a vegetable peeler or sharp knife. Cut into 3" x 1/2" (8 x 1.2 cm) French-fry pieces. Set aside.
- In a shallow bowl, stir together the almond flour, cayenne pepper, salt, and black pepper. Place the eggs and coconut oil in a small bowl, and whisk together until blended.
- With one hand, dip several eggplant pieces in the egg mixture, and coat on all sides. Let excess egg drip off, and then use the other hand to lightly coat each piece in the flour mixture. Transfer to the baking sheet(s) and repeat until done. (see Tip)
- Place on the middle oven rack and bake for 7 - 8 minutes, turn fries over, and bake for another 7 - 8 minutes, until crispy and golden brown.
Tip!
Occasionally rinse hands and pat dry, for ease with dipping and coating.
These fries freeze well! Make a huge (quadruple?) batch and pop the extras into a couple of Ziplock bags, post-coating but BEFORE you bake them. A perfect, oven-ready side to pair with almost any meal on a future busy night.
And don't forget a creamy, low-carb dip, like our chipotle mayonnaise, tzatziki, or ranch dip.
This recipe is part of a collaboration with Maria Emmerich, the best-selling American cookbook author. Check out her website for more keto inspiration and recipes.
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Dairy free
Vegetarian
Bread
Only keto
1. I set aside half of the 'breading' mix once it had been prepared;
2. I used one hand for dipping the eggplant fries in egg, and the other for dropping the fries onto the breading mix - and I rinsed my fingers now and again if they became too sticky;
3. When the first batch of breading mix became used up or not suitable anymore for breading, I used the rest that I had set aside.
I used an entire eggplant and even had different sized fries. I had about 30 fries in total.
They all came out perfect after no more than 20 minutes baking (and I had even forgotten to drizzle butter on them until late in the baking). Great recipe. I will make it again. I took photographs of my steps in the process and the final result. I wish I could upload them to show you.
I only let the eggplant rounds sit for about 5 minutes or so- enough time to make the almond flour mix and whisk the egg- then I blot the tops with paper towels. I dip each round in egg, shake off the excess, then lay it on a pan lined with parchment paper. Once all the rounds are laid out I dry my hands off thoroughly (very important step to avoid the clumpy almond flour issue). Rather than dipping the rounds in almond flour, I just sprinkle it (with dry hands) on top of all the eggplant rounds. I then flip the eggplant rounds over, dry my hands again, and sprinkle the second side with the almond flour mix.
I don't drizzle with any coconut oil; I just bake them, starting on the bottom rack. The bottoms are usually nicely browned in 15-20 minutes; I flip them over and cook for another 5-10 minutes (generally they're pretty forgiving even if over-baked a bit). They're now a big hit in my house and much easier (and less messy) to make. Technically they're baked eggplant rounds and not "fries," but still very tasty!
the coating of almond flour was to thick , and the eggplant lost in the center...honestly they were not tasty :(
I guess I'm just to used to the Italian breadcrumbs style, I wanted to like them!! lol
but there are some great recipes on here!
Then put into the greased pan.
Convection oven works great with this recipe because of the blowing hot air.
This whole recipe makes 8 servings. For the coating, try crushed pork rinds and some parmesan cheese.
-cut up eggplant and then salt it and let it rest for 30 min. Then remove moisture on eggplant with (paper)towel now eggplant is ready to use. This trick always has to be done with eggplant recipes to make it tasty or not messy
-Use coconut flour instead of almond flour
-double the flour and eggs per eggplant
-bake 5 min longer
Thanks for sharing, Shondra!