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
- 2 2 eggplant
- 2 cups 475 ml (250 g) almond flour
- 1 tsp 1 tsp cayenne pepper
- salt and pepper
- 2 2 eggeggs
- 2 tbsp 2 tbsp coconut oil spray
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Making low carb simple
Instructions
- Preheat the oven to 400°F (200°C).
- Peel eggplant and cut into french-fry shapes. Set aside.
- In a shallow bowl, stir together the almond flour, cayenne pepper, salt, and black pepper. Place the eggs in a separate bowl and whisk until frothy.
- Dip the eggplant pieces into the egg, then into the flour mixture, then back into the egg, and back into the flour mixture.
- Place the coated fries on a greased cookie sheet, and drizzle with melted coconut oil.
- Bake for 15 minutes or until crispy and brown.
Tip!
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 some 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.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
I ended up putting the cooked product in a baking dish, covered with Marinara sauce and parmesan and baked. That turned out great! But I'd like the "fries". Any suggestions?
Mine are in the oven. Man, I am thankful I read the comments before I started final assembly. I ended up deciding to roast most of the eggplant the way I usually do (olive oil, pepper, garlic salt). I tried making 1/4 of a recipe using 1/2 of an eggplant. I started with 1/2 cup almond flour, hoping to cover 1/2 of an eggplant. Nope. I/2 cup was obviously going to be nowhere near enough and by now I was thinking this could become an expensive mistake. So I made a few as per directions. Then I started rolling the "fries" first in coconut flour, then the egg, then the almond flour. That seemed to work a LOT better. Before I had used up 1/3 of the eggplant, there was no almond flour left, almost no egg, and I said "screw it" and just used egg and coconut flour.
They've been in the oven 1/2 hour and they're definitely not crispy or browned yet. I'm giving them another 20 minutes before I call this experiment utterly failed. But the recipe as written? 1 star.
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