Description
Crispy Eggplant Katsu is a guilt-free, golden-brown delight featuring tender eggplant slices coated in a light, crunchy batter made from a mix of flour, corn starch, and baking powder. Perfectly fried or baked, this Japanese-inspired recipe provides a savory, satisfying texture that pairs wonderfully with Japanese curry and steamed rice.
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 & 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: Slice the eggplants into 3/4 to 1 inch thick pieces to ensure they cook evenly and maintain a tender interior.
- Prepare the Batter: In a mixing bowl, combine the all-purpose flour, corn starch, baking powder, salt, and room temperature water. Whisk together until you achieve a smooth batter consistency.
- Coat the Eggplant: Dip each eggplant slice into the batter, making sure it’s fully coated, then dredge it into the breadcrumbs for a crispy outer layer.
- Repeat Coating: Continue dipping and coating all eggplant slices until each piece is evenly covered with batter and breadcrumbs.
- Heat the Oil: Pour enough neutral oil (canola or vegetable) into a large frying pan or wok to submerge the eggplant slices. Heat over medium-high heat until the oil reaches 350°F (180°C). Test readiness by dipping a chopstick into the oil; bubbles should form immediately.
- Fry the Eggplants: Carefully add the coated eggplant slices into the hot oil in batches, making sure not to overcrowd the pan. Fry each side for 2-3 minutes or until the coating turns golden brown and crispy.
- Drain the Excess Oil: Remove the fried eggplants using tongs or a slotted spoon and place them on a strainer or cooling rack to drain excess oil.
- Serve: Serve the crispy eggplant katsu hot, accompanied by a side of Japanese curry and steamed rice for an authentic experience.
Notes
- You can bake the coated eggplant slices at 400°F (200°C) for 20-25 minutes, flipping halfway through, for a healthier alternative.
- To ensure extra crispiness, use panko breadcrumbs rather than regular fine breadcrumbs.
- Adjust the batter consistency by adding more water if too thick or more flour if too thin.
- Maintain oil temperature to avoid greasy results or undercooked coating.
- Leftovers can be reheated in an air fryer or oven to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
