Eggplant Katsu
Extra crispy, crunchy and oh so delicious!
Ingredients
- 1 eggplant American / Chinese / Japanese
- Neutral oil for frying
Dredge
- 1/2 cup flour
- 1 tsp salt
Panko Breading
- 1 cup panko bread crumbs more if needed
- 1 tsp salt
- 1/4 tsp paprika
- 1/4 tsp black pepper
Egg Wash
- 2 eggs
- 1 tbsp water
Instructions
- Mix the flour and 1/2 tsp salt in a plate or deep dish. Set aside
- Combine the panko bread crumbs, 1 tsp salt, paprika, and black pepper in a plate or deep dish. Set aside.
- Mix the eggs and water in a plate or deep dish.
- Slice the eggplant into 1/2 inch pieces.
- Place the eggplant in the flour dredge, making sure to coat well.
- Dip the dredged eggplant into the egg wash and coat well.
- Next, coat with panko breading. Press the coating into the eggplant to help the breading stick better.
- In a pan, heat the frying oil on medium-low heat. Add a pinch of breadcrumbs into the pan to test the oil. If it starts to sizzle, it's ready.
- Fry the eggplant for 2-3 minutes on each side or until golden brown. Adjust the heat accordingly - you don't want the panko breading to burn!
- Move to a wire rack and top with flakey salt.
- Enjoy as is or top on curry rice!
Notes
- You can substitute flour with cornstarch or potato starch.
- There are many different kinds of eggplants, but any kind will work for this recipe. Feel free to use whatever you like or what’s available.
- Although eggplant katsu is traditionally fried in oil, you can also air fry or bake them for a healthier alternative. Note that your eggplant katsu may not turn out to be evenly golden brown compared to when you fry them. Air fry or bake at 390F/200C for 30-25 minutes or until crispy on both sides.
- Keep your leftovers in an airtight container and store them in the fridge. When stored properly, they can last for up to 3 days. Simply refry or reheat before you eat them.