Kim Dae-seok's Chewy Eggplant Fritters
A crispy, chewy eggplant fritter made without the hassle of a wet batter—using a spray bottle to mist water onto eggplant while repeatedly coating it with potato starch, ensuring the crust stays intact and delivers maximum chewiness.
Ingredients needed 2 servings
Recipe
Cooking tips
- Avoid salting the eggplant, as it draws out moisture and causes the coating to become sticky and lose crispness.
- Using a wet batter often causes the skin and coating to separate during frying, but misting with water and layering starch ensures a strong bond that won’t peel off.
- Sprinkling a little extra starch on top before frying creates a delicate, snowflake-like pattern on the surface, enhancing both visual appeal and texture.
Recommended for
- Those who want to enjoy a crispy and chewy Chinese-style eggplant dish at home.
- People who have repeatedly failed with eggplant fritters due to the coating peeling off or becoming soggy.
- Parents looking for a great snack for kids or an impressive appetizer for guests.
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