These deep-fried eggplant and zucchini bites are a perfect combination of simplicity and elegance.
Ingredients
Vegetable Chips
- Canola oil for shallow frying
- 1/2 medium zucchini sliced paper-thin
- 1/2 small Italian eggplant sliced paper-thin
- ¼ cup all purpose flour
- Sea salt to taste
Batter
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tbsp of dried oregano
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cold sparkling water or cold club soda for extra crispness
- 1 tablespoon rice flour for extra crunch (optional)
Instructions
Prepare the Batter:
- In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. If using rice flour, add it to the dry mixture.
- Slowly add the cold sparkling water while whisking, until the batter is smooth but still thick enough to coat the back of a spoon. Adjust the consistency if needed by adding more water (if too thick) or flour (if too thin).
Prepare the Vegetable Slices:
- Pour 1″ to 2″ of oil into a large heavy-bottomed saucepan or wok and heat the oil to 350°F.
- Place zucchini and eggplant slices in a bowl of warm water.
- Working with a few slices at a time, remove them from the water, shake off excess, and coat them with all-purpose flour. Shake off any excess flour.
Coat in Batter and Fry:
- Dip the floured zucchini and eggplant slices into the batter, ensuring they’re fully coated.
- Carefully place them into the hot oil. Fry the vegetable slices until golden brown and crispy. (Be cautious of oil splattering.)
- Using a slotted spoon or skimmer, remove the chips and drain them on paper towels.
Finish the Chips:
- Carefully stack the crispy vegetable chips into a tall tower on a serving plate. Serve with a side of tzatziki for dipping, allowing the creamy sauce to complement the crispness of the chips.