Friday, January 13, 2012

New Orleans Fried Eggplant Sticks


I made this delicious eggplant appetizer a while ago and have used this recipes many times since, these are so good! The batter and frying method also makes wonderful breaded eggplant slices to use with eggplant Parmesan type dishes. I found this one here at foodnetwork.com, thank you to Emeril for this wonderful recipe :)

New Orleans Fried Eggplant Sticks

Emeril Lagasse

6 cups vegetable oil -- for frying
1 large, long eggplant (about 2 pounds) -- I used two smaller ones
1 teaspoon plus 1 tablespoon Essence, recipe follows
1 teaspoon salt
1 cup flour
2 large eggs
1/2 cup milk
1 cup powdered sugar

Heat the oil in a large, heavy saute pan to 360 degrees F. I used my large electric skillet for the frying, makes it easier since it has an automatic temperature control knob.


Peel the eggplant and cut in half lengthwise. Cut each half into 1/4-inch thick slices (like long French fries).


Toss the slices with 1 teaspoon Essence and the salt to coat evenly.


Season the flour with the remaining tablespoon of Essence. Beat the eggs and milk in a shallow bowl.

Lightly dredge the eggplant slices in the flour to coat, shaking off any excess. Dip the coated strips into the egg wash, then back into the flour. In batches, fry the eggplant strips in the hot oil until golden, turning with a long-handled spoon as they cook to brown evenly, about 2 minutes.

Remove the eggplant to a paper towel lined plate to let cool very briefly before serving, these are nice and crunchy at first, but do get soggy kind of quickly, from the eggplant I think.

Put the powdered sugar in a small decorative bowl for passing at the table.

Dip in powdered sugar as you eat.  I just lightly dusted them with the powdered sugar.

 
Emeril's Essence Seasoning Spice Blend
 
 
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme



Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup

                                                ~~~~



I absolutely loved this recipe and it is now one of my favorite ways to prepare eggplant, I don't do it too often since they are fried, but they sure are yummy.  The seasoning blend does make these a touch spicy so I decrease it when making these for the kids, but I'm sure most adults would like the kick. It definitely has that "bam" factor :)  The powdered sugar was an interesting addition and if you like spicy savory sweet all combined, which I do, you will love it.  

I think these would be a great appetizer for a Cajun dinner -- but make sure you serve these hot right after they come out of the fryer because they do get soggy kind of quickly, that's just the nature of the eggplant in this recipe. If you give this a try I hope you like it, if you are an eggplant fan, I'm pretty sure you will!

2 comments:

MikeDU said...

Wow! What a great idea. That looks delicious! http://www.dalcohvac.com

Words Of Deliciousness said...

I have never eaten eggplant before, but this sounds good. The combination of spices is interesting.

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