How to make crispy fried eggplant without baking powder, still crispy and not oily

foto ilustrasi: YouTube/DAPUR MAMA

Baking powder helps the flour dough to rise and form a thin, crispy layer when fried. This time, use another method to keep it crispy

Brilio.net - Crispy fried eggplant has become a popular favorite snack, and can even be a side dish for rice. Generally, crispy fried eggplant recipes use baking powder as a leavening agent to get crispy fried results. Baking powder helps the flour mixture expand and form a thin, crispy layer when fried.

However, you don't need to worry if you don't have baking powder in the kitchen. There are alternative ingredients that can produce equally crispy fried eggplant, namely a mixture of rice flour and cornstarch with the right flour ratio. Rice flour provides a long-lasting crispy texture, while cornstarch helps make the flour coating lighter and less oily.

The first key to getting the perfect crispy fried eggplant starts with choosing quality eggplant. Choose young purple eggplant, with shiny skin, and feels hard when pressed. Avoid eggplant that has turned yellow or has brown spots because it will taste bitter.

Before frying, soak the eggplant pieces in salt water for 15 minutes. This process will remove excess sap and liquid from the eggplant so that the fried results are drier and crispier. After soaking, dry the eggplant with paper towels until it is completely free of water.

Make crispy fried eggplant without baking powder
illustration photo: YouTube/DAPUR MAMA

The temperature of the oil determines the final result of the fried eggplant. Make sure the oil is really hot (170-180C) before you start frying. You can test it by adding a little batter - if it immediately floats and foams, the oil temperature is right.

Don't put too many eggplants at once when frying. Space the pieces apart so they don't stick together. Fry on medium heat and flip only once to get an even golden color. Drain on a cooling rack, not paper towels, so the bottom stays crispy.

To get a crispy layer of flour without baking powder, use a 2:1 ratio of rice flour to cornstarch. For example, for 150 grams of total flour, use 100 grams of rice flour and 50 grams of cornstarch. Mix the two flours thoroughly before adding the seasoning.

The texture of the batter should also be right - not too runny or too thick. Add water little by little while stirring until the consistency is like fried banana batter. Dip the eggplant in the batter, making sure it is evenly coated but not too thick. The right thickness of the batter is when you can still see the purple color of the eggplant underneath.

After knowing how to make crispy fried eggplant without baking powder, let's try cooking variations of fried eggplant recipes ourselves.

1. Original Fried Eggplant.

Material:
- 3 medium sized purple eggplants
- 100 grams of rice flour
- 50 grams of cornstarch
- 1 egg
- 1 tsp salt
- 1/2 tsp pepper powder
- 1/2 tsp stock powder
- Enough water

How to make:
1. Cut the eggplant crosswise into 1 cm thick slices.
2. Soak in salt water for 15 minutes, drain and dry.
3. Mix all the flour and spices in a bowl.
4. Beat the eggs in a separate bowl
5. Dip the eggplant in the egg, then roll in the flour mixture.
6. Fry in hot oil until golden

2. Spicy Fried Eggplant.

Material:
- 3 medium sized purple eggplants
- 100 grams of rice flour
- 50 grams of cornstarch
- 1 egg
- 1 tsp salt
- 1/2 tsp pepper powder
- 1/2 tsp stock powder
- Enough water
- 2 tbsp chili powder
- 1 tsp garlic powder
- 1/2 tsp paprika powder (optional)

How to make it is the same as the original recipe, add spicy seasoning to the flour mixture.

3. Fried Eggplant with Cheese.

Material:
- 3 medium sized purple eggplants
- 100 grams of rice flour
- 50 grams of cornstarch
- 1 egg
- 1 tsp salt
- 1/2 tsp pepper powder
- 1/2 tsp stock powder
- Enough water
- 50 grams of powdered parmesan cheese
- 1 tsp dried oregano
- 1/2 tsp garlic powder

The method is the same as the original recipe, add cheese and spices to the flour mixture.

Fried eggplant will stay crispy for 2-3 hours if stored in a sealed container at room temperature. To reheat, use an air fryer or oven toast for 2-3 minutes to make it crispy again. Avoid using a microwave as it will make the eggplant soft.

(brl/tin)