Tricks for cooking crispy fried eggplant that lasts a long time without rice flour

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Want fried eggplant that is still crispy and savory without rice flour? Try this simple trick to keep your snack crispy longer and prevent it from getting mushy.

Who doesn't love fried eggplant? This snack always tempts the appetite with its crispy texture on the outside and soft on the inside. Fried eggplant can be a loyal friend when eating rice or just an afternoon snack. However, fried eggplant often turns out to be oily and quickly becomes soft. So, how do you keep it crispy without rice flour?

Diah, the owner of the YouTube account Pawone Diah, has a surefire trick to keep fried eggplant tasty and crispy for longer.

"A special snack made from simple ingredients that is crispy and long-lasting, addictive," he said in one of his videos.

The first step, make sure the eggplant you use is clean. Wash it thoroughly, then cut it according to taste, either round or long.

To maintain its color and texture, soak the eggplant pieces in salt water for 15 minutes. This also helps reduce the bitter taste that sometimes appears. After soaking, rinse with clean water and drain until completely dry.

According to Diah, soaking eggplant in salt water is very important to keep it fresh when fried. In addition, this method also makes eggplant absorb spices more easily, resulting in a more delicious taste.

Once the eggplant is ready, prepare two bowls: one for the dry flour and one for the spice solution. Mix the flour with spices such as salt, broth powder, pepper, and coriander in the first bowl. In the second bowl, mix the water with the mashed garlic and other additional spices.

This trick ensures the spices penetrate the eggplant and form a crispy coating when fried.

Dip the soaked eggplant into the liquid seasoning solution, then dip it into the dry flour. Repeat this process to get a thicker and crispy flour coating. This double coating is essential to create a long-lasting crispy texture.

Heat the oil in a frying pan over high heat until it is very hot before adding the eggplant. Fry the eggplant until half cooked, then reduce the heat so that the flour can expand and create a crispy texture. Make sure to turn the eggplant so that it cooks evenly and does not burn. Remove and drain when the eggplant is brown.

Serve the fried eggplant immediately with warm rice or as a snack. Add chili sauce or mayonnaise for added enjoyment. If you want to store the fried eggplant, make sure it has cooled down before storing it in an airtight container to maintain its crispy texture.

1. Why do eggplants often get oily when fried? Eggplants have a porous texture that easily absorbs oil. Soaking eggplants in salt water and using flour coating can reduce oil absorption.

2. Do you have to use rice flour to make crispy eggplant? Not necessarily. Using wheat flour with the right seasoning is enough to produce crispy eggplant without rice flour.

3. How to keep fried eggplant crispy longer? Use double flour coating and fry with high heat technique at the beginning, then lower the heat. Once cooked, drain until dry before storing.

4. Do you need a lot of oil when frying eggplant? Yes, using enough oil helps the eggplant cook evenly and prevents a mushy texture. Make sure the oil is hot before frying.

(brl/red)