Crispy Fried Garden Eggs by
Ingredients
Full share Veggie Box African eggplant
100 grams plain flour
1 tbsp cornstarch
2 small eggs
120 grams panko or regular breadcrumbs
1 tsp paprika powder
1 tsp garlic powder
1 tsp onions powder
2 tbsp black peppercorns crushed
2 tsp white pepper
table salt
vegetable oil for frying
Instructions
Wash African eggplant and cut them into thin slices (about ½ of a cm).
Mix flour with paprika, white pepper, onion powder, garlic powder, and a teaspoon of black pepper. Add a quarter of a teaspoon of salt.
Whisk eggs and add the rest of black pepper and a pinch of salt.
Add a pinch of salt to the breadcrumbs.
Add 1 teaspoon of salt to 250 ml of water.
Dip the slices into the salty water briefly and then into the flour, the egg and then the breadcrumbs.
Heat frying pan with vegetable oil and fry African eggplant slices over medium heat.
Flip the slices after about 1 minute and fry until golden brown.
Serve hot with savory dipping sauces you enjoy or tucked into a sandwich.
Mix flour with paprika, white pepper, onion powder, garlic powder, and a teaspoon of black pepper. Add a quarter of a teaspoon of salt.
Whisk eggs and add the rest of black pepper and a pinch of salt.
Add a pinch of salt to the breadcrumbs.
Add 1 teaspoon of salt to 250 ml of water.
Dip the slices into the salty water briefly and then into the flour, the egg and then the breadcrumbs.
Heat frying pan with vegetable oil and fry African eggplant slices over medium heat.
Flip the slices after about 1 minute and fry until golden brown.
Serve hot with savory dipping sauces you enjoy or tucked into a sandwich.