Ingredients
- 6 Tbs. confectioners sugar
- 6 Tbs. cornstarch
- 1 cup panko (Japanese bread crumbs)
- 1/4 tsp. salt
- 1/2 lb. eggplant (about 2 medium)
- approximately 3 cups of vegetable oil
Preparation
Step 1
Stir together confectioners sugar, cornstarch, panko, and salt in a wide shallow bowl. Cut eggplant crosswise into paper-thin rounds with slicer.
Fill a deep 10 to 12 inch heavy skillet (preferable cast iron) halfway with oil and heat over moderate heat until it registers 360 degrees.
Dredge one fourth of slices in cornstarch mixture, tossing until thoroughly coated and lightly pressing to help coating adhere, then gently shake in sieve to remove excess.
Fry coated slices in oil, turning and separating with slotted spoon until golden brown, 1 to 2 minutes.
Transfer eggplant chips with a wire-mesh or slotted spoon to paper-towels to drain, then season lightly with salt. Coat and fry remaining slices in 3 batches in same manner.