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Servings:
pieces

Eggplant Katsu Fries

Crispy from the outside and so creamy and soft on every bite. Healthy and easy snack. Served with the best chili mayo, you’ll ever try!
Prep Time:
25 min
Cook Time:
20 min
Total Time:
45 min
Ingredients (Servings: pieces)
Fries
Eggplants
Kosher Salt
tsp
Panko Bread Crumbs
g
All-Purpose Flour
g
Garlic Powder
tsp
Onion Powder
tsp
Eggs
Olive Oil
tbsp
Salt & Pepper to taste
Chili Mayonnaise
Lime Juice
tbsp
Mayonnaise
tbsp
Cayenne Pepper
tsp
Chilisauce
tbsp
Sweet Paprika Powder
tsp
Honey
tbsp
Pinch of Salt
Preparing In The Kitchen
  1. Preheat the oven to 180 ºC and rub a baking sheet with olive oil.
  2. Wash the eggplants and cut into slices about 1 cm thick. Then cut into sticks. In a medium bowl, toss the eggplant sticks with 2 teaspoons of salt and let it rest for about 20 minutes.
  3. In one bowl, whisk the eggs. In a medium sized bowl, add the panko breadcrumbs, flour, garlic, onion, salt, and pepper.
  4. Dip the eggplant sticks through the beaten egg, then dredge through the crumb mix, tossing to coat.
  5. Arrange in an even layer on the prepared baking sheet. Drizzle with olive oil. Bake for 15-18 minutes, until golden and crispy.
  6. In the meantime, prepare the mayo. In a bowl, whisk together the lime juice with the mayo, cayenne pepper, chili sauce, paprika, honey and stir until smooth.
  7. Serve the crispy fries with the mayo.
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