Minnesota Cooking: Country-Fried Eggplant
The eggplant that we planted this year is a deep-purplish, black color. To cook them, you have to peel the skin off, and I like to slice the pieces at least a half-inch thick. They do not shrink when you cook them, so it's nice to have a good slice.
I have cut them into sticks in the past so that they look like a chicken nugget when they are done. Kids love the taste of the first bite, but worry when they see the slightly green interior. They assume it's a chicken nugget, and when they look at the inside and expect to see white meat and all they see is the eggplant inside, they tend to question the food.
- 1 eggplant, peel and slice in 1/2 circles
- 2 quarts cold water
- 1/4 cup lemon juice
- 2 cups flour
- 4 eggs, stirred
- 2 packages Saltine crackers, fine crumbs
- Start your deep fryer, 400 degrees. Peel purple skin off of the eggplant. Fill a large bowl partially with water and add lemon juice. Slice your eggplant and put the slices in the lemon water until you are ready to coat them.
- Wait to coat them until your deep fryer is almost ready. Then, once the green light goes on, put them in one at a time, pausing in between to let the egg coating set before adding another piece.
- They cook from underneath, so you will have to turn them. Each flip exposes a darker shade of golden brown.
The Process - Coat - Dip - Recoat
- After the eggplant slices is pulled from the water, you must drop it into a dish of plain flour and get the wet spots coated with flour.
- Then, you coat the floured sides with beaten egg, and drop the egg coated eggplant into a ground up cracker crumb coating.
- Place on a plate, and then, take and place three pieces into the deep fryer, one at a time, taking care to let the egg fry for a few seconds before adding the second and third pieces.
- The egg will cook and the flour and cracker will turn a nice orange color. It seems to cook on the underside, so you'll have to flip several times.