Fried eggplant pancakes steps

Every summer, my mother often makes fried eggplant pancakes for me. They are really delicious. Today, I will tell you how to make them:

Introduction to Fried Eggplant Pancake

When I was a kid, in the summer, I would have a satisfying meal with the pre-cooked mung bean porridge and fried eggplant pancakes. Eggplant pancakes are best eaten right after they are fried, so my mom was sweating in the kitchen while I stuffed them into my mouth regardless of the heat. . . The skin is crispy, and the eggplant is so soft inside that it melts in your mouth. Compared to Japanese tempura, I think this kind of home-cooked dish with mom's taste is way better.

I didn’t expect this simple food to be so popular. Let me add a few tips.

Ingredients for Fried Eggplant Pancakes

One eggplant (round eggplant is best) and some flour

One egg and appropriate amount of water

Salt five spice powder

Fried eggplant pancakes

1. Mix flour, eggs and water into a batter and set aside (the thickness should be based on whether it can hold the batter. That is, if you stick a piece of eggplant in it, the batter will not fall off immediately, but the eggplant will be covered with batter. This degree is hard to describe!)

2. Season the batter with salt and five-spice powder

3. Slice the eggplant, roll it in the batter, and coat both sides with batter.

4. Pour oil into the pan, put the eggplant in, and fry both sides until golden brown.

Tips

Tip:

1. Cut the eggplant a little thinner (2-3mm is better). The fried eggplant cake will be cooked and melted. When you eat it in your mouth, the eggplant layer in the middle will almost melt. Anyway, it tastes better.

2. However, those who want to see the eggplant's presence can make it a little thicker, but not too thick!! 4mm is the upper limit!!

3. After cutting the eggplant, coat it with batter and fry it immediately, otherwise it will easily oxidize and turn black if exposed to the air. . .

4. Some students said the taste is bland. So fry a few first to test the taste. If you think the taste is bland, add a little more salt or five-spice powder to the batter and adjust it.

5. I saw several people talking about oil. Why is it oily? How did you do it? In theory, this should save a lot of oil compared to cooking eggplants! Or... you can try frying it and put it on kitchen paper to absorb the excess oil.