Crispy Eggplant Bites
What You Will Need
Ingredients
- vegetable oil, for frying
- 1 eggplant, cut into wedges
- 2 cups cornmeal
- 2 eggs, beaten
- 2 Tbsp. fresh chopped parsley, for garnish
Seasoning
- sea salt to taste
Dipping
- ⅓ cup Lee Kum Kee Panda Brand Sweet and Spicy Grilling and Dipping Sauce, for dipping
Made with
Lee Kum Kee products
How to make it
Heat vegetable oil in a pot on medium high heat.
Place eggplant wedges into the cornmeal, then into the egg, then back into the cornmeal, and then into the hot oil.
Fry a few at a time for 3 minutes, flipping halfway. Fry until golden brown and crispy. Take out with a slotted spoon, season with sea salt and let drain on paper towels before serving.
Serve with a side of Lee Kum Kee Panda Brand Sweet & Spicy Grilling and Dipping Sauce. Top with fresh chopped parsley.
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