[Recipe] Crispy Eggplant Wedges

I have finally accomplished the crispy eggplant dish I have always wanted to make. The secret, it would seem, is just using a cornstarch/tapioca starch slurry for the batter and then covering the entire piece in panko before frying.

I have always wanted to recreate the crunchy eggplant appetizer from the restaurant Buto't Balat here in Iloilo. This is my initial attempt at using tapioca- and cornstarch-based batter. I will improve this recipe further in the coming weeks. In the meantime, I declare this attempt a success. As an aside, I will also try to use this batter on tortang talong and see if I can make a crunchy version.

Crispy Fried Eggplant Sticks (Tapioca Batter)

Ingredients

• 2 medium eggplants (cut into thin wedges)
• 3/4 cup tapioca starch
• 1/4 cup cornstarch
• 1 beaten egg
• 1 tsp salt
• 1 tsp baking powder (for aeration)
• 1 packet ginisa flavor mix or magic sarap
• 1 Tbsp fish sauce
• ½ tsp white pepper powder
• ½ tsp paprika (for color and spice)
• 1 cup ice-cold water (or cold sparkling water if available)
• Oil for deep frying
• Panko for coating

Instructions

1. Prep the eggplant

   • Slice into sticks and lightly salt them. Let sit for 10 minutes to draw out moisture, then pat dry with paper towels.

2. Mix the dry batter base

   • In a bowl, whisk together cornstarch, tapioca starch, baking powder, salt, and other seasonings.

3. Add liquid

   • Whisk in egg and gradually pour in cold water, whisking until smooth. The batter should be slightly runny but able to coat the back of a spoon.
   • Tip: Keep the batter cold; this helps with crispiness.

4. Coat and fry

   • Heat oil to 180 °C (350 °F).
   • Dip eggplant sticks into the batter, let excess drip off, coat with panko, then carefully lower into hot oil.
   • Fry in batches until golden and crisp, about 3-4 minutes.
   • Drain on a wire rack or paper towels.

5. Serve

   • Sprinkle with a little extra salt or seasoning while hot.
   • Pair with a dipping sauce like garlic aioli, sweet chili, or soy-vinegar.