You haven’t had fried food unless you’ve had fried eggplant. And you haven’t made fried food unless you’ve made them with panko. PERIOD.
Bold statements there, I know. But TRUST ME on this.
I usually use newspapers to soak up excess oil, however, in honor of fashion week, I’m using a fashion catalog instead. Still does its job but looks so much more cool and appropriately so for this time of the week!
4 super easy steps and really take just a few mins to make! Good things are not always so complicated. I usually cut the eggplants in a diagonal w/ the skin on. The flour & h20 batter is usually 2 parts flour to 1 part h20. You basically want to form a wet ‘glue’ for the panko to stick on. A flour & egg batter works just as well.
If you are not familiar w/ panko, they are basically Japanese bread crumbs. They come in fine or coarse. Use the coarse one if you prefer a super crunchy outcome which was what I did. If they happen to be too coarse, you can just break them a little bit by hand.
** I thought that this catalog page showing two different colors of wood planks was TOO PERFECT for my purpose of shooting two different types of panko. Sometimes, the stars & moon align perfectly.
‘Til next post, Kellie.