Ingredients:
For about 4 people
- 2 large eggplant
- 3 eggs
- 200 g flour
- 200 g breadcrumbs or panko
- 2 tablespoons sesame seeds (white or black, or a mix of both)
- Salt and pepper to taste
- Oil for frying
- Oliehoorn fries sauce
Here's how to make it
- Cut the eggplant into thin French fries. The skin may be left on for extra strength, but you can also peel it if you like.
- Place the eggplant fries on kitchen paper and sprinkle with some salt. Leave them for 15 minutes.
- Then pat them dry with paper towels to remove excess moisture. This will make them crispier when deep-fried.Prepare three bowls:
One with flour.
One with the beaten eggs.
One with breadcrumbs and sesame seeds. Mix the sesame seeds into the breadcrumbs. - Get the eggplant fries first through the flour, then through the egg, then through the mixture of breadcrumbs and sesame seeds. Make sure the fries are well coated.
- Heat the oil in a deep fryer or deep pan to about 170°C.
- Deep-fry the eggplant fries in small portions, 2-3 minutes per portion, or until golden brown and crispy. Remove them from the oil and drain on paper towels.
- Serve the crispy eggplant fries immediately with the Oliehoorn fries sauce
Enjoy your meal!
Inspiration
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