Sriracha Eggplant Fries

Hey folks. This has to be a quickie as it's 3 am and I need my beauty sleep. So will make this snappy. But wanted to get it up here for you folks to enjoy. Or point and laugh at. Whatever.

So I got adventurous with the eggplant I picked up at the fruit stand. This is what I did:

I know right. Who takes a healthy veggie and does this:

I mean you'd have to be out of your mind to take an eggplant and do this:

So clearly I've lost my marbles. And when one losing their marbles they do things like this:

Ah the joys of taking a perfectly healthy food and deep frying it into a clog your arteries side dish. Only the brave will keep reading for the recipes. Or the crazies. Whatever. They were delish, so they aren't in a salad or roasted, sue me.

Kim's Sriracha Eggplant Fries:


Ingredients:


1 eggplant
4 cups corn oil (you could use canola, veggie, peanut)
1 cup flour
2 eggs
1/2 cup milk
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chili powder
1/2 teaspoon basil
2 tablespoons sriracha sauce (more or less to your taste)

Directions:


Mix flour with spices and set aside.

Mix egg and milk and sriracha sauce together. Set aside.

Cut your eggplant up like french fries.

Put your oil in a pan and bring to a good sizzle.

Take your fries and dunk them in flour mixture.

Now dunk them in egg mixture,

Now dunk them again in flour mixture.

Drop carefully in to hot oil.

Cook for about 3 to 4 minutes, or golden brown.

Remove and blot with paper towel.

Serve with a smile.

Inspired and adapted by Emeril Lagasse's Recipe

Sriracho Mayo to dunk in:


1/4 cup mayo
2 teaspoons sriracha sauce


Combine and mix. Serve with eggplant fries as a dip.

Yup, only I can take a perfectly good, healthy eggplant and turn it into a fattening, spicy, fried treat. But that's why you love me right?!


So check back tomorrow for this:

Toodles and smoochies. xx