Crisp Aubergine Chips

Ingredients for Crisp Aubergine Chips

• 6 tablespoons icing sugar

• 6 tablespoons cornflour

• 130g panko (Japanese bread crumbs)

• 1/4 teaspoons salt

• 230g thin Asian aubergine (2 inches in diameter

• about 2 medium), trimmed

• About 725ml vegetable oil

• an adjustable-blade slicer

• a deep-fat thermometer

• a large sieve

Stir together icing sugar, cornflour, panko, and salt in a wide shallow bowl. Cut aubergine crosswise into paper-thin rounds with slicer.

Fill a deep 10- to 12-inch heavy skillet (preferably cast-iron) halfway with oil and heat over moderate heat until it registers 182°C on thermometer.

Dredge one fourth of slices in cornflour mixture, tossing until thoroughly coated and lightly pressing to help coating adhere, then gently shake in sieve to remove excess.

Fry coated slices in oil, turning and separating with a slotted spoon, until golden brown, 1 to 2 minutes. Transfer aubergine chips with a wire-mesh or slotted spoon to paper towels to drain, then season lightly with salt. Coat and fry remaining slices in 3 batches in same manner, returning oil to 182°C between batches. Chips will crisp as they cool. Serve at room temperature.

Avvertenza

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