I will teach you how to make the most fabulous and crispy fries out of eggplant aka aubergine.
One of the sad things in the LCHF lifestyle is the fact that potatoes are a no-go due to the starch. But no worries anyway, we have a lot of new and fantastic dishes, such as these aubergine fries. As you can notice, I am using a little flour as batter, and how come, when we’re not supposed to eat flour?
Well, following the strict LCHF you should not, but I think it is the important finding your own balance. A small amount of carbohydrate is acceptable as long as it only serves as supplement. Maximum 50 g a day, if you’re following a liberal LCHF lifestyle.
One big aubergine could serve the two of you if you need a small portion, but these fries taste so good that you for sure will have a lot of succes making a larger portion. Recipe below.
How To Make Crispy Fries Of Eggplant
3-4 large eggplants/aubergines
1 pint of tonic water (a little less would do alright)
Flour, you can use half Pofiber and half coconut flour
Olive oil (or rapeseed) oil for frying
Cut the washed eggplants into pieces like your favorite crisp size. You don’t have to peel them.
Put the slices in tonic water for around 10-15 minutes. Turn them around if they are not fully covered.
Throw away the tonic water, dry the pieces, and put them in a bowl with as little flour as possible They just have to be slightly covered.
Heat up the oil in your fryer. I haven’t made it in a pan but it might work if you have a big one. The most important thing is to keep the heat up while frying and to have enough oil.
Fry them for 7-10 minutes depending on the heat. Put them on paper, sprinkle with salt and serve. Yummy!!