Imagine crispy, golden-brown eggplant slices that crunch with every bite, without the guilt of traditional tempura! This grain-free Thai Eggplant Tempura is not just a recipe, it's a culinary adventure that transforms the humble eggplant into a restaurant-worthy delicacy. Perfect for those following a low-carb diet or simply looking to tantalize their taste buds with a healthier twist on a classic Asian appetizer, this dish promises to be your new obsession.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 medium eggplants, sliced
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup water
- Oil for frying
- 1/4 cup soy sauce
- 1 clove garlic, minced
- 1 teaspoon chili paste
Instructions
- Begin by preparing the eggplants. Wash and slice the 2 medium eggplants into 1/4-inch thick rounds. Place the sliced eggplants in a colander, sprinkle with a little salt, and let them sit for about 15 minutes to draw out excess moisture and bitterness. After 15 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.
- In a mixing bowl, combine 1 cup of almond flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Mix well to ensure that the baking powder and salt are evenly distributed throughout the almond flour.
- Gradually add 1/2 cup of water to the dry ingredients, stirring until you achieve a smooth batter. The batter should be thick enough to coat the eggplant slices but still pourable. If it's too thick, add a little more water, one tablespoon at a time.
- In a large skillet or deep frying pan, heat oil over medium-high heat. You will need enough oil to submerge the eggplant slices partially, about 1/2 inch deep. To test if the oil is hot enough, drop a small amount of batter into the oil; if it sizzles and rises to the surface, the oil is ready.
- While the oil is heating, prepare the spicy garlic soy dipping sauce. In a small bowl, combine 1/4 cup of soy sauce, 1 clove of minced garlic, and 1 teaspoon of chili paste. Mix well and set aside to allow the flavors to meld.
- Once the oil is hot, dip each eggplant slice into the batter, ensuring it is fully coated. Carefully place the battered eggplant slices into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
- Fry the eggplant slices for about 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to remove the tempura from the oil and transfer them to a plate lined with paper towels to drain excess oil.
- Continue frying the remaining eggplant slices until all are cooked. Adjust the heat as necessary to maintain the oil temperature.
- Serve the grain-free Thai eggplant tempura hot, accompanied by the spicy garlic soy dipping sauce. Enjoy your delicious and crispy dish!
Tips
- Salt and Drain: Always salt your eggplant slices and let them sit for 15 minutes to remove excess moisture. This prevents soggy tempura and ensures a crisp exterior.
- Oil Temperature is Key: Maintain a consistent oil temperature around 350-375°F. Use a cooking thermometer if possible, or test with a small drop of batter.
- Don't Overcrowd: Fry in batches to maintain oil temperature and ensure each slice gets crispy and golden.
- Batter Consistency: Your almond flour batter should be smooth and slightly thick. Add water gradually to achieve the perfect coating.
- Serve Immediately: Tempura is best enjoyed hot and fresh, so time your cooking to serve right away for maximum crispiness.
- Customize Your Dipping Sauce: Feel free to adjust the chili paste to match your spice tolerance or experiment with additional flavors like sesame oil or rice vinegar.
Nutrition Facts
Calories: 706kcal
Carbohydrates: 37g
Protein: g
Fat: g
Saturated Fat: 4g
Cholesterol: 0mg
