Berenjenas/ aubergines

[Mariposa]

Does anyone know how to fry them in the thin slices or chips so that they don't go soggy, but are light and crisp. I have the flour for frying but don't know which oil is best -and are they deep fried or shallow fried(or grilled) ? I love eating them in restaurants but my own attempts are oily and soggy! Someone told me that iced water was essential but didn't explain at what stage! Thanks

[k]

I have been told the cold water is for dropping them into after cutting, to assist in keeping the colour (because as you know they brown very quickly after cutting) and to help with less fat absorbtion. I dont thinks it helps that much. I tend to go with the idea that states leave in the air for 15 mins to help excess water escape.
deep frying you will get a fair bit of sogginess and I think is only good for recipes such as moussaka. You also need to have the oil at the right temperature Personally, if making sticks, I would use very little oil - I always use olive oil - and pan fry.
Try roasting or grilling with a light brush of oil, they should keep 'fairly' crisp. You may need a couple of attempts to get the timing right to your liking.
If you do a google - aubergine recipes - you will find a few recipes with that may help with timing.

[silver]

Soak slices of aubergines for a hour in salted water, then dip in flour and deep fry.

[frank]

You can make a tempura batter for aubergines, and that definitely uses iced water, ofter carbonated water is preferred. Try one cup of iced water, I cup of flour, and one egg. Make sure the oil is quite hot.

[Susan2]

Try slicing 1/4" thick, salt them to draw out excess water and any bitterness (leave covered in salt for 20 or 30 mins), rinse in cold water then just dip in milk and batter or egg & breadcrumbs etc.

[Guest]

Franks recipe is correct, minus the egg yolk!

[Jade138]

I prefer to place the tempura batter in the fridge before deep frying.
Vegetable oil is preferred as opposed to olive oil and its milder.

[silver]

Syd Barrett

Franks recipe is correct, minus the egg yolk!

Correct for what? Mariposa wanted to know how they do it in the Spanish restaurants so that they don't go soggy, but are light and crisp, and the Spanish way is dipped in plain flour after soaking in salt water, deep fried in hot olive oil, no batter is used.

[katy]

Absolutely Silver, I do mushrooms like that too.

[Mariposa]

Thanks for all your contributions. I tried the method without an egg and at first they were fine- by the time they got to the table most were soggy again- but definitely an improvement on before!

[silver]

Syd Barrett

If you re-read the original posting you will find there was no mention of Spanish restaurants,, merely that the poster enjoyed eating them in restaurants, and liked them fried crispy,

Elementary..he posted the question on andalucia.com, if he had wanted the English version he would have asked on England.com forum.

as far as I'm aware there is no such recipe as yours

Just goes to show that you don't know everything.. berejenas fritas con o sin miel is a traditional Spanish recipe, the aubergines are crisp because they are soaked in salted water about half an hour before being dipped into plain flour (not finely ground) and fried in hot oil (just a few at a time, if you put too many in the frying pan at once the oil cools down and they go soggy.

[El Cid]

Just goes to show that you don't know everything.. berejenas fritas con o sin miel is a traditional Spanish recipe, .

I've had them like this a number of times. Often the honey is "Miel de Caña" - cane syrup.

Sid

[Bongtrees]

errm not sure if I am right or not but my Spanish friends mothers and grandmothers add a dash of vienegar to their batter mix to ensure crispiness, not sure if they use egg though.

Mike

[Jade138]

Hola all
When do you incorporate the honey or vinegar?.
I would really like to try out this recipe, have not eaten the Spanish version before.
Would appreciate if someone can share their tried and tested recipes please. TIA.

Katy, which kind of mushrooms do you use and the preparations before deep frying?

Ooooooooooooooooo, droolingggggggggggggggggg

[El Cid]

When do you incorporate the honey or vinegar?

The vinegar goes in the batter and the honey is poured over just before serving.

Sid

[Jade138]

Thanks El Cid, oooooooooooo, my tummy is growling now

I have one aubergine in the fridge wowowowowoowowow

Question please, do I need to sieve the flour and what is the consistency for the batter please?

Vinegar, is it distilled, white, rice or .....

Gastric juice is inducing

[katy]

One chef (whose batter was historic!) told me rice flour was the best to use. Never tried it myself though, dont' even know where they sell it.

[Jade138]

Saw rice flour sold at the Chinese Minimart in Seville, I can check out the address for you if you are interested.
Was there last Friday ... making a shopping list now

[Jade138]

Okie dokie, cannot wait to cook, verdict as follows:

The aubergine was soaked for at least an hour in sea salt.
Potato flour was used as flour wasn't available.

Had two plates of batter mixtures
1. tarragon vinegar added into a bowl of potato flour and the consistency was runny.
2. dried mix of hot paprika, pepper and salt

Both were crispy when hot and tasted better with honey
but they became very soggy quickly.

Advice on what did I do wrong please? TIA

[Jade138]

Was told potato flour has a crispier texture than using plain or corn flour.
Have not tried deep frying with rice flour yet.