Name: Eggplant Tempura Fries
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 30 items
Cuisine: Asian Inspired
Ingredients: 2 cups tempura flour; 0.5 cup water, plus extra as needed; 2 teaspoons paprika powder; 1 teaspoon garlic powder; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon nutritional yeast (optional)

Ready in: 25 mins

Serves: 30 items

Ingredients: 7

The batter is the point here: tempura flour whisked with water, then seasoned with paprika, garlic powder, black pepper and — the clever part — nutritional yeast, which adds a savory, almost cheesy edge. Fried, the eggplant comes out shatteringly light rather than greasy. One batch makes about 30 fries, sized for dipping.

Ingredients

2	cups tempura flour
¹⁄₂	cup water, plus extra as needed
2	teaspoons paprika powder
1	teaspoon garlic powder
1	teaspoon salt
1	teaspoon black pepper
1	teaspoon nutritional yeast (optional)

Instructions

Preparation
1.	Start the preparation by heating about 2cm of oil in a pan or pot over medium-high heat (around 350°F). If available, a deep-fryer can simplify the process.
2.	Cut the eggplant into fries of your desired shape and size. One eggplant can yield approximately 70-100 large fries.
3.	In a large mixing bowl, combine the dry ingredients.
4.	Gradually add water and stir until the mixture reaches the consistency of pancake batter, adjusting the water quantity as needed.
5.	Coat the eggplant fries well in the batter and fry until they turn a golden-brown color, approximately one minute per batch. Flip them as needed during the frying process.
6.	Once fried, remove the fries, dab off the excess oil, and optionally sprinkle with sea salt for added flavor. Your Eggplant Tempura Fries are now ready to enjoy!