What kind of flour is used to fry eggplant boxes? Which kind of flour is better for frying crispy eggplant boxes?

As we all know, eggplant is a common vegetable in our daily life. There are many ways to eat it. Fried eggplant boxes are one of the more popular ways to eat it. Many people will make fried eggplant boxes at home. Fried eggplant boxes require certain skills, especially the choice of ingredients. So should we use starch or flour to fry eggplant boxes? Let's take a closer look!

Should I use starch or flour to fry eggplant boxes?

Most of them use starch.

We usually prefer to fry things with starch, usually sweet potato starch, which is crispy. The chef I met told me that the batter for fried eggplant boxes is different from our usual ones. Generally, the ratio of flour to starch is 3:1. In fact, both starch and flour are needed for fried eggplant boxes.

What kind of flour is used to fry the eggplant boxes to make them crispy?

It is recommended to use a mixture of starch and flour

If you only use starch, the batter is too thin, and the fried eggplant box is crispy on the outside but not tough enough, so the fillings will leak out easily. If you fry it directly with flour, although it is tough, the fried food is not crispy enough. We use a mixture of starch and flour to complement each other, so that it is both tough and crispy.

Fried eggplant box recipe

Prepare ingredients: eggplant starch flour meat filling leeks eggs cooking oil onion ginger salt soy sauce cooking wine

Steps:

The first step is to prepare the stuffing. Add chopped green onion, ginger, cooking wine, soy sauce, salt and cooking oil to the meat stuffing, then stir it in one direction, then add chopped chives and stir evenly.

Step 2: Batter. Add 3 spoons of flour and 1 spoon of starch into a bowl, slowly add water and stir with chopsticks into a batter that can be lifted vertically, add an egg and stir evenly.

Step 3: Cut the eggplant. Cut the eggplant into the shape shown in the picture and add the prepared stuffing into the middle.

Step 4: Frying. Heat oil in a pan, when the oil temperature is 60% hot, first coat the eggplants in the batter, then fry them in the pan, and when they turn slightly yellow, take them out, raise the oil temperature to 80% hot, and fry them again, so that the eggplant box will become golden yellow.

Why do we fry eggplant boxes again?

Frying it twice makes the eggplant box more crispy.

The first frying is done at a low temperature to make the fillings cooked thoroughly. If the temperature is too high, the outside will be burnt and the inside will be raw. The second frying at a high temperature can make the outside more crispy and you don’t have to worry about the fillings being undercooked. The fried eggplant boxes are crispy on the outside and tender on the inside.