European
Spain - Side Dishes
Berenjenas Fritas Crujientes con Sal y Limón
Chef's Menu Description
Paper-thin, golden crisp Andalusian fried aubergine chips, soaked in sparkling water, dusted in flour, and flash-fried to crunchy perfection with coarse sea salt.
Ingredients
- • 2 medium firm aubergines, sliced into paper-thin 2mm rounds
- • 500ml ice-cold sparkling water (for crisp soaking)
- • 120g hard wheat flour or fine semolina (harina de repostería)
- • Mild olive oil or sunflower oil for frying
- • Coarse sea salt and fresh lemon wedges
Preparation Steps
1
Phase 1
Soak the thin aubergine slices in ice-cold sparkling water for 20 minutes to prevent bitterness and keep them light. Drain well and pat dry with kitchen paper.
2
Phase 2
Dredge aubergine rounds in flour, shaking vigorously in a sieve to remove every trace of excess flour.
3
Phase 3
Heat 3cm of oil to 180°C. Fry in small batches for 2-3 minutes, turning once, until delightfully crisp and pale golden.
4
Phase 4
Lift onto paper towels to drain, dust immediately with crunchy sea salt, and serve piping hot with lemon wedges.