Ingredients
- 1 large eggplant
- 1 cup buttermilk
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
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Vegetable oil (for frying)
Instructions
Slice the eggplant into rounds about 1/4 inch thick and place them in a bowl with the buttermilk, letting them soak for 15–20 minutes to soften and reduce bitterness; meanwhile, in another bowl, mix together the cornmeal, flour, salt, black pepper, and paprika.
Heat enough vegetable oil in a deep skillet over medium-high heat until it reaches about 350°F, then remove each eggplant slice from the buttermilk, allowing the excess to drip off, and dredge it thoroughly in the dry mixture, coating both sides evenly; fry the slices in batches without overcrowding the pan for about 2–3 minutes per side until golden brown and crispy, then transfer them to a paper towel-lined plate to drain excess oil and serve hot, either on their own or with a dipping sauce like ranch or a spicy sauce.
Pro tip: For extra crispiness, add 2–3 tablespoons of cornstarch to the dry mixture and let the coated eggplant rest for about 5 minutes before frying—this helps the coating stick better and creates a crunchier texture.Add the lemon at the very end to enhance all the flavors and keep the dish vibrant.