Crispy Fried Eggplant (Gaji Twigim)
Coat diagonal eggplant slices with an egg and potato starch batter and fry briefly twice.
- Cuisine
- Korean
- Prep
- 18 min
- Cook
- 14 min
Scale the recipe
Ingredients
- Eggplant Raw eggplant with stem and ends removed and surface patted dry
- 300 g
- Potato starch
- 80 g
- All-purpose flour
- 20 g
- Egg Weight without shell
- 50 g
- Cold water
- 8 T
- Frying oil Pour about 3 cm of oil into a tall, dry pot, staying below one-third of the pot’s height.
- to taste
Seasonings
- Fine salt
- 1 g
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Trim and slice the eggplant
Rinse and dry the eggplant and remove the stem and ends. Slice the eggplant 300 g diagonally, 1 cm thick.
-
Dry the cut faces
Lay out the slices in one layer on a clean towel and pat both sides dry.
-
Mix the dry ingredients
Gently mix potato starch 80 g and flour 20 g in a bowl until free of lumps.
-
Mix egg and cold water
In a separate bowl, whisk the egg 50 g with cold water 8 T until the yolk and white are well combined.
-
Heat the oil
Pour oil to taste into the deep, dry pot and preheat over medium. Stay beside the pot until the thermometer reads 170 °C.
-
Mix the batter
Pour the egg mixture into the flour and stir with chopsticks. Use as soon as it is smooth enough to lightly coat the eggplant. Stir gently if the starch settles.
-
Coat each slice
Dip and lift each slice. Wait until large drops stop falling, then lower it carefully into the oil from close to the surface.
-
Fry to set the batter
Fry a few pieces at a time without letting them stick to each other, 2–3 minutes. Transfer to a rack when the batter sets and the edges turn pale gold.
-
Fry briefly again
Bring the oil back to 170 °C and return small batches to the pot. Lift out after about 30–60 seconds, once crisp and evenly golden.
-
Drain and serve
Spread on a rack to drain. While still warm, sprinkle lightly with fine salt 1 g and serve.
