Air Fryer Recipe
Crispy Aubergine Fries
Aubergine fries achieve their best texture when the centre is soft and creamy, while the exterior remains crisp. The air fryer is ideal for this dish, as it efficiently removes moisture from the crumb coating, ensuring a crunchy finish with minimal oil compared to traditional frying methods.
Ingredients
- 2 medium aubergines, about 500–550g total
- 1 tsp fine sea salt, plus extra for finishing
- 60g plain flour
- 25g cornflour
- 2 medium eggs
- 1 tbsp milk or water
- 100g panko breadcrumbs
- 25g finely grated Parmesan or vegetarian hard cheese
- 1 tsp smoked paprika
- 1 tsp garlic granules
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- ½ tsp freshly ground black pepper
- 2 tbsp olive oil, or olive oil spray
- lemon wedges
- chopped parsley or coriander
- yoghurt dip, garlic mayo or chilli sauce
Method
- Cut the aubergines into fries about 1.5cm thick and 7–9cm long.
- Put the aubergine sticks in a colander, sprinkle with 1 tsp salt and toss well. Leave for 20 minutes, then pat thoroughly dry.
- Set up three bowls: mix plain flour and cornflour in the first; beat eggs with milk or water in the second; combine panko, Parmesan, smoked paprika, garlic granules, cumin, cayenne, and black pepper in the third.
- Dip each aubergine stick first into the flour mixture, then into the egg, then into the panko mixture. Press crumbs on firmly.
- Arrange coated fries on a tray. If crumbs look wet, leave the tray uncovered for 5 minutes before cooking.
- Preheat the air fryer to 200°C for 3 minutes. Lightly oil the basket or liner.
- Lay fries in a single layer with space between them. Mist or drizzle with half the olive oil.
- Air fry at 200°C for 8 minutes. Shake the basket or turn fries, then cook for another 4–6 minutes until golden and tender inside.
- Repeat with remaining fries. If the second batch browns faster, reduce to 190°C for the last few minutes.
- Season immediately with a small pinch of salt and serve hot with lemon wedges and your chosen dip.
Nutrition
Calories: 250
