These bad boys are better than they look!!!
Yes, that mostly has to do with the fact that they’re fried, but I promise you, these crispy-on-the-outside-light-as-air-on-the-inside fries are worthy of your indulgence.
In last month’s Bon Appetit, a reader asked if they could obtain the recipe for the “outstanding fries” from The Art Institute of Chicago. Of course they did! And I am passing along the goodness to you.
- 1 1-pound eggplant, cut crosswise into 1/2 rounds, then into 1/2-thick strips
- Vegetable oil (for frying)
- 1 cup rice flour
- 2 tablespoons finely grated lemon zest plus 1 tablespoon fresh lemon juice
- 1 1/2 tablespoons za’atar
- 1 tablespoon garlic powder
- 1 teaspoon fine sea salt plus more for seasoning
(Za’atar is a Middle Eastern spice blend that includes sumac, herbs, and sesame seeds. It’s available at specialty foods stores, Middle Eastern markets, and igourmet.com.)
How To Make Them:
Pour oil into a large deep pot to a depth of 2″. Attach a deep-fry thermometer to the side of pot and heat oil over medium heat to 325°.
Meanwhile, whisk rice flour, lemon zest, za’atar, garlic powder, and 1 teaspoon sea salt in a medium bowl to blend. Drain eggplain. Working in batches, toss damp eggplant in flour mixture to coat.
Working in batches, fry eggplant, turning occasionally, until golden brown, 3-4 minutes per batch. (Reheat oil to 325° between batches.) Transfer to paper towels to drain. Season with lemon juice and sea salt. Serve immediately with dipping sauce.
The dipping sauce is good, but not necessary. I put good old fashioned ketchup on my fries
- 1 cup plain low-fat yogurt
- 1 tablespoon chopped kosher pickle or pickle relish
- 2 teaspoons finely grated lemon zest
- 2 teaspoons chopped fresh oregano
- Kosher salt and freshly ground black pepper
Whisk yogurt, chopped pickle, lemon zest, and oregano in a small bowl to blend. Season sauce to taste with salt and pepper.