This is our homage to one of Galatoire’s most popular off-menu treats. The sweet and spicy dipping sauce really takes it over the edge to greatness.
Fried Eggplant Sticks
Makes 4 to 6 Servings
- 1 large eggplant (about 1 pound)
- 2 tablespoons kosher salt, divided
- Canola oil, for frying
- 1 cup all-purpose flour
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- ½ cup whole milk
- 2 large eggs
- Confectioners’ sugar and hot sauce, to serve
- Peel eggplant, and cut into 4×½-inch sticks. Sprinkle with 1 tablespoon salt. Let drain on paper towels or a wire rack for 30 minutes. Pat eggplant dry.
- In a large Dutch oven, pour oil to a depth of 3 inches. Heat over medium heat until a deep-fry thermometer registers 350°.
- In a shallow dish, whisk together flour, 2½ teaspoons kosher salt, black pepper, paprika, and cayenne. In another shallow dish, whisk together milk and eggs. Dredge eggplant sticks in flour mixture, shaking off excess. Dip in egg mixture, letting excess drip off. Dredge in flour mixture, shaking off excess.
- Fry until golden brown, 3 to 4 minutes. Let drain on paper towels.
- In small dipping bowls, combine confectioners’ sugar and hot sauce to desired consistency. Serve with eggplant sticks.*
*We liked 3 tablespoons confectioners’ sugar to 1 teaspoon hot sauce.