Crispy Ranch Eggplant Dippers

Ingredients

  • *Japanese eggplant can be used if you cannot locate baby eggplant
  • purchased marinara sauce for dipping
  • peanut oil for frying
  • ½ cup flour
  • 2 teaspoons freshly grated lemon zest
  • 1 tablespoon dried parsley
  • 1 bag Kettle Ranch flavored Potato Chips
  • + 3 more ingredients
    • 2 whole eggs, room temperature
    • 2 teaspoons fine sea salt
    • 4 whole baby eggplant (about 3-4” in diameter)

Trim eggplant and cut into 1 inch thick circles. Sprinkle with salt and allow torest for 15 minutes (this removes excess moisture out of eggplant for a crispier final product). With a paper towel, wipe salt and any liquid off each slice. Place potato chips in a food processor and grind until chips are consistency of bread crumbs; tip out into a bowl and stir in parsley and lemon zest; set aside. Sprinkle eggplant with flour. Whisk eggs in a separate (shallow) bowl and coat each eggplant circle on both sides with egg. Dredge each slice in potato chip crumbs and press lightly to adhere. Heat one inch of oil in a large (high-sided) skillet and fry eggplant (in batches) on both sides until light brown and crisp. Drain on paper towels. Serve Crispy Ranch Eggplant Dippers with warm marinara sauce.

Comments

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