Eggplant fries just like Tip Top

My mom and dad have these beautiful eggplants in their garden. After eating eggplant parm for some time, these eggplant french fries are a beautiful alternative. Are they beautiful looking? Not really. But add some really finely chopped parsley if you want to make it prettier. And honey, once you try them you will want to eat them instead of french fries.

One of our favorite places to go in Columbus is Tip Top, a local restaurant that has amazing eggplant fries. I love them so. That make us happy. Mmm.

We had a ton of eggplant from mom and dad so I thought I would try my hand at making them.

You will love these. They are just like the Tip Top eggplant fries only a little lighter. And the dip is a half mayo, half sour cream base with salt, little vinegar and basil, mint and parsley. It's very summer fresh.

Your husband will love them.

And you will steal them from your child's plate. Guaranteed.

I tried two methods, cooking them plan in veg oil and dredging them in flour before I fried them and the latter worked the best. The flour helps cut the bitterness in the eggplant skin.

Eggplant french fries

You can also find a more in-depth tutorial here.

Cut eggplant into circles. Then cut into strips. Put the eggplant in a bowl of ice water to keep it from turning brown. This also helps it not absorb so much oil while frying since eggplant is extremely porous.

Dredge in salted flour.

Add fries to oil when oil is heated.

Cook for 3 minutes or until fries are brown, but not dark brown.

Stir fries so they don't burn.

Cook in small batches and lower eggplant close to oil so it doesn't splatter your hand.

Remove fries to a napkin lined plate and immediately salt with kosher salt. Be liberal!

Enjoy these fries. They are super crunchy on the outside and lush and velvety on the inside. I made the homemade basil ranch dip to dip them. We loved it!