Crispy Japanese Eggplant

Ingredients

• 1 pound Japanese eggplant, cut into 1/2-inch slices
• 1 1/4 cups all-purpose flour
• 2 cups cold water
• 2 cups panko flakes
• Oil for frying
• Soy sauce, for dipping

Steps

1. In a large bowl, whisk together the flour and water until smooth. Set aside. Place the panko in a bowl and set aside.
2. In a large saucepan heat 2 inches of oil to 350°F over medium-high heat.
3. Dip the eggplant in the flour/water mixture. Shake off excess batter. Roll the coated eggplant in the panko until completely coated.
4. Fry the eggplant until golden brown and crisp, about 3 minutes. Drain on paper towels or a wire rack.