Eggplant Fries (Keto)
These crispy eggplant fries are coated in an almond and puffed pork rind breading, seasoned with harissa spices.
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Servings: 2 servings
Ingredients
- 1 eggplant
- 1 generous tablespoon salt (Celtic sea salt) for the eggplant
- 50 g puffed pork rinds
- 50 g ground almonds
- 2 eggs
- 1 tablespoon harissa spice blend or paprika, cumin, coriander, chili
- a pinch Salt (Celtic sea salt), for seasoning
- a generous splash avocado oil, mild olive oil or high-oleic sunflower oil
Procédé
- Cut the eggplant in half crosswise, then cut each half into fries about half a centimeter to one centimeter thick at most. Aim for the size of Flemish-style fries.1 eggplant
- Place them in a container just large enough to hold them and sprinkle a generous tablespoon of salt over them. Cover the fries with water. Leave to soak for half an hour. If needed, place something on top of the fries to keep them submerged.1 generous tablespoon salt (Celtic sea salt)
- Pat the fries thoroughly dry. For example, use a kitchen towel first, then paper towels. Leave them for a little while longer to dry further.
- Preheat the oven to 180 degrees. Grind the puffed pork rinds into as fine a powder as possible. Finely grind the almonds as well. If using ground almonds, they are already fine enough. Mix the two together. Beat the eggs in a separate bowl.50 g puffed pork rinds, 50 g ground almonds, 2 eggs
- Place the fries in a mixing bowl with a generous drizzle of mild olive oil and the spices. Mix by hand.1 tablespoon harissa spice blend, a pinch Salt, a generous splash avocado oil, mild olive oil or high-oleic sunflower oil
- Dip the fries in the egg, then in the almond and puffed pork rind mixture. Place them on the baking sheet. Make sure the fries do not touch each other.
- Bake for 3 periods of 15 minutes, for a total of 45 minutes. After the first period, turn the fries over. After the second period, do the same, checking which side still needs the most crisping and placing that side facing up. Smaller pieces may be done after half an hour in the oven: remove them at that point to prevent them from burning.
Notes
Tip: I tend to be a bit messy in the kitchen. My almond and puffed pork rind coating therefore ends up full of egg clumps halfway through. So I divide it into 2 portions. I start with half the coating. Halfway through, I clean my bowl and use the second half, which is still clean and fresh.
Nutritional values calculated using ground almonds.
Equipment: oven at 180 degrees, baking sheet, parchment paper, mixing bowl + kitchen towel/paper towels, (small) food processor.
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