Go Back

Air Fried Eggplant Fries

The easiest and healthiest fries ever! They are golden crispy on the outside and juicy, tender on the inside, and paired with my homemade sriracha silken tofu mayo.
Print Recipe Pin Recipe
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 large eggplant
water bath-
  • 1 tablespoon coarse salt
  • 1 tablespoon white vinegar
  • 1 liter water
coating-
  • 1 tablespoon gluten free flour or chickpea flour
  • 2 tablespoon arrowroot powder or cornstarch
  • 1/2 cup soy milk or other plant milk of choice
dry dredge-
  • 1 cup gluten free breadcrumbs or use crushed cornflakes
  • 2 tablespoon nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • Freshly ground black pepper about 1/2 teaspoon
  • Avocado oil spray
sriracha mayo-
  • 1 teaspoon sriracha sauce
  • 1/4 cup homemade silken tofu mayo see note
  • 1/2 tablespoon freshly chopped parsley

Equipment

  • Air fryer

Method
 

  1. Prepare a water bath, mixing the water, salt and vinegar until the salt dissolves;
  2. Wash and cut the eggplant into fry size sticks, soak them in the water bath for 30 minutes;
  3. Meanwhile, mix the wet coating in one wide bowl, and the dry dredge in another;
  4. When the eggplants are done soaking, drain and rinse them well, pat dry with kitchen towel;
  5. Pour the wet coating over the eggplant sticks, toss to coat evenly;
  6. Take each eggplant stick, shake off any excess liquid, dip into.the dry dredge, coat all sides, then transfer to a lined air fryer rack;
  7. Dip and coat all the eggplant sticks, spray with avocado oil;
  8. Air fry at 400°F for 15 minutes, flip them halfway;
  9. Mix the dipping sauce ingredients in the meantime;
  10. Serve hot, enjoy!

Video

Notes

Feel free to use store-bought vegan mayo, but if you'd like to make a much healthier and cheaper version at home, follow this recipe.