French fries are a basic human need. Right? Obviously, we can’t have them all the time, so we improvise. We love to make food improvisation an art form that tastes amazing and sometimes far exceeds the original. These paleo eggplant fries are a good alternative to the fried potato version. They are a tasty, low carb and nutrient-rich option. Frying them up in the avocado oil is also a great option due to it’s high smoke point of 520 degrees, which makes it very stable. It has heart health benefits of helping increase your HDL cholesterol (the good stuff) and decrease your LDL cholesterol and triglycerides (the stuff you want to keep low). Additionally, avocado oil includes Lutein, a nutrient that protect our eye health from things like macular degeneration and cataracts. Lutein is a carotenoid, not naturally produced by food so including it in your diet is important. The fact that it could be in your frying oil is a total bonus!
A couple of things to remember: Your oil needs to be just the right temperature. Like Goldilocks. Don’t let it get too hot and if it is not hot enough your eggplant will go soggy (insert sad face here). The perfect temperature oil should sizzle just a bit when you place the fries in the pan. The crack, snap, pop will be let you know if the oil is too hot.
1 ¼ C paleo baking flour (my favorite)
1 TSP smoked paprika
1 TSP garlic powder
½ TSP cayenne
½ TSP black pepper
1/2 TSP salt + more to taste
4 egg whites
I eggplannt sliced into fries
Avocado oil or olive oil for frying
For Sriracha Mayo
1 TBSP sriracha sauce
1/4 C of mayonnaise or vegannaise
1. Combine all spices in one bowl and whisk together.
2. Gently whisk together egg whites in a shallow dish for coating your eggplant.
3. Whisk together sriracha mayo ingredients
4. Heat oil in a dutch oven or deeper saute pan over medium-ish heat.
5. Coat eggplant fries with egg white thoroughly and place in the spice paleo flower mixture to coat completely.
6. Place in oil for ~3 minutes and then flip to the immerse the other side for another few minutes.
7. Let cool for just a few minutes before serving promptly.