Sriracha Eggplant Fries

Hey folks. This has to be a quickie as it’s 3 am and I need my beauty sleep. So will make this snappy. But wanted to get it up here for you folks to enjoy. Or point and laugh at. Whatever.

So I got adventurous with the eggplant I picked up at the fruit stand.

I know right. Who takes a healthy veggie and does this.

I mean you’d have to be out of your mind to take an eggplant and do this.

So clearly I’ve lost my marbles. And when one losing their marbles they do things like this.

Ah the joys of taking a perfectly healthy food and deep frying it into a clog your arteries side dish. Only the brave will keep reading for the recipes. Or the crazies. Whatever. They were delish, so they aren’t in a salad or roasted, sue me.

Kim’s Sriracha Eggplant Fries:


1 eggplant
4 cups corn oil (you could use canola, veggie, peanut)
1 cup flour
2 eggs
1/2 cup milk
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chili powder
1/2 teaspoon basil
2 tablespoons sriracha sauce (more or less to your taste)


Mix flour with spices and set aside.

Mix egg and milk and sriracha sauce together. Set aside.

Cut your eggplant up like french fries.

Put your oil in a pan and bring to a good sizzle.

Take your fries and dunk them in flour mixture.

Now dunk them in egg mixture,

Now dunk them again in flour mixture.

Drop carefully in to hot oil.

Cook for about 3 to 4 minutes, or golden brown.

Remove and blot with paper towel.

Serve with a smile.

Inspired and adapted by Emeril Lagasse’s Recipe

Sriracho Mayo to dunk in:

1/4 cup mayo
2 teaspoons sriracha sauce

Combine and mix. Serve with eggplant fries as a dip.

Yup, only I can take a perfectly good, healthy eggplant and turn it into a fattening, spicy, fried treat. But that’s why you love me right?!
Toodles and smoochies. xx

Photos missing due to a G+ incident. Will be restored soon. 

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  1. Tara @ The Butter Dish says

    Kim, I for one an completely in favor of the idea! I think it's wonderful. Besides aren't potato chips or potato fries the same thing? a healthy food cooked in oil?
    Yep! So you're good in my book.

    This is also a fav post for me of the day because your post time is 3:33 and that just happens to be the bestest most favorite time of day for Mr. Sweet Butter and me. :)

    3 3's is super great!

  2. Amy J. and Tiffanie A. says

    OH I am in love with you!!!! I love eggplant and sriracha! My boyfriend makes fun of me and tells people I put it on my waffles lol! Great idea and what a great substitute for fries! You think this would work well if they were baked??

  3. Pretend Chef says

    I have impulse frying fits, hello Fried Pickles. I'll have to keep this one in mind for the next time I get the itch to fry something. The Sriracha Mayo sounds amazing. Yummy!

  4. carolinaheartstrings says

    Looks wonderful to me. Yum. Come over and visit us. We have some delicous Southern treats this month.

  5. Lindsey@Lindselicious says

    Oh you are so bad and I love it. These look super delish. One of my favorite resturaunts does portabello fries, I bet these are just as good.

  6. Kim Bee says

    @Tes-Thanks and yes you must try this.

    @Tara- See great minds think alike. Healthy smelthy. I like fries. I am glad I did the 333 thing for ya, better than 666 for

    @Parsley Sage- I am cracking up at your comment. So funny.

    @Amy and Tiffanie-See that is funny cuz I am in love with me too. Lol. Yes you could bake them for sure. I cannot guarantee their yumminess baked though. Grease good, baked bad is my motto. Clearly does not help the

    @Pretend Chef- Thanks. I have frying fits often. The mayo is The Shiksa's, she rocks, and rolls.

    @ Andrea- Dying laughing right now! xx

    @Home Diary- We like crispy here,it has a breading on it so it fries differently than fries, more like onion rings I suppose. I may try them sans breading this weekend.

    @Kate- People keep telling me to eat veggies for weight loss, there was no specification how to eat them. Rofl!

    @Carolina-Thanks. I shall visit you this weekend. We've been so busy I am barely keeping my sanity. Burning the candle at both ends trying to fit a summer's worth of fun into the last 2 weeks before school. I look forward to visiting you.

    @Becka- I love going on lists. Woot woot.

    @Lindsey- Lol, I do misbehave don't I? 2 more weeks of summer then I have to behave again. *sigh*

    @Cassie- So good. I bet you could put a lovely spin on them. I love your recipes.

    @ Dee- Rofl, wait until you see my bacon recipe coming up soon. I have not done bacon on the blog so this should be a fun one.

    @ Ann- Thanks doll.xx

  7. Viviane Bauquet Farre says

    Kim – looks wonderful! A little bit of heat from the Sriracha adds a clever spunkiness to this treat.

  8. Lu says

    I freaking love eggplant. It's one of my favourite vegetables. This looks so yummy. I would love to give it a try. You make me want to go out to buy a deep frier :3

  9. Kim Bee says

    @Lu- Thank you so much. You don't even need to use a deep fryer for these. I just did it in a deep pan with oil. I have a deep fryer but I didn't want all my oil to smell like sriracha. Lol!

    @Sara- That's awesome. I love being archived. Makes me smile. Let me know how it turns out. I am going to try them again but just season them and not batter them this time. So good.

  10. Eliotseats says

    Love siracha! Have just recently become a hot sauce fanatic. I think my baby eggplant will get turned into these fries! Thanks.

  11. Angelina says

    Wow, I love this! Gonna have to try it out and see if I can get my kids to eat eggplant! I grew up in Thailand where both egg plant and Sriracha sauce (which originally comes from Thailand–"Sriracha" is a city in Thailand) are abundant, so I love both! My kids, however, did not grow up with the same tastes as me, so I'm gonna have to initiate them, ha! This looks like a good place to start! Thanks for posting!

  12. Kim Bee says

    @Angelina- Let me know if you try it. My daughter is hard to get to try stuff. She's 17 and still a bit of a challenge.

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