Vegetable Chef's "Favorite Vegetable Snacks" | Small Plates and Wine Vol. 8

【Mizunasu Eggplant Fritters with Shallot and Herb Tartare】

〈The sweetness of Mizunasu eggplant brought out by delicious salt〉

＊From the Summer 2024 Course

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Mizunasu eggplant cooked until it melts inside the batter.
When you bite into it, the sweetness spreads out, and it is surprisingly delicious with just a sprinkle of salt.
Today, I'm sharing a fritter recipe to enjoy that "pure ingredient" deliciousness.

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Essay

This dish was one of the items served in last year's summer course.
At that time, I finished it with a touch of slightly niche spices like sumac.
However, if you're making it at home, salt alone is enough.

The sweetness and aroma of the Mizunasu itself stand out,
and the texture becomes melt-in-your-mouth soft inside the batter.

For the batter, I use chickpea flour and whip the egg whites into a meringue to make it light and fluffy.
You can feel a gentle texture and layers of air within the savory crunch.

It is served with a soy milk mayo tartare mixed with shallots and herbs.
But my top recommendation is to "eat it with just salt."
If possible, I'd like you to use a delicious sea salt, even if it's a bit pricey.
A type without sharp edges to the salt, where the umami spreads gently, is ideal.

The moment you pick up a freshly fried piece and pop it into your mouth,
the juiciness of the Mizunasu and the scent of summer spread throughout your mouth.

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Recipe

《Ingredients》（Easy-to-make quantity）

A｜Mizunasu Fritters
・Mizunasu eggplant … 2 (small)
・Delicious sea salt … a little

〈Batter〉Chickpea batter (half quantity, light)
・Chickpea flour … 35g
・Carbonated water … 50g
・Egg white … 35g (whipped well into a meringue)
・Dry yeast … 2.5g
・Salt … 0.8g

・Frying oil … appropriate amount

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B｜Shallot and Herb Tartare (garnish)
・Sweet pickled shallots (store-bought) … 20g
・Salt-pickled cucumber (or salt-pickled Mizunasu) … 20g
・Dill … 4g
・Fresh ginger (grated) … 8g
・Red onion … 30g (rubbed with 1g of salt and squeezed dry)
・Soy milk mayonnaise … 70g
・Salt, black pepper … a little each

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〈Soy Milk Mayonnaise〉
・Unadjusted soy milk … 50g
・Olive oil … 30g
・Apple cider vinegar … 8g
・Yellow mustard … 6g
・Raw sugar … 2g
・Salt … 1g

→ Blend everything in a mixer.

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Instructions

❶ Cut the Mizunasu into wedges, sprinkle lightly with salt, let sit for 10 minutes, and wipe off the moisture.
❷ Mix all batter ingredients except the egg white.
❸ Whip the egg white into a meringue and gently fold it into the batter.
❹ Fry in 170°C oil for about 1.5 to 2 minutes.
❺ While hot, sprinkle with delicious sea salt.
❻ Serve with the tartare if desired.

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Recommended Finishing Touches

・Use umami-rich salt like fleur de sel, Aguni salt, or Okunoto Agehama salt.
・Squeezing sudachi citrus also adds a refreshing touch.
・Serve the tartare on a separate plate like a dip.

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Closing

Even though it's a fritter, it's not heavy.
The aroma of the oil, the saltiness, and the juiciness of the Mizunasu
capture the lingering feeling of summer just as it is.

Look forward to my next "Favorite Vegetable Snack".