Grain Free Fried Eggplant

I used to love fried okra, zucchini and eggplant. I grew up frying foods in Crisco (yes, I admit it) but now we use healthier oils and less quantity. Going gluten free can prove to be a struggle when trying to find some good batter ingredients; going grain free is even worse. This combination of starches and other dry ingredients is great! You could use this batter to fry up some of your favorite foods. I had some eggplant I needed to use so that’s what won for us. This would make a great addition to some spaghetti to serve like an Eggplant Parmesan or just dip the eggplant in some homemade ranch or marinara sauce! This makes about 4-6 servings


1 large eggplant, cut into about ¼” slices
¼ cup almond milk, unsweetened
¼ cup ground flaxseeds
¼ cup potato flour
2 Tbsp arrowroot, potato or tapioca starch
1 tsp onion powder
1 tsp sea salt
½ tsp black pepper
½ tsp tarragon leaves
2 Tbsp olive oil

  • In a small bowl, combine flaxseeds, flour, starch, onion powder, salt, pepper and tarragon and mix well.
  • In a separate small bowl, add almond milk.
  • Heat olive oil in a large skillet. Dip each eggplant slice into milk mixture and then coat with dry mixture and place in hot skillet.
  • Repeat with remaining eggplant. Cook on each side for about 6-8 minutes or until brown and slightly crisp.
  • Drain any extra oil by placing cooked slices on to a plate with a paper towel.

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