Eggplant Tempura Fans

• 8 thin 3-ounce Asian eggplants, or four 6-ounce eggplants, halved lengthwise
• Vegetable oil, for frying
• 1 1/3 cups all-purpose flour
• 2 large egg yolks
• 1 1/3 cups ice water
• Salt
• Lemon wedges, for serving

1. Preheat the oven to 325.
2. Set a large wire rack over a large rimmed baking sheet.
3. With a paring knife, starting just below the stem, cut each eggplant lengthwise into 1/4-inch slices attached at the stem.
4. Press down on the eggplants to fan the slices out.
5. In a large, deep skillet, heat 1/2 inch of vegetable oil to 350, or until shimmering.
6. In a medium bowl, whisk the flour with the egg yolks and half of the ice water until almost smooth, then whisk in the remaining ice water.
7. Working in 3 batches, dip the eggplants in the batter and add them to the skillet.
8. Fry the eggplants over high heat until nicely browned, about 3 minutes.
9. Turn the eggplants and cook until browned on the second side, about 3 minutes longer.
10. Reduce the heat if the eggplants brown too quickly.
11. Transfer the eggplant tempura to the rack and season with salt; keep warm in the oven while you fry the rest.
12. Serve at once with lemon wedges.

thin, vegetable oil, flour, egg yolks, water, salt, lemon wedges

Taken from www.foodandwine.com/recipes/eggplant-tempura-fans (may not work)