Eggplant Tempura With Honey

Eggplant Tempura With Honey
TIME: 10 min



  • 2 medium eggplants
  • ¼ cup honey

 For batter:

  • 1 cup flour
  • 1 tbsp cornstarch
  • 1 ½ cups of seltzer water or beer
  • Salt to taste


  1. Utilizing the ICO Fry Cutter, cut the eggplants using the larger of the two blades. Place them in very cold water with salt to keep them from browning.
  2. TIP #1: Make sure the eggplant is about 3 inches long to fit in the cutter. 
  3. TIP #2: For a smooth pass through the cutter, cut a small piece off the ends of the eggplant so that both sides are flat.
  4. Make a batter with flour, cornstarch and seltzer water (you can replace seltzer water with beer or ice water), and salt to taste.
  5. Drain the eggplants.
  6. Submerge them in the batter and fry them in a pot in plenty of oil. 
  7. Serve them while hot with honey drizzled on top.

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