When I fry eggplant in egg batter, the oil foams up too much..how to i stop the oil from foaming up?

don't put egg in the batter.


I use


flour


corn flour


little salt


white wine vinegar


little chili powder


mix well, dip aubergine in and fry quickly in very hot olive oil.When I fry eggplant in egg batter, the oil foams up too much..how to i stop the oil from foaming up?
Use fresh oil. not one that's been used too many times before. I just use canola or vegetable oil, and not too much oil in the pan. It shouldn't foam up. I do eggplant in batter many times and use only canola oil. You do need to use egg batter. Dip the eggplant in egg first and then in bread-crumbs and fry.When I fry eggplant in egg batter, the oil foams up too much..how to i stop the oil from foaming up?
If your oil is fresh you are probably adding too much food at one time. If the oil is getting old, try fresh oil. It will not foam as much. In fact, too much foam is the main reason I change my deep fryer oil.





Bert
Use gram flour and cold soda water batter with seasoning. You will forget egg batter.