Appetizers Italian-inspired

Crispy Vegan Anchovies

Name: Crispy Vegan Anchovies
Prep time: 25 min
Cook time: 20 min
Total time: 2 h 45 min
Yield: 4 servings
Cuisine: Italian-inspired
Ingredients: 1 medium eggplant (about 500 g, peeled and cut into slim fillets); 500 ml water; 1 tbsp rice vinegar; 2 tsp nori seaweed powder; 1 tsp salt; 1 tsp capers (finely crushed); 0.5 tsp garlic powder; 150 g all-purpose flour; 300 ml sparkling water (very cold); 0.25 tsp ground turmeric; 60 g neutral frying oil (estimated absorbed amount); 2 tbsp fresh parsley (chopped); 1 medium lemon (cut into wedges, for serving)

Tender eggplant fillets marinated with nori, capers, and garlic, then dipped in sparkling batter and fried until crisp.

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Total 2h 45m

Prep 25 min

Cook 20 min

Marination 2h

Servings 4

Difficulty Medium

Ingredients

Watch the video

Instructions

I blanch the eggplant fillets in the water and vinegar for 3 to 4 minutes, just until flexible, then drain them well.
I mix the nori, salt, capers, and garlic powder, coat the warm eggplant, and leave it to marinate for at least 2 hours.
I whisk the flour, cold sparkling water, and turmeric into a smooth, light batter.
I heat 3 to 4 cm of oil to 175 C, dip each strip in the batter, and fry in batches until crisp and golden.

Tip: Do not crowd the pan or the oil temperature will drop and the coating will become greasy.
I drain them on a rack or paper towel and serve them hot with lemon and a scattering of fresh parsley.

Storage & Meal Prep

Best eaten immediately. Refrigerate leftovers for 1 day and re-crisp them in a hot oven or air fryer.

FAQ

Does this recipe taste exactly like anchovies?

It echoes their salty, briny character through nori and capers, while the eggplant supplies a tender fillet-like texture.

Can I prepare the eggplant ahead?

Yes. Marinate it in the fridge for up to 24 hours, then batter and fry just before serving.

Interactive Nutrition Map

Recipe ingredients

eggplant1 medium
water500 ml
rice vinegar1 tbsp
nori seaweed powder2 tsp
salt1 tsp
capers1 tsp
garlic powder0.5 tsp
all-purpose flour150 g
sparkling water300 ml
ground turmeric0.25 tsp
neutral frying oil60 g
fresh parsley2 tbsp

Per serving

305kcalCalories

5.3gProtein

36.6gCarbs

15.7gFat

5.1gFiber

Sodium617 mg27% DV

Potassium347 mg7% DV

Calcium19 mg1% DV

Iron2.2 mg12% DV

Magnesium28 mg7% DV

Vitamin C3.1 mg3% DV

Vitamin A4 µg0% DV

Vitamin K29.7 µg25% DV

Folate97 µg24% DV

Vitamin B120 µg0% DV

Estimated per serving from ingredients with nutrition data. Ingredients excluded from calculation are not represented. Missing data may understate values. Daily Values (DV) are based on 2,000 calories.

The Story Behind This Dish

This recipe borrows the salty, briny idea of anchovies rather than trying to hide what it is. Eggplant becomes tender and flexible after a quick blanch, while nori and capers build the sea-scented character under a shatteringly light batter.

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