Crispy Eggplant Katsu “Macarons” Recipe
Crispy Eggplant Katsu “Macarons” are a delightful twist on the classic French macaron, featuring savory and spicy flavors with a crispy katsu coating, creamy-spicy mayo, and a crunchy miso slaw filling.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: Makes 10–12 “macarons” 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Vegetarian
Ingredients
Scale
Eggplant “Shells”
- 1 small eggplant, sliced into ultra-thin rounds
- Salt (to draw out moisture)
- 1 cup panko breadcrumbs
- ½ cup flour
- 1 egg, beaten
- Neutral oil for shallow frying
Spicy Yuzu Mayo
- 3 tbsp mayonnaise
- 1 tsp yuzu juice (or lemon + orange mix)
- 1 tsp sriracha or chili crisp
- Pinch of salt
Miso Slaw
- 1 cup finely shredded cabbage (purple or napa)
- 1 tsp white miso paste
- 1 tsp rice vinegar
- 1 tsp sesame oil
- ½ tsp honey
- Pinch of grated ginger
Optional Garnish
- Black sesame seeds
- Microgreens or shiso leaves
Instructions
- Salt eggplant slices and let sit 10 minutes. Pat dry with paper towel.
- Coat slices: dip in flour, then egg, then panko. Press gently to adhere.
- Fry in shallow oil until crisp and golden on both sides (2–3 min per side). Drain on paper towels.
- Mix yuzu mayo ingredients until smooth and spicy.
- Toss slaw ingredients together. Let marinate for 10 min.
- To assemble: spread or pipe yuzu mayo on one eggplant round, add a pinch of slaw, and sandwich with a second round.
- Garnish with black sesame or microgreens if desired. Serve warm and crisp.
Nutrition
- Serving Size: 1 “macaron”
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Eggplant Katsu Macarons, Savory Macarons, Asian Fusion Recipe
Find it online: https://maicook.com/crispy-eggplant-katsu-macarons-recipe/