Zucchini fritters are a fairly popular dish in our country. They are prepared for breakfast or just as a snack. But have you tried making eggplant pancakes? If not, be sure to fill this gap. After all, such a dish turns out to be very satisfying, tender, aromatic and tasty. We bring to your attention several recipes.
How to cook eggplant pancakes ?
This recipe can safely be called the simplest. After all, the ingredients for it are found in every home. So, for the preparation of such vegetable pancakes, we need 1 kilogram of eggplant, a glass of flour, one egg, as well as salt and pepper to taste. Serve this dish just with sour cream. However, if you have some time, then make spicy tomato sauce. To prepare it, you will need 0.5 kilograms of tomatoes, a couple of onions, three bell peppers, three cloves of garlic, as well as basil, pepper and salt - to your taste.
So, for starters, let's take care of our pancakes. Eggplants must first be washed and dried. Then rub the vegetables on a coarse grater. Add the egg and flour to them. Salt, pepper and mix well. Eggplant fritters, the recipe of which we are considering, should be fried in a frying pan in heated vegetable oil. Spread the dough with a spoon and fry on both sides until cooked.
Now we will find out how to make tomato sauce, which will perfectly match our pancakes. First you need to pour tomatoes over with boiling water and peel them. Finely chop all the vegetables. First, fry the onion in a pan, then add pepper, garlic, tomato, basil, pepper, salt and other seasonings to your taste. Boil the sauce until the vegetables are soft. After that, we wipe it through a sieve, let it cool and serve it along with eggplant pancakes. Enjoy your meal!
Eggplant pancakes with cheese
This dish is prepared very simply. In addition, it will not take you much time. As ingredients, we will use such products as eggplant itself - two things (it is better to take larger vegetables), two tomatoes, hard cheese (mozzarella is best) - 200 grams, a little flour, herbs and olive oil (for frying).
So, let's start cooking our eggplant pancakes with cheese. As mentioned above, there is nothing complicated in this process. To begin with, we remove the peel from washed eggplants, cut into medium-sized circles. Then salt them and leave for half an hour to remove excess moisture. After that, wash off the salt, and dry the circles with a paper towel. Fry the eggplant in a frying pan with preheated butter, pre-roll them in flour. We cut the tomatoes into slices, and the cheese into thin slices. On a fried eggplant circles put tomato, cheese and sprinkle with finely chopped herbs. Immediately before serving in a similar form, pancakes should be sent to the oven for two to three minutes. That's all! The delicious dish is ready! Perhaps someone will say that these are not fritters at all, but this is not so. Just the flesh of an eggplant without a peel during the cooking process will become so tender that you will get really real pancakes.
Eggplant pancakes with garlic
We offer you another fairly simple cooking option for this dish. Eggplant fritters, the recipe of which is now being considered, are very aromatic, juicy and tender. They will be an excellent breakfast dish.
Ingredients
To make such pancakes, we need the following products: four medium-sized eggplants, one egg, half a bunch of dill, five tablespoons of flour, a couple of garlic cloves, as well as frying oil and salt, pepper - to taste.
Instruction manual
We wash the eggplants and bake them whole in the oven for about half an hour at 180 degrees. Cool them a bit so as not to get burned. Then peel the vegetables and knead the pulp to make a mashed potato. Add the egg to the resulting mass. Then we send the flour to the mixture. Finely chop the garlic and dill. Put them in the dough. Mix everything well, salt, pepper. We leave the resulting dough for half an hour. After that, spread the mass into a pan with warmed sunflower oil with a spoon. Fry pancakes is necessary from two sides (approximately two to three minutes each). This dish can be served on the table with sour cream or sauce to your taste. Enjoy your meal!
Eggplant pancakes with feta
We invite you to get acquainted with another variation of the preparation of this dish. Such pancakes are very tasty, juicy and satisfying. They go well with yogurt, sour cream, fresh vegetable salad and various sauces.
For cooking, we will use 0.5 kg of eggplant, a couple of glasses of breadcrumbs, a quarter cup of flour, 100 grams of feta (if desired, this ingredient can be replaced with feta cheese or dry cottage cheese), onion head, a tablespoon of chopped parsley, one egg and frying oil .
To begin with, eggplant must be baked entirely in the oven until soft. As a rule, this takes from 30 to 45 minutes. By the way, this can be done in advance, because these vegetables are perfectly stored in the refrigerator. And then, when you decide to cook pancakes, you just have to take out the already baked eggplants and use them.
So, peel the vegetables. If moisture is released, it should be drained. Then finely chop the eggplant. Mashed potatoes do not need to be made, but the pieces should be small enough. The remaining ingredients are also finely chopped. We connect all the components in one bowl. If necessary, the mass should be salt. The consistency of the dough should resemble minced meat. We use our hands to make pancakes from eggplant and fry them on both sides in heated vegetable oil. After that, the dish can be served on the table. Enjoy your meal!
Zucchini and eggplant fritters: a recipe for cooking
If you decide to pamper yourself and your household with this interesting and tasty dish, then first you need to find out what products will be required for this. So, we will prepare such pancakes from zucchini and eggplant - two pieces of medium size, 50 grams of hard cheese, half a glass of flour, as well as herbs, salt and pepper - to taste. We also need vegetable oil for frying pancakes.
First, cut the eggplant along the plates, and then chop them into cubes. Put in a bowl, cover and leave for a while. Zucchini peel, grate and squeeze the juice from them. From the infused eggplant, we also squeeze out excess moisture and add them to the zucchini. Here we break the egg. Grate the cheese and send to the rest of the ingredients. Add chopped herbs, salt, pepper. Mix well and add the sifted flour. Knead until smooth. Fry fritters from zucchini and eggplant in hot oil on both sides until cooked. Serve this dish with sour cream or your favorite sauce.