Eggplant pancakes

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to fry eggplant pancakes? Prepare the necessary ingredients. Choose any soft cheese. I used Adyghe. You can take any greens you like.

2. STEP 2

   

   Wash the eggplants and zucchini. It is better to cut off the skin from eggplants. If necessary, remove the seeds from the zucchini. If the zucchini is thick-skinned, then cut off the skin from it as well. Grate the prepared eggplant and zucchini on a coarse grater.

3. STEP 3

   

   Place a colander on a bowl or deep plate and place the grated eggplant and zucchini in it. Sprinkle them with salt, stir and leave for half an hour. Salt will help the vegetables release excess moisture.

4. STEP 4

   

   Finely chop the greens, onions and garlic. Garlic can also be passed through a press.

5. STEP 5

   

   Grate the cheese on a coarse grater or crumble it with a fork.

6. STEP 6

   

   Beat the eggs into a separate bowl and beat with a fork or whisk. Be sure to wash them before using them as there may be harmful bacteria on the shells.

7. STEP 7

   

   Sift the flour into a deep bowl. This is necessary in order to saturate the flour with oxygen, which will make the pancakes more fluffy.

8. STEP 8

   

   Add the beaten eggs to the flour and stir until smooth.

9. STEP 9

   

   Squeeze out excess moisture from the grated eggplant and zucchini and add to the eggs and flour. Mix thoroughly.

10. STEP 10

    

    Add cheese and chopped herbs, onion and garlic. Mix thoroughly. The dough should be thick.

11. STEP 11

    

    Add paprika, salt and ground black pepper to the dough. If you are using a salty cheese (such as feta), you don't need to add salt.

12. STEP 12

    

    Pour oil into a heated frying pan. When the oil is hot, place a tablespoon of dough into the pan. Fry the pancakes over medium heat on both sides until golden brown.

13. STEP 13

    

    Transfer the finished pancakes to a paper kitchen towel to absorb excess oil. Serve pancakes warm or cold. Bon appetit!

Comments on the recipe

Natalia M

30.09.2023

4.6

I have never tried adding eggplant to vegetable pancakes. But I saw a recipe for eggplant pancakes on the website and decided to try it. My zucchini was ripe, so I peeled off the skin and cut out the seeds. I grated it on a medium grater, salted it, and then squeezed out the juice. I didn’t have any fresh eggplant, but I had some frozen ones. You can’t grate them, so I chopped them finely and squeezed out the water remaining after defrosting. I replaced the feta with cream cheese, which is also tender and salty. The dough turned out thick. I put it in a heated frying pan with vegetable oil and formed round pancakes with a spoon. They fried perfectly even in a regular frying pan. The eggplant pancakes turned out delicious, spicy, and filling. Eggplants, like zucchini, are almost invisible in the finished dish, so the children liked it too)

Guest

30.09.2023

4.9

I added your recipe to myself, I’ll definitely try it, because vegetables from my native garden will soon be available!)