Eggplant Fritters: Cooking Recipes

Autumn is a blessed time when you can eat plenty of fruits and vegetables. Vegetable dishes are healthy, full of vitamins, tasty and easy to prepare. One of the favorite seasonal dishes of housewives is eggplant pancakes, both in pure form and with various additives.

Eggplant Fritters

Basic cooking secrets

If eggplants are not peeled, then they can taste bitter. The problem of bitterness can be solved if these vegetables are baked.

In the implementation of the recipe for eggplant pancakes (the photo of which can be found in the article), before baking, the fruit should be stabbed with a knife or fork, so they will not burst from high temperature.

Another way to remove bitterness is to boil eggplants in boiling water for 10 minutes.

If you decide to embody an eggplant pancake recipe, pre-cut the vegetables into large slices, salt, let stand, and after 10 minutes squeeze. The excess moisture will go away. This eggplant will take a lot less oil when frying. Along with excess moisture, bitterness will go away.

The basic recipe for vegetable fritters

Grocery list:

  • 3 eggplants;
  • 3 zucchini;
  • 1 egg;
  • 3 tablespoons of flour with a hill;
  • salt;
  • a bunch of favorite greens;
  • a few cloves of garlic;
  • some sunflower oil for frying.

The recipe for zucchini and eggplant fritters is simple to perform. Below is a detailed instruction:

Step number 1. Wash zucchini and eggplant and remove them from the skin. Grate the vegetables on a coarse grater. You can use the middle grate of a food processor.

Step number 2. Finely chop the herbs and garlic.

Step number 3. Mix dough for zucchini and eggplant from grated vegetables, herbs, garlic, eggs, salt and flour in deep dishes.

Step number 4. Heat the pan well. A minute after you pour the butter, spread the dough with a tablespoon, forming pancakes.

Step number 5. Fry for 4 minutes on each side on medium heat. This is the easiest recipe for eggplant pancakes. A photo of the finished dish can be found below.

Serve vegetable pancakes with sauce of sour cream, mayonnaise and greens.

Eggplant Fritters Recipe

Eggplant Fritters: Recipe with Greens

We will need:

  • 5 eggplants;
  • 1 egg;
  • 6 tablespoons of flour;
  • salt;
  • bunch of dill;
  • bunch of parsley;
  • cilantro bunch;
  • 6 cloves of garlic;
  • turmeric;
  • sunflower oil for frying.

Practical part

Wash the eggplants, cut off the tail and the "ass", chop in several places with a fork. Put the prepared vegetables on the grid in the oven and bake at a temperature of 180-190 degrees for about 40 minutes.

Finely chop the herbs and garlic.

Slightly cool the baked eggplants, peel them off, mash them in a bowl with a fork or blender.

Add the egg, stir, salt to taste, add 6 tablespoons of flour in turn. Stir, add herbs, garlic, turmeric, knead finally.

Rinse the pan under the tap and set it on fire. As soon as the water evaporates, it means that the pan is warm enough. This method will save you from cooking dishes and children in the kitchen.

Pour the sunflower oil into the pan so that it spreads into a circle with a diameter of about half the bottom. Wait a minute.

Spread eggplant pancakes with a spoon on a hot frying pan. Sufficient temperature is a guarantee that the dish will not stick to its bottom. To make it easier to turn, leave the distance between portions.

After 3 minutes, turn the pancakes over, cover the pan with a lid and record another 3 minutes.

Eggplant Fritters Recipe with Photos

Eggplant Pancakes with Carrots

Ingredients Required:

  • 3 eggplants;
  • 1 egg;
  • 4 tablespoons of flour;
  • salt;
  • carrots are slightly larger than average;
  • a few cloves of garlic;
  • sunflower oil for frying;
  • unsweetened yogurt;
  • favorite greens

Wash the eggplants, cut each into three large lobes, and cut them into 6-8 slices. Fold in a deep bowl and salt well. Set the bowl aside.

Wash, peel and chop the carrots. This can be done either with a small grater, or with a meat grinder, or a grinder.

Finely chop the garlic.

About 10 minutes after putting the eggplants aside, firmly squeeze them. Bitterness and excess moisture will go away. Chop pressed eggplants.

In a bowl, mix the chopped eggplants, carrots, garlic, add the egg, flour. Knead dough for the pancakes well.

Heat the pan, pour a little vegetable oil, after a minute, spread eggplant pancakes with a spoon. In the pan with a diameter of 26 centimeters fit 6-7 pieces.

From each side fry for four to five minutes over medium high heat.

Chop your favorite greens, mix in a bowl with unsweetened yogurt and serve this sauce to eggplant pancakes with carrots.

Zucchini and Eggplant Muffins

Vegetable fritters with sesame

To prepare you need:

  • 5 eggplants;
  • 1 egg;
  • 5 tablespoons of flour;
  • salt;
  • black pepper;
  • bunch of parsley;
  • 3 large pieces of sesame.

Eggplants, rinse well, cut, put in hot water, salted in advance, and boil for 10 minutes. Allow to cool, peel, chop.

Add egg to eggplants, salt to taste, stir, gradually add flour. Pepper, add finely chopped parsley, 3 large pieces of sesame, finally knead the dough for eggplant pancakes with sesame.

Heat a frying pan greased with vegetable oil. Shape and place the pancakes with a spoon at a sufficient distance from each other. Roast for 4-5 minutes, first with one and then with the other.

Eggplant pancakes made according to this recipe are especially tasty with sour cream and a slice of lemon.

Eggplant Muffins

Vegetable pancakes with canned corn

Prepare:

  • 2 eggplants;
  • 4 zucchini;
  • 1 small jar of canned corn;
  • 1 egg;
  • about two handfuls of flour;
  • salt;
  • a bunch of favorite greens;
  • garlic cloves;
  • a few tablespoons of sunflower oil.

Wash, peel and chop eggplants and zucchini. It is very convenient to do this with the help of a food processor with a fine grate.

Put the eggplants and zucchini in a bowl. From the can of corn, drain the liquid and transfer the contents to the same bowl.

Add to the resulting mass egg, chopped greens, salt, gradually stir in the flour.

Heat the pan. Pour in vegetable oil. Form and spoon pancakes of zucchini and eggplant at a distance from each other.

Fry fritters on one side for about 4-5 minutes on medium high heat, turn them over, reduce heat, cover with a lid. Bring zucchini and eggplant fritters with corn to readiness for another 5 minutes.

Serve the pancakes with a sauce made from three slices of sour cream, one portion of mayonnaise, garlic and finely chopped favorite greens.

Zucchini and Eggplant Fritters Recipe

Pancakes with eggplant and cheese

We will need:

  • 3 eggplants;
  • 1 egg;
  • 4 tablespoons of flour;
  • salt;
  • 100-150 grams of cheese;
  • a bunch of favorite greens;
  • 2-5 cloves of garlic;
  • 1/2 teaspoon turmeric;
  • sunflower oil for frying;
  • a slice of lemon for serving.

Wash the eggplants, cut off the tips, chop in several places, put on a baking sheet lightly covered with vegetable oil. Notches on the skin will save vegetables from cracking. Bake in the oven at a temperature of 190 degrees for 25-30 minutes.

Finely chop the greens, chop or skip the garlic cloves through the garlic press.

About how you prepare the cheese, will depend on the taste of the finished pancakes. If you rub the cheese, it will melt in the process of frying, and the texture will turn out soft, homogeneous. If the cheese is cut into small cubes, then its presence in the recipe will appear brighter.

Baked eggplants slightly cool, peel, knead or punch with a blender. For eggplants add egg, salt to taste, herbs, turmeric, garlic, cheese, flour and knead everything thoroughly. Besides the fact that turmeric is very useful, it will also give a nice golden color to pancakes.

Fry in a heated pan, laying out with a spoon. The first three minutes of the fire should be medium-strong, then fritters should be turned over, reduce the gas, cover the pan with a lid and bring to readiness for about five minutes.

Especially delicious eggplant pancakes with cheese, served with a slice of lemon.

How to serve vegetable pancakes?

Put the ready pancakes on a dish covered with a paper towel to remove excess oil.

Serve eggplant pancakes with a slice of lemon, with sour cream, with a sauce of sour cream and greens.

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