Eggplant pancakes

Ingredients

Eggplant – 250 g

Onions – 1 pc.

Hard cheese – 50 g

Spices - to taste

Vegetable oil – 100 ml

160 kcal
30 min.
30 min.

Photo of the finished dish

Step-by-step recipe with photos

Eggplant fritters are an opportunity to vary my range of eggplant dishes. From time to time, I supplement our usual eggplant rolls with mayonnaise and garlic with nuts and tomatoes, but by the end of the eggplant season, even these tasty dishes begin to become boring.

Eggplant pancakes are prepared from both raw eggplants and previously heat-treated ones (boiled in water or baked in the oven).

Now I will offer a version of pancakes made from raw eggplant. This option requires less manufacturing time. Let's prepare the products. It is better to take eggplants young so that the seeds inside are tender.

From 1 eggplant and the ingredients indicated in the recipe you get 8 small pancakes. If you need a larger quantity, double the quantity of items.

Peel the eggplants and grate them on a medium grater. Peel the onions and grate them on a very small grater. Place vegetables in a bowl.

Beat one chicken egg into a bowl of vegetables.

Grind the hard cheese on a medium grater and place it in the minced meat for pancakes. Add flour.

Add salt, ground dark pepper and any spices, I use spices for vegetable dishes.

Mix all ingredients well. The mass should look like this mixture. If yours is thinner, add a little flour.

Heat vegetable oil in a frying pan. Spoon the pancake mixture into a frying pan and fry the eggplant pancakes on both sides until golden brown.

After frying, place the pancakes on paper napkins to absorb excess oil.

Serve the finished eggplant pancakes with sour cream sauce with garlic, ketchup, and mustard.

Eggplant pancakes - 7 recipes

Modern cooking is such a diverse area in which it is possible to implement a large number of recipes, both at home and in professional catering establishments. From certain goods, housewives have learned to prepare a wide variety of delicacies that are especially popular with all family members.

Almost everyone will definitely classify homemade eggplant pancakes as such dishes. Although at first glance, such a dish may not seem very tasty to some, in fact, properly prepared eggplant pancakes are a wonderful and delicious guest not only on a festive, but also on an everyday table. It’s interesting that eggplants mix well with other products, so there are a huge number of options for making eggplant pancakes. In order to choose her favorite option, the housewife should look at the recipes offered by other ladies, determining which one will suit all family members and become their favorite.

Traditional recipe for eggplant pancakes

The traditional version of making eggplant pancakes is quite common, so only one vegetable is needed to implement the recipe. Eggplant pancakes are served and can be eaten with meat. Instead of the usual side dish, and to improve the taste and more enjoyable consumption, the pancakes are coated with a special sauce. To make eggplant pancakes you will need:

Eggplants – 1 kg;
Flour – 1 glass;
Testicle – 1 piece;
Spices.

To make a special sauce you will need:

Tomatoes – 0.5 kg;
Onion – 2 pcs;
Sweet pepper – 4 pcs;
Garlic – 3 cloves;
Basil;
Spices.

Manufacturing development includes the following stages:

Vegetables are washed and dried using cardboard napkins;
To achieve greater tenderness, peel the eggplants, then grate them, combine them with flour and eggs, and add salt and pepper;
In heated vegetable oil, spooning the resulting mixture into pancakes and frying them on both sides until completely cooked;
The method for making the special sauce is to remove the skin from the tomatoes and then cut them into small cubes. The onion is fried in vegetable oil, and then tomatoes, chopped peppers, crushed garlic, salt and chopped basil are added to it. Simmer the entire mixture until soft, and then rub everything through a sieve.

Eggplant pancakes with garlic

Fresh eggplants – 0.5 kg;
Flour – 0.5 cups;
Testicle – 1 piece;
Sour cream – 60 g;
Salt and baking powder - 1 tsp each;
Vegetable oil;
Garlic.

Eggplants are painstakingly washed and crushed using a meat grinder or blender;
Crushed garlic is combined with salt, flour, baking powder and egg;
After obtaining a homogeneous mass, the pancakes are placed in a frying pan with heated oil and fried until a golden brown crust appears.

Eggplant and zucchini fritters

Zucchini – 2 pcs;
Eggplant – 1 piece;
Testicle – 2 pcs;
Flour – 2/3 cup;
Parsley;
Salt;
Vegetable oil;
Pepper;
Turmeric.

Peel the eggplants, cut them into cubes and sprinkle with salt in a colander;
Mix vegetables with salt. Leave them for 30 minutes to infuse;
The eggs are combined with pepper;
Zucchini is grated, combined with eggplant, chopped parsley and egg mass, to which flour and all other ingredients are then added;
In heated vegetable oil, the resulting mixture is fried until a golden brown crust appears.

Eggplant and potato pancakes

Eggplants – 6 pcs;
Potatoes – 4 pcs;
Onion – 3 pcs;
Carrots – 2 pcs;
Testicles – 2 pcs;
Flour – 2 cups;
Tomato juice;
Soda;
Salt and pepper.

Eggplants and potatoes are cut into medium cubes and excess liquid is squeezed out of them;
Spices, eggs, flour and soda are added to the mixture, then combined until a homogeneous mass is obtained;
The pancakes are fried in vegetable oil, and the remaining vegetables are stewed until soft;
The pancakes are placed in a pan in layers, mixed with stewed vegetables, after which tomato juice is poured in and simmered over low heat.

Eggplant with cheese

Fresh eggplants – 2 pcs;
Processed cheese – 1 piece;
Testicles – 2 pcs;
Spices;
Dill;
Flour – 2 tbsp. l;
Vegetable oil.

All vegetables are washed, peeled and chopped;
Add eggs and herbs to the resulting mass, then mix thoroughly;
The processed cheese is frozen in the freezer and grated, and then combined with the whole mass;
The entire mixture is salted, after which the pancakes are fried in vegetable oil on both sides until blush appears.

Eggplant pancakes with cottage cheese

Cottage cheese – 125 g;
Eggplant – 0.5 kg;
Testicle – 1 piece;
Flour – 150 g;
Sour cream – 2 tbsp. l;
Garlic – 1 clove;
Dill;
Baking powder;
Salt;
Pepper;
Vegetable oil.

The eggplants are carefully washed, peeled and crushed, then combined with chopped dill and garlic until smooth;
Add salt, pepper, eggs, sour cream and cottage cheese, as well as baking powder and flour to the resulting mixture;
After careful mixing, the pancakes are fried until a golden, hard crust appears.

Eggplant fritters with vegetable salsa

Eggplants – 3 pcs;
Testicle – 1 piece;
Flour – 6 tbsp. l;
Vegetable oil – 5 tbsp. l;
Sweet pepper – 2 pcs;
Onion – 1 piece;
Tomatoes – 4 pcs;
Sour cream – 4 tbsp. l;
Dill – 4 tbsp. l;
Garlic – 2 cloves;
Salt.

Eggplants are washed and chopped;
Combine with flour, egg and make dough as for ordinary pancakes;
Fry the pancakes until golden brown;
Other vegetables are cut into cubes and fried, then salted and combined with sour cream;
Pancakes are served with vegetable salsa.

Having chosen her favorite recipe, the housewife will be able to amuse not only herself, but also her own family.

Eggplant pancakes - 7 recipes that are quick and delicious

In ancient times, eggplants were grown only for healing. It was believed that eggplant boiled in oil could relieve toothache (physical or emotional suffering, painful or unpleasant sensation) , and its juice was used as a remedy for gout. This is not mind-blowing, because eggplants contain a huge amount of vitamins, minerals and other necessary substances.

In the modern world, this vegetable is widely used in cooking. One of the dishes that is prepared from it is eggplant pancakes.

Eggplant pancakes without eggs

If you are tired of the same breakfast dishes, prepare inimitable eggplant pancakes. This version of the dish is prepared without eggs.

Products you need:

Eggplant – 1 pc.;
flour – 2 tbsp. l.;
dill greens – 3 sprigs;
vegetable oil – 0.04 l.;
salt, ground dark pepper to your taste.

Manufacturing:

Rinse the eggplant and remove the skin using a knife or a special device for peeling vegetables. Then you need to cut the eggplant into small cubes and pour it into a blender bowl and beat.

Interesting to know! Eggplants are rich in vitamin PP (nicotinic acid), which is why they are often recommended for people quitting smoking. Nicotinic acid makes it easier for the body to tolerate nicotine fasting.

If the acquired mass contains a lot of water, it must be squeezed out. Rinse the dill and chop finely. Pour into a container with the eggplant. Also add flour, salt and pepper. Stir everything thoroughly.

Eggplant, zucchini and carrot pancakes

To make pancakes, choose young eggplants that have not yet developed seeds.

Products you need:

Eggplant – 1 pc.;
zucchini – 1 pc.;
carrots – 1 pc.;
onion – 1 pc.;
testicle – 1 pc.;
flour – 1.5 tbsp;
sunflower oil for frying;
salt and dark ground pepper to your taste.

Manufacturing:

Rinse all vegetables well. Peel, including the eggplant, and grate on a grater with small holes. Remove the skins from the onion and also grate them on a small grater.

Grated eggplant, zucchini and carrots will be sent into a deep container. Stir and beat in the egg. Also add salt and pepper. Stir well and add flour evenly.

Good to know! The dough should turn out to be quite thick; if it is liquid, then in the frying pan, the failed pancakes will crawl apart.

Heat a frying pan and pour sunflower oil into it. When the oil is hot, fry the pancakes on both sides, turning them over with a wooden spatula.

When serving, you can top it with sour cream.

Cooking without flour

These pancakes turn out tasty and satisfying, and most importantly, healthy. These pancakes are prepared without flour, so they won’t add extra pounds to you.

Products you need:

Eggplant – 1 pc.;
garlic – 2 cloves;
onion – 1 pc.;
semolina – 0.10 kg;
green onions - 2 feathers;
parsley – 0.02 kg;
testicle – 1 pc.;
salt, a mixture of ground peppers to your taste;
sunflower oil for frying.

Manufacturing:

Place a pot of water on the stove and bring to a boil. Add salt and place the previously washed eggplants in it. Cook in boiling water for 3 minutes. Then remove the vegetables from the water, wait a little for them to cool, and remove their skins.

Interesting to know! Eggplant juice has disinfectant and bactericidal properties. Traditional medicine uses it to heal wounds.

Next, remove the skins from the onion and garlic and cut into several pieces. Cut the eggplants into small cubes and pass through a meat grinder or blend in a blender along with onions and garlic.

Rinse the onion and parsley and chop as finely as possible. Send to crushed eggplant. Drive an egg into this, add a mixture of peppers and salt. Stir the mixture well.

Next, add semolina and leave for 20 minutes so that the semolina has time to swell.

After this time, mix the dough again, heat the frying pan, and fry the pancakes using the usual method.

Before serving, sprinkle with a small amount of herbs.

Pancakes cooked in the oven

It will take you no more than an hour to make these pancakes, although 40-45 minutes will still be spent baking in the oven.

Products you need:

Eggplant – 1 pc.;
onion – 1 pc.;
testicle – 1 pc.;
semolina – 1 tbsp. l.;
flour – 2 tbsp. l.;
parsley – 3 sprigs;
turmeric – 1 tsp;
vegetable oil for greasing the baking sheet;
salt to your taste.

Manufacturing:

Rinse the eggplant and remove the stem. Remove the skin from it. Then grate on a grater with small holes.

Beat in the egg and stir the mixture. Peel the onion and cut into small cubes. Add to eggplants. Chop the parsley as finely as possible and also place it in a common container.

Add salt and turmeric, stir thoroughly. Next add flour and semolina. Leave the dough for 10 minutes.

Interesting to know! Semolina contains a lot of protein, vitamins and minerals. And because it cooks quickly, all these beneficial substances are preserved during cooking and enter the body.

Meanwhile, turn on the oven and preheat it to 160 degrees. Grease a baking tray with vegetable oil.

After 10 minutes, create small balls from the dough and place them on a baking sheet, pressing slightly to form a pancake shape.

Place in the oven and bake for 40-45 minutes. After 25 minutes, the pancakes should be turned over to the other side.

Eggplant and potato pancakes

A very ordinary and frisky recipe for eggplant pancakes with potatoes. Cook for your loved ones and they will ask for more.

Pancakes with cheese

You can vary your menu by preparing good pancakes with melted cheese for the whole family. Cheese can be used both without additives and with them, for example, cheese with paprika or ham.

Products you need:

Eggplants – 2 pcs.;
eggs – 2 pcs.;
processed cheese – 0.10 kg;
flour – 2 tbsp. l.;
dill greens – 2-3 sprigs;
sunflower oil for frying;
salt to your taste.

Eggplant pancakes. Step-by-step recipe with photos

Eggplant pancakes are a simple, tasty and healthy dish that can be a quick snack or an addition to lunch or dinner. Eggplant pancakes can be made from either baked or raw eggplant. In addition to this vegetable and the main products - eggs, flour and onions, other products are often used in them. Eggplant pancakes with the addition of champignons, potatoes, zucchini, cheese, and ham are very tasty.

Eggplant pancakes, the step-by-step recipe of which I would like to show you, will be prepared on the basis of new, raw eggplants. The inside of the pancakes turns out juicy, and the outside is fried and golden.

To ensure that the pancakes come out delicious and beautiful, it is important to choose eggplants correctly. First, it is important that the eggplants are not overripe. The type of eggplant also matters. An excellent option specifically for pancakes are snow-white and striped varieties of eggplant, the flesh of which is lighter and less bitter than that of ordinary blue ones.

Medium sized eggplant – 1 pc.,
Chicken eggs – 1 pc.,
Wheat flour - ¾ cup,
onion,
Dark ground pepper,
Salt,
Sunflower oil (preferably refined).

Eggplant pancakes - recipe

Before you start making eggplant pancakes, you should prepare all the ingredients listed above. Wash the eggplants. Remove their skins. This can be done very comfortably using a vegetable peeler. Peel the skin of the onion. Rub it on a small grater.

Grate the eggplants on a large or medium grater. Like potatoes, grated eggplants quickly oxidize and their flesh turns brown, so all other ingredients should be added to them as quickly as possible.

Add the onion puree to the bowl with the eggplant.

To ensure that the eggplant pancakes keep their shape while frying, add an egg.

Mix the vegetable base for the pancakes. Add flour.

Stir everything until smooth.

Add dark ground pepper and salt to taste. In addition to pepper, all other spices are allowed.

Place the frying pan with sunflower oil on the stove. After the oil is hot, add a tablespoon of the cake.

Like other types of pancakes, these eggplant pancakes are fried on both sides for two minutes.

It is recommended to place the finished pancakes on a plate with a napkin to remove any remaining fat. Eggplant pancakes, the recipe with photos of which we looked at, are served hot. Adjika, spicy vegetable sauces, cream sauce, sour cream and garlic and others are perfect for them. In addition to sauces for them, you can create some kind of tasty and playful vegetable salad. Bon appetit. I will be glad if you like and need this recipe for eggplant pancakes.