Eggplant and zucchini pancakes
Description
The recipe won't take much time. Eggplant and zucchini pancakes are a perfect option for vegetarians, but even meat-lovers will definitely enjoy them. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel and rinse the carrots and onions. If the zucchini is young, you don't need to peel it—just rinse it together with the eggplant.
- 2
Step 2
Cut the eggplants into thin strips, place them in a deep bowl, lightly salt, and cover with cold water. Let the eggplants sit for at least 30 minutes to remove the bitterness.
- 3
Step 3
Cut the zucchini into random pieces and place them into the chopper bowl. Process the zucchini until it turns into a puree.
- 4
Step 4
I also chopped the carrots and onions in a chopper. However, you can simply finely chop the onions and grate the carrots on a fine grater. Mix the eggplants, chopped zucchini, onions, and carrots. Add salt, pepper, and egg to this mixture.
- 5
Step 5
Mix well so that all the ingredients are combined. Heat vegetable oil in a skillet and spoon the vegetable mixture onto it. Fry over medium heat until golden brown. Then flip and fry on the other side.
- 6
Step 6
Eggplant and zucchini pancakes are ready. I recommend serving them with sauce (mayonnaise or ketchup will work well).
- 7
Step 7
Enjoy your meal!