Eggplant fritters
Today we are cooking eggplant fritters on a pan. Hearty, fragrant, and very tasty. A minimum of components, and the dish turns out to be bright and self-sufficient.
Equipment
- 1 knife
- 1 food processor
- 1 pan
- 1 cutting board
Ingredients
- 300 g eggplant
- 1 pc onion
- 2 cloves garlic
- 1 pinch salt
- 1 pinch pepper ground
- 1 pc egg
- 2 tablespoon flour
- vegetable oil for frying
Instructions
- Prepare everything necessary.
- Clean the eggplants and onions, remove the skin from the eggplants. Cut the vegetables into arbitrary pieces and place them in the bowl of the food processor. Also add the garlic there.300 g eggplant, 1 pc onion, 2 cloves garlic
- Process until a homogeneous mush is obtained. If there is no food processor, grate all the components on a grater. Remove the attachment, then you can continue to mix directly in the bowl or transfer the vegetable puree to a bowl. Crack the egg.1 pc egg
- Mix, introduce flour, salt, and ground pepper.1 pinch salt, 2 tablespoon flour, 1 pinch pepper
- Heat the pan with oil, spoon out the eggplant batter and flatten into fritters about 0.5 cm thick. Fry over medium heat. Once browned, flip to the other side.vegetable oil
- Fry all the eggplant fritters this way. These eggplant pancakes can be served both hot and cooled. It’s delicious to complement with sour cream, vegetables, herbs.
Nutrition
Calories: 15kcalCarbohydrates: 3gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.02gCholesterol: 1mgSodium: 66mgPotassium: 119mgFiber: 2gSugar: 2gVitamin A: 13IUVitamin C: 1mgCalcium: 6mgIron: 0.2mg
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