Eggplant and Potato Fritters

8 servings

60 minutes

Eggplant and potato pancakes are a cozy dish of Russian cuisine that combines the tenderness of eggplant with the rich flavor of potatoes. This recipe likely originates from rural traditions where housewives aimed to create a hearty and simple treat from available ingredients. The pancakes are soft inside and appetizingly crispy outside. The light aroma of onion adds zest, while butter provides a delicate texture. They are served hot with sour cream that harmoniously complements the taste, creating a creamy note. This is the perfect treat for both a home lunch and a friendly meal where each bite brings warmth and comfort.

Energy value per serving

• Calories: 264.3
• Proteins: 6.8g
• Fats: 13.3g
• Carbohydrates: 29.8g

Ingredients

• Eggplants: 2 pc
• Potato: 3 pc
• Onion: 1 head
• Wheat flour: 200 g
• Chicken egg: 3 pc
• Salt: 1 tbsp
• Ground black pepper: 1 tsp
• Butter: 100 g
• Sour cream: to taste

Cooking steps

1. Prepare the products.

2. Peel and wash the vegetables.

3. Grate the eggplants on a coarse grater.

   Required ingredients:

   • Eggplants: 2 pieces

4. Grate the potatoes on a coarse grater and add them to the bowl with the eggplants.

   Required ingredients:

   • Potato: 3 pieces

5. Grate the onion similarly and send it to the bowl with the other vegetables.

   Required ingredients:

   • Onion: 1 head

6. Break the eggs there.

   Required ingredients:

   • Chicken egg: 3 pieces

7. To salt.

   Required ingredients:

   • Salt: 1 tablespoon

8. Add pepper.

   Required ingredients:

   • Ground black pepper: 1 teaspoon

9. Add flour.

   Required ingredients:

   • Wheat flour: 200 g

10. Mix well.

11. Put butter in the pan, heat it, and spoon the pancakes in.

    Required ingredients:

    • Butter: 100 g

12. Fry on both sides until golden brown.

13. Serve with sour cream.

    Required ingredients:

    • Sour cream:  to taste