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.
1
Prepare the products.
2
Peel and wash the vegetables.
3
Grate the eggplants on a coarse grater.
- Eggplant: 2 pieces
4
Grate the potatoes on a coarse grater and add them to the bowl with the eggplants.
- Potato: 3 pieces
5
Grate the onion similarly and send it to the bowl with the other vegetables.
- Onion: 1 head
6
Break the eggs there.
- Chicken egg: 3 pieces
7
To salt.
- Salt: 1 tablespoon
8
Add pepper.
- Ground black pepper: 1 teaspoon
9
Add flour.
- Wheat flour: 200 g
10
Mix well.
11
Put butter in the pan, heat it, and spoon the pancakes in.
- Butter: 100 g
12
Fry on both sides until golden brown.
13
Serve with sour cream.
- Sour cream: to taste
