Zucchini and eggplant fritters
If you don't know whether to roast zucchini or eggplant, make delicious fritters with these vegetables. Eggplant gives zucchini a more interesting flavor. In turn, zucchini make dry eggplant juicy and tender. A successful combination of vegetables - try it! Ingredients (for 3 servings)
Zucchini - 300 gr (1 piece)
Eggplants (shallow) - 240 g (2 pcs.)
Onions - 100 gr (1 unit)
Egg - 1
Flour - 60 g
Salt - to taste
Ground black pepper - to taste
Ground turmeric - 1 tsp.
Vegetable oil (for frying) - 30-45 ml (2-3 tbsp.
Products needed.
Zucchini and eggplant are washed, cut off the ends on both sides. If the zucchini is a late harvest, remove the skin. With young eggplant, the skin can not peel (I did not peel and there was no bitterness at all). If the eggplant has a lot of seeds, they should be removed.
Grate the zucchini on a coarse grater. Slightly squeeze out the excess juice.
Grate eggplant on a coarse grater.
Peel the onion, wash and grate on a coarse grater.
Combine in a bowl zucchini, eggplant, onion, egg and flour. Add salt, pepper and turmeric.
Mix well.
In heated frying pan with vegetable oil we put pancakes with a tablespoon.
Fry the fritters on medium heat for about 2 minutes on each side, until crispy. Add vegetable oil as needed.
Put zucchini and eggplant fritters on a plate and serve with your favorite sauce, such as sour cream, if you wish.
Bon appetit