Eggplant fritters with cottage cheese
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I love eggplant in any form, not only in raw... And very quick to prepare pancakes, and even cheese, I love it. I beg to love and favor – hit this summer in our house, pancakes, aubergine and cheese. Tender, crispy, very tasty.
Ingredients for Eggplant fritters with cottage cheese
- Eggplant - 1-2 PCs
- Curd - 200 g
- Chicken egg - 2 PCs
- Semolina - 3 tbsp.
- Leavening agent - 0,25 tsp.
- Vegetable oil
Step by step instruction of cooking Eggplant fritters with cottage cheese
I had one eggplant - large and, most importantly, grown by my mum - friendly product.
Eggplant wash, peel, cut into small cubes.
Fry in vegetable oil and allow to cool.
Cheese, semolina, eggs, baking powder mix well.
I added a bunch of parsley. Who likes can add the garlic.
In curd add the fried eggplants and season with salt and pepper, stir well.
On the Board, sprinkled with flour, with a spoon laid out a bit of cheese mass, roll in flour.
Palm was hurting in a flapjack.
Fry in a hot pan in vegetable oil on medium heat, covering with a lid. First one side.
(Can be baked in the oven, you get less calories).
Then on the other.
Here they are, our pancakes-syrnichki, very tasty!