Eggplant pancakes

1. Eggplant is mine. Peel is better to clean. Grate the prepared eggplants on a grater. We do the same with zucchini.

2. Put the eggplant and zucchini in a colander, sprinkle with salt. We leave it in this form for half an hour.

3. Crumble the feta with a fork. Put the cheese in a bowl.

4. Peel the onion from the husk, then cut into small cubes. My green onion, also cut finely.

5. Garlic is cleaned, passed through a press. You can also grate it on a fine grater. My dill, cut finely.

6. Break the eggs into a separate bowl. Whisk with a fork.

7. Sift the flour into a deep bowl. We also spread the egg mixture here. Mix the ingredients together with a whisk.

8. Zucchini and eggplant are squeezed out of excess moisture. We transfer them to a bowl with flour mass. Here we also spread feta, onions and green onions, garlic, dill.

9. Mix everything thoroughly. It is better not to experiment with salt, since feta itself is salty. Season the resulting mixture with ground black pepper and paprika.

10. Pour the oil into a frying pan, send it to the fire. When the oil warms up, you can fry pancakes. Spread the mass into the pan with a tablespoon.

11. Fry the pancakes on medium heat on both sides until golden brown. We transfer the finished pancakes to a paper kitchen towel. Let the excess fat be absorbed.

12. Pancakes can be served on the table warm or cold. It will be delicious with garlic sauce.

You can prepare the sauce in a matter of minutes: garlic is passed through a press, mixed with yogurt. Add salt and pepper, mix. The proportions of the ingredients are calculated according to taste.

Bon appetit!