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Looking for new gluten free recipes? Try these eggplant pancakes, a tasty vegetarian appetizer prepared with eggplants, breadcrumbs, eggs and crème fraîche.
- Preparation time
- Cooking time
- Recipe category Appetizer
- Recipe yield 4
Cook the eggplant in a pan of boiling, salted water for about 5 minutes, until soft. Drain well.
Put into a bowl and add the egg, creme fraîche, flour, breadcrumbs and hazelnuts.
Mix well to a thick smooth batter Add more breadcrumbs if necessary.
Season with salt and pepper.
Heat the oil in a frying pan and fry tablespoonfuls of the batter in batches for about 1 minute on each side until golden brown.
Drain on absorbent kitchen paper.