Gluten Free Eggplant Pancakes

 


Gluten Free Eggplant Pancakes

Ingredients

1 Eggplant diced

Water

1 Eggs beaten

1 tbsp Crème fraîche

2 tbsp, gluten free All purpose flour

3 tbsp, gluten free, (more if needed) Breadcrumbs

25 g, chopped Hazelnuts

Salt

Pepper

5 - 6 tbsp , for frying Vegetable oil

 

Preparation

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.

 

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