How to make it

  • Peel eggplant; discard ends. Slice into 1/4-inch thin rounds. Then slice the rounds in half and slice into thin, julienne strips.
  • Put in colander, salt, and let drain while preparing batter.
  • In large bowl, beat up eggs. Add flour, baking powder, and 1-1/2 cups water. Mix well.
  • Stir in eggplant and parsley. If batter is very thick, add more water. Batter should be thick enough to spoon.
  • Heat about 1/4-inch oil in large frying pan. Place spoonful in hot oil to fry. Repeat with remaining latkes, cooking 4 to 5 patties at a time, flipping when golden on the first side. Do not crowd pan or they will not brown and crisp properly.
  • Drain latkes on paper towels and keep warm in the oven at 250 degrees F until all are completed.
  • Yield
  • 2-4 servings

Reviews & Comments 3

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    " It was excellent "
    juels ate it and said...
    Different and unique, and I love eggplant! High 5 from me!
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    " It was excellent "
    quaziefly ate it and said...
    Very nice posting. Can not wait to try! 5 Forks from us!

    J and M
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    " It was excellent "
    goblue434 ate it and said...
    I Have Always Used Potatoes For Latke's, This Has To Be Incredible Peeta. Thnx For Sharing.
    Was this review helpful? Yes Flag

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