Main Dishes

            Zucchini fritter with eggplant

 

My grandma is one of the best cooks I know! Every time we are visiting she cooks amazingly for us with lots of fresh ingredients from her garden. She is also someone who truly loves cooking and she has a great recipe collection.

Last time I looked through all her cook books and she showed me her first own one, from when she'd been at school. It is hand written and very inspirational. Of course there are some ingredients I wouldn't use but surprisingly many recipes are vegan.

One of my favorites of her dishes are those veggie fritters. I always loved them and they are definitely one of the dishes I have to make at least once a month.

 

 

 

Very often they are only made from potatoes and in German they are called 'Dotsch'.

I like to add one zucchini because it makes the whole dough a little stickier and there is no need for eggs like in the traditional recipe. Actually that are already the main ingredients: potatoes, onion and zucchini! Some herbs and they are ready to be formed and ready for the pan.

They have the form of pancakes and I like to layer them exactly as I do with pancakes. In between, roasted eggplant is a great thing and I would highly recommend to try some hummus (use my beet hummus recipe but leave out the beets) and my tomato pesto with it! It's a wonderful combination and makes such a satisfying and tasty lunch!

Enjoy!

 

Zucchini fritter with eggplant

 

Ingredients:

(makes 12)

 

6 large potatoes

1 zucchini

1 onion

1 eggplant

olive oil

1 tsp majoram and rosemary

salt and pepper

 

Procedure:

 

1. Wash the potatoes, the eggplant and the zucchini.

2. Peal the potatoes and the onion.

3. Cut the eggplant into round slices and sprinkle with some salt.

3. Grate the potatoes, the zucchini and the onion and combine them with the herbs in a pot. You should get a sticky, coarse dough now.

4. In a pan heat some olive oil on medium high heat.

5. Form little round  and flat fritters and bake them on both sides in the pan until they are medium brown.

6. Now roast the eggplant with some more olive oil in the pan until it is soft and medium brown as well.

7. Make yourself a nice stack and enjoy together with some hummus and my fresh tomato pesto.