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Aubergine (eggplant) and courgette (zucchini) hotcakes

aubergine and courgette cakes


I can usually persuade my kids to eat their vegetables. For some strange reason though, aubergine and courgette are hard to get from their plates into their little tummies. I think it has something to do with the mushy texture once they are cooked. So this is an easy and fun alternative. From the outside, my aubergine and courgette hotcakes look crunchy and brown. On the inside, the goodness is soft and warm. The combination of both gets the "thumbs up" from my kids. Let me know what your kids think (and by the way, adults love these too!).









Ingredients (serves 4):

  • 1 cup self-raising flour
  • 1 small bottle (330ml) of beer (blond preferably, I use Stella)
  • Coconut butter or vegetable oil (or 1/2 and 1/2) for frying
  • 1 aubergine (eggplant), sliced into 0.5cm / 1/4inch rounds
  • 2 courgettes (zucchini), sliced into 0.5cm / 1/4 inch rounds
  • a pinch of salt


1. Place the flour and a pinch of salt in a large bowl. Pour in the beer little by little, whisking until the batter has the thickness of pancake batter: thick but smooth (no lumps).

2. Place the vegetable oil and coconut butter into a deep, heavy-bottomed saucepan and heat on high heat. A small drop of batter should sizzle and turn golden when dropped into it.

3. Lower the heat slightly and dip the aubergine and courgette slices into the batter to coat, then carefully place them into the oil.

4. Fry until golden-brown and crisp on both sides. About 2 minutes on each side.

5. Drain on kitchen towel. Let sit for 5 minutes and serve. Careful, these hotcakes can remain quite hot inside.

* Do not worry about the beer in this recipe. The beer adds the lightness and crispiness to the batter and the alcohol evaporates with the heat of the cooking.

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