• 1 large eggplant
  • 1/2 cup parsley, chopped
  • 3 eggs
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1-1/2 or 2 cups water
  • Salt, for taste
  • Pepper, for taste
  • Vegetable oil, for frying


Peel eggplant and 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 eggs. Add flour, baking powder, and water. Mix well. Stir in eggplant. 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. Add batter by spoonfuls, spreading out to a flat circle. Cook over medium heat until browned on one side then flip over and continue cooking. You may need to add more oil at some time during frying.

Tips: Latkes may be prepared a day in advance. Cool completely, cover well, and refrigerate. Bring to room temperature, put on baking sheet and heat in 425° F oven.