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1
Trim and peel the eggplant and cut it into 1-inch cubes.
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2
If the eggplants are large, sprinkle them with salt, put them in a colander, and let them sit for at least 30 minutes, preferably 1 hour.
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3
Rinse.
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4
Set a large pot of water to boil.
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5
Blanch the eggplant in the boiling water for about 5 minutes or until soft.
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6
Drain in a colander, pressing to get rid of as much moisture as possible.
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7
Combine in a food processor with the egg, parsley, Parmesan, garlic, and cayenne and process until smooth.
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8
Pulse in enough bread crumbs or flour to make a batter that will hold together.
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9
Put enough oil in a large nonstick skillet to coat the bottom to a depth of about 1/4 inch.
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10
Turn the heat to medium-high and wait until the oil is hot; when its ready, a pinch of flour will sizzle.
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11
Drop the batter from a spoon, as you would pancake batter, and cook until nicely browned on both sides.
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12
Do not crowd the fritters, and adjust the heat as necessary so they brown without burning.
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13
Total cooking time per pancake will be about 6 minutes.
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14
Serve hot or warm, with lemon wedges.
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15
Somewhat easier, if anything.
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16
In step 1, grate or shred an equal amount of zucchini; wring in a towel to squeeze out as much moisture as possible (if the zucchini are salted, the resulting pancakes will have slightly better texture, but it isnt imperative).
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17
Blanching is not necessary.
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18
Combine by hand with the remaining ingredients and cook as directed.
