Apple pancakes with semolina
Today we're going to make an autumn version of potato dumplings. Instead of potatoes we use the queen of autumn - pumpkin. Pumpkin dumplings are quick and easy to make, and they taste absolutely different from the classic dish. To spice things up, add garlic, which creates an unusual contrast against the sweetness of the pumpkin Ingredients (for 3 servings)
Apples - 500 gr (peeled - 400 gr)
Eggs - 2 gr.
Flour - 130 gr
semolina - 50 g
Butter - 50 g
Sugar - 50 gr
Lemon juice - 1 tablespoon
Cinnamon powder - 0.5 tsp.
Baking powder - 1 tsp.
Salt - 1 pinch
Vegetable oil (for frying) - 20 m
Prepare the necessary products.
Peel the apples from the skin and seeds. Grate the apples on a medium grater in a large bowl.
To prevent apples from darkening, immediately pour in lemon juice. Stir.
Add sugar, salt and cinnamon to the apples and beat the eggs.
Mix all ingredients until homogeneous.
Then add semolina.
Then mix. Leave it to stand for 20 minutes at room temperature - the semolina will swell, absorbing the juice released from apples.
Then we pour in flour mixed with baking powder. Stir.
Melt the butter in a microwave oven or in a water bath (leave a small piece of butter for serving).
Add melted butter to the bowl.
Mix the batter until homogeneous.
Heat 1 tsp. vegetable oil in a frying pan, pour a few tablespoons of batter, making the pancakes round (I had pancakes with a diameter of about 10 cm). Using a medium heat, fry the fritters on one side for about 2-3 minutes, until browned.
Then turn the fritter on the other side, cover the pan with a lid, lower the heat and fry for 3-4 minutes more, until browned and fully cooked.
So cook all the fritters, as needed, greasing the pan with vegetable oil.
Apple fritters with semolina are ready.
We transfer the pancakes to a plate, supplement with reserved butter and serve.
Bon appetit