Beet fritters with cottage cheese and apple
Sugar-free sweet pancakes are not fantastic! Beet-apple fritters with cottage cheese - an ironclad argument! Bright, appetizing, juicy... And how impressive crispy crust, formed in some places as a result of melting and frying cottage cheese! These fritters will brighten up even the dullest mornings! Products
Beet - 300 gr (1 piece)
Apple - 260 gr (1 piece)
Cheese (I have fat, homemade) - 200 gr
Milk - 100 ml
Wheat flour - 100 g (4 tablespoons)
Eggs - 2 pcs.
Salt - 1 pinch
Vegetable oil (for frying) - 3-4 tbsp (60 ml)
*
To serve:
Sour cream - to tast
Prepare the necessary products.
It is best to boil the beets in advance, then it will take very little time to prepare the pancakes.
Pour the beets in a pot of cold water and put on the stove. After boiling, reduce the heat to minimum and boil the beets until tender, for 50-70 minutes (depending on size). When ready, take the beets out of the broth and let them cool.
Put the cottage cheese in a bowl with salt. Stir the cottage cheese with a fork.
Add the eggs and milk.
Mix with a fork until smooth.
Peel and grate beet on a fine grater.
Peel and grate the apple, without touching the seeds. Drain the excess apple juice. Add the apple to the beet.
Combine the beet and apple with the egg-cheese mixture.
Stir to mix.
Stir in flour.
Mix until a homogeneous mass without lumps of flour.
Heat a frying pan with 2 tablespoons of vegetable oil. Spoon 1 tablespoon of the mixture into the hot oil to form pancakes. Fry the fritters on a medium heat for 2-3 minutes, until the surface becomes opaque.
Turn the pancakes over and fry for a couple more minutes.
Fry all the fritters in this way, adding oil as needed.
I got 20 fritters from the specified number of ingredients.
Serve ready beet fritters with cottage cheese and apple with a fever. Sour cream will be very good to these pancakes, so do not forget to put it on the table.
Bon appetit