Carrot and apple pancakes (without flour)
In the pumpkin season, let's make flavorful pumpkin patties. In addition to pumpkin, potatoes and onions are added, these vegetables make the taste of the cutlets even more interesting and bright, and the consistency is more delicate. Pumpkin cutlets are cooked without eggs, with the addition of semolina, so they are perfect for a fasting menu. Pumpkin and potato cutlets are easy to make, budget-friendly and delicious. Products (for 4 servings)
Carrots (peeled) - 400 g
Apples - 300 g
Kefir (2,5 % fat content) - 60 ml
Eggs - 2 pcs.
semolina - 40 gr
Vegetable oil - 40 ml
Sugar - 20 gr
Salt - 2 gr
Prepare the necessary ingredients.
To make the pancakes tasty, use sweet and juicy carrots and apples with a sour-sweet taste.
Kefir can be taken in any fat content or replace it with ryazhenka, sour milk, liquid yogurt.
Peel, wash and dry carrots. Grate them on a fine grater and put in a bowl.
Add eggs to the carrots and mix.
Pour the kefir into the carrot mixture and stir.
Stir in the sugar and salt.
Rinse and dry the apples. Remove skin and seeds, grate on a coarse grater. Add apples and mix.
Pour semolina to the rest of the ingredients (you can adjust the amount of semolina at your discretion; if the carrot mass is quite liquid, you can add more semolina). Mix until the mixture is homogeneous. Allow to swell the semolina for 10-15 minutes at room temperature.
I made a dough of medium consistency.
Heat oil in a frying pan. Spoon out small portions of dough and flatten. It is best not to make large portions, as the pancakes are very tender and may break when flipped. Cook over medium heat for 3 to 4 minutes on each side under a lid.
Remove excess oil by spreading the fritters on a sheet of paper towel.
Fry all the fritters in the same manner.
Carrot and apple pancakes are ready. Serve right away.
Bon appetit!