Fritters of cottage cheese and beets
Juicy and bright pancakes made of cottage cheese, boiled beets and milk. This version of cottage cheese fritters turns out very unusual - beautiful color, appetizing crust and soft middle. Tasty and easy!
Ingredients (for 3 servings)
Beet - 400 gr
Cottage cheese - 350-400 gr
Milk - 150 ml
Egg - 1 egg
Wheat flour - 150 gr (1 cup of 250 ml)
Sugar - 1,5 tbsp.
Salt - 1 pinch
Vegetable oil (for frying) - 2-3 tbsp
Prepare the products according to the list.
I have 9% cottage cheese, but any other kind will do.
If you plan to serve the pancakes for breakfast, boil the beets in advance.
Wash the beets, put them in a saucepan, pour water over them, turn the heat up to high and bring them to a boil. Then turn down the heat to medium and cook the beets for about 40-60 minutes, until they are soft.
Boiled beets slightly cool, peel and cut into random pieces.
Put the cottage cheese in a blender bowl.
Add chopped beet.
Then beat in the egg.
Whisk on high speed of the blender for about 2-3 minutes, until smooth.
Change the curd-beet mixture to a bowl, and add the milk, salt and sugar. Mix thoroughly.
In portions, mixing each time, add flour.
Cottage cheese-beet batter for pancakes should be homogeneous, fairly thick and fall from a spoon in a lump.
Heat vegetable oil in a frying pan. Spoon 1-2 tablespoons of batter into the pan, forming pancakes. Fry pancakes about 3 minutes on each side.
Finished cottage cheese and beet fritters can be placed briefly on a paper towel.
Serve the beet-cheese curd fritters, topping them with sour cream if desired.
Bon appetit