Fritters of cottage cheese and beets

Recipe photo: Fritters with cottage cheese and beet 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