Fritters with beef liver, potatoes and carrots on kefir
You can get a completely new interesting taste of traditional liver pancakes by adding kefir and vegetables to them. All components combine perfectly. Beef liver pancakes thanks to kefir become very tender. Potatoes, onions and carrots make them juicy and also lighter. Products
Beef liver - 550 g
Potatoes - 270 gr (2 pcs.)
Carrots (large) - 170 g (1 pc.)
Onions - 150 gr (1 pc.)
Kefir - 200 ml
Eggs - 2 pcs.
Flour - 130 gr
Salt - 2 tsp. with small spoonful (to taste)
Ground black pepper - 1/3 tsp.
Vegetable oil - 100-120 ml (7-8 tbsp. spoons)
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For serving (optional):
Fresh parsley - 2-3 sprig
Products needed.
Peel onion and carrot, wash. Onion cut into small cubes, grate carrots on a coarse grater.
In a pan heat 30 ml (2 tablespoons) of vegetable oil. Put the onions and carrots, and fry, stirring on medium heat below average for 7-10 minutes, until soft and light golden. Then transfer the onion and carrots to another bowl and leave to cool.
Beef liver is washed, if there is a film, remove it, remove the veins. Cut the liver into medium slices.
Peel potatoes, wash and cut into medium slices.
Grind potatoes on a mincer or shred in a blender.
The liver is also minced with a meat grinder or chopped in a blender and combined in a bowl with the potatoes.
In a bowl with liver and potatoes add fried onions and carrots.
Then we pour in a bowl with kefir and beat eggs.
There we add salt and pepper.
Everything is mixed well.
Then add flour.
Again all thoroughly mix.
Heat about 30 ml (2 tablespoons) of vegetable oil in a frying pan. A tablespoon pour on the pan with the prepared mass in the form of pancakes, and fry on medium heat for about 2 minutes, until a crispy crust.
Then turn the liver pancakes to the second side and fry for 1-2 minutes more. Fry all the fritters in batches, adding vegetable oil as needed.
Put liver pancakes with potatoes and carrots on a plate and serve, maybe with fresh herbs.
Bon appetit