Kefir fritters with potatoes, cottage cheese and greens
A simple and delicious meal - unsweetened kefir pancakes with potatoes, cottage cheese, and herbs. The ingredients are quite accessible, the cooking process is not complicated, and the result is a ruddy snack pancakes, reminiscent of lazy potato cakes. Worth tasting!
Products (for 4 servings)
Kefir - 250 ml
Cottage cheese - 150 g
Potatoes - 85 gr (1 piece)
Eggs - 2 units.
Wheat flour - 160 gr
Vegetable oil - 50 ml (3-4 tbsp.) + 2-3 tbsp. for frying
Fresh parsley - 30 gr (3-4 twigs)
Leavening agent - 8 g (2 teaspoon without a hill)
Salt - 1 pinch
*
For serving (optional)
Sour cream - to tast
Prepare the products according to the list.
If desired, vegetable oil can not be added to the batter, and use only for frying - so the pancakes will be less greasy.
The potatoes should best be peeled and washed beforehand.
In a bowl, combine the eggs, baking powder and salt.
Stir.
Pour in kefir and vegetable oil (50 ml.). Stir.
Add cottage cheese. Add cottage cheese and mix it.
Rinse parsley, dry and finely chop with a knife.
Add chopped parsley to the bowl with the dough. Mix it.
Grate peeled potatoes on a coarse grater and add them to a bowl. Stir again.
In portions, each time thoroughly mixing, add flour.
The consistency of the dough for pancakes will turn out like a thick sour cream.
Heat vegetable oil in a frying pan over medium heat (2-3 tbsp).
Pour the batter into the pan, about 1-2 tbsp, forming small pancakes, and fry on medium heat for about 2-3 minutes on each side, until golden.
You can put the fried pancakes out for a while on a paper towel to soak up the extra oil.
We turn the ready fritters with potatoes, cottage cheese and greens on a plate and serve them, if you like, adding sour cream or any other sauce of your choice.
Bon appetit