Liver pancakes with pumpkin and cream
Pumpkin is an original addition to the stuffing for liver pancakes, which makes their taste more delicate and interesting. But you can neither taste nor see the pumpkin itself in these pancakes, so you can safely give this dish to try, even to those who are not particularly fond of pumpkin). These pancakes are especially delicious with chicken liver. Ingredients (for 5 servings)
Chicken liver - 400 g
Pumpkin - 300 g
Onions - 50 gr (0,5 piece)
10 % cream - 50 ml
Flour - 100 g (3 tablespoons with heaped spoon + 1 teaspoon with heaped spoon)
Salt - 0,5 teaspoon (to taste)
Ground black pepper - a pinch (to taste)
Sunflower oil (for frying) - 60-75 ml (4-5 tablespoons
Prepare the necessary ingredients. The cream can be taken of any fat content.
Rinse the chicken liver well in cold water, changing it several times. Then drain the water.
Pass the chicken liver through a meat grinder.
Peel the onion and pumpkin and chop randomly.
Pass pumpkin and onion through meat grinder in a bowl with liver mass.
Pour cream in the same bowl.
Then add flour, salt and ground black pepper.
Thoroughly mix the batter for liver pancakes.
Heat sunflower oil in a frying pan (2-3 tbsp.). With a tablespoon put in the oil liver-pumpkin mixture (about 2 tbsp.) in the form of small flapjacks.
Fry the pancakes over medium heat for about 3 minutes. Then flip, cover the pan and fry the other side for another 3 minutes over low heat.
Transfer the finished fritters to a napkin.
Fry the next batch in the same manner. Add oil to the frying pan as needed.
The number of ingredients in this recipe will yield 15 pancakes.
The pumpkin and cream pancakes are ready.
Serve fritters hot or warm together with side dish. Or just with black bread and pickle.
Bon appetit