Onion pancakes with semolina
To make the pancakes more healthy, try enriching them with fiber. Making pancakes with bran. The pancakes turn out very soft, but not thin, with a neutral taste. Both salty and sweet additions will work great with pancakes.
Ingredients (for 3 servings)
Onions - 600 gr
Egg (large, C0) - 1 egg
Semolina - 50 g
Bread crumbs - 30 g
Flour - 20 gr
Vegetable oil - 50 ml
Salt - to taste
Ground pepper - to taste
Prepare the necessary ingredients.
For convenience, choose large onions.
Peel and coarsely chop the heads of onions.
Transfer the onions to the bowl of a food processor or similar chopper with a metal knife attachment. You can grate the onions on a medium or coarse grater.
Chop the onions, but not to a smooth puree, but so that there are still larger particles.
Put onion mass in a bowl.
In the same place beat an egg, add flour, semolina, breadcrumbs, salt and black pepper.
Knead the onion dough and leave for 10 minutes to allow the semolina to swell, absorbing excess moisture.
Then stir the onion dough again.
Heat vegetable oil in a frying pan, with a tablespoon pour in it onion batter in the form of flat pancakes, using 1 tablespoon with a slide of minced meat for one such pancake.
Fry the onion pancakes on just above medium heat for 3 to 4 minutes on each side, until richly golden.
Then place the fritters on a plate.
Fry the remaining onion dough fritters in the same manner. I made 12 in total.
Onion fritters are ready - serve hot or warm.
Onion cakes can be sprinkled with chopped fresh herbs and topped with sour cream.
Bon appetit!