Potato pancakes with carrots

Prepare the necessary products.

It is best to boil the beets in advance, then it will take very little time to prepare the pancakes.

Pour the beets in a pot of cold water and put on the stove. After boiling, reduce the heat to minimum and boil the beets until tender, for 50-70 minutes (depending on size). When ready, take the beets out of the broth and let them cool.

Put the cottage cheese in a bowl with salt. Stir the cottage cheese with a fork.

Add the eggs and milk.

Mix with a fork until smooth.

Peel and grate beet on a fine grater.

Peel and grate the apple, without touching the seeds. Drain the excess apple juice. Add the apple to the beet.

Combine the beet and apple with the egg-cheese mixture.

Stir to mix.

Stir in flour.

Mix until a homogeneous mass without lumps of flour.

Heat a frying pan with 2 tablespoons of vegetable oil. Spoon 1 tablespoon of the mixture into the hot oil to form pancakes. Fry the fritters on a medium heat for 2-3 minutes, until the surface becomes opaque.

Turn the pancakes over and fry for a couple more minutes.

Fry all the fritters in this way, adding oil as needed.

I got 20 fritters from the specified number of ingredients.

Serve ready beet fritters with cottage cheese and apple with a fever. Sour cream will be very good to these pancakes, so do not forget to put it on the table.

Bon appetit