Potato pancakes with carrots
Everyone in our family loves dumplings, and we make them in different ways. Today we have a version with carrots. Products
Potatoes - 6 units (500-600 gr)
Carrots - 1 pc.
Onions - 1 pc.
Eggs - 2 pcs.
Flour - 3 tablespoons
Soda - 0,5 tsp.
Apple cider vinegar - 1 tbsp.
Ground black pepper - to taste
Salt - to taste
Vegetable oil - for fryin
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