I fry pancakes happily every holiday. Each candle a hot pancake and different, and sometimes even a couple. I pick fresh vegetables over local greengrocer's shelves, gathering herbs wrapped in a stranger, think about combinations of flavors and rushes into the kitchen on loving.
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Trying to innovate and diversify to reveal such a broad sheets and endless pancakes brimming with hot oil in a frying pan. Colorful menorah in front of ornamental plates and I make pancakes equally colorful. Orange fritters, sweet potato-based like grated on grater and flavored with ginger perfume, others dotted with yellow corn curry flavor and a delicate flavor. And potato pancakes almost classical, but that the addition of Gaza green zucchini, peas and a variety of herbs creates a completely different pancake. And because my children will not give up their traditional Ltka's and brittle, my mother would fry them, Hanukkah latkes champion, also potatoes and onions grated, thickened with egg and flour.
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Zucchini pancakes and mint
Materials (approximately 15 pancakes):
• 1 large potato
• 2 zucchini
• 1/2 cup dry beans soaked in water overnight
• The handful of chopped mint
• The handful of chopped parsley
• 1 egg
• 4 tablespoons flour
• Salt to taste
• freshly ground black pepper to taste
• Oil for frying
Preparation:
1. Using a grater scraping the potato and zucchini into thin strips. Drain well fluids.
2. Drain the peas from those soaking.
3. Mix all the ingredients.
4. Heat oil in a frying pan 1/2 inches in height.
5. The form patties with your hands and squeeze some liquids, oil transfer and fry on both sides until browned.
6. Drain the excess oil and serve.
Corn fritters, and curry
Materials (approximately 15 pancakes):
• 2 eggs
• 1 1/2 cups corn
• 1 package (250 g) ricotta
• 1/2 cup grated mozzarella cheese
• 1/3 cup self-rising flour
• 1/2 cup cornmeal
• The handful of chopped green onions
(Green and white part)
• 1 heaping teaspoon curry powder fine
• Salt to taste
• freshly ground black pepper to taste
• Oil for frying
Preparation:
1. In a large bowl mix all the ingredients into a smooth mixture.
2. Heat oil in a frying pan 1/2 inches in height.
3. Using a spoon form patties and fry in hot oil until browned on both sides.
4. Drain excess oil and serve.
Vegan pancakes
Materials (approximately 15 pancakes):
• 1 sweet potato peeled
• 1/2 cube (150 g) tofu
• 1/2 cup cashew nuts are soaked in water for about an hour
• 1 small onion, chopped
• 2 cloves garlic, crushed
• 1 teaspoon grated fresh ginger
• 2 tablespoons sweet chilli sauce
• 1 tablespoon soy
• Salt to taste
• Oil for frying
Preparation:
1. In a food processor grind the yam, tofu and cashew mixture is smooth.
2. Add the remaining ingredients and season.
3. Use your hands to form patties, and fry in oil transfer both sides until browned.
4. Drain excess oil and serve.
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