No Hanukkah latkes frying Hmstoot those of my mother. Potato pancakes are pretty simple, crisp and browned at the edges and very soft heart. These children's favorite pancakes and yes, sometimes I do not even try. Decides to move away from the traditional pancakes and fun shades of flavor and color of the rest of the vegetables. Collects desktop beets into long-tail and erect crest, pink potatoes, green onions, tall and beautiful, plump, sweet potatoes and carrots, fresh-figure appearance. Matches together and begin the work of preparing pancakes.
Flicker of a moment receive pancakes ratio Sofgniiti and I decided to fulfill. Why should be filled donuts every good sweet and deprived latkes? Orange pancakes receive strong green color smear the pesto paste hidden inside. Reveal beet pancakes warm heart and melted mozzarella cheese soft.
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And while hybrid between fritter donut, and if the lyrics require, so here, too cakes apples and pears, rich in almonds, flavored with vanilla and chocolate candy filled.
Sweet potato pancakes filled with pesto
Materials (for 14 units);
• 1 medium sweet potato peeled
• 2 carrots, peeled
• 2 tablespoons warm water
• 3/4 cup chickpea flour
• 3/4 cup cornmeal
• Salt to taste
• ground pepper to taste
• 2 cups oil for frying
For the filling:
• 3 tablespoons pesto (preferably frozen "generations")
Preparation:
1. If using frozen pesto, pesto sauce and freezer in advance so that you can cut it.
2. coarsely grate the sweet potato and carrot into thin strips.
3. Mix all the ingredients.
4. Cut the frozen pesto rectangles - you should keep the pieces flat as possible.
5. Heat oil in a frying pan 1/2 inches in height.
6. form patties with your hands and squeeze some liquids, burying the center of each pancake pesto rectangle and press the mixture to cover the salve frozen.
7. Transfer the oil and fry on both sides until golden brown.
8. Drain the excess oil and serve.
Beetroot potato pancakes and mozzarella
Materials (for 14 units);
• 2 species Desiree potatoes, peeled
• 1 beet, peeled
• 2 green onions, chopped branches, the Green and White
• 1 egg
• 2 tablespoons flour
• Salt to taste
• freshly ground black pepper to taste
• 2 cups oil for frying
For the filling:
• 14 rectangular mozzarella difficult (should keep the pieces flat as possible)
Preparation:
1. Using a grater grate the potatoes and beets into thin strips.
2. Mix all ingredients.
3. Heat oil in a frying pan 1/2 inches in height.
4. The form patties with your hands and squeeze some liquids, burying the center of each rectangle fritter mozzarella and tighten the mixture to cover the cheese.
5. Transfer the oil and fry on both sides until golden brown.
6. Drain the excess oil and serve.
Apple fritters and cinnamon filling white chocolate
Materials (for 14 units);
• 2 Gurney Smith apples, peeled
• 1 pear, peeled
• 1/2 cup sugar Demerara
• 1 egg
• 1/2 cup sour cream
• 1/2 cup self-rising flour
• 2 tablespoons ground almonds
• 2 tsp vanilla powder / puree and vanilla
• 1 cup oil for frying
• 50g butter
• icing sugar for decoration
For the filling:
• 14 cubes of white chocolate
Preparation:
1. Using a grater grate the apples and the pear into thin strips.
2. Mix all ingredients.
3. Heat oil in a frying pan and butter 1/2 inches in height.
4. The form patties with your hands and squeeze some liquids, burying the center of each pancake white chocolate cube and press the mixture to cover the chocolate.
5. Transfer the oil and fry on both sides until golden brown.
6. Drain excess oil, sprinkle with powdered sugar and serve.
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