Potato fritters. I will tell you clearly - it is very tasty! Cook just a double portion, and the potato pancakes are scattered in an instant! They are very soft inside, with a funky taste. Prepare and your relatives will be delighted.
INGREDIENTS
Potatoes -500gr.
Milk -500 ml.
-50 ml of potato decoction.
Butter -30gr.
Sugar -2 tablespoon
1/2 tsp salt
Dry yeast -5gr.
Soda -1ch.l.
Eggs 2 pcs.
Flour - 450-480 gr.
COOKING METHOD
To start boil the potatoes in salted water, peeled potatoes 500g weight. Potatoes merge, leaving 50 ml of potato decoction. Ready potatoes convert convert into a puree using a potato masher. Pour 500 ml of milk, pouring 50 ml of potato decoction.
Adding 2 tablespoons sugar, half a teaspoon salt. Pour 30 grams of melted butter. Divide the 2 eggs and add 5 g. dry yeast. All mix and add the sifted flour 200 grams. The dough should turn out as sour cream.
Leave the dough in a warm place to rise for 1 hour.
The dough is punched. To add the 250 grams of flour 1 tsp soda without slides and stir. Adding came up to the test. The dough should look like in pancakes is not dripping from a spoon, and sliding. Leave the dough to stand for 10-20 minutes.
The dough is ready. Pan warm up the lubricating oil is at your discretion, you can enjoy fatter then pour more oil, and can generally fry in a dry frying pan. Fry over medium heat necessary under the cover on both sides for about 1.5-2 minutes on each side.
Serve pancakes with piping hot to the table.
With the addition of baking soda neutralizes the smell and taste of yeast, and as a result of pancakes turn out very tender - literally melt in your mouth.
Subscribe to my RSS feedCooking with Kalninju Natalia
If you like the recipe - Put the class, share on social networks or send a comment. Your feedback - the best reward for me 😘 😘 😘
Details and cooking detail you can see in my very brief video below.
Bon Appetit!