These pancakes are even tastier than regular potato pancakes. Real jam! I often cook them in the summer, when the early cabbage season, the whole family eats with pleasure. I'm sure you will like these potato pancakes too.
Ingredients:
young cabbage (early)
onion
carrots (optional)
greens
eggs
flour
garlic
pepper
oil
The most important rule of these potato pancakes is to cook them from early summer cabbage varieties, now it is just the season. It is necessary to make it from young, green, then the pancakes are tender, juicy. And how delicious!
Grate on a fine grater or grind 400 g of cabbage with a blender / vegetable cutter. It should be chopped finely enough, because the pancakes are fried quickly, and the cabbage should have time to cook.
Sprinkle the cabbage with salt to taste, rub lightly with your hands so that it becomes soft. Add one small onion and cut it into small cubes. If you wish, you can add some carrots, grated on a fine grater.
Put two or three chopped cloves of garlic, chopped greens (I like to use dill and green onions), pepper to taste, drive in two eggs and mix well.
Put 4-5 tablespoons of flour, stir and you can cook potato pancakes. We spread the cabbage mass with a spoon in a pan with heated vegetable oil and fry on moderate heat on both sides.
After frying, I advise you to put the cabbage pancakes on a paper towel so that they are not too greasy. These pancakes are most delicious hot with some kind of sauce. Bon appetit, friends!
Read also: Crispy lavash sticks with processed cheese. 5 minutes in a skillet and done
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