Do you keep a fast or do not eat animal food on moral beliefs? Especially for you we offer recipes for making lean pancakes. The basis for their preparation can be not only the traditional lean dough. They can be cooked with the addition of various vegetables and fruits, filling the dish with new flavors and giving it a different nutritional value.
The result of such culinary experiments can be both a beautiful sweet dessert and an independent snack dish.
Fried Pancakes from Courgettes - Recipe
Ingredients:
- zucchini - 520 g;
- wheat flour - 75-100 g;
- curry or turmeric - to taste;
- asafoetida - to taste;
- ground black pepper - to taste;
- salt;
- vegetable refined oil for frying.
Preparation
For the preparation of lean fritters, young zucchini fruits are ideal. But if there are none, then you can use more mature vegetables, having previously cleaned them of rough peel and scraped out the core with seeds.
So, prepared zucchini rubbed on grater, salted them and let the juice, leaving grated mass for twenty or thirty minutes. Then squeeze and merge the formed moisture, and add the asafetida, curry or turmeric to the squash base, season with ground black pepper and sprinkle the sifted wheat flour. We mix everything thoroughly and proceed to the final action - baking pancakes.
On the frying pan heated with vegetable refined oil spread a tablespoon of a little zucchini mixture and brown the fritters on both sides. The pancakes are ready. Bon Appetit!
Fried Pancakes with Pumpkins
Ingredients:
- pumpkin - 520 g;
- chickpea flour - 175 g;
- salt - 15 g;
- curry - 5 g;
- asafoetida - 5 g;
- ground pepper;
- olive oil for frying.
Preparation
For pancakes, we need a tight pumpkin with no peel and guts. If you have a whole pumpkin fruit, then you must first cut it in half, extract the seeds and cut off the hard top layer.
We pass the flesh of the pumpkin through a small grater, grease it and leave it for twenty or thirty minutes. Then squeeze out the excess liquid, and add the asafoetida and curry to the hard pumpkin base and mix. You can take any other spices that you prefer. Now we pour the chickpea flour, mix it and start to form the pancakes. To do this, warm up a good frying pan, after splashing a little olive oil into it, spoonfully put a little pumpkin mass and form pancakes.
You can also make sweet pumpkin pancakes, adding sugar instead of salt to taste, and as spices use cinnamon.
Such pancakes are equally excellent both in hot and in cold form.
Fritters with apples on yeast
Ingredients:
- apples fresh sweet and sour - 600 g;
- wheat flour - 480 g;
- water filtered - 480 ml;
- yeast dry - 1/2 pack;
- granulated sugar - 90 g;
- salt - 5 g;
- vegetable refined oil.
Preparation
Dry yeast is mixed with granulated sugar and dissolved in warm water, adding salt. Then we pour the sifted wheat flour and start the dough. My apple, wipe it dry, clean it from the skins and get rid of the core, melko shred and intervene in the previously prepared dough.
We leave the mass for forty-five to fifty minutes in warmth and at rest and after increasing it in volume we start about twice baking pancakes. To do this, put a little spoonful of dough on a warmed-up pan with a vegetable refined oil and brown the pancakes on both sides.