Lenten puffy fritters are vital for yeast at any time of the year. Ruddy, hearty and low-calorie, they are very easy to prepare and are always obtained. The whole secret in the components of the test, with them - it acquires lightness and airiness, perfectly combined with vegetables, berries and fruits, because of which dessert can change its taste every time.
How to cook lean fritters on yeast?
Yeast pancakes are mixed with water, flour, vegetable oil and a pinch of sugar. Even with such a simple food composition, the fritters are very lavish, appetizing and light. They can be made sweet and salty, adding berries, apples, mushrooms and potatoes to the dough, which allows you to serve them both as a dessert and as a snack.
- Fritters on water and yeast are kneaded exclusively by hand. The yeast dough does not tolerate stirring with the help of household appliances and can fall after.
- Yeast should be planted only in warm water, so that they do not die, and flour must be sieved.
- Even in the sweet test, a pinch of salt will not hurt: it helps to reveal the taste of other components and will emphasize it.
Lentiful lush yeast pancakes on the water
Lent yeast pancakes on the water are lush and airy only for those housewives who adhere to all cooking rules. They dissolve yeast only in water, the temperature of which does not exceed 40 degrees, they break the dough under a linen towel so that it "breathes", and do not mix it before frying, so as not to disturb the structure.
Ingredients:
- flour - 1 kg;
- water 750 ml;
- fresh yeast - 30 g;
- sugar - 80 g;
- oil - 80 ml.
Preparation
- Pound the yeast with sugar.
- Add flour, warm water, salt and oil.
- Stir well and set the dough in heat for an hour.
- Without mixing, spread the dough with a tablespoon into a frying pan.
- Delicious lean fritters on yeast are baked under the lid for 2 minutes on each side.
Fritters with yeast with raisins
Many culinary experts believe that lean fritters on dry yeast are not as fragrant as on live ones. In fact, there are not many differences between them, one of the few concerns the rules of working with products. To dry yeast, you need to add warm water, sugar and allow the granules to nourish for activation, and if you add raisins, the dough will wander more actively.
Ingredients:
- flour - 625 g;
- water - 500 ml;
- dry yeast - 5 g;
- raisins - 200 g;
- sugar - 60 g;
- oil - 120 ml.
Preparation
- Dissolve the yeast in warm water.
- Add sugar and mix.
- Leave for 10 minutes until completely dissolved.
- Gradually enter flour and warm oil.
- After 30 minutes, add the steamed raisins.
- After another 30 minutes, fry the lean lush fritters on yeast until red.
Fritters on yeast with apples
Lenten lavender pancakes with yeast with apples are a great solution to make a delicious and nutritious breakfast. A few fruits added to the dough will significantly refresh its pungent taste and make the baking texture richer and more diverse. In addition, such pancakes are juicy and tender in themselves, so they can be served without honey and jam.
Ingredients:
- warm water - 370 ml;
- flour - 400 g;
- fresh yeast - 35 g;
- oil - 80 ml;
- sugar - 40 g;
- apple - 4 pcs.
Preparation
- Dissolve the yeast with warm water, add 200 g of flour and 20 g of sugar.
- Stir and leave to heat for 20 minutes.
- Enter the oil, the remaining water and sugar.
- After 30 minutes, add the peeled apples.
- Stir and allow to stand for 15 more minutes.
- Fry lean lush apple fritters on yeast from two sides to rouge, spreading the dough with a spoon in a frying pan.
Fritters on yeast with banana
Pancakes on live yeast are characterized by tenderness and aroma. This is the merit of living yeast, capable of creating the perfect taste and texture. Such yeast works best with a minimum of sugar, and those who want to add sweets, it is better to put a banana in the dough. It has a delicate creamy texture and a lot of sugar, accelerating yeast fermentation.
Ingredients:
- raw yeast - 10 g;
- flour - 500 g;
- water 370 ml;
- sugar - 40 g;
- oil - 80 ml;
- banana - 1 piece;
- lemon juice - 40 ml.
Preparation
- Banana grate, sprinkle with lemon juice.
- Pound the yeast with sugar.
- Add warm water, flour, butter, banana and knead the dough.
- Put the dough into heat for an hour.
- Fry the fritters on both sides until ruddy.
Late night fritters on yeast
Lent yeast dough for pancakes is not only easy to prepare, but also convenient in everyday life. In order not to waste time on kneading and proofing the dough in the morning, it can always be cooked in the evening and put overnight in the fridge. The only thing is to mix the dough in a large container, and before frying, give it a couple of minutes to warm up.
Ingredients:
- flour - 280 g;
- water 250 ml;
- fresh yeast - 10 g;
- sugar - 20 g;
- oil - 60 ml;
- salt - a pinch.
Preparation
- Pound the yeast with sugar.
- Add warm water, salt, oil, flour and mix.
- Put the dough overnight in the fridge.
- In the morning, take it out, stir it and start frying.
Pancakes with pumpkin on yeast
Yeast pancakes on dry yeast are very convenient to prepare. Unlike live yeast, dry yeast have a long shelf life and are not susceptible to moisture. They can be taken with them to the dacha and bake pancakes from a juicy, bright pumpkin. To do this, add the grated vegetable to the dough, combining all the dry and then liquid components first.
Ingredients:
- manga - 60 g;
- flour - 240 g;
- water 250 ml;
- sugar - 20 g;
- dry yeast - 5 g;
- oil - 40 ml;
- Pumpkin pulp - 300 g.
Preparation
- Rub pumpkin on a grater and combine with flour, mango, yeast and sugar.
- Add warm water, butter and mix.
- Leave it for an hour.
- After that, fry the fritters until they are red.
Potato Fritters on Yeast
Eating fritters on fresh yeast can be not only a dessert, but also a nutritious snack. One of the most popular are pancakes with potatoes. They turn out to be crunchy and fast, because the dough on fresh yeast, potato broth and puree soars so quickly that it does not even need to be left standing, but should be fried immediately.
Ingredients:
- potatoes - 500 g;
- water 350 ml;
- flour - 200 g;
- yeast - 20 g;
- oil - 60 ml.
Preparation
- Peel the potatoes with water and cook until cooked.
- The broth is poured into a separate container, and the potatoes are cleaned.
- Dissolve the yeast in a warm broth.
- Combine with potatoes and flour and mix.
- Fry the fritters immediately.
Fritters with onion on yeast
Lenten lavender fritters on dry yeast are varied in preparation. Some recipes impress with simplicity and minimum of components. These options include pancakes with onions, which are often served instead of bread, as a snack for hot dishes. They have a delicate texture and a pleasant caramel flavor of fried onions.
Ingredients:
- dry yeast - 10 g;
- flour - 750 g;
- water - 500 ml;
- sugar - 40 g;
- onions - 2 pcs.
Preparation
- Chop onion in a blender.
- Mix the flour with the dry yeast and sugar.
- Add water, onion mixture and set aside for 40 minutes.
- Fry on both sides until red.
Yeast pancakes with cabbage
Delicious lavender yeast pancakes with addition of vegetables, and especially with cabbage are very tasty. It is added to the dough just before the frying, pre-stewed with onion and spices, so that the pancakes are gentle and very juicy. They are often served as a separate snack or in addition to lean soup.
Ingredients:
- flour - 625 g;
- warm water - 500 ml;
- cabbage - 700 g;
- onion - 1 piece;
- dry yeast - 10 g;
- sugar - 40 g;
- oil - 80 ml.
Preparation
- Pour the yeast and sugar with water.
- After 10 minutes, add the flour and mix well.
- Put the dough into heat for 40 minutes.
- In the meantime, chop the cabbage and put it out with the onion.
- Season, cool and put into the dough.
- Stir and fry the fritters in a frying pan.