Свекольные оладьи: Свекольные оладьи (три вида). Ингредиенты: свекла, яйца куриные, соль

Свекольные оладьи / Оладьи / TVCook: пошаговые рецепты с фото

Приготовление:

Шаг 1: взбиваем яйца.

Отделите желтки от белков и белки тщательно взбейте миксером в густую, стоячую пену. Чтобы белки точно взбились, вам нужно осторожно отделять их от желтков, а вся посуда должна быть чистой и обезжиренной.
Желтки же хорошо смешайте с мукой и молоком, чтобы получилась однородная густая масса.

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Шаг 2: перетираем свеклу.

Вареную свеклу очистите и очень мелко натрите, после приправьте ее свежевыжатым лимонным соком и перемешайте.

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Шаг 3: замешиваем тесто.

Смешайте вареную свеклу с разведенной в желтках и молоке мукой до однородности. Затем добавьте сюда же белковую массу и вновь все очень хорошо перемешайте, только ни в коем случае не пользуйтесь миксером, чтобы не разрушить воздушную структуру белков.

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Шаг 4: жарим свекольные оладьи.

Готовить свекольные оладьи нужно на антипригарной сковороде без использования масла. Выкладывайте тесто столовой ложкой, делая оладьи диаметром около семи сантиметров.

Жарьте на слабом огне по 2-3 минуты с каждой стороны. Когда вы убедитесь, что оладьи схватились осторожно переверните их лопаткой и поджарьте так же и со второй стороны.
Благодаря взбитым белками оладьи получаются пышными и воздушными.

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Шаг 5: подаем свекольные оладьи.

Свекольные оладьи перед подачей полейте смешанным с медом йогуртом или сливками и посыпав их сладкими ягодами. Можно сложить несколько штук друг на друга, добавив крем из йогурта или сливок между ними. Очень вкусный завтрак или десерт.
Приятного аппетита!

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Советы к рецепту:

– Вы можете измельчить вареную свеклу с помощью блендера, так кусочки получатся очень мелкими, как нам и надо.

90000 Beet and Carrot Fritters Recipe 90001 90002 The beets give this beet and carrot fritters recipe an amazing color, but if you prefer something mellower in tone, use parsnips or butternut squash instead.- 90003 Diana Henry 90004 90005 90006 LC Eat Your Veggies! Note 90007 90002 Shame we did not have these little lovelies on our plates as kids those nights when we were being admonished by our parents to «Eat your veggies!» Because, quite frankly, these beet and carrot fritters are game changers.No lie. 90005 90010 Beet and Carrot Fritters with Yogurt Dill Sauce 90011 90012 90013 90003 Quick Glance 90004 90016 90017 (1) 90016 90019 40 M 90016 90021 40 M 90016 90023 Serves 4 90016 90025 90006 IngredientsUSMetric 90007 Email Grocery List 90006 Directions 90007 90002 Heat 1/2 tablespoon peanut oil in a large nonstick skillet and gently sauté the onion until soft and translucent but not browned, 2 to 3 minutes.Add the garlic and cook for another 2 minutes. Dump everything into a bowl. 90005 90002 Coarsely grate the potatoes, carrots, and beets, keeping the piles of shredded vegetables separate. Put each pile, 1 at a time, in paper towels and squeeze out any excess moisture. 90005 90002 Toss the potatoes, carrots, and beets in a large bowl. Add the onion and garlic as well as the eggs and stir to combine. Season with salt and pepper. 90005 90002 Heat 1 tablespoon peanut oil in the skillet over medium to medium-low heat.Spoon mounds of the fritter mixture into the skillet to form fritters about 3 1/2 inches in diameter when gently pressed with the back of a spoon (we used 1/4 cup per fritter). You want the oil to sizzle a little, not splatter like crazy, when you plop the fritter mixture into the skillet. Cook until a crust forms on the bottom of the fritters and turns golden brown. Then gently flip each fritter and cook it on the other side until a crust forms. (You best watch them carefully; do not overbrown the fritters or they’ll burn on the outside before they are cooked through on the inside.) After the crust is formed, reduce the heat and cook for 4 to 5 minutes on each side, or until the vegetables are cooked through. (You’ll know from the taste whether they’re cooked right through-the potato becomes sweet. Go on, cut into one and take a nibble.) You can keep the cooked fritters in a low-temperature oven while you finish frying the others, adding more oil to the skillet if necessary. 90005 90002 Mix all the ingredients together. 90005 90002 Sprinkle the fritters with more chopped dill and pass the yogurt sauce on the side.90005 90006 Beet and Carrot Fritter Variations 90007 90012 90013 Greek Fritters 90016 90013 90002 Add 7 ounces crumbled feta along with the salt and pepper. 90005 90016 90013 Indian-Spiced Fritters 90016 90013 90002 Add 1 chopped and seeded chile, 2 teaspoons ground cumin, 2 teaspoons ground ginger, and 1 teaspoon ground coriander to the onion before sautéing. Substitute cilantro for the dill. 90005 90016 90025 90002 Beet and Carrot Fritters with Yogurt Dill Sauce Recipe © 2014 Diana Henry.Photo © 2014 Laura Edwards. All rights reserved. All materials used with permission. 90005.90000 Beet And Zucchini Fritters (SO GOOD) 90001 90002 90003 Whatever you call these mini vegetable pancakes, there is no denial, — they taste great and always go fast. 90004 90005 90005 90007 90008 Vegetable fritters are extremely popular in Ukraine. I basically grew up eating them. Without a doubt, most popular are potato fritters. We call them «deruny» and any homemaker has her own twist on the recipe. My husband is a big fan of them. 90007 90010 Beet fritters, on the other hand, — is something, that I’ve never tried before.We mainly consume beets in a borsch or beet salad. 90007 90012 90013 90013 90007 90016 But since I love experimenting with ingredients and after I made a very delicious Scandinavian Beetroot Tart with Feta Cheese, I decided to give beet fritters a try. To my greatest joy, these did not disappoint me. As with regular potato fritters or latkes (whatever you want to call them), beet fritters take little time to prepare. They are delicious, healthy and you’ll most likely be making them again. 90007 90018 As with potato fritters, zucchini ones are also classic.Regardless of how many fritters you make, be sure, they’ll go really fast. 90019 90019 90007 90022 So, today I’m giving you two recipes in one post. They are very easy and your family can enjoy these fritters as a side dish for lunch or dinner. Or actually let me tell you, I usually make a big batch of these fritters and we eat them as a vegetarian main dish. 90023 90007 90022 Beet And Zucchini Fritters 90007 90022 90007 90005 90005 90022 Cuisine: Ukrainian 90007 90022 Serves: 9 Beet and 10 Zucchini Fritters 90007 90022 Ingredients 90007 90022 For Beet Fritters 90007 90039 90040 1 medium beet, peeled and shredded over the large holes of the grater 90041 90040 1 medium carrot, peeled and grated 90041 90040 3 tablespoons flour 90041 90040 1 egg 90041 90040 ½ teaspoon salt 90041 90040 ¼ teaspoon pepper 90041 90040 vegetable oil for frying 90041 90040 sour cream fro serving 90041 90040 dill for garnish 90041 90058 90022 For Zucchini Fritters 90007 90039 90040 2 medium zucchini, peeled and shredded over the large holes of the grater 90041 90040 1 medium carrot, peeled and grated 90041 90040 2 eggs 90041 90040 3 tablesopons flour 90041 90040 ¾ teaspoon salt 90041 90040 ¼ teaspoon pepper 90041 90040 vegetable oil for frying 90041 90040 sour cream fro serving 90041 90040 chopped dill for garnish 90041 90058 90022 Instructions 90007 90022 For Beet Fritters 90007 90085 90086 In a medium bowl combine all ingredients and mix well.90041 90086 In a large non-stick skillet, heat 3-4 tablespoons of vegetable oil and drop a spoonful of batter. Gently press on the fritter with a back of the spoon to make them flatter. 90041 90086 Cook on a medium heat for 3-4 minutes on each side. 90041 90086 If fritters absorb all oil, you can add more along the way. 90041 90086 Transfer beet fritters onto a paper towel. 90041 90086 Serve with a dollop of sour cream and chopped dill. 90041 90098 90022 For Zucchini Fritters 90007 90085 90086 Put shredded zucchini in a sieve over a bowl and squeeze with your hands to remove as much water as possible.90041 90086 In a medium bowl combine all ingredients for zucchini fritters and mix well. 90041 90086 In a large non-stick skillet, heat 3-4 tablespoons of vegetable oil and drop a spoonful of batter onto a skillet. Gently press on the fritter with a back of the spoon to make them flatter. 90041 90086 Cook on a medium heat for 3-4 minutes on each side. 90041 90086 If fritters absorb all oil, you can add more along the way. 90041 90086 Transfer beet fritters onto a paper towel. 90041 90086 Serve with a dollop of sour cream and chopped dill.90041 90098 90022 3.5.3226 90007 90119 90003 90121 90121 I’d love to connect with you on social media. Follow me on: 90004 90007 90125 90126 90003 Pinterest, Facebook, Instagram, Bloglovin, Twitter 90004 90129 90007.90000 Crispy Zucchini Fritters | RecipeTin Eats 90001 90002 By: Nagi 90003 90002 90005 Published: 20 Aug ’18 90006 90005 Updated: 24 Sep ’19 90006 90003 90002 If you like your fritters crispy on the outside and moist but not soggy on the inside, then you’re going to LOVE these Zucchini Fritters! The trick for extra crisp (and flavour!) Is to add a touch of parmesan. 90003 90002 This is a terrific 90013 quick and easy 90014 zucchini recipe that’s 90013 super economical 90014! 90003 90002 90019 90003 90021 90013 Zucchini Fritters 90014 90024 90002 I have a theory that you can fritter anything.And frittata anything. 90003 90002 And the Asian blood running through my veins also insists that I tell you that you can stir fry anything (follow the formula in this Stir Fry Sauce recipe) and make fried rice from anything. 90003 90002 Today, we’re frittering. 90003 90002 The 90013 thrifty side of me 90014 revels in the fact that you can take 2 unruly discounted zucchinis and a handful of pantry staples and end up with a stack of these golden crispy fritters that are can’t-stop-eating-them delicious.It’s pretty amazing, is not it? 90003 90002 90036 90003 90021 90013 The path to crispy zucchini fritters 90014 90024 90002 That you want crispy outsides goes without saying — there’s nothing sadder than a towering stack of soggy fritters. 90003 90002 But we also need to get the inside right. We want 90045 moist 90046 insides but 90013 90045 not soggy 90046 90014 and 90013 certainly not dry. 90014 Though if I had to choose from the lessor of two evils, I’d take dry over soggy insides — because at least I could douse them in inordinate amounts of yogurt or sour cream to make them palatable.90003 90002 However, soggy insides I can not bear and they can not be salvaged. 90003 90002 And the only path to avoid soggy insides + achieve those crispy outsides is to wring out the excess liquid from the zucchini. Grate, salt, leave aside for 10 minutes, then wring out the excess liquid. 90003 90002 90059 90003 90021 90013 Parmesan for crisp and flavour! 90014 90024 90002 In addition to removing the excess water from the zucchini, I like to add parmesan into the batter. Not only does it add flavour (90045 umami 90046 booster!), It ups the crisp factor.Like in these Crispy Parmesan Crusted Potatoes, Parmesan Crusted Chicken and Parmesan Crusted Cauliflower. 😇 90003 90002 These are not 90045 quite 90046 as fully parmesan coated as those, but it’s all in the same spirit: parmesan = crisp 🙌🏻 90045 90013 — Nagi x 90014 90046 90003 90002 90078 90003 90080 90013 More zucchini recipes 90014 90083 90002 For everyone with zukes taking over their garden / off loaded by family and friends / could not resist a store bargain: 90003 90080 90013 And more patties and fritters (I love them!) 90014 90083 90090 90021 90013 Zucchini Fritters 90093 WATCH HOW TO MAKE IT 90014 90024 90002 90097 90098 90003 90002 Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.90003 90021 Crispy Zucchini Fritters 90024 90002 90105 Author: Nagi 90003 90002 90105 Prep: 15 mins 90003 90002 90105 Cook: 12 mins 90003 90002 90105 Total: 27 mins 90003 90002 90105 Servings6 -7 fritters 90003 90002 Tap or hover to scale 90003 90002 90122 Recipe video above. 90123 Zucchini fritters made extra crispy and extra tasty with the addition of parmesan! Crispy on the outside, and moist but not soggy on the inside.Love how these are light on batter — just enough to hold it together. Serves 2 as a light-ish meal. 90003 90080 Instructions 90083 90127 Zucchini: 90128 90129 90130 90002 Grate zucchini using a box grater. Grate on the diagonal so you get long strands. 90003 90133 90130 90002 Place in a bowl and sprinkle with salt. Mix, then leave for 10 minutes +. 90003 90133 90130 90002 Squeeze out excess water using hands (or bundle up tea towel) then place zucchini in a bowl. 90003 90133 90142 90127 Batter: 90128 90129 90130 90002 Preheat oven to 200F / 100C (for keeping fritters warm).Place rack on tray (helps keep crispy) 90003 90133 90130 90002 Add egg, green onions, parmesan and garlic into the zucchini bowl. Mix to combine. 90003 90133 90130 90002 Scatter over flour and baking powder (do not dump in one spot), and add pinch of pepper. Mix until flour is just incorporated — batter should be thick but soft (see video, Note 1). 90003 90133 90142 90127 Cooking: 90128 90129 90130 90002 Heat 2 tbsp oil in a non stick pan over medium high heat (or medium if stove is strong).Drop 1/4 cup batter in the pan (ice cream scoop is perfect). Do 3 or 4 mounds. 90003 90133 90130 90002 Flatten lightly with spatula to about 1cm / 4/5 «thick. 90003 90133 90130 90002 Cook for 3 minutes until underside is deep golden (adjust heat if browning too quickly). Flip and cook the other side for 3 minutes. Transfer to tray and place in oven to keep warm. 90003 90133 90130 90002 Repeat with remaining batter. 90003 90133 90130 90002 Serve immediately with a dollop of yoghurt or sour cream and garnish of extra green onions if desired.90003 90133 90142 90080 90105 Recipe Notes: 90083 1. Batter consistency is key to good fritters. If too runny, add a touch of extra flour (otherwise fritters soggy inside). If way too thick, add a touch of water. It does come down to how juicy / how well the water was removed from the zucchinis. I do not squeeze the living daylights out of the zucchini, I just use my hands so some moisture is left in them which ends up in the batter. 2. Adapted from this recipe by Simply Recipes via Smitten Kitchen.I added parmesan for extra crisp and flavour, and garlic because it goes in everything savoury in my world. 3. 90013 What it tastes like: 90014 Zucchini has a pretty neutral flavour so it’s not prominent in this recipe. It tastes savoury with a subtle hint of zucchini. Texture is key in this recipe — the golden crust is where much of the flavour is. The batter does not need extra salt if you salt the zucchini + use parmesan. But if you skip the parmesan, add a pinch of salt into the batter. 90013 4.Reheating — 90014 fritters are best served fresh. But to reheat leftovers, pop them on a rack in a stinking hot oven (250C / 480F) or as high as your oven will go for 5 minutes. OR pan fry lightly in a little oil to re-crisp and rewarm! 90190 5. Nutrition per fritter (6 large ones), assuming 3 of the 4 tbsp of oil ends up in the fritters. 90002 Nutrition Facts 90003 90002 Crispy Zucchini Fritters 90003 90002 Amount Per Serving 90003 90002 90013 Calories 90014 162 Calories from Fat 99 90003 90002 90013% Daily Value * 90014 90003 90002 90013 Fat 90014 11g 90013 17% 90014 90003 90002 Saturated Fat 2g 90013 13% 90014 90003 90002 90013 Cholesterol 90014 30mg 90013 10% 90014 90003 90002 90013 Sodium 90014 472mg 90013 21% 90014 90003 90002 90013 Potassium 90014 271mg 90013 8% 90014 90003 90002 90013 Carbohydrates 90014 11g 90013 4% 90014 90003 90002 Fiber 1g 90013 4% 90014 90003 90002 Sugar 2g 90013 2% 90014 90003 90002 90013 Protein 90014 4g 90013 8% 90014 90003 90002 90013 Vitamin A 90014 265IU 90013 5% 90014 90003 90002 90013 Vitamin C 90014 14.4mg 90013 17% 90014 90003 90002 90013 Calcium 90014 86mg 90013 9% 90014 90003 90002 90013 Iron 90014 1.1mg 90013 6% 90014 90003 90002 * Percent Daily Values ​​are based on a 2000 calorie diet. 90003 90080 Nutrition Information: 90083 90002 Calories: 162kcal (8%) Carbohydrates: 11g (4%) Protein: 4g (8%) Fat: 11g (17%) Saturated Fat: 2g (13%) Cholesterol: 30mg (10%) Sodium : 472mg (21%) Potassium: 271mg (8%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 265IU (5%) Vitamin C: 14.4mg (17%) Calcium: 86mg (9% ) Iron: 1.1mg (6%) 90003 90002 Keywords: Zucchini Fritters 90003 Did you make this recipe? I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats. 90021 90013 LIFE OF DOZER 90014 90024 90002 I wanted to share a pic of Dozer bounding around the park but kept missing the shot. Food photos are much easier — they do not move !! 90003 90002 90292 90003 .