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Savory Kefir Fritters with Herbs and Cheese

For breakfast or dinner for the whole family. These kefir fritters with herbs and cheese are a great way to use up herbs that are starting to wilt, along with leftover cheese and kefir. And their biggest selling point in our house: my husband, who can't stand yeast baking, happily eats them.

IrinaPrimorochkaAuthor avatar
Recipe author
Pancakes with herbs and cheese on kefir
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 8 g
Fats 39 % 14 g
Carbohydrates 39 % 14 g
193 kcal
GI: 14 / 0 / 86

Cooking method

  1. Step 1:

    Step 1

    How do you make kefir fritters with herbs and cheese? Here are the ingredients. Feel free to add any greens you like.

  2. Step 2:

    Step 2

    Hard-boil the four eggs, cool them, and chop them fine.

  3. Step 3:

    Step 3

    Finely chop all the herbs.

  4. Step 4:

    Step 4

    Grate the cheese on the fine side of a grater.

  5. Step 5:

    Step 5

    Now for the batter. Stir the kefir together with the sour cream and warm it until it's nicely warm to the touch. Add the baking soda and a pinch of salt, crack in the two eggs, and stir — everything should bubble up. Add the flour and mix into a batter.

  6. Step 6:

    Step 6

    Stir in the egg-herb-cheese filling. If it's too thick, add a little more kefir. The batter should scoop up on a spoon and slide off it rather than run.

  7. Step 7:

    Step 7

    Heat the vegetable oil in a large skillet and cook small fritters over medium heat, about three or four minutes per side. This amount of batter makes about 20 fritters.

  8. Step 8:

    Step 8

    Set them on a paper towel to blot the excess oil. You can make a sour-cream-and-mayonnaise sauce to go with them. We just had them alongside soup — very tasty!

  9. Step 9:

    Step 9

    They're also lovely with a cup of sweet tea. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sour cream 30% fat - 340  kcal/100g
  • Sour cream 25% fat - 284  kcal/100g
  • Sour cream 20% fat - 210  kcal/100g
  • Sour cream 10% fat - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavl cheese - 361  kcal/100g
  • Altai cheese 50% fat - 356  kcal/100g
  • Sovetsky cheese - 400  kcal/100g
  • Steppe cheese - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appenzeller cheese 50% fat - 400  kcal/100g
  • Cheshire cheese 50% fat - 363  kcal/100g
  • Edam cheese 40% fat - 340  kcal/100g
  • Cheese with mushrooms 50% fat - 395  kcal/100g
  • Emmental cheese 45% fat - 420  kcal/100g
  • Gouda cheese 45% fat - 356  kcal/100g
  • Amadeus cheese - 364  kcal/100g
  • Dom Blanc cheese (semi-hard) - 360  kcal/100g
  • Lo Spalmino cheese - 61  kcal/100g
  • Etorki cheese (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Yellow full-fat cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyère cheese - 396  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Fresh parsley - 45  kcal/100g
  • Fresh dill - 38  kcal/100g
  • Kefir, full-fat - 62  kcal/100g
  • Kefir, 1% fat - 38  kcal/100g
  • Kefir, fat-free - 30  kcal/100g
  • Kefir 'Doctor Bifi' 1.8% fat - 45  kcal/100g
  • Kefir 2.5% fat - 53  kcal/100g
  • Ramps - 35  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Baking soda - 0  kcal/100g
  • Chicken egg - 80  kcal/100g

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