Composition / ingredients
Step-by-step cooking
Step 1:
How to make pancakes from beef liver? Prepare all the necessary ingredients. Beef liver is better to use fresh - with it, pancakes will turn out softer and more tender.
Step 2:
Wash the beef liver thoroughly, remove the films and internal ducts and blood clots. Pat the liver with a paper towel and cut into medium pieces.
Step 3:
Put the beef liver in a blender bowl and whisk until smooth. It should turn out to be such a thick "minced meat ". If you have a small blender, then it is better to grind the liver in parts, since it is difficult to grind a large volume and the device may overheat. If there is a kitchen machine, then you can grind the entire volume of the liver in it. If there is no blender, you can also scroll the liver through a meat grinder.
Step 4:
Add milk, egg, flour, salt and pepper to the chopped beef liver.
Step 5:
Whisk everything again until smooth. This time the mass will turn out to be quite liquid.
Step 6:
Pour the dough into a bowl and leave for 15-20 minutes at room temperature. During this time, the flour will swell and thicken the dough. If, after the specified time, the dough still remains too liquid, sift another 1 tablespoon of flour into the dough and mix the mass. Instead of flour, you can use semolina.
Step 7:
In a frying pan over medium heat (I have a 5-6 out of 9 mode), heat the vegetable oil, spoon out the liver dough, forming small round pancakes. Fry the liver fritters for 5-6 minutes on both sides until cooked, periodically adding vegetable oil. The exact roasting time depends on the thickness of your frying pan, the strength of the fire and the consistency of the liver dough.
Step 8:
The pancakes should be brownish inside. In the first minutes of roasting, blood may be released. In well-fried pancakes, there should be no blood either inside or outside (unless you prefer this degree of roasting). Transfer the finished pancakes to a platter and serve to the table. Absolutely any side dish will suit them. Enjoy your meal!
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Beef liver - 130 kcal/100g
