Composition / ingredients
Step-by-step cooking
Step 1:
How to make liver pancakes from pork liver? Prepare the products. If the liver has been frozen, defrost it by transferring it from the freezer to the bottom shelf of the refrigerator. Milk will be needed for soaking the liver. Note that this will need to be done in advance, an hour or two before cooking. Instead of sour cream, you can take mayonnaise.
Step 2:
Pork liver may be a little bitter, you can get rid of it by soaking it in milk. Rinse the liver well, if there are veins and vessels, then try to cut them out. Cut the liver into pieces and pour a glass of milk. Leave the liver to soak in milk for at least half an hour, or preferably for an hour or two. Then remove it from the milk and dry it a little with paper towels.
Step 3:
Peel and cut the onion into small pieces. Chop the liver together with the onion using a blender or food processor. I have a small blender chopper bowl, so I did it in several approaches. Pour the liver mass into one large bowl.
Step 4:
Add a tablespoon of flour, semolina and sour cream to the chopped liver and onion. Add salt and soda to the same place. Mix well.
Step 5:
Leave the liver mixture to infuse for half an hour so that the semolina swells properly.
Step 6:
Then mix the infused liver mixture well again. Heat a frying pan over medium heat and pour vegetable oil on it. Spread the pancakes with a spoon on a hot frying pan. Fry them on low heat on both sides until golden brown. Put the finished pancakes on a paper towel to remove excess oil. Serve the pancakes on the table with sour cream with any side dish. Bon appetit!
It is also good to serve garlic sauce and fried onions with carrots to such liver pancakes.
As you know, pork liver is a bit bitter, so many people don't like it. But pork liver is more tender than beef, it has fewer films, vessels and veins. It is prepared much faster and costs less.
Pork liver is very healthy. Especially with low hemoglobin, since the liver has a high iron content. Pork liver also contains folic acid, which is necessary for pregnant women.
Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
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.
To check whether the oil has warmed up well enough in the pan, you can do it in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Semolina - 340 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
- Baking soda - 0 kcal/100g
- Pork liver - 109 kcal/100g
