We recommend pancakes from the liver for those who are prone to anemia, inflammation, thrombosis, who are suffering from gastritis and other gastrointestinal diseases, but if acidity is increased, caution is needed when loving offal. Fritters from the kidneys, udder or lungs are possible if these products are first boiled or fried and then chopped, in the dough they do not have time to cook. In raw form, only the liver is suitable for this purpose.
About love
Rare people love offal. And not everyone loves it. But properly cooked offal pancakes are always welcome at the family table. Even children eat them with pleasure. And the right one is the easiest cooking! The offal dish is incredible. You can build an elegant and delicious liver cake for the holiday, decorate it with sprigs of dill, cranberries or lingonberries - guests will not immediately understand that this dish is not a dessert, but a snack. However, not only the liver will be appropriate on the festive table, if the hostess knows how to cook offal. For example, this is in the old style.
Buckwheat Chicken Stomachs
For this festive dish with such a casual name, the list of products is quite extensive. A pound of chicken stomachs requires the same amount of chicken liver, three hundred grams of buckwheat, half a kilogram of onion, carrots and celery root, a red onion and a couple of stalks of celery, one and a half glasses of dry white wine and a glass of brandy, olive oil and a little cream. And also spices, in offal they are simply obligatory: a few whole cloves, bay leaf, coriander and caraway seeds, juniper berries, black and red pepper. And of course, salt.
How to cook
The oven must be heated to two hundred degrees. Prepare the dishes: best of all is the cast iron that your great-grandmother put in the Russian oven, but a cauldron, and any high frying pan or pan with a thick bottom, will do. Rinse the chicken stomachs, if necessary - clean off the remaining coarse film, dry. Now clean all the roots and cut into small cubes. Cut celery stalks also smaller. That is all at this stage. You can start cooking. First you need a burner, an oven a little later.
Stage one
Melt a couple of tablespoons of butter in the selected bowl, pour in three tablespoons of olive, fry the roots and all the spices until the onions are transparent - about five to seven minutes. Add chicken stomachs, salt. Mix it all with wine, add fire to the strongest and let the alcohol go off the steam. Now you need an oven. Cover the stomachs with hot chicken stock or boiling water and cover in the oven for about an hour and a half until soft. Pour washed buckwheat over offal, add boiling water, close tightly and send back to the oven for twenty minutes. Now turn off the oven, but do not open the pan / cauldron.
Stage Two
Onion, which is red, cut into half rings. Now we need a pan heated over a fire. Pour in three tablespoons of olive oil, mix onion in it, add chicken liver and cognac. About five minutes to fry, turning. In no case longer. Now put the liver on top of buckwheat, close it tightly again and bring to full readiness in the same switched off oven for another half hour at least. Then serve! Guests will be delighted.
Offal fritters with onions
For half a kilogram of beef liver, take two onions, two eggs, two tablespoons of sour cream, two tablespoons of flour, salt, black pepper - preferably freshly ground vegetable oil.
Preparatory stage
Pass the liver and onion through a meat grinder, add sour cream, eggs, salt, pepper, mix thoroughly, then gradually combine with flour. The mass should be slightly thicker than on simple pancakes, homogeneous.
Main process
Heat the pan, pour vegetable oil (not much). Reduce heat to medium and pour fritters. Fry for three minutes and turn over. The reverse side is preparing faster - two minutes is enough.
Liver pancakes
This recipe is offal fritters with onions and semolina. It will take half a kilogram of any liver, a large onion, five tablespoons of semolina, three eggs, pepper and salt to taste. Vegetable oil for frying.
Dough for fritters
Pancakes from offal with onions always start the same way: you need to skip both through a meat grinder or grind in a blender. Then the rest of the products are added. In this case, these are eggs, salt and pepper, and finally - semolina. It is recommended to leave semolina to swell for half an hour - an hour before starting frying.
Actually, fritters
It is good to heat the pan, reduce the heat and pour literally a spoonful of refined vegetable oil. Put the dough with a spoon, slightly “smearing” it and giving a nice-looking shape. Fry for long. Literally 2-3 minutes on each side. You can eat them in the morning with sour cream - directly from the heat, from the heat, or you can garnish - you get a completely independent main course for lunch. Such a dish as offal pancakes with onions, and everyone will be delighted at dinner!
Offal fritters with onions and rice
It will take half a cup of raw rice, an egg, an onion, salt, and, if desired, black pepper, three tablespoons of flour, vegetable oil.
Preparation
Sort and rinse the rice, then boil until cooked. Salt! While the rice is getting cold, sort out the chicken liver and rinse. Look carefully so that there is no bile left. Grind with onions - a blender or a meat grinder at the discretion. Stir with rice, add salt. Beat the egg, mix, combine with flour.
Frying
This type of liver pancakes is different from the previous ones - these will not be so thin due to rice. Place a tablespoon in a well-heated frying pan with vegetable oil and fry a little longer under the lid than usual: about five minutes on one side and a little less on the other.