In the traditional Slavic representation, pancakes are fried flour products made from sour, unleavened and sweet dough. So it has been for many years, maybe even centuries, before the beginning of the rapid era of urbanization, computerization and the development of such technologies that our distant ancestors did not even dream of.
In modern home cooking, more and more new ideas appear on the basis of the immutable culinary classics. From our distant unsettled past, a culinary passion for all kinds of baking and a creative mindset have been preserved in the genetic memory. Russian cuisine has for a long time been practically isolated from the influence of the cooking of neighboring peoples, therefore, at the mental level, the respect for food has taken root, which has developed due to the severity of the climate. Famous for the whole world, Russian pies appeared due to the thrifty attitude to the products left after lunch or dinner: they were wrapped in dough, put in the oven. Most likely, this is how the famous proverb appeared: “What is in the oven, swords on the table (serve)”.
Modern hostesses no longer have a Russian stove, but there are refrigerators in which products are stored, sometimes requiring revision and urgent processing, sometimes you need to very quickly prepare a tasty and satisfying dish for the whole family, but, on purpose, nothing is invented! The basic concept of modern home cooking: fast, satisfying, tasty, because everyone does not have enough time, and it, time, should be left for rest and socializing with the family, even for women. Pancakes fit into this concept because the cakes need to be sculpted, and this is not fast. But the male family prefers meat with meat, and baking - for dessert. But fritters for a long time to knead and sculpt is not necessary.
From the experience of the ancestors it is known that any filling is combined with the dough. Fried meat can not be spoiled, unless, of course, you do this on purpose or by negligence. Mayonnaise supplement is a favorite ingredient of modern housewives because the universal sauce hides all missteps. Now all housewives should applaud in unison the experience of their ancestors, the history of Russian cuisine and the modest inventor of meat pancake who wished to remain anonymous. It was the prologue of a story about how pancakes from meat and all other foods appeared. We turn to the theoretical and practical part of studying family culinary and will analyze the culinary avant-garde of the third millennium, connecting new ideas with old recipes and technologies of Russian cuisine.
Chicken Fritters with Mayonnaise - Basic Technological Principles
So, the basis of the pancake is a batter, or - bulk, as the professionals call it.
Its composition must include flour, eggs. There are two main options for the dough pancake: unleavened and yeast.
Yeast dough can only consist of flour, water and yeast. This is a lean dough. But, if we are talking about adding chicken and mayonnaise to the dough, what is the post here? Add eggs and kefir, for pomp and taste. If you prepare unleavened dough for pancakes, then instead of yeast, of course, you have to add soda or any baking powder for the dough. The liquid base, in this case, may be the same dairy products and eggs.
Eggs or kefir and all other fermented milk ingredients are also useful for giving the consistency of the bulk dough, and their amount depends on how much chicken or minced meat, you plan to add to the dough for chicken fritters. Of course, it remains to decide which spices and in what quantities to add, but this is - exclusively, a matter of taste. There is only a little secret: sugar is added to the yeast dough to improve the lift, but the meat, when sugar is added to the dish, becomes especially juicy, with a spicy taste. Therefore, a little sugar in yeast dough for meat pancakes is, nevertheless, add.
You can also use mayonnaise for making dough, but in small quantities to give a special taste. To combine flour and meat, create a liquid consistency inherent in the bulk dough, mayonnaise may need too much, and by itself it will not give pomp baking, but it will be too aggressive to stand out because of the fat in its composition, salt and vinegar. Therefore, add mayonnaise to the dough, if you want, but little by little, mixing it with other liquid ingredients: sour cream, tomato sauces, vegetable purées, juices, eggs or water. Recently, housewives often in the preparation of bulk dough for pancakes use vegetables: onions, tomatoes, carrots, zucchini, potatoes. When using these ingredients turn out fine, independent vegetable dishes. They are served with sour cream or other sauces. Why not use this idea, adding to the dough not only vegetable puree, but also chicken mince? Great idea! The composition - it is clear: everything, or almost everything that is in the refrigerator, can become an ingredient for pancakes.
A few words about the technology of making bulk dough. The ideal consistency is that which does not spread over the hot pan, but quickly sets, because the pancakes must have a regular oval or round shape. The dough should resemble thick sour cream. To achieve such a consistency, you just need to grind all the products to a state of mashed potatoes, and proteins will provide the necessary coagulability that will keep the shape.
Another point: sometimes you want the dish to look unusual, and emphasize the presence of meat ingredients in it, pieces of vegetables. This condition is also feasible: make the bulk homogeneous, and add small pieces of meat to the finished dough, or spread them out with a spoon on pancakes, directly in the pan - you will get pancakes with filling.
Pancakes are fried only in well heated vegetable fat. Frying time depends on the composition of the dough: if it contains raw meat, the duration of heat treatment increases, as, for example, for meatballs. If boiled, stewed or fried foods are in the dough, then two or three minutes of roasting on both sides is enough.
Pancakes are a wonderful, versatile dish. There is room for imagination of modern hostesses.
1. Chicken pancakes with mayonnaise and zucchini
Ingredients:
Zucchini, medium 1 pc. (300-350g)
Egg 1 pc.
Flour
Kefir 120 ml
Chicken minced 400 g
Salt
Black pepper
Soda 1 1/2 tsp.
Cooking oil for frying Sauce:
Garlic, chopped dill, lemon juice, salad mayonnaise - to taste
Cooking Method:
Grate zucchini on a fine grater, or grind to a state of mashed potatoes with the help of other kitchen appliances available. In the prepared mashed potatoes add egg, kefir, flour. Stir the dough, add the minced meat, mix again and check the consistency. If necessary, add flour or kefir to adjust. Add salt and pepper intuitively.
Pour vegetable oil into the pan so that the pancakes submerge it in half. Do not forget that the oil should warm up well, so that the fat is not absorbed into the product during frying. Pour measuring spoon dough, and fry for 3-4 minutes on each side. Turning over to the other side, you can reduce the temperature so that the pancakes are not burnt and well roasted. Put the finished pancakes on a paper napkin to remove excess butter.
2. Chicken Fritters with Boiled Fillet Mayonnaise
Consider the option of cooking meat pancakes from boiled chicken.
Ingredients:
Chicken fillet 500 g
Mayonnaise 150g
Flour 300 g
Tomatoes 300 g
Eggs 2 pcs.
Onions, green 180 g
Spices - to taste
Soda 15 g
Sour cream 120 g
Vegetable oil 150 ml
Cooking Method:
Peeled and chopped vegetables, place in a blender bowl, chop until smooth. Add eggs, mayonnaise and sour cream, then flour and spices. Stir, pour finely chopped chicken pieces. The finished dough should have a thick cream consistency, so if, for example, the tomatoes were too watery, add flour to achieve the desired thickness.
Fry the pancakes as described in the previous recipe. Serve with sour cream or mayonnaise, or another sauce.
3. Chicken Pancakes with Raw Potato Mayonnaise
Ingredients:
Potatoes peeled 400 g
Chicken minced 400 g
Eggs 2 pcs.
Lemon juice 50 ml
Soda 15 g
Flour 300 g
Mayonnaise 100g Salt
Cooking Procedure:
Chopped to puree, combine potatoes with lemon juice, minced meat, eggs, mayonnaise and flour. Add soda and spices. Fry like regular pancakes.
Serve with sour cream and fresh juicy vegetables, sprinkled with chopped greens.
4. Chicken pancakes with mayonnaise, mushrooms and cheese
Ingredients:
Flour 200 g
Cream cheese 300 g
Fried Mushrooms 150 g
Eggs 3 pcs.
Chicken, boiled 500 g
Mayonnaise 150g
Sour cream 400 g
Soda 20 g
Salt
Cooking:
Put all prepared ingredients in a deep container, grind with a blender to a pastelike consistency, similar to thick cream. Grease a baking sheet with vegetable fat. Put dough on it, spoon. Put in a hot oven for 15 minutes. Then take the baking sheet, grease the pancakes with sour cream on top and brown.
Serve with your favorite sauce and french fries.
5. Chicken pancakes with mayonnaise and garlic
Ingredients:
Mayonnaise 200g
Tomato paste 75 g
Eggs 3 pcs.
Salt
Flour 250 g
140 ml carbonated water
Minced chicken 0.5 kg
Garlic
Chili and black pepper - to taste
Cooking Procedure:
Combine all the liquid components of the dough, adding to them spices, flour and minced meat. Kill the mass thoroughly, adjust the thickness of the dough to the desired consistency. Fry the pancakes in a frying pan. When serving, decorate the dish with chopped greens, cream sauce.
6. Chicken fritters with mayonnaise and green peas
Ingredients:
Smoked breast 400 g
Mayonnaise 200g
Lemon juice 80 ml
Eggs 2 pcs.
Soda 20 g
Frozen peas 250 g
Flour 350 g
Pepper
Garnish:
Mashed potatoes 400 g
Egg 1 pc.
Green Sauce - for serving
Cooking Procedure:
From mayonnaise, eggs and lemon juice, prepare a liquid mixture. Add in it pieces of smoked breast, peas, flour, combined with pepper and soda. Stir and fry in a pan until golden brown.
Transfer the pancakes to the prepared baking sheet. Preheat the oven. Add the egg to the mashed potatoes, whisk well and put in the pastry bag. Squeeze the mashed potatoes in a pile. Bake, putting the baking sheet on the top shelf, until golden brown appears. Transfer to a platter, pour the parsley sauce.
Chicken Fritters with Mayonnaise - Useful Tips
If you doubt that pancakes were baked from the inside, put them on a baking sheet and hold for 5-7 minutes in a hot oven. At the same time, they can be further decorated with grilled cheese, sauce, chopped greens: such a dish will look worthy on a festive table. You can also resort to this trick when the pancakes have already cooled down, left after breakfast, and nobody will have a cold one.
Of course, frying is always associated with the use of vegetable oil. Do not reuse fats that have already been fried products: in this case, savings can lead to high costs of treatment. Remember that when frying oil becomes very harmful to the body carcinogens.
