Fritters - one of the easiest to prepare, tasty and hearty dishes. They can be prepared for breakfast, as a supplement to dinner, afternoon snack and dessert. The taste of products depends on the test used. It is kneaded with water, milk, dairy products, with the addition of yeast, soda or baking powder. Many housewives prefer to make dough for pancakes on kefir. From it, the products are obtained lush and tender, relatively dry soon.
Cooking Features
The process of kneading dough for pancakes on kefir is not complicated, but has its own specifics.
- Dough can be made from rye, buckwheat or oatmeal, but the most lush and tasty they are obtained from wheat. It is undesirable to use second-grade flour for making pancakes: they turn out to be grayish, not sufficiently fluffy, and have an unpleasant aftertaste.
- Sifting flour before kneading dough - mandatory manipulation. Experienced housewives sift flour even 2-3 times. The purpose of this action is not only to rid the product of small litter and insect larvae. The main task is to saturate the flour with oxygen. After sifting, it becomes easy. Such flour is easy to combine with other ingredients, preventing the formation of lumps. The dough mixed with such flour rises well, the products made of it are tender and airy.
- Housewives did not have a unanimous opinion about which kefir to use for making pancake dough. Some believe that the most delicious products are obtained if you use a high-yielding dairy product, in the opinion of others, the fat content of kefir does not matter. Some housewives prefer to knead the dough on stale kefir, believing that then it rises better. Using a spoiled dough product can save you some money, but it can be unsafe for your health.
- Kefir for cooking dough should be heated to about 30-35 degrees. This is especially important to do if the dough is cooked with yeast. It is necessary to heat up kefir in a water bath, trying not to overheat. If kefir overheats, it can be divided into cottage cheese and whey, becoming unsuitable for making dough.
- Fritters usually make the dough a little thicker than the village sour cream, but some housewives prefer a thinner one; others, on the contrary, mix thicker dough. If the first portion of fried pancakes showed that the dough is thick or thin, its consistency can be adjusted by adding a little water or flour.
Fresh or dried fruits, greens, and less or more sugar can be added to the pancake dough. This allows you to pick up a recipe for pancakes on kefir that meets the taste of almost any person.
Yeast dough for pancakes on kefir
Composition:
- kefir - 0, 25 l;
- wheat flour - 0, 25 kg;
- chicken egg - 1 pc .;
- sugar - 30 g;
- dry yeast - 5 g (or 15 g pressed);
- salt - a pinch;
- refined vegetable oil - 40 ml.
Method of preparation:
- Heat kefir in a water bath to approximately 35 degrees. Make sure that it does not curl.
- Pour the kefir into the bowl, crumble the pressed yeast into it or add dry, mix. Add sugar and salt, stir again.
- Wait 10-15 minutes until a fluffy foam cap appears on the surface of the yogurt. She testifies that yeast earned.
- In a separate container, shake an egg with a fork, transfer it to kefir. Pour in the oil.
- Beat the liquid ingredients with a whisk or mixer.
- Sift flour, in 2-3 doses, enter it into a liquid mixture, carefully mixing the products each time to prevent the formation of lumps.
- Put the dough in the pan, cover it with foil and put it in a warm place.
- Wait until the dough rises, significantly increasing in volume. Stir it. Wait for re-raising.
Fry pancakes in a hot pan, greased with butter. Spread the dough and make pancakes out of it with a spoon. To prevent the dough from sticking to the spoon, it is dipped in vegetable oil or boiled water.
Fresh dough for fritters on yogurt
Composition:
- kefir - 0, 25 l;
- wheat flour - 0, 25 kg;
- chicken egg - 2 pcs .;
- soda - 5 g;
- salt - a large shchipot;
- sugar - 20-40 g.
Method of preparation:
- Remove the kefir from the refrigerator beforehand and put it in a warm place so that by the time the dough is kneaded it reaches a temperature not lower than room temperature.
- Break eggs into a bowl, add sugar and salt to them. Grind with a whisk.
- Pour kefir into the eggs, whip them together.
- Put soda in a bowl with liquid ingredients, mix. There is no need to extinguish the soda, since kefir contains enough acid to produce the necessary reaction.
- Sift flour. In small portions, pouring it to a liquid base and stirring it, make a dough that resembles village sour cream in density. One should be uniform, without lumps.
It is advisable to use dough for making pancakes immediately or almost immediately after its preparation, otherwise the neutralization reaction will end and the products will not be sufficiently lush.
Dough for fritters on kefir and water
Composition:
- wheat flour - 0, 25 kg;
- kefir - 0, 25 l;
- water - 50 ml;
- chicken egg - 1 pc .;
- soda - 5 g;
- salt - 2 g;
- sugar - 50 g.
Method of preparation:
- Pour warm boiled water into the bowl. Break an egg into it. Add sugar and salt. Beat the bowl with a fork or a whisk.
- Heat the kefir in a water bath to about 30 degrees, add to the egg mass. Beat with a whisk or mixer until a fluffy foam is formed.
- Enter the sifted flour, stir the dough until smooth. It should be thick enough so as not to drain from the spoon, and crawl from it.
- Add soda, mix vigorously.
Immediately after kneading the dough, proceed to making fritters from it, then they will turn out to be fluffy and nosed.
Dough for fritters on kefir without eggs
Composition:
- wheat flour - 0, 3-0, 35 kg;
- kefir - 0, 5 l;
- sugar - 40-60 g;
- salt - a large shchipot;
- baking powder for dough - 10 g;
- refined vegetable oil - 40 ml.
Method of preparation:
- Heat fermented milk product to 35-40 degrees, pour it into a bowl.
- Add sugar, salt and vegetable oil to warm kefir. Mix thoroughly.
- Sift flour, mix it with baking powder for dough.
- In a handful, add flour to the yogurt, carefully mixing the dough each time, until its consistency reaches the density of sour cream.
Fritters from this dough are no less lush and tasty than those made from dough with the addition of eggs. This recipe will help out if there are no eggs in the house or you do not eat them for any reason.
Of the many variants of dough for fritters, many cooks prefer what is mixed with kefir. From it fritters almost always turn out fluffy and do not dry out for a long time, maintaining a pleasant taste. You can knead dough on kefir with or without yeast. To give the products pomp instead of yeast, soda or baking powder can be added to the dough. The recipe is chosen depending on the culinary preferences of consumers and the products available in the house.
