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Legume fritters
1 serving
beans cook and make mashed potatoes. in the puree cooled to 30-40 °, add raw eggs, salt, sugar, yeast diluted in milk, sifted flour in the amount of 50% by weight of dry legumes and mix until the dough becomes homogeneous. put the dough on the
1. 5 - 2 hours in a warm place (28 - 30 °) for fermentation. when the dough rises, bake from it in a pan or baking tray. serve the fritters (3 pcs per serving) hot with sour cream, butter, rusty milk, povidl, jam or with sweet jelly.
beans cook and make mashed potatoes. in the puree cooled to 30-40 °, add raw eggs, salt, sugar, yeast diluted in milk, sifted flour in the amount of 50% by weight of dry legumes and mix until the dough becomes homogeneous. put the dough on the
1. 5 - 2 hours in a warm place (28 - 30 °) for fermentation. when the dough rises, bake from it in a pan or baking tray. serve the fritters (3 pcs per serving) hot with sour cream, butter, rusty milk, povidl, jam or with sweet jelly.
beans - 100 g, vegetable oil - 10 g, milk - 40 g, eggs - 10 g, wheat flour - 50 g, sugar - 5 g, yeast - 2 g, sour cream - 30 g
