Chicken liver fritters
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I made chicken liver fritters with onions and carrots today. A great alternative to liver pies. Very tender and delicious!
Ingredients for the chicken liver fritters:
Stuffing
- Chicken liver - 400 g
- Chicken egg - 1 pc
- semolina - 1 tablepoon
- Wheat flour / Flour - 1 tablespoon
- Salt - 1 teaspoon
- Allspice (mix of red and black) - 1 teaspoon
Filling
- Carrots - 1 pc
- Vegetable oil (for frying) - 1/4 glass
- Onions - 1 pc
Ladle
- Mayonnaise - 1 tablespoon
How to cook chicken liver fritters step by step with photos
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Rinse chicken liver thoroughly and remove all fillets. Grind it on a mincer. |
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Add salt and pepper to the filling. Mix well. |
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Beat egg and mix. |
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Add semolina and mix well. |
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Add flour and mix well to avoid lumps. |
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Ready minced meat leave to stand for 20 min. (it can be longer) |
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Prepare stuffing. Wash and peel carrots and grate them on a coarse grater. Peel and dice onion. Fry onion lightly in vegetable oil. |
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Add carrots to onion and fry for about 5 minutes. Salt, pepper to taste. |
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Heat vegetable oil in frying pan, pour stuffing with tablespoon. |
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Fry on both sides. |
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Spread pancakes on a plate, smear mayonnaise and sprinkle with stuffing. Greens are not forbidden, it's a matter of taste. I don't put them to preserve the taste of the liver. |
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You can stack them, or put them in a row, but that's up to everyone. |
Cream of Wheat, Salt, Vegetable Oil, Flour, Mayonnaise, Onions, Juicy, Liver, Sweet Peppers, Carrots, Sourdough, Vegetable, Fried Chicken, Fried Chicken Eggs, Starters, Snacks, Snacks of offal
