Flapjacks are puffed flatbreads, which are prepared mainly for breakfast. As a rule, the dough for fritters is kneaded quickly and does not require long proofing.
In the past, this dish was prepared without any fillings. In ancient Greece, fritters were fried in oil. And the dough was made of coarse flour and water. Gradually, the recipe for fritters spread to the rest of the world
. In Russia, for example, fritters came in the XV century. For the first time this dish was mentioned in the book “Domostroy”.
Only later did they become a more complicated breakfast dish. They began to add fillings to the dough. Most often it was some kind of vegetables or berries. This made the fritters more nourishing.
Let’s tell you how to cook fritters with cabbage and egg
Ingredients:
- Kefir – 220 ml;
- Flour – 150 g;
- Salt – 1/2 tsp;
- Soda – 1/2 tsp;
- Sugar – 1/2 tsp;
- Cabbage – 220 g;
- Eggs – 2 pcs;
- Onion – 1 pc;
- Green onion – a bundle.
Preparation of fritters:
Dice the onion and fry it in a frying pan in vegetable oil for 5 minutes. Shinkuem cabbage and add to the onion, stew together for 15 minutes. Do not forget to salt the stuffing to taste.
Pour salt, sugar and baking soda into kefir, mix. Sift flour into the kefir and knead a thick dough. Chop
small boiled eggs, chop green onions and put them into the dough. Add cabbage and onions to the batter and mix.
Heat vegetable oil in a frying pan. Put small tortillas of dough in the oil, fry the fritters on both sides until golden crust.
You get delicious flavorful fritters of cabbage and eggs.
This is a hearty breakfast dish that will keep you full until lunchtime.
