It turns out that fritters are far from being a Slavic traditional dish. They became such only in the ninth century. But, before that time, fritters were cooked, for example, in ancient Greece. From there came into Slavic languages the word “eladon”, meaning cooked in oil.
In Slavic languages the word oladiye was changed because of the pronunciation. At the same time, the method of cooking the pancakes remained the same. People who liked pancakes were called oladyshniki
. Nowadays pancakes are a typical breakfast dish for us. But, we should not forget how ancient this recipe is.
Ingredients for fritters:
- Sugar – 1 tbsp;
- Salt – 12 tsp;
- Water – 250 ml;
- Dry yeast – 1 tsp;
- Flour – 260 g;
- Vegetable oil – 1 tbsp.
Preparation of fritters:
Pour warm water into a bowl, pour dry yeast and sugar, stir.
Pour
salt into the yeast liquid, pour in vegetable oil and stir again.
Gradually pour flour into the yeast liquid in batches, knead a sticky, thick dough
.
Leave the dough under a cling film for 30-40 minutes.
Then do not stir the dough to keep it fluffy. Heat vegetable oil in a frying pan and place the future fritters on the surface.
Fry the fritters on both sides on medium heat until golden color necessarily under a lid. Otherwise, you will not be able to keep the fritters puffy.
As a result, we have lean puffy fritters, which are indistinguishable from ordinary ones.
Such fritters can be used by vegetarians, for example, with jam.
