|1.||Serum Fritters||300 Ml|
|2.||Semolina Fritters||2 tbsp|
|3.||Flour Fritters||1 Art.|
|4.||Corn flour Fritters||1/2 Art.|
|5.||Chicken egg Fritters||1 PC.|
|6.||Vegetable oil Fritters||2 tbsp|
|7.||Dry yeast Fritters||1 Tsp|
|8.||Paprika Fritters||1 tbsp|
|9.||Brynza Fritters||100 gram|
|10.||Spice Fritters||1 Tsp|
|11.||Sugar Fritters||1 Tsp|
|12.||Garlic powder Fritters||1 pinch|
|13.||Sweet red pepper Salad dressing||1/2 PC.|
|14.||Green onion Salad dressing||1 twig|
|15.||Tomatoes Salad dressing||1 PC.|
|16.||Ketchup Salad dressing||1 tbsp|
|17.||Yogurt Salad dressing||150 gram|
|18.||Salt Salad dressing||taste|
|19.||Paprika Salad dressing||1 Tsp|
1 . Stage
Pour the semolina with whey and leave to swell for about 15 minutes.
2 . Stage
Sift both kinds of flour, mix with yeast
3 . Stage
Add the eggs and sugar, pour in the butter and knead into a thick dough.
4 . Stage
Add the grated bryndza to the batter. If the bryndza is too salty, soak it beforehand. Also add paprika and garlic, crushed in the palms of your hands dry thyme and thyme. Mix the dough well and let it rise.
5 . Stage
While the dough is rising, prepare the salad dressing. Wash and dry the vegetables. Finely dice tomatoes and peppers, even more finely chop onions. Mix the vegetables with ketchup and paprika, salt a little.
6 . Stage
Add cold, thick yogurt and stir to combine. Keep the ready salad dressing cool.
7 . Stage
Bake the pancakes in a heated dry pan, taking the batter from the top and not stirring the main mass, so that the batter does not fall off.
8 . Stage
Serve hot fritters with a cold salad dressing.