Fried Chicken Pancakes

Last Updated on July 27, 2024

Spiced stewed chicken with onions, mushrooms, liver, cheese and herbs, wrapped in pancake batter and fried until golden brown.

Ingredients:

800 g of chicken 200 g mushrooms 100 g chicken liver 80 g plain or processed cheese 15 g mustard 50 ml oil 3 tbsp barbecue seasoning 2 tbsp chopped herbs ( parsley, tarragon) 2 pcs of red onion salt For the dough: 350 ml milk 200 ml water 50 ml oil 200 g smooth flour 2 pcs of egg pinch of salt frying oil For coating: 100 g smooth flour 100 g breadcrumbs 1 pk of egg

Procedure:

1. Cut the chicken into small pieces, sprinkle with barbecue seasoning and refrigerate for 3 hours
2. Fry the rested pieces in hot oil, add a little water and simmer until semi-soft
3. Towards the end of the simmering add finely chopped onion, well cleaned liver and sliced mushrooms, drain all the liquid and leave to cool
4. Mix flour, milk, water, oil, beaten eggs and salt to make a smooth batter and fry it in a little oil to make weak pancakes
5. Brush the pancakes with mustard, add the meat mixture, cheese and herbs, roll them into parcels and leave to cool for half an hour
6. Finally, coat the pancakes in plain flour, beaten egg, breadcrumbs and fry in oil until golden brown.

Recommendation:

Serve fresh Vegetable Recipes as a side dish.