Chicken liver pancakes
4 servings
20 minutes
Chicken liver is a delicate, capricious substance that requires additional skill. The main scourge of the liver is its bitter taste. To get rid of it, pour boiling water over it before cooking, or even better, soak it in milk for a couple of hours.
Calories233.2kcal
Proteins26.9grams
Fats9.6grams
Carbohydrates10grams
Chicken liver
500
g
Onion
1
pc
Chicken egg
1
pc
Wheat flour
2
tbsp
Vegetable oil
to taste
Salt
to taste
Ground black pepper
to taste
1
Cut the veins from the liver.
- Chicken liver: 500 g
2
Peel the onion and chop it coarsely.
- Onion: 1 piece
3
Mix liver, onion, egg, and flour in a blender.
- Chicken liver: 500 g
- Onion: 1 piece
- Chicken egg: 1 piece
- Wheat flour: 2 tablespoons
4
Heat a medium-thickness pan and wipe it with oil. You can use an oiled napkin or half a peeled raw potato on a fork to wipe it — also oiled. Use a little oil to keep the pancakes tender.
- Vegetable oil: to taste
5
Fry on both sides for about 1 minute — then they turn out super tender.
- Vegetable oil: to taste
6
Serve with sour cream or natural yogurt.
- Salt: to taste
- Ground black pepper: to taste
