Semolina pancakes with turmeric
6 servings
20 minutes
Semolina pancakes with turmeric are an amazing combination of simplicity and depth of flavor. This recipe, rooted in Russian cuisine, takes us to warm home evenings when the aroma of fried dough fills the kitchen. Semolina gives the pancakes a delicate texture, while turmeric adds a golden hue and a hint of spice. Fried in oil until crispy, they make an ideal breakfast or light snack. The slight sweetness of carrots and caramelized onions enriches the taste with layers. These pancakes are great as a standalone dish or with sour cream or fresh herbs.
1
Chop the carrot and onion as finely as possible.
- Carrot: 1 piece
- Onion: 1 piece
2
Heat oil in a pan. Add turmeric, stir for half a minute, then add onion and sauté. When the onion is golden, add carrot and stir-fry until the carrot turns yellow. Remove from heat.
- Vegetable oil: 50 ml
- Turmeric: 1 teaspoon
- Onion: 1 piece
- Carrot: 1 piece
3
Pour water into a deep bowl. While stirring, add semolina. Mix thoroughly to avoid lumps. Semolina behaves differently in water than flour.
- Water: 1.5 glass
- Semolina: 1 glass
4
From the pan, we add our sauté to the bowl and mix everything.
- Carrot: 1 piece
- Onion: 1 piece
5
We heat the oiled pan. Pour the 'dough' onto the hot surface with a spoon. Fry on both sides until golden brown.
- Vegetable oil: 50 ml
6
Place the pancakes on a paper towel to absorb excess oil.