A very tasty Western European dish, or rather an appetizer - pancakes with escarole or endive salad and olives. Very simple, fast and delicious!
This is a unique recipe that includes a vegetable that is slightly unusual for the CIS countries - escarole or endive salad, as well as capers. But do not be intimidated by these ingredients, since these products can already be bought in large supermarkets. Some housewives already know what it is, but have no idea where escariole (endive) salad and capers can be used in cooking. In this recipe I will find a use for them.
In appearance, this dish resembles meatballs, but they are made with dough and without meat, which are called pancakes or pancakes. The dough with vegetables is an excellent appetizer that will "cheer up" everyone's appetite.
- Caloric content per 100 g - 102 kcal.
- Servings - 2
- Cooking time - 1 hour
Ingredients:
- Escariole salad (endive can be used) - 900-1000 grams
- Olives - 80 grams (pitted)
- Capers - 20 grams
- Cheese - Parmesan 50 grams (desirable, but can be replaced with another hard variety)
- Flour - 70 grams
- Eggs - 3 pcs.
- Garlic - 2 cloves
- Soda - 1 teaspoon
- Vegetable oil for frying
Making pancakes with escariole (endive) salad and olives:
1. First you need to take and peel the escarole or endive salad, then rinse it and cut into relatively wide "noodles". Chop the pitted olives into thin rings. 3. Fry two cloves of garlic with a little oil until brown.
4. Remove dark garlic and discard. Pour into a skillet with garlic-scented oil - chopped escariole. 5. Cook the salad until its color changes to brown. This usually takes 15-20 minutes. Stir it constantly. 6. Pour the prepared salad into a bowl and add the chopped olives to it.
7. Place the capers. 8. On a fine grater, grate the Parmesan cheese and add to a shared bowl. Then mix everything well. 9. Next, let's start preparing the dough, for this you need to beat three eggs.
10. Add flour and baking soda to the beaten eggs, then mix well again until smooth. 11-12. Pour the resulting dough into a saucepan with salad and mix everything again.
13. Pour vegetable oil into a saucepan so that it can cover the pancakes with a tablespoon and bring it to a temperature of 160-180 ° C. 14. Put the dough into hot butter with a tablespoon and keep it there for about two minutes, then take it out. 15. Put the finished pancakes with escariole salad on a baking sheet or other container so that the oil glass a little.
The ready-made appetizer can be served with escariole lettuce leaves, so it will look even better and more appetizing.
It is advisable to eat these pancakes in a day, maximum two and not leave them for a long time. You can store in the refrigerator, but cover with something, plate or foil. Do not freeze them.
Some tips for cooking:
- If you are not a fan of garlic, then it can be replaced with onions. Chop it finely and also fry in oil, but do not throw it away like garlic.
- You can add some bacon to escarole pancakes.
- Do not make the oil for frying very hot, as the pancakes will then fry on the outside, but will be soggy on the inside.
- They can also be cooked in the oven on a greased baking sheet at a temperature of 180-200 ° C for 10-15 minutes, but generally check with a toothpick or a match, it must be dry. Pancakes prepared in this way will contain much less fat, which in turn is better for the body, and more economical, since you will not need to spend so much vegetable oil.
