How to make nettle pancakes at home? TOP 4 recipes with cooking photos. Tips and subtleties of cooking. Video recipes.
Spring / summer nettle pancakes … this is an unexpected combination with a pleasant taste and a bright look. Pancakes with green patches in the dough are beautiful and really useful. Low-calorie young greens contain a wide range of essential substances: proteins, carbohydrates and fats. The plant contains substances that are responsible for the strength and elasticity of blood vessels, blood clotting, and have an anti-inflammatory effect. How to cook pancakes with young nettle at home? Experienced chefs share culinary tips and tricks.
Rules and subtleties of cooking
- In nature, there are several dozen types of nettle, but only two of the most common varieties are used for food. The first - stinging nettle is distinguished by its high growth - up to 1-1, 5 m, the second - stinging nettle up to 60 cm and stings more strongly.
- Collect fresh nettles away from highways and busy roads. At least 300 meters from busy highways.
- Nettle loves humid and shady places, so it grows well along the banks of rivers and streams, in wet undergrowth and in ravines.
- When harvesting, do not uproot the plant, as for culinary purposes only the top is suitable - the first 4 leaves. You can collect the top rosettes from the beginning of spring and all summer.
- To protect your hands from the insidious stinging villi, use protective household gloves, a sharp knife, scissors or pruning shears when collecting the plant. And so that the nettle does not sting during cooking, pour boiling water over it.
- Before cooking, shake off insects and debris from the branches, tear off old and diseased leaves.
- Nettle pancakes can be supplemented with fresh herbs: dill, parsley, basil, cilantro.
Vegetable pancakes with nettles
In spring, as never before, the first greenery on the branches of trees, growing in the beds, in the forests and in the fields, pleases. One of these is the stinging beauty of nettle … It makes great vegetable pancakes.
- Caloric content per 100 g - 139 kcal.
- Servings - 3
- Cooking time - 35 minutes
Ingredients:
- Nettle - 80 g
- Eggs - 2 pcs.
- Black pepper - to taste
- Carrots - 80 g
- Salt to taste
- Potatoes - 400 g
- Flour - 2 tablespoons
- Vegetable oil - 4 tablespoons
- Garlic - 2 cloves
Cooking vegetable nettle pancakes:
- Rinse the nettles in a colander and cover with boiling water so that the leaves settle and lose their pungency. Lightly squeeze the leaves from the remaining water and chop.
- Peel, wash and grate potatoes and carrots. Press down with your hands to remove any accumulated liquid.
- Combine the potatoes with carrots with flour, nettles, eggs, salt, black pepper and garlic passed through a press. Mix everything.
- Heat a frying pan with vegetable oil and spoon out the dough.
- Fry the pancakes over low heat on both sides for 3 minutes until golden brown.
- Serve lightly garlic-flavored rosy and crispy nettle vegetable fritters with sour cream.
Nettle pancakes with curdled milk
Delicate and soft pancakes with nettles and curdled milk. They are good with honey, jam, jam, and sour cream.
Ingredients:
- Nettle - 100 g
- Flour - 200 g
- Sour milk - 250 ml
- Eggs - 1 pc.
- Salt - 1 tsp
- Soda - 0.25 tsp
- Butter, melted - 2 tablespoons
- Vegetable oil - for frying
Cooking nettle pancakes with curdled milk:
- Separate the whites from the yolks.
- Combine the yolks with melted butter, curdled milk and whisk the products.
- Mix dry ingredients (flour, salt and baking soda) and add to the slurry.
- Peel the nettle, rinse and cover with hot water for 2 minutes. Then drain it quickly and fill it with cold water. Do not overexpose in boiling water for a longer time in order to preserve the green color.
- Squeeze the leaves from the liquid, chop finely and add to the dough.
- Beat the whites into a fluffy white foam and add to the dough last.
- Heat vegetable oil in a frying pan and fry pancakes with nettle in curdled milk on both sides until golden brown for 3 minutes each.
Pancakes with young nettles
Warm and tender pancakes with young nettles are full of vitamins and bright colors. The addition of greens does not affect the taste of pancakes, but the plant will enrich the dish with microelements and vitamins.
Ingredients:
- Eggs - 3 pcs.
- Kefir - 0.5 l
- Soda - 1 tsp
- Sugar - 1-2 tablespoons
- Salt - 1/3 tsp
- Flour - 1, 5 tbsp.
- Nettle - 150 g
- Parsley - a bunch
- Sunflower oil - for frying
Cooking pancakes with young nettles:
- Pour sifted flour into kefir at room temperature, add salt, soda and mix until smooth.
- Beat eggs with sugar with a mixer and add to the dough. Stir. If the dough is thin, add more flour to the desired consistency.
- Wash the parsley, chop finely and add to the pancake dough.
- Dip the nettle in a bowl of cold water for 5 minutes. Remove the herbs, wash, scald with boiling water and place on a paper towel. Dry, cut and send to the dough.
- Heat the pan well with oil and pour out the dough with a spoon, forming round pancakes.
- Fry them on one side for 3 minutes until bubbles appear on the dough.
- Flip them over and grill over medium heat until golden brown.
- When the young nettle pancakes are browned, place them on a paper towel to absorb the oil.
Nettle pancakes with kefir
Fritters with young nettle on kefir can be made both salty and sweet. Increase or decrease the amount of sugar or salt depending on the topping. Serve hot prepared pancakes with sour cream or honey.
Ingredients:
- Kefir - 500 ml
- Eggs - 2-3 pcs.
- Baking powder - 1 tsp
- Sugar - 1-2 pinches
- Salt - 0.3 tsp
- Flour - 2 tbsp.
- Nettle - 100 g
- Dill and parsley - 50 g
- Refined oil - for frying
Cooking pancakes with nettle on kefir:
- Add eggs, sugar and salt to kefir at room temperature. Stir.
- Pour in the sifted flour mixed with baking powder and a whisk until the dough is smooth.
- Wash all greens (nettles, dill and parsley) and chop finely. Add it to the dough and mix well.
- Preheat a skillet with butter and spoon out the dough to form pancakes.
- Fry pancakes with nettle on kefir until golden brown on both sides.
Nettle egg fritters in milk without flour
Delicious homemade nettle pancakes in milk without flour. Cozy and warm, tender and soft, and even with a minimum amount of calories due to the absence of flour.
Ingredients:
- Young nettle - 150 g
- Eggs - 2 pcs.
- Salt to taste
- Milk - 3 tablespoons
- Vegetable oil - for frying
Cooking nettle egg fritters in milk without flour:
- Prepare the egg mixture as you would for an omelet. Beat eggs with a fork, add milk, salt and mix until smooth.
- Rinse nettles, pour boiling water over, dry with a paper towel and chop finely with a knife. Add the nettles to the egg mixture. The dough should not be very liquid.
- Heat a frying pan with vegetable oil and spoon out the dough.
- Fry the nettle pancakes in milk without flour over medium heat on one side for 2 minutes. Then, turn over with a spatula and cook on the other side.
