Сирники з морковкою та яблуком

Сирники я люблю з дитинства, як і більшість з вас. Раніше, до появи розмаїття рецептів в інтернеті, я готувала сирники за традиційним рецептом – з родзинками та подавала до столу зі сметаною. А потім настала пора справжніх відкриттів: в нашому меню з’явилися бананові сирники з вівсянкою, сирники з шоколадною серединкою, з вареним згущеним молоком і з халвою, а сметану замінив вишневий соус та йогурт.
Цього ж разу у мене залишився домашній сир, щільний та жирний, який ми зазвичай їмо на сніданок з медом. Але куплено було майже 2 кг, і після двох днів в холодильнику залишилося грам 400, які вже не були такими смачними, як в перший день. Було вирішено готувати сирники або сирну запіканку. А чому б не спробувати додати в сирники яблуко, або там морквину, або те й інше разом? – подумала я. Має вийти і корисно, і смачно. Ідеальний сніданок для дітей та дорослих. Чудовим доповненням до сирників стане йогурт або абрикосовий джем.

Складники

  • 400 гр. кисломолочного сиру
  • 1 яйце
  • 1 морквина
  • 1 яблуко
  • 4 ст.л. борошна
  • 2 ст.л. цукру
  • пучка солі
  • рослинна олія для смаження

Приготування

1.Сир разом з цукром, сіллю і яйцем розтерти виделкою до однорідності. Моркву ( візьміть солодку та соковиту, ідеально-каротель) очистити і натерти на дрібній тертці. Яблуко очистити і натерти на крупній тертці. Відразу ж додати моркву і яблуко до сирної маси, щоб яблуко не встигло потемніти. Всипати 3 ст.л. просіяного борошна і добре перемішати.
2. Сформувати з сирної маси 8 невеликих круглих сирників і обваляти їх в залишку борошна. У пательні розігріти рослинну олію та обсмажити сирники з двох сторін на середньому вогні до рум’яності. Перекласти їх на деко і відправити в розігріту до 170 градусів духову шафу на 10 хвилин. Подавати теплими або гарячими. Смачного!

Рекомендована техніка:

Вбудована газова поверхня Gorenje GW65CLI

Сковорідка Gorenje CW 28 PCP

Зоряна Івченко

 

Зоряна Івченко

 

Свій перший пиріг маленька Зоряна спекла у сім років з води, борошна і малинового варення. Пиріг можна було їсти лише гарячим, але радість маленької дівчинки була безмежною. А далі – приготування по бабусиним рецептам, експерименти з різними приправами… Сьогодні Зоряна не лише відомий фуд-блогер, фуд-стиліст і фотограф, а й автор кулінарних книг, статей у журналах. Автор кулінарного блогу Zoryanchik.com.

 

 

 

 

 

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