Appetizer pancakes served with crème fraiche and a nice green salad on the side. Where is your glass of wine?
Serves: 4 Prep. time: 10′ Cooks in: 30′ Ready in: 40′
150 g clerey root, peeled, grated
2 leeks, finely chopped
1 red onion, finely chopped
2 tbsp celery, finely chopped
2 tbsp butter
1 cup milk
1 cup water
200 g oats
2 eggs beaten
olive oil for frying
In a pan heat butter on medium heat and cook onion until golden. Stir in leek and cook for another 3΄. Add water, milk, oats and stir on low heat until you get a thick mixture. Stir in celery and season with salt and pepper. Remove pan from heat.
When mixture is warm, shape flat pancakes with your hands, 1 cm thick.
Dip pancakes in egg, then in breadcrumbs. Fry then in hot oil on medium-high heat until nicely colored on both sides. drain on kitchen paper and serve warm.
Photo: Vangelis Paterakis – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Τηγανίτες με σελινόριζα και πράσα