Mayonnaise in our country is no less popular than in the birthplace of this sauce. Housewives use it not only for making salads. They bake meat with it, pickle kebabs are marinated in it, they even add it to the dough when they want to get a lush baking with a subtle juicy tang. Fritters in mayonnaise can be sweet and snack foods, made with or without yeast. There are so many variations of this dish that everyone can choose the one that matches their gastronomic preferences.
Cooking Features
Even the beginning hostess can make tasty pancakes from dough mixed in mayonnaise, if she knows and takes into account several important points.
- Fritters can be baked from any kind of flour, but the taste of these products will depend on the quality of the flour. From the second-rate product they will come out less lush, they will have a gray tint and a specific flavor. Flour of the highest and first grade is not much more expensive second-rate, so saving on this product is impractical.
- Before kneading dough, flour must be sifted, even if it has been sieved before. The main purpose of this manipulation is not to free the product from insect larvae and small litter, although this is also important. The main task is to saturate the flour with oxygen. After sifting, it becomes easy, it is easier to combine it with other components, preventing the formation of lumps. The dough, mixed with such flour, rises better, baking from it comes out more air.
- When mixing dough for pancakes, it is important to follow the recommendations regarding the temperature of the products used. Usually they need to be heated to room temperature or slightly stronger. Most products are enough to get out of the refrigerator in advance. To activate the yeast, the optimum temperature is considered to be the liquid from 30 to 40 degrees. In a cold environment, the yeast may not be activated, the hot environment for them is destructive.
- Dough density for fritters depends on the desired result. For thin pancakes, the dough is made more liquid, for lush ones - more dense.
- Mayonnaise for dough is best used classic, cooked with eggs and vinegar or citric acid. You can make homemade sauce. On lean and low-calorie mayonnaise, you can also knead the dough, but the pancakes from it will turn out less fluffy.
Mayonnaise dough for fritters is kneaded with soda or plain water, milk or kefir. It can be bland and yeast, sweet and not. Dough preparation technology may have some differences. In order not to make a mistake and get the expected result, you must follow the instructions accompanying the selected recipe.
Yeast pancakes with milk and mayonnaise
Composition:
- wheat flour - 150 g;
- water - 80 ml;
- milk - 100 ml;
- mayonnaise - 40 ml;
- chicken egg - 1 pc .;
- salt - a pinch;
- sugar - 5 g;
- dry yeast - 5 g;
- refined vegetable oil - how much will go.
Method of preparation:
- Heat the water to about 35-40 degrees, add yeast and sugar into it, mix.
- Milk, mayonnaise and egg, take them out of the fridge and place them in a warm place so that they warm up a little.
- After 15 minutes, when a foam cap forms on the surface of the water, indicating the activation of the yeast, proceed to the next step of kneading the dough.
- In a clean bowl, break an egg, add a pinch of salt to it. Whisk the egg.
- Put mayonnaise on the egg, whisk them together.
- Dilute the egg mass with milk, whisk again.
- Combine the resulting mass with sourdough, mix.
- Sift the flour, add it to the liquid base. Stir the dough to make it uniform, without lumps.
- Cover the bowl with the dough with a damp towel, put it in a warm place for 40-50 minutes.
- After a specified time, heat the pan, grease it with vegetable oil. Spoon the dough into the pan, without stirring it beforehand.
- Cover the pan, fry the pancakes until bubbles form on top.
- Turn the pancakes over, browning on the other side.
- Similarly, fry pancakes from the remaining dough.
Fritters in this recipe will be savory, served with pickled vegetables and mushrooms, or simply with sour cream, mushroom or cheese sauce. When serving, they can be supplemented with the same mayonnaise.
Fritters on soda and mayonnaise from yeast dough
Composition:
- wheat flour - 130 g;
- sparkling water - 150 ml;
- mayonnaise - 40 ml;
- salt - a pinch;
- high-speed dry yeast - 5 g;
- sugar - 5 g;
- refined vegetable oil - how much will go.
Method of preparation:
- Sift flour, mix it with sugar, salt and yeast.
- Add mayonnaise, grind.
- Pour in sparkling water and knead the dough.
- Let the dough stay warm for literally 5-10 minutes.
- Heat the butter in a pan, put the dough into it with a spoon.
- Fry the pancakes from two sides: on the first side - 2 minutes, on the second - a minute.
According to this recipe, pancakes can be prepared in a hurry, and in appearance and taste they will not be inferior to traditional ones.
Pancakes in mayonnaise from unleavened dough
Composition:
- wheat flour - 0, 25 kg;
- mayonnaise - 100 ml;
- milk - 0, 25 l;
- chicken egg - 2 pcs .;
- salt - a pinch;
- sugar - to taste;
- baking powder for dough - 3 g;
- refined vegetable oil - how much will go.
Method of preparation:
- Sift flour, mix it with baking powder.
- Remove the mayonnaise, milk and eggs from the refrigerator beforehand, so that they can warm up to room temperature by the time the dough is kneaded.
- Break eggs into a bowl, add salt and sugar to them, rub them with a white whisk.
- Add mayonnaise to eggs, whisk the products with a whisk so that they turn into a homogeneous mass.
- Pour some milk into the resulting mass, whisk.
- Enter the flour, stir, getting a homogeneous, without the flour lumps composition.
- Dilute the resulting dough with the remaining milk.
- Heat the butter, spoon the dough into the pan, fry the pancakes on both sides.
In appearance, pancakes made according to this recipe differ little from traditional ones, but they have a brighter taste.
Fritters without yeast on mayonnaise and kefir
Composition:
- wheat flour - 0, 2 kg;
- kefir - 0, 25 l;
- chicken egg - 1 pc .;
- mayonnaise - 40 ml;
- soda - 3 g;
- salt - 3 g;
- sugar - 20 g;
- refined vegetable oil - how much will go.
Method of preparation:
- Heat the kefir slightly. Make it better in a water bath to fermented milk product is not divided into cottage cheese and whey.
- Pour the kefir into a bowl, break an egg into it, add mayonnaise.
- Pour soda, sugar and salt into a bowl of food.
- Beat the contents of the bowl so that it has a uniform consistency.
- Enter the sifted flour.
From the resulting dough, fry the pancakes, spreading it with a spoon into boiling oil.
Mayonnaise allows you to make pancakes more lush, even if the dough is prepared for them without yeast. This product can be the basis for the preparation of lean yeast dough. Fritters of mayonnaise dough can be prepared in a hurry. Such products differ from traditional ones by a slightly more piquant taste, but this flavor is not pronounced.
