Want to offer a version of the sauce from the cheese that is well suited to vegetable fritters. And for my taste the sauce and cheese just perfect for tomato pancakes. Therefore, together with the sauce I tell the version of my pancakes.
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Tomatoes dipped in boiling water, then rinse with cold water and remove peel. Then cut into several pieces and add to the bowl of a blender (processor, processor) and grind.
Tomato mass shift in a bowl, beat the egg. Gradually, parts, add self-raising flour enough to make dough the consistency of thick cream.
Finely chop the dill and stir into the dough.
Then bake the pancakes, spreading the batter by tablespoon into the pan, greased with vegetable oil.
Pancakes are ready.
For the sauce in the bowl of a blender put a portion of chili (focus on your taste), and cheese. Pour 2 tbsp. tablespoons vegetable oil and 6 tablespoons milk.
Please note! in the ingredients I pointed out 8 tbsp. of milk, but all at once pour into a blender is not necessary. The remaining milk is added as required - depending on the cheese, and desired density.
So, everything is put in a blender the ingredients and whisk. To see whether the density of the sauce. If not, add more milk.
The resulting mass shift in a bowl. To add a lot of finely chopped or passed through a press garlic, cut into small dice the remaining chilli and herbs, which should be pre-chopped.
Mix well. The sauce is ready.
Now the tomato fritters with a sauce of cheese you can bring to the table.