Let’s prepare these exceptionally tasty savory donuts together. They are incredibly kind. Their pasta is soft and their filling delicious. These mushroom and cabbage pancakes will appeal to adults and children alike. They will win you over at the first bite. Check out the recipe and let’s get to work!
Preparation: 20 minutes
Cooking: approximately 25 minutes
Servings: 6
ingredients
450 g of flour
50 g of butter
14 g of yeast
1 teaspoon of salt
1 tablespoon of sugar
100 g of yogurt
25 cl of milk
Filling:
200 g of mushrooms
200 g of cabbage
Oil
Pepper
Salt
Preparation
How to prepare mushroom and cabbage pancakes?
Prepare the dough by placing the butter in a bowl.
Melt it in a bain-marie and let it cool.
In another bowl, mix the milk with the yogurt, yeast, sugar and salt.
Add the butter and mix with a spatula.
Add all the flour and mix with a spatula, then knead vigorously with your hands.
The dough should be quite sticky and soft.
Cover the bowl and let rest for an hour.
Wash and chop the cabbage.
Clean the mushrooms and chop them.
Bring them with a drizzle of oil in a pan.
Add the cabbage, salt and pepper.
Let everything cook, then let it cool.
Turn the dough out onto the work surface and work it with your hands.
Divide it into 10 identical portions and shape into balls.
Distribute each of them on a disk.
Garnish them with the vegetables and close forming a cartocciata.
Seal the edges by pressing with your fingertips.
Heat plenty of oil in a saucepan.
Cook the mushroom and cabbage fritters, browning them on both sides.
Drain excess oil on absorbent paper and serve hot.