Pork liver pancakes

Step-by-step preparation

Cooking time: 1 hr 10 mins

1. STEP 1

   

   How to make liver pancakes from pork liver? Prepare your food. Thaw the liver, if it has been frozen, by transferring it from the freezer to the bottom shelf of the refrigerator. You will need milk to soak the liver. Please note that this will need to be done in advance, an hour or two before cooking. You can use mayonnaise instead of sour cream.

2. STEP 2

   

   Pork liver can be a little bitter, you can get rid of this by soaking it in milk. Rinse the liver well; if there are veins and vessels, try to cut them out. Cut the liver into pieces and pour a glass of milk. Leave the liver to soak in milk for at least half an hour, and preferably an hour or two. Then remove it from the milk and dry it a little with paper towels.

3. STEP 3

   

   Peel and cut the onion into small pieces. Grind the liver along with the onion using a blender or food processor. My blender chopper bowl is small, so I did this in several approaches. Pour the liver mixture into one large bowl.

4. STEP 4

   

   Add a tablespoon of flour, semolina and sour cream to the chopped liver and onions. Add salt and soda there. Mix well.

5. STEP 5

   

   Leave the liver mixture to sit for half an hour so that the semolina swells properly.

6. STEP 6

   

   Then mix the infused liver mixture well again. Heat a frying pan over medium heat and pour vegetable oil into it. Spoon pancakes onto a hot frying pan. Fry them over low heat on both sides until golden brown. Place the finished pancakes on a paper towel to remove excess oil. Serve the pancakes with sour cream and any side dish. Bon appetit!

Comments on the recipe

Evdokia

04.08.2023

4.7

Thank you for the delicious version of the pork liver dish. I will also offer a video recipe for liver cutlets.

Natalia M

04.08.2023

4.5

My husband asked for "something protein" for dinner. I made him liver pancakes from pork liver. I just had a piece that I didn’t know where to put) I always soak the liver in milk, even beef. And with this treatment, pork becomes noticeably tastier. I crushed the liver and onions in a blender. At the same time I added my own carrots for juiciness and taste. Only first I grated it on a medium grater, so it turns out without large pieces. I added mayonnaise, semolina and flour to this mass and salted it well. I put the “dough” in the refrigerator for half an hour. The mass seemed runny to me, probably because of the carrots. I added a couple more spoons of semolina and waited another half hour. After that, I fried the pancakes in hot vegetable oil. One side on a fairly high heat, and after turning over, reduced the heat and fried under the lid. The pancakes were not thick, golden brown, and completely baked. They are very tasty, without bitterness, and most importantly healthy!