3 cups of beet leaf greens, chopped
3 tablespoons of buttermilk
3 tablespoons of all-purpose flour
1 teaspoon of active dry yeast
1 medium onion, finely chopped
2 eggs
Oil for frying the fritters
Salt, black pepper, garlic, and parsley to taste
3 cups of beet leaf greens, chopped
3 tablespoons of buttermilk
3 tablespoons of all-purpose flour
1 teaspoon of active dry yeast
1 medium onion, finely chopped
2 eggs
Oil for frying the fritters
Salt, black pepper, garlic, and parsley to taste
Before chopping the beet leaves, wash them thoroughly
Then, bring to a boil in a little water with salt
Drain, let cool, and mix with the onion, eggs, buttermilk, garlic, salt, and black pepper to taste
Add the flour and yeast, mixing until a dough forms
Shape into small balls using two spoons and fry in hot oil
(Don't waste that savory broth!
The amount of salt in a recipe is usually up to personal preference, as palates vary from person to person
If you're unsure about the flavor, remember that an unflavored dish can often be corrected later, but an overly salty one is difficult to rescue
Soups are especially wonderful
If you overdo it with the salt, add half a raw potato to the pot to absorb excess seasonings.)
