Delicate beef pancakes. Great dinner for offal lovers.
1 lb beef liver
1/3 lb onions
2 tbsp farina (cream of wheat)
2 oz vegetable oil for frying
Rinse the liver. Peel the onions.
You will need 2 medium or 1 large onions.
Cut out any bile ducts.
No need to remove the film from the liver.
Cut the liver and onions into small pieces.
Place the liver and onions into a food processor.
Process till finely chopped.
Alternatively you can use a blender or a meat grinder for chopping the liver and onions.
Break 2 eggs into the liver and onions mixture.
Add the salt (a bit more than ½ of a teaspoon).
Pour in the cream of wheat and mix well.
The next step is very important: set the mixture aside for 20-30 minutes. During this time the cream of wheat will expand and absorb any extra liquid.
Put a skillet over high heat.
Continue to heat the skillet for about a minute and turn the heat down to below medium.
Pour in the vegetable oil.
Use a large spoon to scoop the mixture and put the pancakes onto the skillet. If you measure with tablespoons, each pancake should equal about 2.5-3 tablespoons of the liver mixture.
Chopped liver cooks very fast, so it’s important not to overcook the pancakes so that they don’t dry up. As soon as the pancakes change color on the bottom and around the edge, turn them over.
Another way to figure out when to turn the pancakes over is to watch the time. Cook the pancakes for 2 minutes on one side and for 1 minute on the other.
After frying each portion of the pancakes wipe the skillet clean with a paper towel, then pour in more oil and fry the next batch.
Why is it necessary to wipe the skillet clean after each batch? The reason is that the protein always burns, and if you don’t wipe the skillet, the next batch of your pancakes will blacken while frying. Don’t be lazy or try to save the oil; you’ll be rewarded with beautiful pancakes!
There should be 4-6 pancakes per serving; they’re great with any side dish or a salad.