Deep fried pancakes recipe with ham, mushroom and cheese and hot pepper sauce on the side.
I first came across this deep fried pancakes on the banks of the river Sava in Belgrade, Serbia. Served as fast-food, stuffed with either cheese, mushroom or ham. I had one of each, and for this recipe, I combined all of the fillings into just one pancake. Joy.
- 2 pancakes
- 2-4 ham slices
- 50g cheese
- 2-4 mushrooms
- 1/2 cup breadcrumbs
- 2 eggs
- salt & pepper
- white flour
- oil for deep frying
- hot sauce (optional)
Maybe not the healthiest dish, being deep fried, and with all the ingredients added, but it can be made healthier should you remove for example the cheese, or the ham, but whyyyy???? Also using Panko breadcrumbs will not absorb so much oil, and letting them drain on a kitchen paper towel before serving is best.
I won’t give you the basic recipe here for pancakes. You can find that everywhere. Milk, eggs, flour….Slice the mushrooms (I used shiitake) thinly and keep raw, or saute them for 1 minute with a drop of oil to soften. Beat the eggs well with a pinch of salt and some black pepper. Grate the cheese if you wish, I left it in one piece.
Arrange the filling in the middle of the pancake. The more you put the harder it will be to fold, so a bit of practice and patience is needed. Brush the edges of the pancake with the beaten egg. Roll as tight as you can the pancake, folding the sides inwards, until you get a thick cigar shape. Same procedure for stuffed cabbage rolls.
Should you get into difficulty as the ends of the pancakes won’t stay close, you can use toothpicks to close them and keep them closed until after the frying. Now roll the pancakes through some white flour. Then dip them to coat well into the beaten egg, and finally into the breadcrumbs. Press so the crumbs stick well to the surface and all over.
Place them in the freezer now until the oil gets hot enough. About 15 minutes. Heat the oil to 170C, and deep fry the pancakes for about 3-4 minutes until nice, golden and crispy.