Baking

Lemon-poppy fritters with raspberry syrup

Raspberries, lemon and poppy seeds will become your favorite combination after you make these incredibly delicious lemon-poppy fritters with raspberry syrup. Do not delay, because the season of fresh raspberries is in full swing!

However, you can also use frozen berries. In this case lemon-poppy fritters with raspberry syrup will remain the same tasty, and your relatives will be grateful for a truly wonderful breakfast on the table.

Lemon-poppy fritters with raspberry syrup – ingredients

  • For syrup
  • Raspberries – 200 g.
  • Water – 240 ml.
  • Sugar – 60-80 g.
  • Vanilla sugar – 1/2 tsp.

Lemon-poppy fritters with raspberry syrup – recipe

Prepare the syrup. Heat water with raspberries and 60 grams of sugar in a saucepan. You can adjust the amount of sugar depending on your own preferences.

Bring to a boil and cook over low heat for 15-20 minutes until the berries begin to fall apart and change color. Turn off and set aside.

Mix flour, baking powder, baking soda, salt and poppy seeds in a bowl. In another bowl, beat 2 tablespoons of sugar, chopped lemon peel, lemon juice, eggs, 2 teaspoons of vanilla sugar, soft butter and sour milk.

Slowly pour the flour with poppy seeds into the liquid mixture of eggs, sour milk and other ingredients. Mix well to form a dough. Ignore small lumps, if any.

We wait 5 minutes for our liquid dough to thicken a little. Meanwhile, heat a frying pan over low heat (medium or lower). Lightly grease it with fat.

Fry thick, large pancakes on the entire surface of the pan. Calculate so that all our dough will yield 4 future lemon-poppy fritters with raspberry syrup. That is, each portion will consist of 1/4 of the dough.

Fry the fritters on one side for 3-4 minutes until golden brown from below. Turn over and fry for another 3 minutes.

Meanwhile, strain the syrup through a fine sieve. With a spatula, mash the berries that have not dissolved in the syrup so that they release all the liquid. Add vanilla sugar to the syrup and mix well.

We lay out lemon-poppy fritters with raspberry syrup one by one, pouring each with a small amount of syrup. Pour the rest of the syrup on top. Decorate with fresh raspberries. Bon appetit!

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