Krebli

Ingredients for 1 servings:

• 550 g flour
• 2 eggs
• 1 cup of natural yogurt (small cup)
• 1 cup sour cream
• 3 ½ tbsp sugar
• ½ tbsp salt
• 1 packet of baking powder
• Oil for frying
• n. B. Powdered sugar for sprinkling
• n. B. Flour for dusting

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Fried cakes – a Russian-German recipe

Combine the first seven ingredients in a large bowl and mix until smooth. The dough should not be too stiff and should stick slightly to your hands. Press the dough into a ball, cover it (e.g., with another bowl), and let it rest at room temperature for 30 minutes. Then form the dough into two balls. First, flour one ball enough so that it no longer sticks. Also dust the work surface well with flour. Roll out the dough into a circle or rectangle no more than 5-6 mm thick. Turn it over once during the process and dust with more flour if necessary to prevent the dough from sticking to the work surface while rolling it out. Cut the circle into strips about 6 cm wide. Cut the strips into small squares (approx. 6 cm x 8 cm) and cut a small slit in the middle. Prepare the second ball in the same way. Heat vegetable oil in a saucepan (the amount of oil should be about 1/3 of the saucepan’s contents). Fry the crab cakes in batches until golden brown. Note: This cooks really quickly. I leave the oven on the highest setting (mine is level 3), but the crab cakes still cook through. Sprinkle the finished cakes with powdered sugar, if desired.