Cracklings Corn Cakes
Golden homemade savory cakes made from kefir dough with crispy cracklings and lard — a hearty snack to serve with borsch or hot tea.
Ingredients
- flour350 g
- kefir180 ml
- egg1 pcs
- lard150 g
- baking powder1 tsp
- salt0.5 tsp
Instructions
Cut the salo (pork fat) into small cubes (about 0.5 cm) and render over medium heat until golden cracklings form, stirring occasionally, 12–15 minutes; let the cracklings and rendered fat cool slightly.
In a large bowl, combine the flour, baking powder and salt.
Add the kefir, egg, cooled rendered fat and cracklings.
Quickly knead into a soft, non-sticky dough, adding a little extra flour if needed.
Roll out the dough on a floured surface into a sheet 1–1.5 cm thick.
Cut out rounds with a glass or cutter 7–8 cm in diameter and place them on a baking sheet lined with parchment.
Bake in an oven preheated to 190 °C for 18–20 minutes, until golden brown.
More recipes
Borsch
Rich ruby-red borsch made with pork broth, stewed beets and fresh cabbage, served hot with sour cream, garlic and fragrant garlic bread rolls.
Kyiv Borsch
The richest of all borschi: a hearty broth made from beef and lamb, beetroot braised with meat, beans, tart apples, and a fragrant garlic-and-lard dressing made according to an old Kyiv recipe.
Lviv Borsch
A hearty beef-broth borsch with smoked sausages — a signature Galician dish served hot with sour cream and fresh herbs.
Poltava-style borsch with galushky
A rich beet borsch made with chicken or duck broth and delicate buckwheat flour galushky — a signature dish of Poltava cuisine.