How to cook diet fritters with oatmeal;

You’ll need
    • Recipe No.1:1
  • tbsp oatmeal;
  • 2 tbsp kefir;
  • 1 tsp sugar;
  • 2 eggs;
  • salt;
  • soda.
  • Recipe №2
  • 2 tbsp oatmeal;
  • 1 tbsp flour;
  • 1 tbsp cottage cheese;
  • 1 tbsp yogurt;
  • 1 tbsp lemon zest;
  • 1 tsp baking powder;
  • 3 tbsp sugar;
  • 1 egg;
  • salt.
  • Recipe № 3:
  • 1 tbsp oatmeal;
  • 100g low-fat curd; 100ml kefir;
  • 2 eggs
  • ;

  • 1 tbsp blueberries;
  • ¾ tbsp. yogurt;
  • 1 tsp honey.
  • Recipe №4:
  • 100 g pumpkin;
  • 100 g carrots;
  • 200 g oatmeal;
  • 2 eggs;
  • 100 g flour;
  • 1 tbsp milk;
  • salt
  • sugar to taste;
  • vegetable oil.

Recipe No.1

Brew the oatmeal with a steep boiling water and leave to swell. After 2 hours, add salt, soda, kefir to the oatmeal porridge and pour in the eggs. Mix all the components thoroughly, then fry fritters from oatmeal without fat in a teflon pan. Serve on the table with yogurt or non-fat cream.


Recipe #2

Pour the oatmeal with boiling water and let them stiff for 30 minutes. Whisk the egg and combine with the cottage cheese and yogurt, add the lemon zest there. In the sprawling oatmeal, pour flour, sugar, salt and baking powder, gently mix. Add curd and yogurt mass to the resulting mixture, once again everything thoroughly clean.


Grease the pan with vegetable oil and over a light heat fry the oatmeal fritters until a golden crust is formed. Serve on the table with jam, jam or honey.


Recipe No.3

Grind the oatmeal in a blender and pour them with kefir. Spread the curd with the eggs, combine it with the swooped flakes, stir. Add the blueberries to the dough and leave it for 20 minutes.


Heat the pan with a non-stick coating and fry the fritters over medium heat under the lid. Mix the yogurt and honey, serve with ready fritters.



№4 Heat the milk and pour them the oatmeal, leave for an hour, so that they will mash well. Peel the carrots, with the pumpkin cut the crust and remove the middle, rub on a fine grater. Separate the yolks from the proteins. Whisk the proteins into a persistent foam. Mix the swelled oat flakes with yolks, sugar and salt.


Combine grated carrots and pumpkin with them, add the flour and mix everything well. Then pour into the pastry of the proteins and stir again well. Heat cooking oil in a pan, spread the dough with a tablespoon and fry until a ruddy crust is formed. Ready fritters sprinkle with icing sugar or cinnamon, serve with sour cream, honey, jam.

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