Margaret

One afternoon, I found the daisy-shaped frying mold that I hadn't used in a long time. I remembered these fried pancakes, which can be made quickly if you have patience with the mold and some oil on hand. It's nothing complicated, but you need to pay attention to the temperature and the rhythm – after the second batch, you'll know exactly how long to keep them in the oil.

Quick Info

Total time: 40 minutes
Servings: 5-6 bowls (approximately 35-40 pieces)
Difficulty: easy

Ingredients

2 eggs
500 ml milk or water (milk gives a fluffier texture)
1/2 teaspoon salt
flour as needed (approximately 250-280 g, for a classic pancake batter, not too runny)
oil for frying (at least 500 ml, depending on the pan)
grated cheese or hard cheese for serving

Preparation Method

1. Crack the eggs into a large bowl, add the salt, and beat them with a whisk or fork, just enough to mix well.
2. Pour the milk or water over the eggs and mix.
3. Start adding the flour gradually, continuously mixing, until you achieve a pancake batter – fluid, but not quite like for thin pancakes. It should hold a bit on the spoon, not be watery.
4. Prepare a deep frying pan or a wide pot, and heat the oil. The oil should be enough to submerge the mold almost completely.
5. Place the daisy mold in the hot oil and let it sit for about 30 seconds. It’s important that it’s hot; otherwise, the batter won’t stick well to it.
6. Carefully remove the mold, drain excess oil, and immediately dip it into the pancake batter, up to halfway. Do not exceed the edges; otherwise, they won't come off nicely.
7. Put the mold back into the hot oil. Hold it for about 3-4 seconds (or until you see it starting to brown at the edges) and then gently shake the mold so that the pancake flower releases into the oil.
8. Allow each daisy to brown on both sides, about 30-40 seconds on each side. Turn them with a fork or kitchen tongs.
9. Remove them directly onto a plate lined with paper towels to absorb excess oil.
10. Repeat the process with the mold: heat it each time in the oil before dipping it into the batter. If you dip it cold, the batter won’t stick.
11. Once you finish all the batter, grate cheese over the warm daisies just before serving.

Why I Make This Recipe Often

It’s one of the few snacks that disappears immediately. You can quickly make a large batch, you don’t need special ingredients, and if you have kids, they enjoy the shape. They taste just as good warm or at room temperature. If they last from one day to the next, they are still good.

Tips and Variations

Tips

Don’t rush with the mold; if it’s not hot enough, the batter won’t stick.
If you want a crunchier crust, you can use only water instead of milk.
Don’t let the batter be too thick; it will be hard to release from the mold.
The first two or three pieces may not come out perfectly; that’s normal until you find your rhythm between the oil temperature and the batter consistency.

Substitutions

You can use any type of milk (dairy or plant-based), or just water.
You can use half water, half milk, without a major difference in taste.
Instead of cheese, any hard cheese that grates easily will work: Parmesan, Pecorino, Cheddar, or dry Telemea cheese.

Variations

Add a bit of chopped dill or parsley to the batter for a different flavor.
For a richer taste, add 1-2 tablespoons of sour cream to the batter.
You can also add a bit of pepper or sweet paprika to the batter for color.

Serving Ideas

They are good on their own, with grated cheese.
You can eat them alongside a green salad or as a side dish with soup.
For quick appetizers, you can spread a bit of cream cheese and top with ham or smoked salmon.

Frequently Asked Questions

1. If I don’t have a daisy mold, can I use something else?
You can try other metal shapes for frying (flowers, stars), but they need to withstand the heat. Without a mold, you won’t get the specific shape, but the batter can still be fried like small doughnuts.

2. Can I make the batter with whole wheat flour?
Yes, but it will have a slightly denser texture. It’s good to combine whole wheat flour with white flour, half and half.

3. How long does it take to fry all the batter?
It depends on how quickly you move and the size of the mold. With a single mold, it takes about 30-40 minutes for a large batch.

4. Can I add sugar to the batter?
For the savory version, no. If you want the sweet version, you can add 2-3 tablespoons of sugar and serve with powdered sugar or jam.

Nutritional Values

One serving (approximately 5-6 pieces) has around 180-220 kcal, with 6-7g protein, 10-12g fat (depending on how much oil they absorb), and 18-20g carbohydrates. If you use water instead of milk or a lower-fat cheese for serving, the calories decrease slightly. They are relatively filling for a snack.

Storage and Reheating

You can store them in a lidded container in the fridge for up to 2 days. They can be reheated in the oven at 150°C for 5-7 minutes to remain slightly crispy. I do not recommend reheating in the microwave, as they become soft. If you want to serve them the next day, do not grate the cheese until just before serving.