Liver Pancakes with Carrots and Onions
Fluffy, tender, juicy, and incredibly tasty! Liver pancakes with carrots and onions are a great option for a hearty lunch or dinner for the whole family. A good alternative to meat. Any side dish pairs well with them.
Updated : 21 August, 2025
Easy
About 45 min.
Ingredients
500 grams
Pork liver
100 milliliters
Kefir
1
Onion
1
Carrot
1
Eggs
10 grams
Parsley
3 tablespoon
Wheat flour
3 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
It’s best to use fresh liver - it makes the pancakes softer and more tender. You can cook with any type of liver: pork, beef, chicken, or turkey. I used pork liver. Use kefir with at least 2.5% fat or higher.
Step 2
Rinse the pork liver, pat dry, remove membranes and ducts, then cut into small pieces.
Step 3
Wash the carrot, peel, and cut into small cubes.
Step 4
Peel the onion and dice it.
Step 5
Grind the pork liver together with the carrot, onion, and herbs using a meat grinder or blender. If your blender is small, process the liver in batches since a large amount may be difficult to blend and could overheat the appliance. A food processor can handle the whole batch.
Step 6
Add kefir, an egg, ground black pepper, and salt to the liver mixture. Mix well.
Step 7
Add flour and stir thoroughly. Leave at room temperature for 15 minutes to thicken.
Step 8
Heat a little vegetable oil in a skillet over medium heat (about 350 °F / 175 °C). Spoon the liver batter into the skillet, shaping small round pancakes. Fry for about 4 minutes on each side until golden, adding oil as needed. The exact frying time depends on pan thickness, heat, and batter consistency.
Step 9
Inside, the pancakes should be brownish, without any raw blood inside or outside (unless you prefer them less cooked). Transfer the ready pancakes to a plate and serve. They go well with any side dish. Enjoy!