I’ve completely changed the way I make meat pies—and honestly, I’m never going back. Instead of kneading dough, rolling, and stuffing each one, I just mix everything together—filling and all—and cook them like pancakes. The result? Golden, crispy-on-the-outside, juicy-on-the-inside fritters that taste like belyashi, but take a fraction of the time.
I call them my “lazy belyashi,” and they’re perfect for when you want something hearty and satisfying without spending hours in the kitchen.
Here’s How I Make Them
I always start with the filling so it’s ready to go when the batter’s done. Instead of using ground meat, I carefully chop the chicken into very small pieces—it’s quicker and gives a nice texture. Then I mix in chopped green onions for extra flavor and freshness.
Making the Batter
In a mixing bowl, I crack an egg (make sure it’s at room temp), add a pinch of salt, a little sugar, and about a cup of kefir warmed slightly to around 40°C. Don’t worry if the kefir separates a bit—it’s completely normal.
Next, I slowly sift in the flour while stirring constantly to keep the batter smooth and lump-free. Then I mix in a bit of baking soda to help the fritters puff up nicely when fried.
Combine It All
Once the batter is smooth, I stir in the chicken and onion mix, season with salt and pepper, and blend in a dash of vegetable oil. Give it one last stir, and that’s it—no more prep needed.
Time to Cook
Heat a good amount of oil in a frying pan—enough so each spoonful of batter is partially submerged. Scoop the mixture into the pan like you would with pancakes. Cook through at a comfortable, medium temperature for about three minutes per side. As they cook, the fritters puff up beautifully and turn a golden-brown color.
The Result
These easy bellyache-style fritters come out soft, fluffy, and packed with juicy filling. They’ve got all the savory richness of traditional belyashi but take way less effort to make.
If you’re looking for something quick, filling, and seriously tasty—these are definitely worth a try!
