How to make pancakes with potatoes. How to cook the most delicious pancakes? Pancakes with cheese and ham

An experienced housewife is ready to name at least 10 dishes made from potatoes at any time. Among them there will definitely be potato pancakes. This Belarusian delicacy has long been a part of everyday life at home.

The advantage of potato pancakes is the combination of high satiety and ease of preparation. Just a couple of potato cakes can replace a full meal. You can supplement their nutritional value with a vegetable salad or simple sauerkraut. There are many recipes for the dish and they all have excellent taste and attractive prices.

Potato pancakes - step-by-step classic recipe with photos

Among the many side dishes, this dish is not the best choice, since it is a rather fatty product, because it is prepared in a large amount of oil. However, they can be made lower in calories by baking them in the oven!

However, potato pancakes without frying are not at all the same taste the taste of which is so familiar to us since childhood. Therefore, if you are tired of buckwheat and pasta as a side dish, we offer you a recipe for classic potato pancakes, which go well with all types of meat and fish.

Your mark:

Cooking time: 30 minutes

Quantity: 4 servings

Ingredients

• Potatoes: 500 g;
• Flour: 150 g;
• Sour cream 15-20%: 1 tbsp. l.;
• Egg: 2 pcs;
• Bow: 2 pcs;
• Garlic: 2-3 cloves;
• Salt: a pinch;
• Pepper: to taste;
• Oil for frying: 100 ml;
• Greens: to taste;

Cooking instructions

Serve potato pancakes as a separate dish, or with vegetables or meat. You can use sour cream with garlic and pepper as a sauce - a great flavor addition!

How to cook a Lenten version of the dish

Often they prefer to cook potato pancakes on days of fasting or fasting diets.

Products:

• 6 or 7 potatoes;
• 1 medium-sized onion;
• 3-4 tbsp. spoons of wheat flour;
• 4-5 tbsp. spoons of any vegetable oil.

Often 1 head of garlic is added to this type of dish. It is added at the same time as the onion and finely chopped.

Preparation:

1. Potatoes must be thoroughly peeled and washed in running water.
2. Grate the prepared tubers on a special grater with large holes and leave for a few minutes until the mass releases juice.
3. Drain off excess liquid. Otherwise, the formed cutlets will literally float in the liquid.
4. Finely chop the onion or grate it too. Next it is added to the potato mass.
5. Pour flour into the prepared puree. Mix thoroughly.
6. You can add 1 tablespoon of vegetable oil to the mixture so that the finished cutlets are better separated from the pan.
7. Heat a frying pan with vegetable oil. To shape the products, just pour a tablespoon of dough into the pan.
8. Fry the cutlets for about 4-5 minutes on each side. During this period they become a spectacular golden color.
9. Then you can cover the frying pan with a lid, transfer it to low heat and leave it to “simmer” for another 20 minutes.
10. Sometimes, for the same purpose, fried cutlets are placed in a preheated oven for 10-15 minutes.
11. But potato pancakes do not always need to be cooked until ready. After frying, try one - it is possible that they no longer need further cooking and the dish is completely ready. It depends on the thickness of the resulting pancake and the type of potato.

Draniki without eggs with semolina

An alternative to eggless potato pancakes is to choose a recipe that uses semolina.

Ingredients:

• 7 or 8 potatoes;
• 1 head of peeled onion;
• 3-5 tablespoons of any vegetable oil;
• salt.

Optionally you can add:

• a pinch of black pepper;
• 1 head of garlic, grated or finely chopped;
• chopped greens.

Such additives will make the taste of the finished dish more interesting and varied.

Preparation:

1. The first step is to peel the potato tubers.
2. Next, you need to grate it on a large-mesh grater. It is advisable to squeeze the resulting mass, ridding the dish of excess juice.
3. Finely chop the onion head. At the same time, you can chop the head of garlic.
4. Add raw potato puree and gently mix all ingredients.
5. The next step is to add semolina.
6. The semolina puree should stand for 10-15 minutes so that the semolina swells and becomes saturated with liquid. After this, you can add seasonings and spices.
7. You need to cook the pancakes in a hot frying pan in which vegetable oil has already been heated.
8. Fry the potato pancakes for 4-5 minutes on each side and then cook for about 10 more minutes over low heat under the lid until fully cooked.

Recipe with minced meat - tasty and satisfying!

Sometimes these beautiful minced potato pancakes can become a full-fledged meat dish. To do this, you just need to add minced meat to the potato pancakes.

To treat your friends and family to a hearty meal, will need to be taken:

• 300 gr. your favorite type of minced meat;
• 6-7 potatoes;
• 1.5 heads of onions;
• 1 or 1.5 cloves of garlic;
• 1 chicken egg;
• 0.5 teaspoon salt;
• 3-5 tablespoons of vegetable oil;
• a pinch of black pepper.

Preparation:

1. Potatoes are thoroughly peeled and washed in running water. Next it is rubbed. Only a large grater is suitable for this. The finished mass should be transferred to a colander or sieve for a few minutes to remove excess moisture.
2. Garlic and onion are finely chopped and added to the resulting minced potatoes. Next, add a chicken egg and spices.
3. The filling is minced meat, to which salt and half a finely chopped onion are added to taste.
4. Vegetable oil is poured into a frying pan and allowed to heat up. Place a layer of potatoes into the heated oil with a tablespoon, place a layer of minced meat on it and cover with another layer of potatoes. The edges of the potato pancake with meat are lightly crushed.
5. Fry the cutlets for 4-5 minutes on each side and leave to simmer over low heat under a lid or in a hot oven for another 20 minutes.

How to make delicious potato pancakes with cheese

Among the delicious and aromatic recipes, tender potato pancakes with cheese occupy an important place.

Required Products:

• 7-8 medium potatoes;
• 1 egg;
• 100 gr. any cheese;
• 1 onion;
• 1 head of garlic (to taste);
• 0.5 teaspoon salt;
• 4-5 tablespoons of vegetable oil;
• black pepper.

Finely chopped greens are often added to the minced meat.

Preparation:

1. You need to start by preparing the potatoes. It is carefully peeled, damaged areas are removed, and washed in running water. You need to prepare the minced meat using a coarse grater.
2. While it produces juice, which must be drained later, you need to finely chop the onion and clove of garlic. Garlic is often squeezed into a mass using a garlic press or grated on a fine grater.
3. Drain excess juice from grated potatoes and mix the resulting mass with chopped onion and garlic.
4. Add egg, salt, black pepper and cheese to the minced meat. The cheese needs to be either finely chopped or grated on a coarse grater.
5. Heat a frying pan with vegetable oil. Pancakes are placed in boiling oil with a damp tablespoon.
6. Each potato pancake is fried on one side for about 4-5 minutes until golden brown, then turned over and fried for the same amount.
7. Then cover the pan with a lid and continue cooking over low heat for about 15-20 minutes.

With mushrooms

Delicious potato pancakes with mushrooms will help diversify the everyday table, which can be prepared using raw, dried and canned mushrooms.

Ingredients:

• 7 medium potatoes;
• 1 onion;
• 1 clove of garlic;
• 200 gr. raw, canned or pre-soaked dry mushrooms;
• 1 egg;
• 0.5 teaspoon salt;
• a pinch of black pepper;
• greens to taste.

Preparation:

1. The potatoes must be peeled and washed thoroughly with strong water.
2. Next it is rubbed. To do this, take only a large grater, and then leave it for 10-15 minutes so that the mass releases the juice. It must be drained.
3. Finely chopped onions and garlic are added to the finished mass. If greens are used, then they are also finely chopped and added to the minced potatoes. Next come the egg, salt and pepper.
4. Mushrooms need to be prepared in advance. Canned mushrooms are thoroughly washed, dried ones are soaked until swollen and boiled in two waters, raw mushrooms are also boiled. Afterwards they are finely chopped and added to the minced potatoes.
5. Vegetable oil is poured into a frying pan, put on fire and allowed to warm up. Place potato pancakes into hot oil using a damp tablespoon. They need to be fried on each side for 4-5 minutes.
6. Finish cooking over low heat in a frying pan, which must be covered with a lid. You can bring the potato pancakes to full readiness in a preheated oven. This will take 15-20 minutes.

How to make potato and zucchini pancakes

In the summer season, every housewife can pamper her family with light and tasty potato pancakes made from new potatoes and zucchini.

For this easy diet dish required:

• 6-8 potatoes;
• 0.5 medium-sized zucchini;
• 1 egg;
• 1 onion;
• 1 clove of garlic;
• 0.5 teaspoons salt;
• 4-5 tablespoons of vegetable oil;
• a pinch of black pepper.

Given the large amount of vegetable juice, sometimes an additional 2-3 tablespoons of flour are added to such minced meat.

Preparation:

1. Potatoes and zucchini must be thoroughly peeled. (Young vegetables do not need to be peeled.) Next, they are grated, for which they use only a grater with large meshes.
2. The minced zucchini and potatoes must be thoroughly squeezed out.
3. Then add chopped onions and garlic, beat in an egg, add salt and black pepper.
4. Pour vegetable oil into a frying pan and heat it well.
5. Place future vegetable cutlets into hot oil with a damp tablespoon. Each side is golden brown in about 5 minutes over medium heat.
6. When the potato pancakes are fried on both sides, turn down the heat, cover the pan with a lid and leave the products to cook for another 15-20 minutes until fully cooked.

With onions - juicy, spicy, tasty

The taste of onion dishes is underestimated by many housewives. To realize how tasty it can be, you can cook juicy potato pancakes with onions.

Have to take:

• 3 large onions;
• 5-6 potatoes;
• 2-3 tablespoons of semolina;
• 1-2 eggs;
• 1 teaspoon salt;
• a pinch of ground black pepper;
• 4-5 tablespoons of vegetable oil.

How to do:

1. The first step is to peel and peel the potatoes and onions.
2. The onion is cut into thin rings and fried in vegetable oil until golden brown.
3. The potatoes are grated on a large-mesh grater, excess juice is drained and mixed with fried onions.
4. Add semolina to the mixture and leave for a few minutes for the semolina to swell.
5. Eggs are beaten into the minced meat. Add salt and pepper to the resulting mixture. You can grate a clove of garlic.
6. Place the frying pan over high heat and pour oil into the bottom. When the oil is hot, the formed products are placed in it. They will cook for about 5 minutes on each side until golden brown.
7. Next, the fire is reduced to minimum and the pancakes are brought to full readiness for another 15-20 minutes.

How to cook potato pancakes in the oven

Such a tasty dish as potato pancakes is not always held in high esteem by those who carefully control their body weight. Primarily due to frying in a large amount of vegetable oil. By cooking them in the oven, excess calories can be avoided.

Ingredients:

• 6 large or 7-8 small tubers;
• 1 onion;
• 1 clove of garlic;
• 1 egg;
• 2-3 tbsp. spoons of flour;
• 0.5 teaspoon salt;
• a pinch of black pepper to taste.

Preparation:

1. To get tasty and rosy baked goods in the oven, grate the potatoes on a coarse grater. Add a head of onion to the resulting mass. First, finely chop the onion. You can add a head of garlic and herbs. Pour the egg into the mixture and stir in the flour.
2. The oven is heated to approximately 200 degrees. Grease a baking sheet with a thin layer of vegetable oil. The products are placed with a spoon on the surface approximately two to three centimeters from each other.
3. It is best to bake ready-made diet cutlets for five minutes on each side in a hot oven. Turn them over using a wide spatula.
4. Next, you can simply turn off the oven and leave the potato pancakes in it for another 10–15 minutes until they are fully cooked.

Diet without flour

Diet pancakes without flour contain a fairly small number of calories, but they taste just as pleasant and nutritious.

Will need to take:

• 7 medium potatoes;
• 1 onion;
• 1 clove of garlic;
• 1 egg;
• 0.5 teaspoons salt;
• 3-4 tablespoons of vegetable oil;
• a pinch of black pepper.

A special feature of the dish without the additional use of flour is the maximum removal of liquid from the minced potatoes.

Preparation:

1. Grate peeled and thoroughly washed potatoes. To do this, take a large grater. The grated potatoes are left to release their juice, which is later drained thoroughly. You can even squeeze the mass by hand.
2. The onion is also grated on a coarse grater or chopped very finely. A grated clove of garlic will give an interesting flavor. Finely chopped greens are often included in the mixture.
3. Place one at a time into the hot oil with a damp spoon.
4. The pancakes will fry on each side over medium heat for about 4-5 minutes. Then the fire needs to be reduced. Draniki are completely ready after simmering under the lid over low heat for about 15-20 minutes.

To get delicious potato pancakes of any type, you need to follow a few tips and recommendations:

1. Onions are often added to the potato mixture to preserve its white color.
2. The products are fried over medium heat. The potato pancakes are brought to full readiness in the oven or on the stove under the lid.
3. If you like hash browns with crispy edges, initially cook them over low heat until done, uncovered.
4. You can determine the degree of readiness of the bottom side by the beginning of the appearance of a golden crust around the edges.
5. Draniki go perfectly with sour cream, to which you can add chopped herbs and garlic.
6. This hearty dish is usually served without bread.
7. To make the dish less greasy, be sure to place pancakes from the frying pan on paper towels, which will quickly absorb excess sunflower oil.

We look forward to your comments and ratings - this is very important to us!

With poultry, fish, cheese, mushrooms, vegetables, herbs... Find the best potato pancake recipes in our article!

- a dish that has been a favorite since childhood. Fresh, piping hot, aromatic, with a crispy golden crust – nothing can compare to the taste of my mother’s pancakes served with herbs and sour cream.

Yes, exactly pancakes, because potato pancakes themselves are ordinary pancakes, but they are prepared not from flour, but from potatoes. This is one of the most popular national dishes in Belarusian cuisine. But they love potato pancakes in Russia, Ukraine, and many other countries.

There are a huge number of recipes for potato pancakes. Most often they are prepared from raw, grated potatoes. But you can also use boiled vegetables or mashed potatoes. Our selection contains only the best recipes for potato pancakes.

10 recipes for making potato pancakes

Recipe 1. Classic potato pancakes

Ingredients: 1 kg of potatoes, 1-2 tablespoons of wheat flour, 2 eggs, 1 onion, salt, ground black pepper, vegetable oil.

Wash the potatoes, cut off the skins and rinse with water again. Then grate on a fine grater. Peel the onion (but leave the tail, it will be easier to grate). Chop the onion finely or chop it very finely. In a deep bowl, combine mashed potatoes, chopped onion, eggs and flour. Add salt and pepper, mix well. Pour vegetable oil into a thick frying pan, heat it well, reduce heat to medium, spoon the dough into pancakes and fry until golden brown on each side. Place the finished potato pancakes on paper towels to remove excess oil. Serve with fresh herbs and sour cream.

Recipe 2. Potato pancakes with cabbage

Ingredients: 6 medium-sized potato tubers, 1 large onion, 50 g wheat flour, 500 g white cabbage, 2 eggs, vegetable oil, salt, ground black pepper, spices and seasonings to taste.

Wash the cabbage, dry and finely chop. Peel the potatoes, rinse under running water, grate coarsely, and then squeeze well to remove excess liquid. Peel the onion, rinse and finely chop. Break the eggs into a bowl, add a pinch of salt and beat a little with a whisk. Then add grated potatoes, chopped cabbage and onions to the eggs. Add your favorite spices, add flour and mix thoroughly. Heat the oil in a frying pan, reduce the heat to medium, scoop up the potato and cabbage dough with a spoon and place it in the pan in the form of flat cakes. Fry pancakes until golden brown on one side, then turn over and cook covered until cooked through. Serve with sour cream and finely chopped herbs.

Recipe 3. Diet pancakes made from potatoes and zucchini

Ingredients: 1 kg of raw potatoes, 1 large zucchini, 1 egg, 1 onion, 3 tablespoons of flour, refined sunflower or olive oil, sour cream, salt, pepper, garlic and other seasonings to taste.

Separate the white from the yolk. Beat the white and yolk separately. Peel and rinse vegetables (zucchini, onions and potatoes) and rinse under running water. Finely chop the onion. Coarsely grate the zucchini and place in a colander to drain excess moisture. Also grate the potatoes coarsely, add chopped onion, egg white, yolk, salt, pepper and other seasonings. At the very end, add the zucchini mixture and mix everything thoroughly. Pour oil into the frying pan, heat it to maximum temperature, reduce the heat to medium and spoon out the dough cakes, giving them the desired shape. Fry until golden brown on each side.

Recipe 4. Potato pancakes with chicken

Ingredients: 750 g chicken fillet, 5 medium-sized potato tubers, 100 ml vegetable oil, 1 egg, 1 onion, 1 tablespoon wheat flour, salt, spices to taste.

Free the chicken fillet from film and veins and rinse well in cold water. Then cut the bird into small cubes, place in a bowl, roll in salt and your favorite spices and leave for 10-15 minutes. While the meat is soaking, peel the potatoes and onions, wash and grate on a medium grater. In a deep bowl, combine chicken fillet, vegetables, lightly beaten egg, flour and mix thoroughly. Potato dough with chicken is ready! Heat a frying pan with oil well and fry the potato-chicken pancakes over medium heat until golden brown.

Recipe 5. Potato pancakes baked with mushrooms

Ingredients: 4 medium-sized potato tubers, 1 level tablespoon of flour, 2 eggs, 1 onion, 1 glass of cream, 200 g of champignons, a small bunch of dill, 3 cloves of garlic, 3 tablespoons of grated hard cheese, a piece of butter, salt and pepper to taste.

Grate the peeled and washed onions and potatoes on a fine grater, one at a time - this will prevent the potatoes from darkening. Then beat in the eggs, add flour, salt, pepper, mix thoroughly and fry the potato pancakes over medium heat, pouring the dough onto a hot stove with a tablespoon. Place the finished potato pancakes in a baking dish. Fry washed and sliced ​​mushrooms in butter. At the end, add salt and pepper. Finely chop the dill. Cut the garlic into thin slices crosswise. Mix garlic, dill and mushrooms, place on top of potato pancakes, pour in cream and bake at 180° for about 30 minutes. 5 minutes before cooking, sprinkle the casserole with grated cheese.

Recipe 6. Potato pancakes in the oven

Ingredients: 1 onion, 3 eggs, 3 tablespoons of wheat flour, 8 medium-sized potato tubers, salt and spices to taste, vegetable oil, herbs and sour cream for serving.

Wash the potatoes, peel and finely grate. Then squeeze to remove excess juice, add a little salt and mix thoroughly. Cut the peeled onion into very small cubes or grate it, add to the potatoes and mix well. Beat the eggs into the resulting mass and mix again until smooth. Salt again, add spices and stir. Gradually add flour and knead into a homogeneous dough. Please note: the dough should be soft enough, but not liquid, then the pancakes after baking will have a pleasant “fullness” and will not turn out stale. Preheat the oven, grease a baking sheet and sprinkle with breadcrumbs (but you can do without them). Spoon the potato batter into pancakes. Place in a hot oven for 10 minutes, then remove the baking sheet, turn the pancakes over and bake for another 5-7 minutes.

Recipe 7. Spicy potato pancakes with herbs

Ingredients: 4 medium-sized potatoes, 2 tablespoons flour, 2 tablespoons vegetable oil, 1 small onion, dried spices (basil, coriander and rosemary), salt, ground black pepper.

Peel the potatoes. Finely grate 2 tubers (that is, exactly half), place on a flat dish and sprinkle with herbs. Grate the remaining potatoes on a coarse grater and place on a plate with finely grated vegetables. Grate the onion on a fine grater and add to the potatoes. Salt, pepper, add flour and mix thoroughly. Pour oil into a well-heated frying pan, heat it and spoon out the flatbreads. Fry until golden brown on each side.

Recipe 8. Potato pancakes with cheese

Ingredients: 6 medium-sized potato tubers, 1 egg, 2 tablespoons of flour, 80 g of hard cheese, 1 small onion, vegetable oil, ground black pepper, salt.

Rinse the potatoes thoroughly in cold water, cut off the skins and grate the vegetables using a coarse grater. Remove the peel from the onion and chop it like potatoes. Stir the grated vegetables, add the egg, salt and pepper and add flour to the potato mixture. Mix well until you obtain a homogeneous consistency. Spoon the dough into a hot, oiled frying pan in the form of small round cakes. Fry pancakes over medium heat on each side until an appetizing golden brown crust appears. After turning them over, cover the pan with a lid, reduce the heat and cook until done. Serve hot potato pancakes on the table together with sour cream.

Recipe 9. Potato pancakes with fish filling

Ingredients: 10 medium-sized potato tubers, 1 raw egg, 1 boiled egg, 100 g champignons, 1 tablespoon flour, salt, fresh herbs, red and black pepper, vegetable oil, sour cream. For minced fish: 1 small onion, 250 g boneless white fish, 2 tablespoons melted butter.

Peel, wash, boil the mushrooms, cool slightly and cut into small cubes. Remove the peel from the onion, wash it, chop it into thin strips and place it in a heated frying pan - fry in vegetable oil until golden brown. Grind the fish in a meat grinder, mix with browned onions, boiled mushrooms, salt and pepper and keep in the pan for 4-5 minutes. Then add finely chopped boiled egg and mix well. Peel the potatoes, wash and finely grate. Place grated potatoes, raw egg, salt, pepper, flour in a separate container and mix everything well. Spoon the resulting mixture onto a hot frying pan with butter in the form of thin cakes. Place a tablespoon of minced fish on top. And the third layer - the potato mass comes again. Carefully place it on top of the minced meat and press lightly. Fry until golden brown on both sides, then place on a baking sheet and place in an oven preheated to 180º for 10 minutes.

Recipe 10. Potato pancakes with pickled lingonberries

Ingredients: 9-10 medium-sized potato tubers, 1 glass of sour cream, 1 glass of soaked lingonberries, 2 tablespoons of wheat flour, 1 egg, 70 g of sugar, salt, ground white pepper, vegetable oil.

Finely grate the peeled and washed potatoes. Then add the egg, salt and pepper to it, mix well until smooth, add flour and knead the dough; Place it with a spoon in the form of flat cakes on a greased, hot frying pan. Fry on both sides until golden brown. Place the soaked lingonberries in a colander and then dry on paper towels. Mix the juice that drains with sugar, boil, cool and combine with lingonberries. Serve draniki warm with berry sauce.

7 secrets of delicious potato pancakes

1. Before you start preparing potato pancakes, it is important to pay attention to the choice of the main ingredient. New potatoes will not work: the pancakes will fall apart when fried due to their low starch content. The ideal option is ordinary white or red tubers.

2. Do pancakes burn on the outside but remain raw on the inside? There is one little trick that will help you avoid this. The dough should be placed in heated oil, fried over medium heat until golden brown, then turned over and cooked under the lid - this way the pancakes will be well baked on the inside and will not burn on the outside. It is also advisable to use a thick-walled frying pan.

3. To prevent the dough from darkening (although this will not affect the appearance or taste of the finished dish), you need to grate the potatoes and onions alternately, that is, layer each small portion of grated tubers with chopped onions.

4. For piquancy, you can add a couple of cloves of garlic pressed through a press, herbs (rosemary, basil, parsley, dill) and spices (black pepper, paprika, nutmeg, coriander) to the potato dough. And to give the dish a special aroma, you can brown garlic slices or onion cut into half rings in heated oil, and then fry the potato pancakes in this aromatic oil.

5. To make the pancakes tender, grind the dough in a blender or food processor. And to increase the usefulness of the finished dish, instead of frying, you can bake the potato pancakes in the oven, placing them on a baking sheet.

6. You can also prepare potato pancakes in pots: first fry them a little in a frying pan, then put them in pots, layer them with mushrooms, vegetables or minced meat and bake them under a cheese cap.

7. Traditionally, potato pancakes are served with finely chopped herbs and sour cream. However, you can use other sauces, for example, mushroom, cheese, meat, or not quite traditional berry sauces - raspberry, lingonberry, pomegranate, cranberry.

Even from such a simple dish as potato pancakes, you can create a real culinary masterpiece. To do this, mushrooms, fish, zucchini, cabbage, cheese, ham, sour cream, fried onions and much more are added to the dough.

Potato pancakes also have other advantages - ease of preparation, available ingredients, variety of recipes. Of all the potato dishes, not one can boast such a combination of satiety, friedness, extraordinary aroma and amazing taste as potato pancakes. Prepare and enjoy!

It is difficult to name a country where this dish is not prepared. It can be found wherever potatoes are eaten. Different peoples have come up with all kinds of names for potato pancakes. In Poland they are called pancakes, in Lithuania - pancakes, in Sweden - bristly monk. The most names in Russia are: teruns, deruns, pancakes, deriks.

If you get to the bottom of it, potato pancakes are the same pancakes or flatbreads. Their name comes from the word “tear” or rub. Which is what we do every time, intending to cook this delicious food. Grate raw potatoes. Add onion, egg, a little flour. Fry the resulting dough in a frying pan or bake in the oven.

Classic versions are prepared with or without flour. Sometimes you only take potatoes with eggs and onions. The egg is used to bind the ingredients. But there are recipes that include cheese, minced meat, and sausage.

There is an opinion that potato pancakes are a dish that is prepared simply and quickly. But it doesn't always work out that way. Instead of golden items, they often take on a grayish tint. Why? And their internal structure suddenly becomes sticky. Get acquainted with recipes that reveal all the secrets of delicious cooking.

Which option for preparing pancakes can be classified as classic? That's a moot point. Some believe that it should not contain flour, others are against eggs. But eggs and flour bind potato chips into a single whole. Without them, it is difficult to turn the cake over to the other side. It just crumbles in the pan.

All recipes that have come down to us have a long history, created by different peoples. And each of them can be called classic. This version contains both flour and egg. The products are tender and fluffy, covered with a thin golden crust.

What we need:

• 700 g potatoes;
• 1-2 heads of onion;
• 1 egg;
• 2-3 tbsp. l flour;
• pepper, salt (to taste);

Cooking sequence:

Step 1. Wash and clean the tubers. Rub them with a grater with the smallest mesh. For these products, varieties of crumbly vegetables that contain more starch are better suited.

Starch gives volume and fluffiness to finished products and adds softness.

Step 2. At the same time as the tubers, turn the onions into pulp. It is better to entrust this process to a blender. Then you won’t have to shed any tears.

Why are onions grated at the same time as potatoes? The tuber contains the amino acid tyrosine, which when combined with air is oxidized. The colorless substance acquires a bluish-brown color. Onion juice inhibits the oxidation process. The mass retains its color.

Step 3. Transfer the potato and onion mixture into a bowl.

Step 4. Add the egg. Beat it with a fork, mixing it with the mass.

Step 5. Add flour, observing the amount indicated in the layout.

Step 6. Mix and obtain a dough of semi-liquid, delicate consistency. Pepper and salt to taste.

Step 7. Heat a frying pan with vegetable oil. Spoon out the potato dough.

Step 8. Fry the flatbreads on both sides until golden brown. Appetizing and crispy pancakes are ready!

Serve hot. Cold flatbreads lose their savory quality and become unpalatable. They are good with sour cream and cream sauce.

Potato pancakes with minced meat, on a coarse grater

Derguns with minced meat are tasty, with a crispy crust. The dish is simple, no frills. Does not contain flour. In addition to raw potatoes and meat, an egg is added to the composition. Curry seasoning adds spiciness to the dish (this is the property of the included pepper). Turmeric - golden. And cumin and coriander have an aroma and a light nutty taste.

Product set:

• 400 g potatoes;
• 200 g minced meat;
• 1/2 onion;
• 1 egg;
• Curry seasoning, salt (to taste);

How we will proceed:

Grate the potatoes on a coarse grater. After the chips release juice, squeeze it out and drain. Add one egg and finely chopped onion to the bowl. Add minced meat, a pinch of salt and the same amount of curry seasoning to the mixture.

Form flat cakes with your palms and place them in a frying pan heated with oil. Brown one side. Turn the products over to the other side. Fry until fully cooked.

Place the finished jerky out of the frying pan onto a paper towel. So that it absorbs excess oil from the products.

How to make potato pancakes with cheese

Delicious flatbreads with added cheese and fried in a frying pan will be a delicious addition to tea. The author of this recipe suggests grating the vegetable on a coarse grater.

It depends on you, but I like it when the potatoes are grated coarsely. And the onion is cut into half rings. When frying, they do not fit tightly to each other and a kind of layering of the product is formed. And “bristles” protrude along the edges. Apparently, that’s why they were called that in Sweden - the bristly monk.

Let's prepare the ingredients:

• 5-6 raw potato tubers;
• 1 onion;
• 1-2 tbsp. l. flour;
• 1 egg;
• 50-70 g hard cheese;
• salt pepper:
• 1-2 cloves of garlic;

How we will cook:

Grate the cheese with a fine grater and place in a bowl. Next, finely chop the garlic. Lastly, use a large mesh grater to make potato chips. And before it darkens, quickly mix it with onions and cheese.

Beat in the egg. Mix well. Salt and pepper to taste. Add a finely chopped clove of garlic. Sprinkle flour and mix everything. The dough is ready.

Heat a frying pan with oil. Spoon onto the flatbread. Press them down lightly so that they are flat.

Fry the products on both sides over low heat. Once a golden crust has formed, remove to a plate.

Cooking delicious jerky with cottage cheese

While writing this article I came across this amazing recipe. I decided to post it in the article. It is unusual in that potato pancakes are prepared with the addition of cottage cheese. But on the other hand, if you think about it, there is nothing unusual about it.

After all, we fry potato cakes with cheese? And cottage cheese is its original product. But the amazing moments don't end there. We will fry the products without flour. So, get acquainted.

We will need:

• 1 kg of potatoes;
• 300 g cottage cheese;
• 2 eggs;
• 1 onion;
• 1 tsp salt;

Preparation:

We clean the tubers, divide each tuber into several parts. Add the onion, cut into quarters. Grind the products with an immersion blender.

Strain the mixture through cheesecloth, removing excess juice.

Add 300 g of cottage cheese and 2 eggs to the mass. Salt and mix. All. The dough is ready.

Heat the pan and fry the products over medium heat until golden brown. The products are tender and juicy. And they have a special taste. Try it!

Potato pancakes in a frying pan with sausage

This is an equally simple and accessible recipe for everyone. Potato cakes are fried with the addition of sausage or sausages. Which makes them more satisfying. The finished dish can replace breakfast or become a light dinner.

Product set:

• 0.5 kg of potatoes;
• 1 egg;
• 2 onions;
• 2 sausages;
• 1 tbsp. l. flour;
• salt pepper;
• green onions - a small bunch.

Sequencing:

Grate the potatoes. Add spices, chopped onions and green onions to the mixture. Cut the sausages into cubes and also add them to the total mass. Beat in one egg. Based on the consistency of the resulting mass, sprinkle in one or two tablespoons of flour.

Heat a frying pan with oil. Spoon out the dough mixture. Fry on one side. Once they are browned, turn them over to the other side.

It is better to eat finished products when they are hot. They taste much better that way.

Bake potato pancakes in the oven

If you don't like fried foods, teruns can be baked in the oven. Healthy flatbreads are prepared quickly and easily. The ingredients are taken as simple as possible. And if the finished products are not greased with butter, then the dish will be lean. Because it is prepared without eggs. The recipe will come in handy on fasting days.

Ingredients:

• 1 kg of potatoes;
• 2 onions;
• 3 tbsp. l. flour;
• 10 g butter;
• salt;

Preparation:

Peel the potatoes and grate them alternately with the onions to prevent them from darkening. Let the mixture release its juice for a few minutes and drain it.

Add potato and onion mixture. Add flour and knead the dough. We form small cakes with our hands and place them on a baking sheet.

Bake in the oven at 200 degrees, about 20 minutes. Lubricate the finished products on top with melted butter.

Recipe for Belarusian potato pancakes without eggs

This is the most correct (classic) recipe for Belarusian pancakes. And all because they are fried without eggs or flour. The simplest preparation involves only 2 ingredients: potatoes and onions.

What to prepare:

• 1 kg of potatoes;
• half an onion;
• salt, pepper to taste;

How we will proceed:

Grate the tubers, interspersed with the onion, on a fine grater. Transfer the mixture to a sieve and leave for 10 minutes to allow the juice to drain.

After this, drain the juice. But we save the starch that has settled at the bottom.

Transfer the potato and onion mixture into this starch and mix.

Returning starch to the potato mass is another secret to delicious pancakes. Starch has an important property - viscosity. Links ingredients into a single whole. Absorbs water and adds thickness.

Heat a frying pan with vegetable oil. Spread the mixture with a spoon, giving it the shape of cakes. Fry the products on both sides. They turn out to be a beautiful, golden color, because the mass remains white and does not darken. They turn over easily in the pan. They do not crumble and keep their shape.

Place the finished teruns on a paper towel to drain excess oil.

Cooking potato pancakes with meat

A delicious, beautifully shaped dish - potato pancakes with meat. The ingredients are very simple, but the execution is unusual. Which allows you to serve this dish on the holiday table. Guests will be delighted with it.

Perfect for a family dinner too. We use chicken as meat. And although the option is clearly not classic, it is worthy of attention. Because it's delicious and elegant.

List of ingredients:

• 4-5 potatoes;
• 250 g chicken meat;
• 2 eggs;
• 1 onion;
• 2 tbsp. l. flour;
• 60 g cheese;
• ground pepper, salt, herbs;

Cooking technology:

Finely chop the greens and onions. Grate the cheese with a fine mesh grater. It is better to take a hard type of cheese. Alternately fry the onions in a frying pan until golden. Transfer it to another container. Then, fry the chopped pieces of chicken breast. Don't forget to pepper and salt them.

Three potatoes on a grater, sprinkle with salt to release the juice faster. Squeeze out the juice.

Add eggs, flour to the mixture and knead the dough.

Heat a greased frying pan. Spoon out the dough mixture. Distribute it over the entire surface of the pan in a thin layer.

To make it easier to flip the potato pancake, take a frying pan with a small diameter.

Fry the pancake on one side until golden and turn it over to the other. Place the fried meat on one half of the pancake. Sprinkle with onions, cheese shavings and herbs.

Cover the filling with the second half of the pancake, folding it in half. We lightly hold it with a spatula and wait for the cheese inside to melt and stick the product together.

Turn over to the other side. Let sit for a few seconds and transfer the delicious, fried potato pancake with meat to a plate.

What to add to potato pancakes to prevent them from darkening?

Potatoes, as noted above, tend to oxidize in air and turn black. What should you do to ensure that the grated mass remains white and does not lose its color? After all, then the products themselves turn out not gray, but golden-ruddy.

One secret of preparing products with a golden crust has already been revealed in the article. To do this, you should grate the potatoes alternately with onions. Onion juice inhibits the oxidation process. From this recipe you will learn the second secret.

Required components:

• 600 g potatoes;
• 1 egg;
• 1 onion;
• 1 tbsp. l. flour (with a slide);
• 1/2 tsp. lemon juice;
• salt, pepper to taste;

Cooking process:

Grate the tubers and onions. Cut the lemon into 2 halves. Squeeze out some juice. Half a teaspoon will be enough.

Lemon juice, like onion juice, preserves the color of potatoes and prevents the enzymes in its composition from oxidizing. The mass remains perfectly white.

If there is too much juice in it, you can drain it. To do this, place the mixture in a strainer so that the excess juice is separated.

Afterwards, add salt and pepper. Sprinkle flour and knead the dough.

Fry the flatbreads in a heated frying pan with oil. 2-3 minutes on both sides.

To ensure that the products are thoroughly fried, cover the frying pan with a lid.

How to make a delicious meat sauce for pancakes?

In addition to the recipes, as a nice bonus, I’m posting a description of how to prepare a very tasty sauce. It can be made with any meat you like. We have a version with chicken hearts, onions and ketchup.

Instead of ketchup, you can use tomato paste. Then you will need to season the sauce with herbs or spices.

Cut the hearts into small pieces. We turn the onion into smaller cubes. Heat up the frying pan. Add a little oil so that the sauce is not greasy. Fry the onion until golden. Place pieces of meat on the onion. Cover with a lid and cook over low heat until done.

Remember to periodically lift the lid and stir to prevent the contents from burning. If you feel that the mass is slightly burning, then add a little water to the pan. Literally 2 tablespoons.

Don't forget to add salt. Add ketchup to the prepared hearts. We turn down the fire. Simmer for two minutes while stirring. And delicious meat sauce can be served!

How to make the most delicious potato pancakes?

Despite the fact that the cooking recipes are extremely simple, it is not always possible to get potato pancakes tasty and appetizing. Then the potatoes quickly darken and the finished products, instead of rosy, have a bluish or brownish tint. Then the internal structure turns out to be too sticky. Then they crumble in the frying pan when turned over on the other side.

What should novice housewives pay attention to when preparing this delicious food?

Some secrets and nuances have already been revealed in the recipe descriptions. Summarizing what has been said, we can note:

To prevent potatoes from browning

When grating, add onion to the mixture at the same time. It can also be grated or chopped with a blender. Onion juice prevents the enzymes contained in the tubers from oxidizing. And the mass remains light.

Adding a little lemon juice or citric acid will amazingly preserve the color. Sometimes it even seems that the mass is becoming even lighter.

Adding a small amount of sour cream, literally a tablespoon, saves the situation.

Another interesting way. Experienced housewives have probably noticed that peeled tubers do not darken in water. In this regard, there is advice from experienced chefs who suggest grating potatoes by immersing the grater in water. The color, of course, remains the same. But the starch is washed out. It is possible to avoid this annoying situation. It is necessary to drain the water and return the starch to the potato dough.

Is it better to grate potatoes on a coarse or fine grater?

There is no clear answer to this question. Most likely, it is necessary to proceed from their personal preferences. The mass, crushed with a blender or grated through a fine mesh, in a frying pan looks more like flat cakes with smooth edges.

Our family loves potato pancakes made from large shavings. At the same time, onions should also be cut not into cubes, but into half rings or into quarters. When you spoon the dough mixture into a frying pan, you get cakes not with a smooth edge, but with bristles sticking out in all directions.

Do I need to return the starch after squeezing out the potato mass?

It is believed that the most authentic (classic) pancakes are fried without flour and without eggs. In some cases, instead of flour, starch is added. If there is little starch in the potato mass, the potato pancakes will not hold their shape and will fall apart in the pan.

Starch binds the ingredients and adds viscosity. In addition, the products are softer and more delicate.

Why do finished products sometimes turn out glued and sticky inside?

This happens most often due to a large amount of flour. When mixing potato dough for pancakes, follow the recipe.

Now, you know what you need to do to make potato pancakes tasty and their internal structure to remain snow-white. These simple products, in the classic version, are served at the family table on weekdays. There is a recipe that helps out on fasting days. But you can also prepare a festive version with meat filling, which will surprise your guests.

Delight yourself and your loved ones with simple and delicious food! If you see an interesting recipe for yourself, save the article on your social media pages. See you again, dear readers!

How to cook potato pancakes - the best recipes

Find out from the article how to prepare real tasty and simple potato pancakes, how and what to serve them with. The recipe will not leave anyone indifferent

20 minutes

200 kcal

5/5 (6)

Dranniki, potato pancakes and terunki - whatever you call these delicious potato pancakes! They are made from both raw and boiled potatoes with the addition of eggs. This dish of Belarusian cuisine has gained popularity in various European cities since ancient times. It is very tasty, and preparing it is so easy and quick that any housewife can learn this skill.

What are pancakes

Draniki are pancakes made from potatoes. In Ukraine they are traditionally called potato pancakes, but in Russia terunami or poop. In Europe, this dish became known in the 19th century, and thanks to the Polish people it appeared in Russia.

Although any potato is suitable for their preparation, some chefs believe that the best pancakes are made from Belarusian varieties. Apparently because the potatoes grown on their lands are starchier and more delicate in taste.

Interestingly, similar ones are found in the cuisines of different countries of the world, but traditionally it considered Belarusian.

Why is this dish so delicious?

Draniki are loved by both adults and children. And how can you not love them if they are prepared from a vegetable that is loved by about 80% of people around the world. This vegetable is sometimes called the second bread, and it can be used to create more than 110 culinary creations.

Real potato pancakes have crispy golden crust, and inside they are juicy, tender and aromatic. They can be fried in a frying pan or baked in the oven, and then you can treat them to guests, complement the holiday table, cook for breakfast or take them to work. It can also be easily prepared - such a dish will be even more nutritious.

Step-by-step cooking recipe

How to make potato pancakes yourself?

We will need:

Cooking steps:

Peeled potatoes need to be grated.

Advice: You can grind vegetables in a food processor (with a special attachment) or in a meat grinder. Just do not use a blender, as the vegetables should not be pureed.

1. Vegetable juice must be drained and squeezed.
2. Grate the onion or chop it finely with a knife and pour it into the potatoes.
3. Place salt, pepper, chopped fresh dill, flour and eggs in a bowl and mix everything thoroughly.
4. Place a frying pan on the stove and pour oil. When the pan is hot, you need to fry the potato pancakes on one side, and then on the other until a golden brown crust forms.

It is most convenient to apply the potato mixture with a spoon. They should be shaped like a pancake.

• To make pancakes juicy and golden, fry in a hot frying pan in a large amount of oil.
• To prevent the dish from being too oily and greasy, after frying you should place the pancakes on paper napkins and then transfer them to a plate.
• Try to choose starchy potatoes. It is better to choose Belarusian varieties. The taste of the dish and the shape of the pancakes will depend on this. New potatoes are not suitable for cooking.
• If you doubt the quality of potatoes, you can add them during cooking 0.5-1 spoon of starch.
• If before frying it seems that the mass is too liquid, there is no need to add flour, as the pancakes will turn out hard. It's better to put a little starch.
• In traditional cooking, vegetables are grated, but to spend less time cooking, you can use a food processor.

How to serve a dish

• Traditionally, potato pancakes are served hot with sour cream. You can decorate them with fresh herbs or lingonberries. You can put lettuce leaves on a plate and potato pancakes on top.
• During cooking you can add boiled champignons, finely chopped carrots or apples.
• There is a wide variety of sauces for potato pancakes. You can make the sauce yourself.

Simple mushroom sauce

We will need: champignons (200 grams), onion, 200 ml of sour cream, a piece of butter, salt and pepper.

Cooking steps:

1. Finely chop the onion into cubes and the mushrooms into thin slices
2. Tip: it’s better to boil the mushrooms in advance and then lightly fry them.
3. Fry mushrooms and onions separately until golden brown.
4. Then transfer the mushrooms to the onions, add sour cream, pepper and salt. Simmer for a few minutes and you're done!
5. Pour the sauce over the potato pancakes and serve.

Advice: You should make the sauce before preparing the potato pancakes, so that you can serve them hot from the stove

As you can see, this dish is very easy and simple to prepare. Your family and guests will definitely love it!

Fry pancakes over medium heat until golden brown.
Turn over and fry on the other side until done.

Draniki cook quickly; just fry them on both sides until golden brown and they will be completely cooked during this time. But, if desired, you can simmer them a little further under the lid by adding a little water.

Serve hot potato pancakes with sour cream.

Enjoy your meal!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

RECIPE IN ENGLISH

POTATO PANKACES WITH SOURCREAM

prep: 20 mins
cook: 20 mins
total: 40 mins

Makes: 15-20 potato pancakes

Ingredients
6-8 Yukon Gold potatoes (700 grams)
1 medium yellow onion
1 egg
2-3 tablespoons all-purpose flour
salt to taste
freshly ground black pepper to taste
vegetable oil for frying
sour cream to serve

PREPARATION

1. Peel the potatoes, wash them and put in cold water to prevent them from turning brown. Using a grater or a food processor finely grate the potatoes and onion into a large bowl. You can drain off any excess liquid (I don't always do that).
Mix in egg, salt, freshly ground black pepper and add enough flour to make the mixture thick.

2. Heat some oil in the bottom of a non-stick pan over medium heat.
Pour one portion of potato mixture in a hot pan (using little less than 1/4 cup for each pancake) and flatten to make 1/2 inch thick pancakes. Fry pancakes for 2-3 minutes until golden. Then turn upside down and brown the other side. Remove them from the pan and place to paper towels to absorb excess oil.
Repeat the same steps until all potato mixture is used.

8. Serve potato pancakes hot with sour cream and chopped dill or parsley.

Enjoy your potato pancakes!