What kind of dishes are not prepared from potatoes? It seems that it is unlikely that you will be able to surprise your loved ones. However, delicious potato pancakes with a golden crust, which are also called pancakes, will certainly not leave your loved ones indifferent. Draniki are easy to prepare. Today there are a huge number of recipes. This is due to the fact that you can add sauerkraut to the potato pancake dough according to your taste, fried mushrooms, onions, garlic, herbs and much more. Surely this will no longer be the case classic recipe potato pancakes, but it’s not the name that’s important, but the taste and gastronomic preferences of your loved ones. So, we bring to your attention several recipes for potato pancakes.
To prepare this dish, it is better to grate the potatoes on a fine grater. Of course, it’s much easier to grate it on a coarse grater or pass it through a meat grinder ( food processor), but at the same time the tenderness of potato pancakes is lost. Therefore, it is better to spend a few extra minutes, but get real tasty dish.
Recipe for potato pancakes with sour cream
Finely grated potatoes are mixed with sour cream and an egg is added. Mix everything thoroughly and salt. The resulting dough is placed by the tablespoon into a well-heated frying pan with vegetable oil. Then they are fried on both sides like regular pancakes.
Potatoes – 3 pcs.;
Sour cream (30%) – 1 tablespoon;
Egg – 1 pc.;
Salt - to taste;
Vegetable oil.
Recipe for potato pancakes with onions
The onion is peeled and finely chopped. The smaller you cut the onion, the more uniform the consistency of the potato pancakes. Grated potatoes are mixed with an egg, chopped onion, and an egg is added. Mix everything thoroughly and salt.
Draniki are fried in a heated frying pan, frying on both sides.
To prepare you will need:
Potatoes – 3 pcs.;
Onion – 1 pc.;
Egg – 1 pc.;
Salt - to taste;
Vegetable oil.
Recipe for potato pancakes with flour
Draniki prepared according to this recipe are especially popular in my home. To ensure that the pancakes do not turn out rubbery, you must not overdo it with flour. Add egg and flour to grated potatoes. Flour is added gradually, constantly stirring the dough, which should turn out like sour cream (it is better not to add flour than to add too much). Don't forget to salt the resulting mixture. Draniki are fried on both sides in vegetable oil in a heated frying pan.
To prepare potato pancakes you will need:
Potatoes – 3 pcs.;
Egg – 1 pc.;
Flour – 2 tablespoons (approximately);
Salt - to taste;
Vegetable oil.
Potato pancakes are served hot with sour cream. Potato pancakes are an appetizing and tasty dish, when preparing which you can use your imagination and perhaps surprise your loved ones with your culinary abilities.
One of the most recognizable dishes of Belarusian cuisine, made from potatoes, is well known outside the republic. Of course, similar dishes are found in many other cuisines around the world. These are Ukrainian deruns, Russian Teruns, Czech bramboracs, and even American hashbrowns. And yet, it was potato pancakes that became the standard for these delicious, aromatic potato pancakes. At first glance, there is nothing complicated in preparing potato pancakes. Judge for yourself, the simplest traditional recipe for this dish includes only potatoes and a pinch of salt. And yet, preparing even this simple dish requires knowledge of little tricks and secrets. Secrets that will help you make truly delicious traditional potato pancakes. Let's try together today to figure out and remember how to make potato pancakes.
Like any other popular folk dish, potato pancakes are famous for their huge variety of cooking recipes. From house to house, from region to region, the cooking methods and ingredients of this delicious dish change. Some grate potatoes for potato pancakes exclusively on a fine grater, while others recognize only those potato pancakes for which the potato mass was prepared on a coarse grater. Somewhere grated potatoes are mixed with a little salt and simply fried. In other houses, they don’t forget to add onions to the potatoes, and the fried potato pancakes are additionally simmered in the stove or oven. And of course, additional ingredients are not limited to just onions. Minced meat and pieces of chopped poultry, vegetables and mushrooms, fresh herbs and a wide variety of spices, all these and many other additives allow skillful housewives to diversify the taste and aroma of ready-made pancakes.
And even the potato mass itself can be prepared in three different ways. Tarkovan mass is distinguished using grated potatoes along with the released juice; wedge mass, straining out excess potato juice in a cone-shaped linen bag; and boiled potato mass, preparing potato pancakes from crushed boiled potatoes. Traditionally, potato pancakes are prepared from tarnik, but in modern Belarusian cuisine, all three types of potato mass are used separately or mixed and combined, trying to achieve an even greater variety of flavors from such a seemingly simple dish.
Today, “Culinary Eden” has collected and recorded for you the most important tips and cooking secrets, supplementing them with proven recipes that will definitely tell even novice housewives how to cook potato pancakes.
1. When starting to prepare potato pancakes, it is very important to choose the right potatoes. The fact is that Belarusian potatoes differ from Russian potatoes in their increased starch content. Thanks to this, the finished potato pancakes retain their shape better. When choosing potatoes, pay attention to strong, mature tubers with rough skin and a yellowish center. Be sure to ask to cut one tuber. Potatoes with a high starch content will immediately sparkle when cut with starch crumbs contained in their juice. But it is better to refrain from buying new potatoes - the low starch content in them will not allow you to prepare tasty and strong potato pancakes. If, contrary to expectations, the purchased potatoes contain an insufficient amount of starch, you can always add one or two teaspoons of starch to the finished potato mass.
2. As mentioned above, traditional potato pancakes are prepared from baked potato mass. To prepare such a mass, peeled raw potatoes are grated. Depending on the recipe and personal preference, you can use a fine grater, a regular fine grater, or even a coarse grater. If you are lucky enough to visit Belarus, be sure to look for a special grater for potato pancakes in local stores. Squeeze out excess moisture from the finished potato mixture and mix with additional astringent ingredients. These ingredients are most often Wheat flour And potato starch. Modern kitchen allows the use of finely ground corn flour. This flour will give your potato pancakes a beautiful golden hue. One tablespoon of cold milk or kefir added to the raw potato mixture will help your potato pancakes avoid an unappetizing gray tint. Ready dough It should be quite liquid, but at the same time viscous.
3. Fry pancakes by spooning a small amount of potato mixture into a frying pan with hot oil. The most delicious and aromatic potato pancakes are those cooked in good ghee, but vegetable oil will not spoil your potato pancakes, just remember that only refined vegetable oil is suitable for frying. Pour oil into the pan so that the potato pancakes are covered with it up to half their thickness. Heat the oil over high heat, spoon out the tart mixture so that there is at least one centimeter of free space between the potato pancakes, and quickly fry the potato pancakes on both sides. Be extremely careful not to get burned by the hot splashes of oil!
4. Let's try to cook the simplest traditional pancakes with onions! On a fine grater, grate one onion and six large potato tubers. Squeeze out excess vegetable juice, add one a raw egg, one tbsp. a spoonful of kefir, salt and black pepper to taste. Mix the potato mixture thoroughly and fry your potato pancakes on both sides, placing them in small portions in hot melted or vegetable oil. Serve the finished pancakes to the table immediately. Serve sour cream separately.
5. Unusual potato pancakes with pumpkin are very tasty. Peel and grate 500 g on a fine grater. potatoes, one onion and 100 gr. pumpkin pulp. Squeeze out excess vegetable juice, add one chopped garlic clove, one raw egg and one tablespoon of sour cream. Add salt and black pepper to taste and mix the vegetable mixture thoroughly. Fry in vegetable oil on both sides until golden brown. Serve hot with sour cream or pork cracklings.
6. Those who cannot imagine their meal without meat will definitely enjoy pancakes with minced meat. Peel and grate 700 g on a fine grater. potatoes and one large onion. Pass 150 grams each through a meat grinder with a fine grid. lean pork and beef. Mix the vegetable mass with minced meat, add one egg, one tbsp. a spoonful of kefir, two tbsp. spoons of flour, salt and black pepper to taste. Mix the resulting mass thoroughly and fry the potato pancakes in ghee or vegetable oil on both sides until golden brown. Serve with sour cream, fresh herbs and vegetables.
7. Delicious potato pancakes with mushrooms will decorate your Lenten menu. One glass of any dried mushrooms soak for 20 minutes in a small amount of cool water, then rinse thoroughly and boil in three glasses of water for 15 minutes. Pour the mushroom broth into a separate bowl and finely chop the mushrooms. Finely chop one onion and fry it in a small amount vegetable oil until golden brown. 700 gr. Grate the potatoes on a fine grater and squeeze out excess moisture. Mix potatoes, onions and mushrooms, add 4 tbsp. spoons of flour, salt and black pepper to taste and mix everything thoroughly again. Fry potato pancakes in vegetable oil on both sides until golden brown. Prepare the mushroom sauce separately. Heat 2 tbsp in a saucepan. tablespoons vegetable oil, add 2 tbsp. spoons of flour and mix thoroughly. Then, stirring constantly, add 2 cups of boiling mushroom broth and bring the sauce to a boil. Add salt and pepper to taste and, continuing to stir, cook your sauce until thickened, 2 to 3 minutes. Serve the finished sauce with pancakes.
8. Potato pancakes with cheese are very aromatic and tasty. Peel and grate 500 g on a fine grater. potatoes and one onion. Grate two hundred grams of any hard cheese on a coarse grater. Mix vegetables and cheese, add 5 tbsp. spoons of flour, two raw eggs, 4 tbsp. spoons of milk, salt to taste. Mix the dough thoroughly and fry the pancakes on both sides in vegetable oil over medium heat until golden brown. Serve hot with any hot sauce and fresh herbs.
9. Potato pancakes that are additionally baked in the oven are incredibly tasty, aromatic and tender. Grate 500 gr on a fine grater. potatoes and one onion. Squeeze out the excess juice and add one egg, 1 tbsp. a spoonful of flour, salt and black pepper to taste. Mix thoroughly and fry the potato pancakes as usual. In a separate pan, heat 2 tbsp. spoons of vegetable oil, add two onions, cut into rings, and fry until golden brown. When the onion is ready, add 200 grams to it. pork belly, cut into small cubes, salt and black pepper to taste. Fry the meat until cooked through for 15 minutes, stirring frequently. Place the finished potato pancakes in layers in a cast iron pot or deep baking dish, alternating them in layers fried meat with onion. Pour one glass of sour cream over everything and bake in an oven preheated to 180⁰ for 30 - 40 minutes.
10. On weekends, potato pancakes with cottage cheese can also be served for breakfast. Grate finely 
grater 500 gr. potatoes and squeeze out excess moisture. 200 gr. Rub dry low-fat cottage cheese through a fine sieve or colander. Mix potatoes with cottage cheese, add one raw egg, 1 tbsp. a spoonful of flour, one pinch each of soda and salt. Mix the mixture thoroughly and fry the potato pancakes over medium heat in vegetable oil until golden brown. Serve with sour cream or any sweet and sour fruit sauce.
And on the pages of “Culinary Eden” you can always find even more proven recipes and original ideas, which will definitely tell you how to prepare potato pancakes.
Draniki, delicious, tender potato pancakes with a golden-brown crispy crust, are considered Belarusian national dish, although German gourmets were the first to master their preparation. Draniki are loved in many countries, but they are called differently. Ukrainians prepare potato pancakes, tertiukhi and kremzliks. Poles fry plyatski, Czechs fry bramborak, and in different regions of Russia potato pancakes are known as kakorki, teruntsy and derik. The technology for making potato pancakes is simple - potatoes are crushed, mixed with eggs, flour, onions, garlic and seasonings, and then fried in oil like pancakes. Both adults and children love juicy, appetizing potato pancakes, and preparing this dish is easy, quick and enjoyable.
First secret: good potatoes
New potatoes are not suitable for potato pancakes, since they are not very starchy and the potato pancakes may spread or burn. In this case, starch or eggs are added for the binder, which are sometimes replaced with beaten egg whites. For 1 kg of potatoes, 2 eggs or 1–2 tbsp are enough. l. starch. By the way, some chefs believe that eggs make pancakes too dense, so it all depends on tastes and preferences.
So, peeled potatoes are grated on a fine or coarse grater or ground in a food processor, blender, or meat grinder. It is no coincidence that potato pancakes are called teruns - from the word “to rub” or in the Ukrainian manner - “to tear”. Sometimes in recipes there is advice to grate half the potatoes finely and half coarsely. They say that this way the potato pancakes retain their shape better. For some reason, it is believed that for potato pancakes you need to chop the potatoes by hand, but this is not at all necessary. After all, we live in the 21st century, and the most difficult work in the kitchen has long been performed by equipment.
Second secret: less flour
A large amount of flour spoils the taste of potato pancakes and they become rubbery. If the potato mixture turns out to be liquid, place it on a sieve and allow the liquid to drain. At the same time, starch will remain at the bottom of the cup with potato juice, which is added to potatoes instead of flour and eggs. The crust of these potato pancakes turns out crispy and tasty. If you don’t have time to strain the potato juice, you can add flour instead semolina, which absorbs excess liquid and makes it tender, juicy and fluffy. For 1 kg of potatoes usually take 1-2 tbsp. l. flour or 3-4 tbsp. l. decoys.
The third secret: seasonings and proper frying
One of the subtleties of preparing classic potato pancakes is seasonings and spices. Along with the potatoes, onions are also ground in a blender, which prevents the potato mass from quickly darkening. In addition to salt, garlic, black pepper, dried herbs and favorite spices are added to the potatoes. Fry potato pancakes only in a hot frying pan with a large amount of vegetable, melted butter or melted lard. If you cook pancakes in a warm frying pan, they will look like boiled potato cutlets. Place the finished pancakes on a wire rack or on a paper towel to remove unnecessary fat, and serve them with sour cream, mayonnaise, ketchup, meat and mushroom sauce. Belarusian housewives prepare a traditional machanka sauce, which contains meat trimmings, sausage, lard and onions.
Unusual ways to prepare potato pancakes
In western Ukraine they make potato pancakes the size of a large pancake, fry them on both sides, put meat, mushroom or vegetable filling and decorate with sour cream on top. It is enough to eat one such potato pancake to fill you up for half a day. Sometimes, during the process of kneading the dough, fried onions and mushrooms, grated cheese, cereals, chopped meat, pieces of chicken, fish and vegetables, seafood, squeezed cottage cheese, apple, and if the mass turns out to be dry, it is diluted with a small amount of milk or sour cream. Exists interesting recipe Swiss pancakes Rösti made from boiled potatoes with cheese, fried like cutlets and served with herbs and sour cream sauce. If you are on a diet, learn to cook potato pancakes in a slow cooker without fat. They, of course, will not be so juicy, but the calorie content of the dish will decrease several times. “Lazy” pancakes are usually prepared by bachelors by grating the potatoes along with the skin, but otherwise the recipe does not differ from ordinary pancakes.
Stuffed potato pancakes, reminiscent of zrazy, are very tasty. Place meat, fish, vegetable or minced mushroom, place a little dough on top to cover the filling and fry on both sides. Draniki with meat are called sorcerers in Belarusian cuisine. This option is not dietary, but very appetizing.
Draniki are often baked on a baking sheet with sour cream or in pots, sandwiched with meat, mushrooms and vegetables. In the oven they simmer under the cheese cap and become even softer and more tender than fried ones.
Three original recipes
Ukrainian pancakes
Grind 1 kg of potatoes and 1 onion, let the liquid drain, add 300 g of cottage cheese, 2 eggs and any spices. Knead the dough well and fry the potato pancakes in oil like pancakes.
Draniki with seeds
600 g peeled raw potatoes, grate 1 onion and 1 clove of garlic or chop in a food processor. Squeeze the potatoes or let the juice drain on its own. Add 3 eggs and 200 ml of hot milk to the mixture, mix well and pour in a handful of seeds, which can be crushed a little beforehand. Season the dough with salt, pepper, fresh basil and fry in a hot frying pan. You can serve these pancakes with a poached egg.
Draniki with oat flakes
Pour boiling water over 1 glass of rolled oats and leave for 10–15 minutes. Grate 2 peeled potatoes, squeeze and combine with 1 finely chopped onion, mix with steamed oatmeal and a pinch of oregano. Next, we form pancakes, fry and serve with sour cream.
A versatile homemade meal that can be varied in any way you like. This dish always turns out delicious, so even a novice housewife can master it. It is not necessary to serve potato pancakes as a side dish; they are also good as an independent dish. Ruddy and crispy potato pancakes, melting in your mouth, sometimes disappear from the plate before the family gathers at the table. And for any housewife this is the best recognition of her culinary skills!
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 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, because it is a fairly 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:
- Potatoes must be thoroughly peeled and washed in running water.
- Grate the prepared tubers on a special grater with large holes and leave for a few minutes until the mass releases juice.
- Drain off excess liquid. Otherwise, the formed cutlets will literally float in the liquid.
- Finely chop the onion or grate it too. Next it is added to the potato mass.
- Pour flour into the prepared puree. Mix thoroughly.
- You can add 1 tablespoon of vegetable oil to the mixture to ready cutlets separated from the pan better.
- Heat a frying pan with vegetable oil. To shape the products, just pour a tablespoon of dough into the pan.
- Fry the cutlets for about 4-5 minutes on each side. During this period they become a spectacular golden color.
- Then you can cover the frying pan with a lid, transfer it to low heat and leave it to “simmer” for another 20 minutes.
- Sometimes, for the same purpose, fried cutlets are placed in a preheated oven for 10-15 minutes.
- 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 ready-made dish more interesting and varied.
Preparation:
- The first step is to peel the potato tubers.
- 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.
- Finely chop the onion head. At the same time, you can chop the head of garlic.
- Add raw potato puree and gently mix all ingredients.
- The next step is to add semolina.
- 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.
- You need to cook the pancakes in a hot frying pan in which vegetable oil has already been heated.
- 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 pancakes are from minced potatoes can become 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 egg;
- 0.5 teaspoon salt;
- 3-5 tablespoons of vegetable oil;
- a pinch of black pepper.
Preparation:
- 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.
- Garlic and onion are finely chopped and added to the resulting minced potatoes. Next, add a chicken egg and spices.
- The filling is minced meat, to which salt and half a finely chopped onion are added to taste.
- 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.
- Fry the cutlets for 4-5 minutes on each side and leave to simmer over low heat under a lid or in hot oven another 20 minutes.
How to make delicious potato pancakes with cheese
Among the delicious and fragrant 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:
- 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.
- 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.
- Drain excess juice from grated potatoes and mix the resulting mass with chopped onion and garlic.
- 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.
- Heat a frying pan with vegetable oil. Pancakes are placed in boiling oil with a damp tablespoon.
- 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.
- Then cover the pan with a lid and continue cooking over low heat for about 15-20 minutes.
With mushrooms
Diversify casual table Delicious potato pancakes with mushrooms will help, 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:
- The potatoes must be peeled and washed thoroughly with strong water.
- 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.
- 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.
- Mushrooms need to be prepared in advance. Canned ones are washed thoroughly, dried ones are soaked until swollen and boiled in two waters, raw mushrooms also boiled. Afterwards they are finely chopped and added to the minced potatoes.
- 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.
- 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 light dietary dishes 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:
- 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.
- The minced zucchini and potatoes must be thoroughly squeezed out.
- Then add chopped onions and garlic, beat in an egg, add salt and black pepper.
- Pour vegetable oil into a frying pan and heat it well.
- Place future vegetable cutlets into hot oil with a damp tablespoon. Each side is golden brown in about 5 minutes over medium heat.
- 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:
- The first step is to peel and peel the potatoes and onions.
- The onion is cut into thin rings and fried in vegetable oil until golden brown.
- The potatoes are grated on a large-mesh grater, excess juice is drained and mixed with fried onions.
- Add semolina to the mixture and leave for a few minutes for the semolina to swell.
- Eggs are beaten into the minced meat. Add salt and pepper to the resulting mixture. You can grate a clove of garlic.
- 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.
- 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:
- 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.
- 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.
- 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.
- 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:
- 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.
- 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.
- Place one at a time into the hot oil with a damp spoon.
- 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:
- Onions are often added to the potato mixture to preserve its white color.
- 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.
- If you like hash browns with crispy edges, initially cook them over low heat until done, uncovered.
- You can determine the degree of readiness of the bottom side by the beginning of the appearance of a golden crust around the edges.
- Draniki go perfectly with sour cream, to which you can add chopped herbs and garlic.
- Usually this hearty dish served without bread.
- 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.
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Potato pancakes are called draniki. This dish is considered Belarusian, but it is loved and prepared in many countries. Depending on the country in which the dish is prepared, potato pancakes have a different name and composition. Plyatski, potato pancakes, tertiukhi, kakorki - all these are names of the same dish.
Pay attention to several recipes that can diversify your idea of potato pancakes.
This is the main recipe that housewives prepare at " a quick fix" Basically, our grandmothers and mothers prepared these pancakes for us.
Products:
- 5 potatoes;
- 2 chicken eggs;
- 1 onion;
- 3 large spoons of flour;
- frying oil;
- spices.
How to cook potato pancakes:
- The hardest part of making potato pancakes is grating the potatoes. Peel the potatoes and grate them on a fine grater.
- Add egg, chopped onion, flour and salt to potatoes.
- Mix everything well. That's it, the “dough” for frying is ready.
- Heat the oil in a frying pan and start spooning out the pancakes. Press them down on top with a spatula.
- Fry for 4 minutes on each side and serve immediately.
Eat with sour cream.
With added mushrooms
Potato pancakes with mushrooms – favorite dish residents of Western Ukraine. They put mushrooms in almost all of their dishes, and potato pancakes are no exception.
What is needed:
- potatoes – 700 g;
- mushrooms (champignons, porcini, chanterelles – to choose from) – 300 g;
- onion 1 large head;
- flour up to 2 tablespoons (as much as you need);
- egg;
- spices.
Cooking:
- First we'll start cooking the mushrooms. Finely chop the onion, then the mushrooms and place them in a heated frying pan with oil. Salt and fry until the water evaporates.
- Now let's prepare the potatoes. We clean it and grate it on a medium grater.
- Beat in the egg, add salt, add spices and mix everything.
- Add the fried mushrooms and flour and mix again.
- Now let's start frying. Place potato pancakes on a hot frying pan with a spoon and press down on top so that they are flat.
- We wait until they acquire a golden color and remove them. Serve warm with the addition of sour cream.
Potato pancakes with minced meat
This dish turns out to be more satisfying and, of course, high in calories. This version of potato pancakes tastes like belyash. Another name for this dish is sorcerers.
Products:
- 300 g minced meat;
- 8 potatoes;
- 1 onion;
- eggs – 2 pieces;
- flour 2 tablespoons;
- spices and oil for frying.
Preparation:
- Peel the potatoes and grate on the fine side of a grater. If you have a food processor, use the hash brown attachment.
- Add eggs, flour, salt and mix to the potatoes.
- Salt the minced meat and add chopped onion to it. Stir until everything is evenly distributed.
- In the meantime, we should warm up a frying pan with oil.
- Now the most interesting part: put 1.5 tbsp on the frying pan. composition, top with a small cake of minced meat, cover with a layer of potatoes.
- Fry until golden brown, and when we turn over, leave on moderate heat under the lid for 5-6 minutes.
- Place the finished pancakes on a paper towel to remove excess fat.
- Serve warm.
Recipe without eggs
Who will benefit from this recipe? Perhaps for those who fast. Vegetarians will also be happy to use the recipe for potato pancakes without eggs.
Ingredients:
- 8 large potatoes;
- optional carrots;
- flour 3 tablespoons;
- spices;
- frying oil.
How to cook?
- Prepare vegetables: rinse, peel.
- Grind the potatoes on a fine grater, add salt and let stand for 10 minutes until the juice comes out.
- Grate the carrots and add to the potatoes.
- Add flour, favorite spices and mix everything well.
- Now we must heat the frying pan with oil well. If the oil sizzles, you can cook.
- Fry pancakes on both sides until golden brown.
- Repeat until you run out of mixture.
- Make sure that they are not high, otherwise there is a risk that the potato pancakes will not cook through.
- Serve during Lent with Lenten mayonnaise. With garlic if desired.
With cheese in the oven
Draniki in the oven turn out less fatty, which means that they are healthier and can be eaten by people who suffer from stomach diseases. And the fact that these potato pancakes are prepared with cheese gives them a special piquancy.
Ingredients:
- 7 potatoes;
- hard cheese about 120 g;
- 2 eggs;
- 1 clove of garlic;
- melted butter– 30 g;
- oregano teaspoon;
- spices.
Cooking:
- Grate the cheese on a coarse grater.
- Then chop the garlic.
- Grate the potatoes on a coarse grater and pour them in cold water. Let it sit for a while, then squeeze it out and transfer it to a container.
- Mix cheese, potatoes, eggs, butter, garlic and all spices well.
- Lightly grease the parchment with oil and lay out a thin layer of potato pancakes.
- Bake at 200C for about 20 minutes. Bon appetit!
Lenten pancakes
Ingredients:
- 1 kg of potatoes;
- 2 onions;
- flour 2 tablespoons;
- spices;
- oil for frying.
Cooking:
- Peel the potatoes and grate them. Squeeze out the juice.
- If possible, also grate the onion and add to the potatoes. Add the flour and all the spices there and mix.
- Place potato pancakes in portions on a hot frying pan and press them on top so that they are flat.
- Fry for 3 minutes on each side until golden brown.
- Then hold them on a paper towel to remove the fat.
From potatoes and zucchini
Draniki made from zucchini and potatoes are a dish of June-July. In summer, when vegetables are young, they can be used in any dish. But the potatoes must be old.
What is necessary?
- half a kilo of zucchini;
- half a kilo of potatoes;
- one onion;
- one egg;
- flour about 2 tablespoons;
- spices and oil.
Let's start cooking:
- Wash the vegetables, peel and remove the seeds.
- Using a coarse grater, first grate the potatoes, then the zucchini and onion. If you get a lot of juice, you should squeeze it out.
- Add the remaining ingredients to this mixture: egg, flour, spices.
- Fry in a hot frying pan for 3 minutes on each side.
- Stir the mixture in the bowl constantly before each frying portion.
- Serve with sour cream or mayonnaise.
With green onions
Green onions add a summer flavor to classic hash browns. They will be beautiful and juicy.
Products for potato pancakes:
- 8 potatoes;
- a tablespoon of flour;
- one egg;
- a bunch of green onions;
- spices and oil.
Cooking:
- Three potatoes on a grater, which you consider necessary. Many people like it on small cells.
- Add egg, flour and salt to the “dough”. Mix well and add chopped green onions.
- If a lot of liquid comes out, drain it.
- Now you can fry. Heat a frying pan with oil and place pancakes on it in portions.
- Fry until golden brown, 3-4 minutes on each side.
Serve warm.
Diet potato pancakes without flour
There are many reasons to eat dietary pancakes. Perhaps someone carefully monitors their figure and does not want to eat extra pounds. To others dietary food indicated for health reasons. In any case, this recipe will be useful to absolutely everyone.
Products for preparing dietary pancakes:
- half a kilo of potatoes;
- sour cream 2 large spoons;
- oil 50 ml;
- egg;
- spices.
Cooking:
- Peel the potatoes, wash them and grate them. There is no need to squeeze the juice.
- Add egg and sour cream to potatoes.
- Salt, pepper and mix thoroughly.
- Now place pancakes in portions on a hot frying pan and press down on top so that they are flat.
- Fry for 2 minutes on each side until golden brown.
- Repeat the process until the entire portion of potato dough is gone.
And in the end, we present a few secrets for preparing perfect pancakes:
- Potatoes for pancakes must be old. Young ones are overly starchy, which prevents the products from keeping their shape.
- You don't have to grate the potatoes by hand. Progress is moving forward and now this work can be done by blenders, food processors, and meat grinders.
- Don't add too much flour. This can turn them into rubbery pancakes.
- In addition to the classic salt and pepper, dilute the potato pancakes with various seasonings. Garlic is perfect.
- You only need to fry in a hot frying pan. If the dishes are just warm, then your potato pancakes will look like steamed potato cutlets. There should also be enough oil. Many people prefer to fry in lard or melted sunflower oil simultaneously.
