Cooking potato pancakes. Potato pancakes - potato pancakes. Recipe for making potato pancakes

Draniki – potato pancakes

Potato pancakes or potato pancakes are a very popular dish not only in European countries, Belarus, Ukraine, Russia, but throughout the world where potatoes grow.

Word potato pancakes means “to tear”, i.e. rub, rub. The principle of making potato pancakes that's what it's all about. Traditional potato pancakes They are prepared by grating potatoes and kneading the potato mass into a “dough” with the addition of eggs, salt and flour.

To diversify the taste, cooks add onions, garlic, herbs and aromatic herbs to potato pancakes. Potato pancakes stuffed with minced meat are also popular, they are called potato sorcerers.

So, let's begin cooking pancakes from potatoes according to a traditional recipe:

Ingredients:

• Potatoes – 1.5 kg;
• Eggs – 2-3 pieces;
• Salt - to taste;
• Vegetable oil - for frying;
• Flour – 3 tbsp. heaped spoons;
• Onion or garlic - to taste and desire;
• Sour cream - for serving.

Recipe for making potato pancakes

1) Wash the potatoes well, peel and grate. You can grate potatoes either on a coarse or fine grater. In our family I prefer potato pancakes grated on a coarse grater, it tastes better and less juice is released in the dough.

2) Add eggs, salt and sifted flour to a bowl with grated potatoes. If desired, you can add finely grated onion or garlic, passed through a press.

3) Mix well and taste. If there is not enough salt, then add some salt. Potato pancake dough It should be thick enough and not runny. Bake pancakes You need to do it right away, otherwise the potatoes will start to darken.

4) Heat the frying pan, pour in the oil and as soon as the oil is hot, start bake pancakes, spooning them out. Fast and convenient cook potato pancakes in two frying pans. This saves a lot of time.

5) Frying potato pancakes on both sides until golden brown. The potato pancakes will turn out beautiful if there is enough oil in the pan and the heat is high enough.

6) As soon as our potato olella (pancakes) have acquired a beautiful golden color, remove them from the pan and place them on a paper napkin. This must be done in order to get rid of excess oil used for frying.

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.

Classic potato pancakes

This is the main recipe that housewives prepare in a hurry. 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:

1. The hardest part of making potato pancakes is grating the potatoes. Peel the potatoes and grate them on a fine grater.
2. Add egg, chopped onion, flour and salt to potatoes.
3. Mix everything well. That's it, the “dough” for frying is ready.
4. Heat the oil in a frying pan and start spooning out the pancakes. Press them down on top with a spatula.
5. Fry for 4 minutes on each side and serve immediately.

Eat with sour cream.

With added mushrooms

Potato pancakes with mushrooms are a favorite dish of 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:

1. 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.
2. Now let's cook the potatoes. We clean it and grate it on a medium grater.
3. Beat in the egg, add salt, add spices and mix everything.
4. Add the fried mushrooms and flour and mix again.
5. 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.
6. 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:

1. Peel the potatoes and grate on the fine side of a grater. If you have a food processor, use the hash brown attachment.
2. Add eggs, flour, salt and mix to the potatoes.
3. Salt the minced meat and add chopped onion to it. Stir until everything is evenly distributed.
4. In the meantime, we should warm up a frying pan with oil.
5. 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.
6. Fry until golden brown, and when we turn over, leave on moderate heat under the lid for 5-6 minutes.
7. Place the finished pancakes on a paper towel to remove excess fat.
8. 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?

1. Prepare vegetables: rinse, peel.
2. Grind the potatoes on a fine grater, add salt and let stand for 10 minutes until the juice comes out.
3. Grate the carrots and add to the potatoes.
4. Add flour, favorite spices and mix everything well.
5. Now we must heat the frying pan with oil well. If the oil sizzles, you can cook.
6. Fry pancakes on both sides until golden brown.
7. Repeat until you run out of mixture.
8. Make sure that they are not high, otherwise there is a risk that the potato pancakes will not cook through.
9. 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:

1. Grate the cheese on a coarse grater.
2. Then chop the garlic.
3. Grate the potatoes on a coarse grater and fill them with cold water. Let it sit for a while, then squeeze it out and transfer it to a container.
4. Mix cheese, potatoes, eggs, butter, garlic and all spices well.
5. Lightly grease the parchment with oil and lay out a thin layer of potato pancakes.
6. 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:

1. Peel the potatoes and grate them. Squeeze out the juice.
2. If possible, also grate the onion and add to the potatoes. Add the flour and all the spices there and mix.
3. Place potato pancakes in portions on a hot frying pan and press them on top so that they are flat.
4. Fry for 3 minutes on each side until golden brown.
5. 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:

1. Wash the vegetables, peel and remove the seeds.
2. 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.
3. Add the remaining ingredients to this mixture: egg, flour, spices.
4. Fry in a hot frying pan for 3 minutes on each side.
5. Stir the mixture in the bowl constantly before each frying portion.
6. 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:

1. Three potatoes on a grater, which you consider necessary. Many people like it on small cells.
2. Add egg, flour and salt to the “dough”. Mix well and add chopped green onions.
3. If a lot of liquid comes out, drain it.
4. Now you can fry. Heat a frying pan with oil and place pancakes on it in portions.
5. 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. For others, dietary nutrition is 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:

1. Peel the potatoes, wash them and grate them. There is no need to squeeze the juice.
2. Add egg and sour cream to potatoes.
3. Salt, pepper and mix thoroughly.
4. Now place pancakes in portions on a hot frying pan and press down on top so that they are flat.
5. Fry for 2 minutes on each side until golden brown.
6. 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 pancakes will look like steamed potato cutlets. There should also be enough oil. Many people prefer to fry in lard or ghee and sunflower oil at the same time.

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!

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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!

Draniki are pancakes made from grated potatoes, onions, spices and sometimes eggs.

Things to consider before preparing the dough

1. It is best to use starchy potato varieties. They typically have light brown skin and whitish flesh. Young potatoes are not suitable because they have less starch than old ones.
2. It is best to grate potatoes on a fine grater. Just peel not all the potatoes at once, but 2-3 at a time. Otherwise, you will have to soak the tubers so that they do not darken. And in water they will lose some of the necessary starch.
3. To prevent grated potatoes from darkening, you need to grate them alternately with onions. In addition, onion puree will also give the finished potato pancakes a wonderful aroma and golden color.
4. Instead of onions, you can add 1-2 tablespoons of sour cream. It will prevent the potatoes from darkening and will also make the potato pancakes more airy.
5. If grated potatoes have yielded too much juice, you can lightly squeeze them. But not too much, otherwise the potato pancakes will turn out dry and tough. It is better not to pour out the liquid: it may come in handy at the end of cooking.
6. It is not necessary to add to classic potato pancakes. It is added if there is not enough starch in the potatoes. The egg will prevent the dough from falling apart.
7. Do not add flour: it can make the potato pancakes “rubbery” and tasteless. If the dough turns out too liquid, it is better to add a little starch. You can use store-bought starch, or you can take the starch that will settle to the bottom of the container with potato juice.

Over time, many different recipes for potato pancakes have appeared, but potatoes always remain the same ingredient. Here are some of the best hash brown options.

Ingredients

• 5–7 potatoes;
• 1 onion;
• salt - to taste;
• 1 egg - optional;

Preparation

Grate the potatoes and onions. Add salt and mix thoroughly. If necessary, add egg and starch and mix until smooth.

Ingredients

• 100 g hard cheese;
• 1 clove of garlic;
• 5–7 potatoes;
• 1 onion;
• salt - to taste;
• 1 egg - optional;
• 1–2 tablespoons starch - optional.

Preparation

Grate the cheese and garlic. Grate the potatoes and onions alternately. Add cheese and spices to this mixture and mix well. If the cheese is salty enough, you don’t have to add salt or just a little bit. If necessary, add egg and starch to the dough.

Ingredients

• 200–300 g of minced meat (you can take any meat, such as pork, beef or);
• 2 onions;
• salt - to taste;
• ground black pepper - to taste;
• 5–7 potatoes;
• 1 egg - optional;
• 1–2 tablespoons starch - optional.

Preparation

Add 1 grated onion, salt and pepper to the minced meat and mix. You can add other spices of your choice. Grate the potatoes and the second onion alternately. Add some spices and, if required, egg and starch and mix thoroughly.

You can simply mix the minced meat and potatoes, or you can make pancakes with filling. You will find the method of preparing them below.

Ingredients

• 200–300 g champignons;
• a little vegetable oil;
• 5–7 potatoes;
• 1 onion;
• salt - to taste;
• ground black pepper - to taste;
• 1 egg - optional;
• 1–2 tablespoons starch - optional.

Preparation

Ingredients

• 300 g pumpkin;
• 5–7 potatoes;
• 1 onion;
• salt - to taste;
• 1 egg - optional;
• 1–2 tablespoons starch - optional.

Preparation

Grate the pumpkin. Grate the potatoes and onions alternately. Mix these ingredients, add salt and, if necessary, egg and starch.

How to fry potato pancakes without filling

Draniki are fried in a hot frying pan with heated vegetable or butter. It should cover the potato pancakes up to about half. Then they will acquire an appetizing crispy crust.

It is better to heat the oil in a frying pan in advance. As soon as the dough for potato pancakes is ready, you need to immediately start frying.

Scoop the potato mixture into a tablespoon and place it in the pan, smoothing it out with a spoon. The thinner the layer of dough, the crispier the pancakes will be.

Fry the potato pancakes over medium heat for a few minutes on both sides: the crust should turn out golden. Cooking time depends on the thickness of the potato pancakes. Each side of thin pancakes will take approximately 3-5 minutes, and thick ones - 7-10 minutes.

Before frying, each subsequent portion of potato pancakes must be thoroughly mixed. The starch in its composition can settle to the bottom, then the potato pancakes will not hold their shape well.

After frying, place the pancakes on a paper napkin to drain excess fat.

Place the potato mixture in the pan and smooth it out. Immediately top them with small meat patties, mushrooms or other ingredients of your choice. Then cover the filling with another spoon of dough and fry the potato pancakes in the same way as regular ones.

How to serve pancakes

The best pancakes are freshly cooked. They won't taste as good when cold.

Draniki are considered an independent dish. Most often they are served with sour cream and fresh herbs. But you can use it to suit your taste.

There is nothing easier than frying hearty and delicious potato pancakes! By supplementing this dish with sour cream, herbs or light vegetable salads, we will get a delicious, complete lunch, prepared quickly and without much effort.

We offer a standard recipe for potato pancakes, which you can always supplement if you wish, for example, by adding herbs, mushrooms, meat or fresh vegetables to the potato mixture. And if you like the recipe, we recommend trying a similar dish -.

Ingredients:

• potatoes - 700 g (about 5-6 medium-sized tubers);
• onion - 1 large head;
• flour - 2 tbsp. spoons;
• egg - 1 pc.;
• salt, pepper - to taste;
• vegetable oil - about 100-120 ml.

1. Wash the potatoes and cut off a thin layer of peel. Grate the peeled tubers with fine shavings (you can use a grater or a special food processor). Place the resulting mass in a deep bowl and drain the separated liquid.
   
2. Peel the onion, grate it finely or grind it as much as possible in a blender bowl, and then send it to the potatoes. It is not recommended to exclude onions from the recipe, as they not only make the potato pancakes more juicy and tasty, but also prevent the potato mass from quickly darkening.
   
3. Next, beat in a raw egg, add salt and finely ground pepper to taste. Add flour to the potato-onion mixture - 2 tbsp. a spoon will be enough. If the potatoes are starchy enough, you can do without flour altogether.
   
4. Stir the mixture, combining the components into a homogeneous “puree”.
   
5. Heat a frying pan with a small portion of oil (about 3-4 tablespoons). Place the potato mixture into patties on a hot surface. Fry over medium heat for about 2-3 minutes. As soon as the bottom is browned, turn the cakes over and again wait for the golden color to appear for a couple of minutes.
   
6. If you have formed quite fluffy potato pancakes, it is advisable to simmer them over low heat so that they do not remain damp inside. To do this, cover the pan with a lid, reduce the heat and wait 3-4 minutes.
   
7. We form and fry the next batch of flatbreads in the same way, adding oil to the surface of the pan if necessary. Serve potato pancakes hot, accompanied by sour cream, herbs, and vegetables.
   

Bon appetit!