Proper potato pancakes. How to make potato pancakes: easy yummy. White fish with cream sauce

Belarus is rightfully considered the birthplace of real potato pancakes - it was there that the simplest recipe was invented. Initially, they were prepared only from potatoes and salt, then fried onions were added to the composition.

Nowadays, many recipes for these delicious potato pancakes have been invented; they add spices, herbs, meat, fish, cabbage, in general, everything you like.

• It is best to fry potato pancakes in a thick cast-iron frying pan; if desired, you can then simmer in the oven or oven
• Potatoes can be grated either on a fine or coarse grater - both options can be used
• Don’t be afraid to add onions, mushrooms, minced meat, vegetables, sour cream, spices, pieces of fish, chicken, spices to the traditional recipe
• You can grate the potatoes, then squeeze out the juice through cheesecloth, or you can add the entire watery mass to the plate

• You can even use boiled potatoes to make these delicious potato pancakes by mashing them
• It is better to take large, dense, yellow tubers
• It is advisable to add a little flour to the dough; it will give the finished pancakes a golden color and density. It is better to fry in melted butter, but odorless vegetable oil is also suitable

Recipe: how to cook traditional potato pancakes

You will need:

• several large tubers, 5 or 6
• 2 medium onions
• 2 tablespoons flour
• pepper, salt, oil for frying

• Before preparing potato pancakes, potato tubers and onions should be peeled and grated on a fine or coarse grater.
• Then you need to mix all the ingredients in a dish or saucepan with a spoon, try to see if there is enough salt
• Then you just need to heat the frying pan on gas, pour more oil into it and cook the potato pancakes, spooning the dough out with a spoon. They fry quickly, you should carefully turn them over to the other side after a golden crust appears.
• You can serve pancakes with sour cream, herbs, sauce

1. Instead of a grater, it is more convenient to use a food processor; it will chop food in 3 minutes
2. The better the onion is fried, the fluffier and tastier the finished pancakes will be.
3. It’s better to cook everything at once; there’s no need to store the dough.

Recipe: how to make potato pancakes with cabbage

You will need:

• half a medium head of cabbage
• 6 pieces large potato tubers
• 2 raw eggs
• 3 level spoons of flour
• small onion
• salt and pepper, oil

• Finely chop the cabbage with a sharp knife
• Peel the potatoes, finely grate them or chop them with a food processor
• Peel the onion and chop it very finely
• Mix all the products in a large dish except the oil - we will fry in it
• Heat the frying pan, place small circles on the bottom of the pan with a spoon, fry on both sides
• Place on a flat plate and garnish with herbs

1. If the potato pancakes fall apart, you just need to mix another raw egg into the dough
2. There is no need to cover the pan with a lid when frying.

Recipe: how to cook pancakes from boiled potatoes with cheese

You will need:

• 8 medium potatoes
• 3 eggs
• 200 grams of any hard cheese
• 4 spoons filled with flour
• small piece of butter
• herbs for flavor
• pepper, salt

• First, wash the tubers, peel them, and boil them. Drain the broth, cool slightly, grate
• Place the butter in the microwave for a short while, making sure it melts. Mix it with beaten eggs, grated cheese, spices, salt, herbs
• Add chopped potatoes to the mixture and stir
• Fry potato pancakes in hot oil on both sides, spooning out the thick dough in the shape of circles or oblong pancakes.

1. The oil in the frying pan must be heated first, otherwise the potato pancakes will not turn out
2. Fresh young potatoes are not suitable for use, they have too little starch

Recipe: how to cook potato pancakes with minced meat

You will need:

• 300 grams of thawed minced meat
• 7 pieces of potatoes
• large onion
• 2 eggs
• a couple of spoons with a heap of flour
• spices, salt
• thick sour cream

• Wash the potatoes, peel them, grate them on a fine grater, cut the onion into small pieces
• Mix it with spices, salt, eggs, half an onion, flour
• Mix the minced meat with the remaining onion, salt and pepper
• Spoon the potato dough into thin slices onto a hot frying pan with oil and fry
• We immediately make the filling: from the minced meat we make flat cakes of the same size, place them on top of the pancakes, pour the dough again
• Carefully turn the potato pancakes over with a spatula and fry until crispy.
• Add a little water, close the lid and simmer for about 5 minutes on the stove.
• Serve the finished pancakes with sour cream

1. You can take any meat: pork, beef, even chicken
2. To prevent the mashed potato mixture from darkening, you need to mix it with the onion immediately after grating.

Each recipe is quite simple; even an inexperienced housewife or teenager can prepare such potato pancakes. They taste amazing; they smell like potatoes, onions, and fried pancakes. You can add cheese and pieces of ham to them if desired. Some housewives even put pieces of liver or fish into the dough and crumble garlic.

In any case, these potato pancakes do not take long to prepare; you can easily treat them to your family at breakfast or dinner, or serve as a side dish for a meat dish. You can even top the potato pancakes with meat or mushroom gravy or prepare another recipe, French fries

Belarusian cuisine has given many nations its traditional potato delicacy. Recipes for potato pancakes have spread all over the world. Due to its simple preparation, even children can handle the dish. The classic recipe is considered to be potato pancakes with onions. Over the years, culinary experts have developed many variations of potato pancakes with the addition of various products. Let's look at some of them in order.

Potato pancakes: a classic of the genre

• potatoes - 950 gr.
• chicken egg - 2 pcs.
• onions - 3 pcs.
• garlic - 7 cloves
• sour cream - 30 gr.
• pepper - to taste
• flour - 55 gr.
• rock salt - to taste
• sunflower oil - 70 gr.

1. Rinse the potatoes thoroughly and remove the skins. Start grating the root vegetable on a coarse grater. Do the same with onions.
2. If the chopped potatoes have released a large amount of juice, the vegetable should be squeezed out using gauze. Get rid of excess liquid.
3. Combine eggs, finely chopped garlic and spices. Bring the mixture until smooth using a whisk. Add sour cream and mix the mixture well.
4. Pay attention to the consistency of the product; if the mass turns out to be liquid, add the required amount of flour.
5. Place a thick-bottomed heat-resistant container on the stove, pour in the oil. Set the fire to medium power and wait until the appliance heats up.
6. Make small cakes like pancakes. Start frying, each side takes 3-5 minutes.

Potato pancakes with mushrooms

• fresh mushrooms - 320 gr.
• potatoes - 1 kg.
• onion - 1 pc.
• chicken egg - 2 pcs.
• spices - to taste
• wheat flour - 50 gr.
• olive oil - 45 gr.

1. Rinse the mushrooms in a colander under running water. Wait until the liquid has completely drained, chop finely. Peel the onion and chop into small cubes.
2. Add oil to the pan, fry the mushrooms, then add the onions. Saute the products until golden. Wash the potatoes and grate them on a fine grater.
3. Combine the prepared roast with the mass of root vegetables. Add flour, egg, spices to taste, mix well. Start preparing the dish. Serve with sour cream.

• egg - 1 pc.
• potatoes - 550 gr.
• flour - 100 gr.
• carrot - 1 pc.
• onion - 1 pc.
• champignons - 120 gr.
• table salt - 13 gr.
• fresh herbs - 40 gr.
• hard cheese - 110 gr.
• natural oil - 95 ml.

1. Peel the potatoes, place in an enamel container, and fill with water. Boil the product and make a puree. Give the dish a chance to cool.
2. At the same time, grate the carrots, chop the onions and chop the mushrooms. Place the vegetables in a frying pan, add a little oil and fry. Bring the composition until golden.
3. Add grated cheese to the prepared roast and mix well. Mix the egg, flour and salt into the potato mixture. Place a clean frying pan on the stove, add oil and heat.
4. Place a small amount of puree into a heat-resistant container. Add mushroom mixture as filling. Also add potato mixture as the last layer.
5. Fry the dish on both sides for the required amount of time until a crispy crust forms.

Potato pancakes with cheese and garlic

• onion - 1 pc.
• potatoes - 600 gr.
• chicken eggs - 2 pcs.
• wheat flour - 75 gr.
• hard cheese - 160 gr.
• rock salt - to taste
• vegetable oil - 65 gr.
• garlic - 8 cloves

1. Peel the onions and potatoes, chop the vegetables, and squeeze them through gauze if necessary. Get rid of excess juice.
2. Grate the cheese on a coarse grater and add to the vegetables along with flour and eggs. Finely chop the garlic and combine with the total mass.
3. Stir the mixture until smooth, add salt if necessary. Pour oil into the frying pan and heat the household appliance on the burner. Proceed with immediate frying.

Draniki with ham

• ham - 120 gr.
• potatoes - 650 gr.
• cheese - 110 gr.
• egg - 1 pc.
• flour - 55 gr.
• fresh herbs - 25 gr.
• ground pepper - 7 gr.
• vegetable oil - 100 ml.
• salt - 8 gr.

1. Wash the potatoes and peel the skins. Grate the root vegetables and cheese on a coarse grater. Chop the ham into small cubes. If necessary, squeeze out the chopped vegetable.
2. Combine chopped herbs, potatoes, egg, ham, cheese, spices and flour. Mix the ingredients until smooth. Pour a small amount of vegetable oil into the pan.
3. Heat the appliance over medium heat. Form the molds into cutlets from the potato mixture. Start frying, spending 4 minutes on each side of the potato pancake.

• onion - 1 pc.
• potatoes - 800 gr.
• Sunflower oil - 75 gr.
• spices - to taste

1. Peel the vegetables, rinse and grate. Squeeze out excess juice if necessary.
2. After this, add spices to the potato mixture. Heat a frying pan with oil. Start frying potato pancakes, bring the food until golden brown.

Draniki with added zucchini

• zucchini - 450 gr.
• potatoes - 600 gr.
• onion - 1 pc.
• egg - 1 pc.
• flour - 65 gr.
• spices - to taste

1. Peel and grate potatoes and onions. Add spices and egg to the total mixture. Mix the composition thoroughly.
2. Now peel the zucchini, grate it on a fine grater, and squeeze out excess juice if necessary. Connect the two masses together, add flour.
3. Stir again until smooth. Heat a heavy-bottomed frying pan with oil. Start preparing the dish.

Potato pancakes without flour

• chicken eggs - 2 pcs.
• potatoes - 400 gr.
• salt - 10 gr.
• black pepper - to taste
• Sunflower oil - 55 gr.

1. Grind the peeled potatoes on a grater. Beat the eggs and add the spices.
2. Combine the root mixture with the second mass, mix thoroughly. Pour oil into a hot frying pan and start cooking pancakes.

• zucchini pulp - 320 gr.
• potatoes - 700 gr.
• chicken eggs - 2 pcs.
• vegetable oil - in fact
• flour - 130 gr.
• pumpkin pulp - 190 pcs.
• carrots - 1 pc.
• dried herbs and salt - to taste
• onion - 1 pc.

1. Place the zucchini and pumpkin pulp into a blender bowl and blend until smooth. After this, do the same with the rest of the vegetables.
2. Combine the mixtures together, then add eggs, flour, salt and herbs to them. Bring the composition to homogeneity. Next, proceed to heat treatment in a frying pan.

Draniki in the oven with cheese

• eggs - 1 pc.
• onion - 1 pc.
• potatoes - 750 gr.
• hard cheese - 230 gr.
• vegetable oil - 80 ml.
• breadcrumbs - in fact
• salt - 8 gr.

1. Wash and peel the potatoes as usual. Grind the root vegetable, get rid of excess juice. Salt the mixture and stir.
2. Remove the skin from the onion and chop into small cubes. Send to potatoes, add beaten egg and wheat flour. Mix the ingredients thoroughly.
3. Preheat the oven to 200 degrees. Grease a baking dish with butter, then sprinkle with a small amount of breadcrumbs. This manipulation will help avoid burning of the potato pancakes.
4. Place potato pancakes on a baking sheet and place in the oven. After 8 minutes, remove the dish, turn it over and sprinkle with grated cheese. Then put it back into the oven and wait until it is completely cooked.

Draniki with sausage

• raw smoked sausage - 120 gr.
• potatoes - 350 gr.
• garlic - 5 cloves
• eggs - 2 pcs.
• fresh dill - 30 gr.
• olive oil - 65 gr.
• spices - to taste

1. Wash and remove skins from potatoes. Grind the root vegetable and squeeze out the juice. Finely chop the sausage, beat the eggs, squeeze out the garlic with a special device.
2. Combine all the ingredients together in one container, add pepper, salt and chopped dill. Mix the mixture thoroughly. Place the potato dough in a hot frying pan with oil. Fry the product on both sides.

Draniki in a slow cooker with minced meat

• eggs - 2 pcs.
• onion - 2 pcs.
• minced meat - 550 gr.
• potatoes - 1 kg.
• wheat flour - 50 gr.
• salt, pepper - to taste
• vegetable oil - 45 gr.

1. Prepare the potatoes using the methods described above. Chop the peeled onion and add to the total mass. Add salt and pepper.
2. Add beaten eggs and flour to the main mixture. Bring the mixture until smooth. The minced meat will serve as a filling. Grease the multi-bowl with oil and set the “Frying” mode. Start manipulating.
3. Place a small amount of potato dough on the bottom of the multicooker, then spread the meat product in a thin layer, cover it again with the vegetable mixture. Fry the product in the usual way on both sides until golden brown.
4. After preparing the entire portion of potato pancakes, place the completely cooked dish into the multi-bowl and set the “Warming” mode. Simmer the treat for about half an hour. Serve the meat pancakes with a variety of sauces to suit your taste.

• onions - 3 pcs.
• potatoes - 600 gr.
• eggs - 2 pcs.
• pepper - 9 gr.
• table salt - 12 gr.
• semolina - 30 gr.
• vegetable oil - 50 ml.

1. Peel the onion and chop into rings, fry it in a frying pan with butter until golden. Wash the potatoes, remove the skins, and grate them.
2. Mix the mass of root vegetables with semolina, pepper, eggs and salt. Mix thoroughly. Heat a second frying pan, pour in a little oil. Start preparing pancakes.
3. The fried delicacy should be placed on the bottom of a thick-walled pan. Place the fried onion on top and pour in 50 ml. boiled water. Place the burner on low heat and simmer the dish for about 5 minutes.

1. Onions are added to the dish not only for taste, but also to prevent the potatoes from darkening. The ingredients must be mixed together at the same time.
2. If you like to eat potato pancakes with a crispy crust, you need to fry them in a hot frying pan (in a multi-bowl, oven) with butter.
3. To get the unique taste from potato pancakes, you need to choose varieties of root vegetables with a high starch content.
4. You should not use young potatoes as a base for potato pancakes. It contains a small amount of starch.
5. After frying, pat the potato pancakes dry with paper towels. This move will allow you to get rid of excess oil and reveal the true taste of the dish.
6. If after cooking the potato pancakes turn out “rubbery”, you should add a little starch or completely replace the flour with it.

If this is your first time trying to prepare a national Belarusian dish, you should start with simple recipes. Please your household with a new delicacy. Find your ideal technology and proportions. Once you gain experience, don't be afraid to experiment with supplements.

Video: how to cook delicious potato pancakes

Popularly called potato pancakes, or potato pancakes, is a simple and very tasty dish belonging to Belarusian cuisine. Anyone can prepare it in their own kitchen, using products that can be found in any refrigerator. Potato pancakes are quick and easy to make. We bring to your attention the simplest recipe for potato pancakes with step-by-step execution.

How to prepare products?

To prepare potato pancakes you will need potatoes, eggs and flour. Different recipes may contain other components, but without these basic pancakes you won’t get them. The products will be baked from dough with a creamy consistency. To prepare it, potatoes should be peeled and chopped. Use a medium grater or food processor. A little trick: you should grate the potatoes immediately before cooking. If too much juice is released, it is better to carefully drain some of it. The simplest pancake recipe does not involve adding other vegetables to the dough. But if you decide to make pancakes from several vegetables, chop them all in the same way. Interesting fact: in its classic version, potato pancakes are prepared using the finest grater. This is exactly how our grandmothers made them, but it is impossible to call this method of chopping potatoes the fastest and easiest.

Have you prepared pancakes? Have you eaten at a party? What about in a restaurant? Yes, yes, in a restaurant.

For some reason, it is believed that potato pancakes are a particularly simple dish, and making it, let’s say, is a piece of cake. But the only thing that has a bluish tint and a sticky consistency is not potato pancakes. These are clumsily prepared pancakes.

By the way, several world cuisines argue about whose dish this is. Somehow it happened that it is considered a traditional Belarusian dish. But Ukrainians will correct you and say that these are not potato pancakes at all, but potato pancakes and the dish belongs to their cuisine, and Jews will answer that latkes (these are potato pancakes again) are one of the main dishes for Hanukkah, and can be ordered in the most prestigious restaurants. These are not simple ones, potato pancakes, or teruntsy, or kremzliks, or...

If you don’t get potato pancakes (or get them blue as described above), then read carefully, strictly follow the recipe and get correct, tender, sunny pancakes.

Since there are so many cooking recipes, we will narrow this circle to a basic recipe, then we will complicate it a little, and then we will change it slightly. The main goal is to understand all the principles and subtleties of preparing potato pancakes. Join us, it will be exciting because you will learn many secrets.

Basic recipe for potato pancakes

Be that as it may, potato pancakes are potatoes that have been grated. That's the whole secret.

Recipe ingredients

• potatoes - 5 large
• onion - half
• flour - 2 tbsp. spoons
• eggs - 2
• salt, pepper to your taste
• vegetable oil for frying

How to cook potato pancakes

Potatoes and onions need to be grated on a fine grater (with the smallest round holes). If you have an assistant (a food processor), then the task of making a lot of potato pancakes becomes much easier.

First, grate the onion and place it in a bowl.

The first secret. The onion, oxidizing, prevents the potatoes from darkening. Therefore, firstly, the finished potato pancakes will have a golden color, and, secondly, there is no need to rush, fearing that the potatoes will darken.

The second secret. Draniki are also called potato pancakes, hence the misconception that the consistency of pancakes should be similar to the consistency of pancake batter.

We will not be mistaken, so we will remove all the liquid from the potatoes and other products that will be used.

To do this, place the potatoes and onions in a colander, and when the liquid has drained, squeeze it out - there should be only a “dry residue” at the exit. Add salt, pepper, egg and flour, mix thoroughly.

Fry in a heated frying pan with vegetable oil, adding potato pancakes with a tablespoon.

Don't make them too thick, smooth them out with the back of a spoon.

The third secret. Fry over medium heat - the potatoes should be well cooked inside.

Secret four: place potato pancakes on a paper napkin, which will remove excess oil, because they are best served with sour cream, and so much fat content is not very healthy, although tasty.

Secret five: if you want crispy potato pancakes, do not stack them, place them in one layer.

Draniki should be served immediately while they are hot. With sour cream, in which be sure to cut the greens.

ADVICE. If you need to serve a large number of fried pancakes, then turn on the oven (t 120-140), cover a baking sheet with parchment and place pancakes from the pan on it. When everything is fried, place the pan in a warm oven until serving, but not for too long so that the potato pancakes do not dry out.

Potato pancakes with filling

Yes, if you add filling to the basic recipe, you will get a new dish. And although you never get tired of potatoes, you still want variety. What filling should I use? Imagine boiled or fried potatoes, what would you eat them with? Yes with anything. It is precisely this “anything” that can be an addition. For example, Belarusians prefer to add meat; an excellent addition is a variety of vegetables: eggplant, sweet peppers, garlic, mushrooms, zucchini and others. Or sauerkraut.

Replace flour with starch to make it completely potato-like.

Recipe ingredients

• potatoes - 3 pcs.
• onion - 1
• sauerkraut - 130 grams
• egg - 1
• potato starch - 1 tbsp. spoon
• vegetable oil for frying

How to cook potato pancakes with filling

Finely grate the onion and potatoes and drain in a colander.
Chop the cabbage very finely.
Squeeze the potatoes and cabbage and place in a bowl.

Break the egg into a small bowl, whisk and pour into the potatoes. Add starch and stir.

Fry as in the first case, in vegetable oil, medium heat. Place on a napkin.
Serve hot.

BONUS. A related recipe is delicious potato babka.

Potato pancakes with carrots

Why with carrots? Because she and potatoes are a very tasty combination. Carrots give potatoes tenderness and sweetness, and potatoes give carrots satiety.

But so that life doesn’t seem like a culinary paradise, let’s make potato pancakes, grated on a coarse grater.

Recipe ingredients

• potatoes - 4
• carrots - 1 medium
• greens, salt, pepper - to taste
• egg - 1
• flour - 2 tbsp. spoons

How to cook potato pancakes with carrots

Grate the carrots and potatoes on a coarse grater. Place in a colander, then squeeze out and transfer to a bowl. By the way, coarsely grated potatoes produce significantly less liquid.

Add the egg and finely chopped herbs, salt and pepper. Stir.

Add flour and mix well again.
Fry over medium heat in vegetable oil.

Serve hot with sour cream.

After trying variations with finely and coarsely grated potatoes, you will understand which one you like best. But this is not a reason to stop, because you can combine, for example, finely and medium grated potatoes - you will get a soft center and a crispy top.

If some vegetables do not grate well on a fine grater, pass them through a meat grinder.

P.S. It seems that we have diligently revealed all the secrets of making potato pancakes, and they are clearly visible on your monitor. Or we forgot something. Then please remind us in the comments of everything that you consider necessary, important and useful.

Draniki, delicious, tender potato pancakes with a golden-brown crispy crust, are considered a 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 potato juice, instead of flour you can add 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. The finished potato pancakes are placed on a wire rack or on a paper towel to remove unnecessary fat, and served 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 on one side and decorate the top with sour cream. 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, minced meat, pieces of chicken, fish and vegetables, seafood, squeezed cottage cheese, an apple are added to it, and if the mass turns out to be dry, it is diluted with a small amount of milk or sour cream. There is an interesting recipe for Swiss Rösti pancakes 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 minced meat, fish, vegetables or mushrooms on a potato pancake, 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

Grate 600 g of peeled raw potatoes, 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!