How to cook potato pancakes. potato pancakes

The recipe for potato pancakes has long been borrowed by our chefs from traditional Belarusian cuisine. By the way, in Belarus this dish is served in almost every cafe and restaurant, due to their national origin, as well as low cost. After all, traditionally Belarusian draniki are prepared exclusively from potatoes and onions. The cooks' fantasy has changed traditional cuisine beyond recognition and now there is a huge variety of recipes for cooking this dish. Improvisation is great! Let's turn your kitchen into a corner of culinary creativity and try to create some delicious recipes for soft, fragrant, hot potato pancakes. And we will be happy to tell you a few secrets on how to cook potato pancakes, and not simple, but varied, for every taste, even the most spoiled one.

Classic potato pancakes

This is the most famous recipe that is prepared in the kitchen of any self-respecting hostess. To prepare 3 servings we need:

• Potato - 5-6 pcs.
• Onion - 1 pc.
• Egg - 1 pc.
• Flour - 2-3 tablespoons.
• Salt, pepper - to taste.
• Vegetable oil.
• Fresh sour cream.
• Pancake pan or plain pan with thick walls.

Preparing the dough:

We rub raw potatoes, peeled and washed, on a fine grater (some hostesses advise chopping potatoes in a meat grinder or blender or in a host of other ways. All the tips are good, you can choose exactly the method that is acceptable for you. The main thing is that the chopped potatoes represent from a homogeneous mass). So that the potatoes do not darken, three quickly, mixing with onions, also grated in a blender. We drive in an egg, add flour, salt, pepper, mix thoroughly (there are recipes where a spoonful of sour cream is also added to the pancake dough, again, experiment). If the potatoes turned out to be too watery and released a lot of juice, it is better to take it with a spoon, otherwise it will be inconvenient to fry. Although if you cook with the addition of flour, the juice should not stand out much.

Fry:

Fry potato pancakes over medium heat on both sides until a golden crust appears, then you can reduce the heat and hold the dish under the lid, potato pancakes will turn out soft, juicy. If you want them to be fatter and turn out crispy, do not cover with a lid and add a little more oil, the main thing is not to overdo it. Size also matters, if you make them a little larger, you will be able to experiment with fillings. Three servings are fried for about 15 minutes, so your family will not have to salivate for a long time, tasting the amazing aroma coming from the kitchen.

Serve on the table:

Draniki are served hot, freshly removed from the pan, with fresh sour cream. Delicious - lick your fingers!

Traditional potato pancakes without eggs

Traditionally, Belarusian potato pancakes are made from potatoes and onions, without any additives, in the form of eggs or flour. Therefore, such a recipe can be prepared in any conditions, the main thing is that there are potatoes in the kitchen. We will need:

• Potato - 1kg. (5-6 large potatoes).
• Onion - 1 large onion.
• Salt, pepper to taste.

Preparing the dough:

Raw potatoes are peeled, washed and rubbed on a fine grater. It is advisable to do everything quickly, do not let the potatoes darken, otherwise the color of your potato pancakes will not be appetizing. We grind the onion in a blender (but not on a grater, you will get a lot of tears and a huge amount of onion juice), add to the potatoes. There's salt and pepper. Mix thoroughly. Scoop out excess juice with a spoon.

Fry:

Put the dough on a pre-heated pan, forming pancakes. Fry on both sides over medium heat, then you can hold them for another three minutes on low heat under the lid so that the potato pancakes are baked inside and are soft.

Serve on the table:

Drizzle with sour cream and eat. Simple, but how delicious! The dish prepared according to this recipe is quite lean, so if you adhere to religious traditions, nothing can stop you from tasting delicious, hot potato pancakes even during Lent. Of course, provided that you have to refrain from sour cream. By the way, to get rid of excess oil, it is better to spread the finished potato pancakes on a paper towel.

Potato pancakes with cheese

To prepare potato pancakes for this original recipe we will need:

• Potato - 5-6 pcs. (large).
• Onion - 1 pc. (medium).
• Egg - 1 pc.
• Flour - 2-3 tablespoons.
• Salt and pepper - to taste.
• Sour cream.
• Vegetable oil.
• Pan.

Preparing the dough:

We peel the potatoes, wash them, rub them on a fine grater (grind with a blender, food processor, meat grinder - as you prefer), also grind and add cheese and onions to the dough. We also put the egg, flour, pepper and salt there, mix thoroughly.

Fry:

We spread potato pancakes on a hot frying pan, fry on each side until a delicious golden crust. You can fry under the lid, then potato pancakes will be soft, fluffy, but not crispy. As for the cheese: as an option, you can not put the cheese directly into the dough, but sprinkle with grated cheese already fried, almost ready pancakes and hold it under the lid so that the cheese melts.

Serve on the table:

Draniki should only be eaten hot. As soon as you removed them from the pan, immediately serve on the table, pouring sour cream. Or do not water, but serve sour cream separately. You can also use any other sauce suitable for potato dishes.

Potato pancakes with mushrooms

You will probably agree that there is no other ingredient that harmonizes as perfectly with potatoes as mushrooms fried with onions. Whether boiled or fried, this side dish will always be a perfect match for her. To prepare mushroom pancakes, we need:

• Potatoes - 1 kg (5-6 large potatoes).
• Mushrooms - 300-350 g.
• Onion - 1 pc.
• Flour - 2-3 tablespoons.
• Egg - 1 pc.
• Spices - to taste.

Preparing the dough:

First, wash and clean the mushrooms. Cut the mushrooms into pieces. Peel the onion, chop and fry in a heated frying pan. Add mushrooms to the pan, cook them until the water is completely released. We remove the filling, let it cool. And while we're on the potatoes. We clean and rub the potatoes on a fine grater (or grind in another way convenient for you until a homogeneous mass is formed), drive in 1 egg, salt, pepper to taste, put the mushrooms here, then flour and mix thoroughly.

Fry:

Pour 2-3 tablespoons of oil into a hot frying pan, heat it up and spread the dough, forming small pancakes. Fry pancakes over medium heat on both sides until fully cooked. If the dough turns out to be too loose or juicy and will spread in a pan, you can add 1 more egg and a little flour to make the mass more dense.

Serve on the table:

Alternatively, you can not mix the mushrooms into the dough, but cook larger classic potato pancakes, wrap the mushroom filling in them, and warm them up a little in a pan. In any case, we put them on the table hot, fresh, pouring plenty of sour cream or serving it separately.

Pumpkin pancakes with potatoes

The original combination of vegetables such as pumpkin and potatoes can be easily turned into another masterpiece of culinary art - pumpkin and potato pancakes. To prepare pumpkin-potato pancakes, we need:

• Pumpkin - 0.5 kg.
• Potatoes - 5-6 medium potatoes.
• Milk - 0.5 cups.
• Egg - 2 pcs.
• Flour - 3-4 tablespoons.
• Salt, pepper - to taste.
• Sour cream.
• Vegetable oil.

Preparing the dough:

Pumpkin and potatoes are peeled, washed and rubbed on a fine grater. Bring the milk to a boil, pour it over the potatoes and let it brew for about 5 minutes, then drain the milk. We mix the pumpkin with potatoes, add the yolks, flour, spices previously separated from the proteins and mix thoroughly. Whip the egg whites until stiff peaks form and gently fold into the batter.

Fry:

First, heat the pan well, then pour 2-3 tablespoons of vegetable oil into it and let it warm up. We spread the dough, form potato pancakes and fry them over medium heat, first on both sides until golden brown, and then keep it under the lid for another 5 minutes over low heat so that the potato pancakes are well baked inside.

Serve on the table:

We remove our pumpkin splendor from the stove and immediately serve it to the table, pouring abundantly with fresh sour cream. Mmmm, food! Enjoy your meal.

It is difficult to name a country where this dish would not be prepared. It can be found wherever potatoes are eaten. What names were not invented for potato pancakes by different peoples. In Poland they are called pancakes, in Lithuania - pancakes, in Sweden - bristly monk. Most names in Russia: teruny, potato pancakes, potato pancakes, deriki.

If you get to the bottom of the matter, then potato pancakes are the same pancakes or flat cakes. Their name comes from the word "tear" or rub. Which is what we do every time we intend to cook this delicious meal. Grate raw potatoes. Add onion, egg, a little flour. The resulting dough is fried in a pan or baked in the oven.

Classic options are prepared with flour and without adding it. Sometimes only potatoes with egg and onions are taken. The egg is used to bind the components. But there are recipes that include cheese, minced meat, sausage.

There is an opinion that potato pancakes are prepared simply and quickly. But it doesn't always work out that way. Instead of golden products, 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.

What variant of cooking pancakes can be attributed to the classic? That's a moot point. Someone thinks that it should not contain flour, others oppose eggs. But eggs and flour bind potato chips together. Without them, the cake is difficult to turn over to the other side. It just crumbles in the pan.

All recipes that have come down to us have a long history created different nations. And each of them can be called a classic. This variant contains both flour and egg. Products are tender and lush, 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. We rub them with a grater with the smallest cell. For these products, varieties of friable vegetables, which contain more starch, are better suited.

Starch gives finished products volume and splendor, adds softness.

Step 2. Simultaneously with the tubers, turn into gruel and onions. It is better to entrust this process to the blender. Then you won't have to shed any tears.

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

Step 3. We shift the potato-onion mass into a bowl.

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

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

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

Step 7. We heat the pan with vegetable oil. Spoon out the potato batter.

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

Serve hot on the table. Cold flatbreads lose their piquant quality and become not tasty. They are good with sour cream and cream sauce.

Potato pancakes with minced meat, on a coarse grater

Delicious, with a crispy crust, it turns out jerks with minced meat. 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 gives the dish a sharpness (this is a property of the incoming pepper). Turmeric - golden. And cumin and coriander - aroma and light nutty taste.

Grocery set:

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

How we will act:

We rub the potatoes on a coarse grater. After the chips start up the juice, squeeze it and drain it. Add one egg and finely chopped onion to the bowl. Mix in minced meat, a pinch of salt and the same amount of curry seasoning.

We form flat cakes with our palms and put them on a frying pan heated with oil. We brown one barrel. We turn the products over to the other side. We fry until fully cooked.

We spread the finished jerks from the pan on a paper towel. So that it absorbs excess oil from the products.

How to cook potato pancakes with cheese

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

Who cares, but I like it when the potatoes are grated coarsely. And the onion is cut into half rings. When frying, they do not fit snugly to each other and a kind of layering of the product is formed. And along the edges protrude "bristle". Apparently, that's why in Sweden they were called so - the bristly monk.

Let's prepare the ingredients:

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

How will we cook:

We rub the cheese with a fine grater and send it to a bowl. Next, finely chop the garlic. Lastly, with a grater with large cells, we make potato chips. And while it has not darkened, quickly mix it with onions and cheese.

We beat the egg. Mix well. Salt and pepper to taste. Add finely chopped garlic clove. Sprinkle flour and mix everything. The dough is ready.

Heat up a frying pan with oil. Spread out cakes with a spoon. Press them down lightly to make them flat.

Fry the products on both sides over low heat. After the formation of a golden crust, remove to a plate.

Cooking delicious jerks with cottage cheese

While writing this article, I came across this amazing recipe. Decided to include 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 stop there. We will fry products without flour. So, get acquainted.

We will need:

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

Cooking:

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

We filter the mass 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. Products are tender and juicy. And they have a special taste. Try it!

Potato pancakes in a pan with sausage

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

Grocery set:

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

Sequencing:

Potato rubbed on a grater. Add spices, chopped onions and green onions to the mass. We cut sausages into cubes and also send them to the total mass. We beat one egg. Based on the consistency of the resulting mass, sprinkle one or two tablespoons of flour.

Heat up a frying pan with oil. We spread the test mass with a spoon. We fry on one side. Once browned, flip over to the other side.

Ready-made products are best eaten piping hot. So they are much tastier.

Bake potato pancakes in the oven

If you do not like fried products, teruny can be baked in the oven. Healthy cakes are prepared quickly and simply. The ingredients are the simplest. And if the finished products are not lubricated with butter, then the dish will be lean. Because it is prepared without eggs. The recipe will come in handy during fasting days.

Ingredients:

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

Cooking:

We clean the potatoes, three on a grater alternately with onions, so as not to darken. We give a few minutes for the mass to highlight the juice and drain it.

We add the potato-onion mass. Add flour and knead the dough. We form small cakes with our hands and put them on a baking sheet.

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

Recipe for Belarusian potato pancakes without eggs

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

What to prepare:

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

How we will act:

We rub the tubers, interspersed with the onion on a fine grater. We shift the mass into a sieve and leave for 10 minutes to drain the juice.

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

In this starch we shift the potato-onion mass and mix.

The return of starch to the potato mass is another secret to delicious potato pancakes. Starch has an important property - viscosity. Binds the ingredients together. Absorbs water, thickens.

Heat up a frying pan with vegetable oil. We spread the mass with a spoon, giving it the shape of cakes. We fry the products on both sides. They turn out to be a beautiful, golden color, because the mass remained white, did not darken. They flip over easily in the pan. They don't fall apart and keep their shape.

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

Cooking potato pancakes with meat

Delicious, beautifully molded dish - potato pancakes with meat. The ingredients are the simplest, but unusual performance. What allows you to serve this dish on festive table. Guests will be delighted with it.

Also perfect for family dinner. We use chicken as meat. And although the option is clearly not classic, but worthy of attention. Because it's delicious and delicious.

List of ingredients:

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

Cooking technology:

Finely chop greens and onions. We rub the cheese with a grater with a small cell. It is better to take a hard cheese. Fry the onion alternately in a pan until golden brown. Transfer it to another container. Then, fry the cut pieces chicken breast. Don't forget to salt and pepper them.

Three potatoes on a grater, sprinkle with salt to give the juice faster. We squeeze the juice.

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

Heat up a frying pan greased with oil. Spoon out the test mass. Spread it over the entire surface of the pan in a thin layer.

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

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

We cover the filling with the second half of the pancake, folding it in half. Lightly hold it with a spatula and wait for the cheese inside to melt and glue the product.

Flip over to the other side. We stand for a few seconds and transfer a delicious, fried potato pancake with meat to a plate.

What to add to potato pancakes so that they do not darken?

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

One secret of preparing products with a golden crust has already been revealed in the article. For this, potatoes should be rubbed interspersed 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 st. l. flour (with a slide);
• 1/2 tsp lemon juice;
• salt, pepper to taste;

Cooking process:

Rub the tubers and onions with a grater. Cut the lemon into 2 halves. Squeeze out some juice. Half a teaspoon will suffice.

Lemon juice, like onion juice, retains the color of potatoes, prevents the enzymes that make up its composition from oxidizing. The mass remains perfectly white.

If there is too much juice in it, then it can be drained. To do this, put the mass in a strainer so that the excess juice separates.

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

We fry the cakes in a heated pan with oil. 2-3 minutes on both sides.

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

How to make a delicious meat sauce for potato pancakes?

In addition to the recipes, as a nice bonus, I post a description of the preparation of a very delicious 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 take tomato paste. Then you need to season the sauce herbs or spices.

Cut the hearts into small pieces. We turn the onion into smaller cubes. We heat up the pan. We add a little oil so that the sauce is not greasy. Fry the onion until golden. Put the pieces of meat on top of the onion. Cover with a lid and cook over low heat until cooked through.

Do not forget to periodically lift the lid and stir so that the contents do not burn. If you feel that the mass burns slightly, then add a little water to the pan. Literally 2 tablespoons.

Don't forget to salt. Stir ketchup into finished hearts. We turn off the fire. Simmer for two minutes while stirring. And delicious meat sauce can be served on the table!

How to cook the most delicious potato pancakes?

Despite the fact that the cooking recipes are unusually simple, it is not always possible to get pancakes tasty and appetizing. That potato quickly darkens and finished products instead of ruddy have a bluish or brownish tint. Then the internal structure is too sticky. Then they crumble in a pan when turned over to the other side.

What should beginner housewives pay attention to when preparing this delicious meal?

Some secrets and nuances have already been revealed in the description of recipes. Summarizing what has been said, it can be noted:

So that the potatoes do not darken

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

Adding a little lemon juice or citric acid retains color amazingly. Sometimes it even seems that the mass becomes even lighter.

The situation is saved by mixing a small amount of sour cream, literally a tablespoon.

Another interesting way. Experienced housewives probably noticed that peeled tubers do not darken in water. In this regard, there are tips from experienced chefs who offer to grate 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.

What is the best way to grate potatoes on a coarse grater or on a fine grater?

There is no single 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 small cell, in a pan looks more like cakes with smooth edges.

Our family love potato pancakes made from large chips. At the same time, onions should also be cut not into cubes, but into half rings or into straws from quarters. When spreading the test mass with a spoon in a pan, cakes are obtained not with a smooth edge, but with bristles sticking out in all directions.

Is it necessary to return the starch after squeezing the potato mass?

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

Starch binds the ingredients included in the composition, gives viscosity. In addition, the products are softer and more delicate.

Why sometimes finished products are glued and sticky inside?

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

Now, you know what needs to be done so that potato pancakes are tasty and their internal structure remains snow-white. These simple products, in the classic version, are served at the family table on weekdays. There is a recipe that helps during fasting days. But you can also cook a festive version with meat filling that will surprise guests.

Delight yourself and your loved ones with simple and delicious food! If you saw for yourself interesting recipe, save the article on the pages of your social networks. See you soon, dear readers!

Content:

Draniki, very popular in Russia, Ukraine, European countries, is an original Belarusian dish. having a unique taste. It is customary to serve potato pancakes to the table hot with various sauces: butter, sour cream or machanka. In this case, the taste of potato pancakes is enhanced. There are a great many recipes for pancakes, or, in other words, potato pancakes.

Little secrets for cooking potato pancakes

1. You need to grate the potatoes as quickly as possible to avoid browning. At the same time, adding onions to the resulting potato mass will help prevent its darkening, and the onions themselves will make your potato pancakes more juicy and tasty.
2. In order to greatly facilitate the process of preparing potato pancakes, you can use a food processor with a special attachment or a blender.
3. Do not put too thick pancakes in the pan, as they may not fry inside (this will not happen with the right consistency of the potato mixture).
4. Squeeze the potato juice well after chopping the potatoes and before adding the onion to it - this will help to avoid splashing hot sunflower oil and will make potato pancakes more tender, more magnificent and tastier.
5. The prepared Belarusian delicacy must be laid out on a towel, which will remove excess vegetable oil.

I would also like to note that at the moment in cooking there are a huge number of recipes for making delicious potato pancakes: potato pancakes with meat, with chopped bacon, potato pancakes with minced meat. At the height of the summer season, you can also use recipes using carrots, zucchini, pumpkin, celery to prepare this wonderful dish. To diversify your table and surprise your household with delicious and varied dishes, cook fish, potato pancakes, as well as potato pancakes with mushrooms (champignons or any wild mushrooms).

It won't take long to prepare this wonderful dish!

From the arsenal of recipes for this favorite dish, you can choose any.

Below are the recipes for making potato pancakes.

The classic recipe for potato pancakes

Ingredients:

• 6 medium sized potatoes
• 1 egg
• 2 tbsp. l. flour,
• 1 PC. onion,
• vegetable oil,
• seasonings (salt, pepper) - to taste.

Step-by-step recipe for making classic potato pancakes:

1. We wash the potatoes, peel them. We pass it through a meat grinder (rub on a fine grater or chop in a blender).
2. Peel the onion, pass through a meat grinder (rub on a fine grater or chop in a blender).
3. Mix in chopped potatoes and onions.
4. In the resulting mass, add the egg, flour, salt, pepper. Mix thoroughly. The potato mass should have a consistency similar to sour cream.
5. We heat the pan, grease it with vegetable oil. Using a tablespoon, spread the resulting mass into a pan like pancakes.
6. Fry pancakes on each side for about 2 minutes (until a golden crust forms).
7. Serve hot with any sauce. If follow this recipe, then everything will turn out unusually tasty.

Step by step recipe for making cheese pancakes

You will need:

• 8 medium sized potatoes
• 1 chicken egg,
• 100 g of cheese (any, to your taste),
• 2 tbsp. l. flour,
• seasoning (salt, pepper) - to taste,
• sunflower oil.

This recipe does not include onions, but you can add them if you like. Draniki will still turn out very tasty.

The process of making cheese pancakes is as follows:

1. We wash the potatoes under running water, peel them, and wash them again. To grind potatoes, use any method convenient for you: coarse grater, blender, meat grinder, food processor. Grind potatoes, squeeze potato juice.
2. We rub the cheese on a coarse grater. To make grating cheese easier and safer, freeze it first in the refrigerator (not in freezer!) within 1-2 hours.
3. In a deep bowl, mix the potato mass, grated cheese, egg.
4. Add flour, mix well until smooth. Also add salt and pepper to taste.
5. Heat a frying pan over medium heat, add a small amount of vegetable oil. With the help of a tablespoon, spread the resulting mass into a preheated pan like pancakes.
6. Fry potato pancakes on both sides for about 2 minutes until a crust forms.
7. We serve cheese pancakes on the table with sauce, sour cream or machanka.

Step-by-step recipe for cooking potato pancakes with meat

You will need:

• 2-3 medium sized potatoes
• 200 g of meat (pork, lamb),
• 1 chicken egg,
• 100 g flour (about half a cup)
• 1 PC. onion,
• seasonings (salt, pepper, suneli hops) - to taste,
• vegetable oil.

This delicious recipe we owe to Belarusians.

The process of cooking potato pancakes with meat:

1. We peel the potatoes, rinse under running water. We grind in any way convenient for you: on a grater, on a meat grinder, with a blender, in a food processor.
2. In the resulting potato mass, add a chicken egg, half a glass of flour. All this is well mixed until a homogeneous mass is obtained. Salt, pepper to taste.
3. We take the pulp of pork / lamb, wash it under cold running water. Grind the meat so that it looks like chopped (that is, in small pieces), you can cut it by hand.
4. We clean the onion and chop it in the same way as the meat. Add the onion to the meat, pepper and salt to taste, add suneli hops. All this is well mixed.
5. Heat a frying pan over medium heat, grease it with a small amount of sunflower oil. On a heated frying pan with a tablespoon, lay out the resulting potato mass in the form of cakes. In the middle of each such cakes lay out the meat mass. Then we close our filling on top with the potato mixture.
6. First, we fry our pancakes over high heat. As soon as a golden crust appears on one side (this can take literally 10 seconds), turn the potato pancakes over to the other side, reduce the heat and fry them for another 3-4 minutes.
7. The dish is served hot with sour cream or any other favorite sauce on the table.

As mentioned earlier, you can experiment with this dish as you like: add semolina, garlic, herbs, bake potato pancakes in the oven. you can make a pancake pie. In this case, you need to bake the mass not like pancakes, but like pancakes. Put the cooked potato pancake on top of the other, spread the sauce between them (sour cream is mixed with lightly fried onions, carrots and mushrooms). Then for 20 minutes in the oven (for browning) - and on the table. This simple recipe resembles a pancake pie, but in terms of taste it is much superior to it.

Enjoy your meal!

There is nothing easier than frying hearty and mouth-watering potato pancakes! Complementing this dish with sour cream, herbs or light vegetable salads, we will get a delicious full-fledged lunch, cooked quickly enough and without much effort.

We offer a standard recipe for potato pancakes, which you can always supplement if you wish, for example, by adding greens, mushrooms, meat or fresh vegetables to the potato mass. 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. We wash the potatoes, cut off a thin layer of the peel. We rub the peeled tubers with small chips (you can use a grater or a special combine). We put the resulting mass in a deep bowl, drain the released liquid.
   
2. We clean the onion, rub it finely enough or chop it as much as possible in the blender bowl, and then send it to the potatoes. It is not recommended to exclude onions from the recipe, as it not only makes potato pancakes more juicy and tasty, but also prevents the potato mass from quickly darkening.
   
3. Next, we drive in a raw egg, throw salt and finely ground pepper to taste. Add flour to the potato-onion mass - 2 tbsp. a spoon will suffice. If the potatoes are starchy enough, you can do without flour at all.
   
4. Knead the mixture, combining the components into a homogeneous "puree".
   
5. We heat the pan with a small portion of oil (about 3-4 tablespoons). We spread the potato mixture in the form of cakes 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 appearance of a golden color for a couple of minutes.
   
6. If you have formed sufficiently lush potato pancakes, it is advisable to darken them over low heat so that they do not remain damp inside. To do this, cover the pan with a lid, reduce heat and wait 3-4 minutes.
   
7. Similarly, we form and fry the next batch of cakes, adding oil to the surface of the pan if necessary. We serve potato pancakes hot, accompanied by sour cream, greens, vegetables.
   

Enjoy your meal!

Belarusian cuisine has given many nations its traditional potato delicacy. Draniki recipes scattered all over the world. because of easy cooking even children can handle the dish. classic recipe It is customary to consider potato pancakes with onions. Many years later, culinary specialists brought out many variations of potato pancakes with the addition of various products. Let's consider some of them in order.

Potato pancakes: a classic of the genre

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

1. Rinse the potatoes well, remove the uniform. Proceed to rubbing the root crop on a coarse grater. Do the same with onions.
2. If the crushed potatoes have released a large amount of juice, the vegetable must be squeezed out with a gauze cloth. Get rid of excess liquid.
3. Combine eggs, finely chopped garlic and spices. Bring the mass to homogeneity with a whisk. Add sour cream and mix well.
4. Pay attention to the consistency of the product, if the mass turned 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, wait for the household appliance to heat up.
6. Blind small cakes like pancakes. Start frying, it takes 3-5 minutes on each side.

Potato pancakes with mushrooms

• fresh mushrooms - 320 gr.
• potatoes - 1 kg.
• bulb - 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 for the liquid to drain completely, chop finely. Peel the onion and cut into small cubes.
2. Pour the oil into the pan, fry the mushrooms, then add the onion. Saute foods until golden. Rinse the potatoes, grate on a fine grater.
3. Combine the cooked frying with the mass of the root crop. Add flour, egg, spices to taste, mix well. Start cooking. 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, send them to an enameled container, fill with water. Boil the product, make a puree. Let the dish cool down.
2. In parallel, grate the carrots on a grater, chop the onion and chop the mushrooms. Place the vegetables in a frying pan, add some oil and fry. Bring the composition to golden.
3. Add grated cheese to the prepared frying, mix well. Mix the egg, flour and salt into the potato mixture. Put a clean frying pan on the stove, add oil, heat it up.
4. Put a small amount of puree on a heat-resistant container. Add the mushroom mixture as a filling. Put the potato mass in the last layer as well.
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 teeth

1. Peel the onions and potatoes, chop the vegetables, if necessary squeeze them through a gauze cloth. Get rid of excess juice.
2. Grate the cheese on a coarse grater, add to the vegetables along with flour and eggs. Finely chop the garlic, combine with the total mass.
3. Stir the composition until smooth, add salt if necessary. Pour the oil into the pan, heat the household appliance on the burner. Proceed to direct 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. Rinse the potatoes, peel the skin. Grate the root vegetable and cheese on a coarse grater. Chop the ham into small cubes. Squeeze out the chopped vegetable if necessary.
2. Combine chopped greens, potatoes, egg, ham, cheese, spices and flour. Stir the ingredients until smooth. Pour a small amount of vegetable oil into the pan.
3. Heat the household appliance over medium heat. Blind molds in the form of cutlets from the potato mixture. Start frying, give each side of the potato pancake for 4 minutes.

• bulb - 1 pc.
• potatoes - 800 gr.
• sunflower oil - 75 gr.
• spices - to taste

1. Peel the skin from vegetables, rinse and grate. Squeeze out excess juice if necessary.
2. Then add spices to the potato mixture. Heat up a frying pan with oil. Start frying potato pancakes, bring the products to goldenness.

Draniki with zucchini

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

1. Peel and grate potatoes, onions. Add spices and an egg to the total mass. Mix thoroughly.
2. Now peel the zucchini, grate on a fine grater, squeeze out excess juice if necessary. Connect the two masses together, add flour.
3. Mix again until smooth. Heat up a deep frying pan with oil. Start cooking.

Flourless potato pancakes

• 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 chicken eggs, add spices.
2. Combine the root mixture with the second mass, mix thoroughly. Pour the oil into a hot pan, start cooking potato 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 pulp of zucchini and pumpkin in a blender bowl, grind until smooth. Then 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 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. Rinse and peel the potatoes in the usual way. Grind the root crop on a grater, get rid of excess juice. Salt the mass and mix.
2. Remove the peel from the onion, chop into small cubes. Send to the potatoes, add the beaten egg and wheat flour there. Mix ingredients thoroughly.
3. Heat the oven to 200 degrees. Grease a baking dish with oil, then sprinkle with a little breadcrumbs. The manipulation will help to avoid burning potato pancakes.
4. Put the potato pancakes on a baking sheet, put in the oven. After 8 minutes, remove the dish, turn over and sprinkle with grated cheese. Then send it back to the oven, wait until it is fully cooked.

Draniki with sausage

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

1. Rinse and remove the jacket from the potatoes. Grind the root crop on a grater, squeeze the juice. Finely chop the sausage, beat the eggs, squeeze the garlic with a special device.
2. Combine all the ingredients together in one container, add pepper, salt and chopped dill. Mix thoroughly. Place the potato dough in a hot skillet with oil. Fry the product on both sides.

Draniki in a slow cooker with minced meat

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

1. Prepare potatoes as described above. Chop the peeled onion, add to the total mass. Add salt and pepper.
2. Mix the beaten eggs and flour into the main composition. Bring the mass to homogeneity. The stuffing will serve as the filling. Lubricate the multi-bowl with oil, 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 composition. Fry the product in the usual way on both sides until golden brown.
4. After cooking the entire portion of potato pancakes, put the fully cooked dish into a multi-bowl, set the “Heating” mode. Simmer a treat for about half an hour. Serve meat pancakes with various sauces to your taste.

• onion - 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 the rings, fry it in a pan with butter until golden. Rinse the potatoes, remove the uniform, grate.
2. Mix the root mass with semolina, pepper, eggs and salt. Mix thoroughly. Heat the second frying pan, pour in some oil. Start cooking potato pancakes.
3. The fried delicacy must be sent to the bottom of a thick-walled pan. Place the fried onion on top and pour in 50 ml. boiled water. Put the burner on a small fire, simmer the dish for about 5 minutes.

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

If this is your first time taking up the preparation of a national Belarusian dish, you should start with simple recipes. Delight your household with a new delicacy. Find the perfect technology and proportions for you. As you gain experience, don't be afraid to experiment with supplements.

Video: how to cook delicious potato pancakes