Prepare potato pancakes step by step. Potato pancakes recipe with photos step by step in a pan. To get the right shape for your potato pancakes and get the most out of your lunch experience, follow a few simple tips.

For some reason, it is believed that potato pancakes are a dish of particular simplicity, and to make it, let's say, is a snap. But the only thing that has a bluish tint and a sticky consistency is not potato pancakes. These are ineptly cooked potato pancakes.

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

If you do not succeed (or you get potato pancakes as described above with blue), then read carefully, strictly follow the recipe and get the correct, most tender, sunny pancakes.

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

Basic recipe for potato pancakes

Anyway, potato pancakes are grated potatoes. That's the whole secret.

Ingredients

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

How to cook potato pancakes

Grate potatoes and onions on a fine grater (with the smallest round holes). If you have an assistant (harvester), then the task of making a lot of potato pancakes is greatly simplified.

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

Secret first. Onions, being oxidized, do not darken the potatoes. Therefore, firstly, the finished pancakes will have a golden color, and, secondly, there is no need to rush, fearing that the potatoes will darken.

Second secret. Potato pancakes are also called potato pancakes, hence the misconception that the consistency of pancakes should be similar to the consistency of pancake dough.

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

To do this, put the potatoes and onions in a colander, and when the liquid drains, squeeze out more - there should only be a "dry residue" at the exit. Add salt, pepper, egg and flour and mix thoroughly.

Add salt, pepper, egg and flour and mix thoroughly.

Fry in a preheated skillet with vegetable oil, spreading the pancakes with a tablespoon.

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

Secret third : fry over medium heat - potatoes should cook well inside too.

The fourth secret: put the potato pancakes on a paper napkin, which will take away the excess oil, because they are best served with sour cream, and so much fat is not very useful, albeit tasty.

The fifth secret: if you want crispy pancakes, do not stack in a pile, lay out in one layer.

Serve the pancakes immediately, while they are hot. With sour cream, into which be sure to cut the greens.

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

Potato pancakes with filling

Yes, if you add the filling to the basic recipe, you get a new dish. And although potatoes never get bored, you still want variety. What kind of filling to take? Imagine boiled potatoes or fried potatoes, what would you eat them with? Yes with anything. This is exactly this "anything" and can be an addition. For example, Belarusians prefer to add meat, an excellent addition is a variety of vegetables: eggplants, bell peppers, garlic, mushrooms, zucchini and others. Or sauerkraut.

Replace flour with starch to make it completely potato.

Ingredients for the recipe

potatoes - 3 pcs.
onion - 1
sauerkraut - 130 grams
egg - 1
potato starch - 1 tbsp. spoon
vegetable oil to fry

How to cook stuffed potato pancakes

Finely grate the onions and potatoes, discard in a colander.
Cut the cabbage very finely.
Squeeze out potatoes and cabbage and place in a bowl.

Break the egg into a small bowl, loosen it and pour over the potatoes. Add starch, stir.

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

Potato pancakes with carrots

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

But so that life does not seem like a culinary paradise, we will make potato pancakes, grated on a coarse grater.

Ingredients for the recipe

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 and transfer to a bowl. By the way, there is much less liquid from coarsely grated potatoes.

Add the egg and finely chopped herbs and season with salt and pepper. Stir.

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

Serve hot with sour cream.

ON A NOTE

Having tried 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 get a soft center and a crispy top.

If some vegetables rub badly on a fine grater, pass them through a meat grinder.

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

Draniki is a dish of Belarusian cuisine, it is a pancake made from grated raw potatoes. However, in other cuisines of the world there is a similar dish, only under different names: in Ukraine, potato pancakes are called potato pancakes, in the Czech Republic - bramborak, in Poland - plyatski. For this reason, there are also many recipes for making potato pancakes. We will tell our readers how to make the right potato pancakes and give the best recipes, illustrating them with photos.

How to make potato pancakes correctly

At first glance, the technology of cooking potato pancakes is simple. This is really so: an inexperienced housewife can also make them, but only if she knows a few important secrets. Otherwise, during the cooking process, she may have many questions. To make the result meet expectations, we will share the secrets of making potato pancakes.

Potato pancakes are made only from raw potatoes. It is better to give preference to Belarusian varieties, in which there is a lot of starch. However, such varieties can be found in Russia as well. If it seems to you that there is not enough starch in potatoes, you can buy it and add a little. Literally half a teaspoon.
For the preparation of classic Belarusian potato pancakes, potatoes are crushed by rubbing on a fine grater with holes with sharp edges. We can say that they tear up potatoes on a grater - hence the name of the dish. Modern kitchen appliances make this process easier by using a food processor. Many housewives rub potatoes on a coarse grater, and as a result, as can be seen in some of the photos below, the pancakes are also delicious. But still, if you want to cook real potato pancakes, as in Belarus, you need to use a fine grater.
It may turn out that the grated potato mass turned out to be too liquid. In this case, it must be wrung out.
Some housewives try to thicken the potato mass by adding flour to it. This is the wrong choice, as the pancakes are hard as a result. Wanting to get tender pancakes, you can thicken the "dough" only with starch.
To prevent the pancakes from darkening, chopped onions are added to the potato mass.
To add spice, many housewives add garlic to pancakes, but very little is needed - one clove per kilogram of potatoes. Garlic is crushed with a press and mixed with vegetable mass.
To give the pancakes an appetizing golden color, fry them in a hot pan in a large amount of oil (its layer should be about 3 mm).
Cover the pan with a lid to speed up the process. Many experienced housewives fry potato pancakes in two pans at once.
After frying, it is advisable to put the potato pancakes on paper napkins so that they can drain excess oil, and only then transfer them to a plate. So they will be less high-calorie, and it will be more pleasant to eat them.
Pancakes are most often served with sour cream, but you can use any other sauce, including lean.
Pancakes are eaten hot, if you cook too many of them, you can reheat the pancakes in the microwave or oven before serving the cooled portion.
You can cook potato pancakes either from one potato or with the addition of other products: apples, mushrooms, meat. In Belarusian cuisine there is an unusual recipe for pancakes with meat, such pancakes are called sorcerers. Below we give their recipe, accompanied by a photo.

Most recipes for potato pancakes involve the use of eggs, but there is a recipe without them. How to cook lean potato pancakes without eggs, we will also tell our readers in this material.

The most common (classic) recipe

What do you need:

potatoes - 1 kg;
onions - 100-150 g;
chicken egg - 2 pcs.;
flour or starch - 2-3 tbsp. l .;
salt, pepper - to taste;
vegetable oil - how much will it take.

How to cook:

Wash, peel, grate potatoes. Squeeze out the excess liquid.
Chop the onion and mix it with the potatoes.
Salt, pepper, beat in eggs.
Thicken with flour or starch.
Heat oil in a frying pan, put potato mass in a frying pan. You need to spread it with a tablespoon, then you get the right size.
Cook on each side for about 5 minutes.
Place on a napkin to glass the oil, then transfer to plates.

Such potato pancakes are served hot with sour cream.

Traditional recipe

What do you need:

potatoes - 1 kg;
onions - 150-200 g;
egg - 1 pc.;
salt, black pepper - to taste;
vegetable oil - as needed.

How to do:

Peel and grate potatoes on a fine or coarse grater. Squeeze it out to make it drier.
Grate or very finely chop with a knife a couple of peeled onions, mix with potatoes.
Beat in an egg.
Salt and pepper.
Fry in a large amount of oil in a very hot frying pan: first fry on both sides over medium-intensity fire for 2-3 minutes, then hold for 5 minutes under a lid over low heat so that the pancakes are baked.

It will be easier to fry such potato pancakes if the potatoes are not grated too finely. We need this variety with a high potato content - these are often grown on Belarusian soil. If you follow the tradition, it is better to serve such potato pancakes with sour cream.

Lean pancakes without eggs

What do you need:

potatoes - 1 kg;
flour - 1 tbsp. l .;
starch - 1 tbsp. l .;
soda - a pinch;
salt, pepper - to taste;
vegetable oil - how much is required.

How to do:

Peel the potatoes. Grate half of the potatoes on a fine grater, the second part on a coarse grater. Stir.
Add remaining ingredients (except oil), stir again.
Fry until golden brown in boiling oil.

You can serve such potato pancakes with garlic or mushroom sauce, as well as with lean mayonnaise.

With apples

What do you need:

raw potatoes - 0.6 kg;
apples - 0.4 kg;
chicken egg - 2 pcs.;
salt, pepper - to taste;
oil - for frying.

How to cook:

Wash and clean the main ingredients.
Grate on a coarse grater, mix.
Beat the eggs into the fruit and vegetable mass, salt and pepper.
Fry in oil in a hot skillet.

You should not be afraid of such a strange neighborhood at first glance, like potatoes and apples - almost everyone likes potato-apple pancakes, and their taste can be safely called harmonious.

With meat (sorcerers)

What do you need:

potatoes - 1.5 kg;
minced meat - 0.3 kg;
onions - 150 g (2 pcs.);
chicken egg - 1 pc .;
salt, pepper - to taste;
garlic - 1 clove;
vegetable oil - as required.

How to cook:

Peel and finely grate the potatoes (on the part of the grater called the "hedgehog").
Pass the onion through a meat grinder and add half of it to the potatoes, mix.
Mix the second part of the onion with the minced meat.
Add garlic passed through a press to the potato mass.
Salt and pepper both potatoes and minced meat.
Transfer the potato mass to a cheesecloth folded in several layers, lay it in a bowl, squeeze the potatoes through it. Do not pour out the squeezed water, but let it settle. After that, drain the top layer of the liquid, and add the sediment back to the potatoes.
Beat the egg into the potato mass. Mix well.
Put a spoonful of potato mass on your hand, form a tortilla.
Put a spoonful of minced meat on top, flatten it, not reaching about 1 cm to the edges.
Put another spoonful of potato mass, flatten it, tamping it so that it completely covers the minced meat. Pin the edges together.
Place in a hot skillet with boiling oil. When the pan is filled with sorcerers (the so-called Belarusian potato pancakes with minced meat), cover it with a lid. Simmer for 12 minutes.
Turn the sorcerers over, fry them on the other side for 10 minutes, but now without a lid.

Sorcerers are not only tasty, but also hearty dish. In Poland, cepellins are prepared from approximately the same products, but the method of their preparation is somewhat different.

With mushrooms

What do you need:

potatoes - 1 kg;
mushrooms (champignons are also suitable) - 0.2 kg;
onion - 1 head;
chicken egg - 1 pc .;
flour - 1 tbsp. l .;
salt, pepper - to your taste;
oil - how much is required.

How to do:

Cut the mushrooms and onions into small pieces, fry them in oil until the excess liquid evaporates.
Grate the potatoes, beat an egg into it, add flour, salt, pepper, mix.
Mix with mushrooms.
Fry like regular potato pancakes.

Such pancakes are also served with sour cream. However, if you are fasting or not eating animal products, you can substitute a teaspoon of starch for the egg and lean mayonnaise for sour cream.

You can also make potato pancakes with cheese. To do this, after they are ready, sprinkle with finely grated cheese, cover and simmer over low heat for several minutes.

Elena Pronina

Potato pancakes (or potato pancakes) are the most popular potato pancakes in Belarus, which have firmly entered the cuisine of neighboring countries: Ukraine and Russia. Grated potatoes with garlic, onions and eggs are fried in a hot skillet in oil or animal fat. It turns out to be a very satisfying and simple dish. The main “partner” of hot potato pancakes is sour cream. Of course, this dish cannot be considered dietary, because the calorie content of potato pancakes is 170 kcal per 100 g, and if there is flour in the dough, then all 199 kcal are obtained. But this does not diminish their popularity in any way, and they will never lose their people's love.

A step-by-step recipe for potato pancakes will teach you how to cook real Belarusian pancakes.

Required Ingredients:

Potatoes - 10 pcs;
Egg - 2 pcs;
Salt to taste;
Oil for frying.

How to make potato pancakes:

The best recipes for potato pancakes

Having studied the classic recipe for potato pancakes, you can proceed to its more complex options. After all, they are prepared with both vegetables and meat, fried in a pan or baked in the oven. So it turns out that a simple and hearty dish is fraught with many secrets.

All recipes for potato pancakes are very similar, but sometimes a minor detail can significantly change the taste of the dish.

Vegetarian pancakes with vegetables

Strict adherents of vegetarianism also love Belarusian cuisine, especially its potato pancakes. By adding various vegetables to the dough, potato pancakes without eggs are lean, but very bright.

Ingredients:

Potatoes - 8 pcs;
Carrots - 1 pc;
Onions - 2 pcs;
Salt, spices - to taste;
Onions - 2 pcs.

Preparation:

Peel and rinse medium-sized potatoes, large carrots and onions.
Grate all vegetables on a fine grater into one bowl. Rub the potatoes last so that they don't darken too much. Season the mixture with salt and spices to taste. Excess fluid.
Pour oil into a frying pan and heat. Spread the mixture only in hot oil, giving the shape of a cake. Make potato pancakes not very thick, as the middle may not bake.
Fry the potato pancakes on each side until golden brown.

Deruny with cheese and ham

Potato pancakes with cheese are not only appetizing, but also very satisfying. And if you add a little ham and herbs, then you get a full-fledged dinner without any side dishes.

Ingredients:

Potatoes - 6 pcs;
Onions - 1 pc;
Ham - 200 gr;
Cheese - 200 gr;
Egg - 2 pcs;
Dill - 1 bunch;
Flour - 4 tbsp. spoons;
Salt and spices to taste.

Preparation:

Peel the onions and potatoes. Finely chop the dill. Grate all vegetables, cheese and ham. In this recipe for potato pancakes, all the ingredients should be grated on the largest grater to avoid the mushy state of the products. Drain off excess liquid.
Add eggs, dill and flour to the mixture. Mix everything and salt to taste.
Spoon the mixture into a hot skillet with butter, shaping it into a pancake. Fry until golden brown on each side.

Analogue of minced meat pies

Departing from the classic recipes, you can make potato pancakes in the form of minced meat pies.

Ingredients:

Potatoes - 60 pcs;
Onions - 1 pc;
Egg - 2 pcs;
Minced meat - 200 gr;
Salt and pepper to taste;
Flour - on demand.

Preparation:

For the potato mixture, grate the vegetables on the finest grater. Season the potatoes with salt and spices to taste. Drain any liquid that appears. Drive eggs into the mixture and mix everything. If you get a liquid consistency, then you need to add a little flour.
Any mince can be used, but it is better to take fine grinding and without a large amount of bacon. Add the grated onion to the minced meat and season with spices. Mix everything until smooth.
These potato pancakes with minced meat are fried only in hot oil. Spoon a thin layer of the mixture and put some minced meat on top. Smooth the minced meat over the entire surface of the pancake. Put a thin layer of potato mixture on the filling again. As soon as one side is browned, gently turn the potato pancake, being careful not to drop the filling.
Such meat potato pancakes are cooked under a closed lid so that the minced meat has time to steame while the crust forms.

Multicooker recipe

You can cook potato pancakes not only in a pan, but also in a slow cooker. With this option, a minimum amount of oil is required, which is very beneficial for a healthy lifestyle.

Ingredients:

Potatoes - 1 kg;
Onions - 1 pc;
Egg - 2 pcs;
Flour - 3 tbsp. spoons;
Salt and spices to taste.

Preparation:

Peel the onions and potatoes. Grate vegetables. Drain the resulting liquid.
Beat eggs. Season everything with spices. Add flour and mix thoroughly until smooth.
Grease the multicooker bowl with oil. Spoon into pancakes and place on the bottom of the bowl.
Cook on the "Bake" or "Fry" mode for 20 minutes on each side.

With mushrooms and pork belly in a pot

Cooking potato pancakes is no longer an ordinary procedure. Fantasy and the desire to search for new tastes lead to the fact that even simple dishes change beyond recognition. Such potato pancakes with mushrooms and pork belly in a pot may well become a decoration of the festive table.

The dish is based on classic potato pancakes, which must be prepared in any convenient way.

Ingredients:

Classic potato pancakes - 15-20 pcs;
Champignons - 300 gr;
Onions - 2 pcs;
Pork belly - 500 gr;
Sour cream - according to the product yield;
Greens, cheese - optional;
Salt and spices to taste.

Preparation:

We believe that the potato pancakes are ready.
Cut the brisket into oblong cubes and fry in a dry frying pan until tender. 15-20 minutes will be enough. Put the meat on a plate, leave the melted fat in the pan.
Cut the champignons into plates and cut the onions into thin half rings. Put everything in a skillet and simmer until soft for 5-7 minutes.
Put 2-3 potato pancakes in portioned pots for the oven at the very bottom. Lubricate them with sour cream. Top with a layer of mushrooms and onions, and then the brisket. Close on top with 2 pancakes, which are also greased with sour cream. Cover the pot with a lid.
Bake at 200C for 30 minutes.

Potato pancakes in the oven are much softer and softer than in a pan, because excess moisture does not leave, but is absorbed into the dough.

So that the pancakes do not fall apart when baking, during the cooking process, be sure to drain all the liquid and add flour to the dough.

Potato pancakes with meat are an original dish, the interesting taste of which is obtained by adding chicken fillet to the dough.

Ingredients:

Potatoes - 6 pcs;
Onions - 1 pc;
Eggs - 2 pcs;
Salt - ½ tsp;
Flour - 3 tbsp. spoons;
Chicken fillet - ½ pc.

Preparation:

Cut the chicken breast into small flat pieces.
Peel and wash vegetables. Grate them with any size grater. Season with salt and pepper to taste, combine with fillets. Drain off excess water.
Beat in eggs and mix gently. If the dough is too thin, add flour. Mix the whole mass until smooth.
Fry potato pancakes in a hot skillet with oil over medium heat or slightly higher. Spread out with a spoon in portions, giving a rounded thin shape. So that the meat does not remain raw, the pancakes should not be thick. When a golden brown crust appears on both sides, remove the heat a little and cover the pan with a lid for 3 minutes. In this case, the chicken fillet is exactly cooked.

Unusual potato pancakes with crab sticks

By adding new ingredients to the main recipe, you can get an amazing taste and unusual juiciness of color. Potato pancakes with original crab stick filling will surprise and delight at the same time.

Ingredients:

Potatoes - 4 pcs;
Onions - 1 pc;
Garlic - 2 cloves;
Egg - 2 pcs;
Crab sticks - 4 pcs;
Flour - 4 tbsp. spoons;
Greens - 1 bunch;
Salt and pepper to taste.

Preparation:

Finely chop the greens. Fresh green onions will add spring colors and brightness to the dish.
Chop the crab sticks by cutting them into small cubes or grating them.
Grate potatoes and onions on a medium-sized grater. Remove excess water.
Add eggs, herbs and crab sticks to vegetables. Season to taste with salt and pepper.
Fry the pancakes in a hot skillet on both sides until golden brown.

Potato squash recipe

Do you want something interesting?

In the summer, when young zucchini are just emerging, it is so nice to pamper yourself with fresh vitamins. And children will eat zucchini in this form much more willingly.

And this recipe will tell you how to cook potato pancakes in a very unusual way with oatmeal and semolina.

Ingredients:

Potatoes - 2 pcs;
Zucchini - 1 pc;
Onions - 1 pc;
Semolina - 1 tbsp. spoon;
Oatmeal - 1 tbsp. spoon;
Flour - 3 tbsp. spoons;
Cheese - 50 gr;
Vegetable oil - 2 tsp;
Salt to taste.

Preparation:

Peel potatoes and onions. If the zucchini is young with a thin skin, then it may not be cut off. Grate all vegetables the same size. Be sure to remove excess fluid.
Add semolina, flour and finely ground oatmeal to the vegetables. Mix everything well. If the liquid reappears, get rid of it again.
Pour 1 teaspoon of oil into the mixture. Salt to taste and mix everything.
It is best to fry such potato pancakes on a non-stick coating. For such a frying pan, the remaining 1 teaspoon of oil will be enough. When the pan is hot, spoon the mixture into it, giving it the desired shape.
Fry potato pancakes on both sides until pleasant golden brown and crisp. With this cooking process, the pancakes are fried longer than in a large amount of oil, but they are more dietary.

What do potato pancakes eat with?

In order to appreciate the potato pancakes and fully experience their taste, it is necessary not only to cook them correctly, but also to serve them correctly. What are potato pancakes eaten with? Yes with anything!

Sour cream and sauces based on it are the most common dressing for potato pancakes. You can make the sour cream sharper by squeezing 2-3 cloves of garlic into it through a press. Fresh herbs will also work well. Finely chop a few sprigs of dill and 2-3 green onions and mix with sour cream. And any other sour cream sauce will go well with potato pancakes.
Mushroom sauce is the second most popular. Heat some oil in a frying pan and fry 2 tbsp. tablespoons of flour until caramel color. Pour in 2 cups of mushroom broth and bring everything to a boil. Add salt and pepper to taste. Greens can be crumbled into the finished sauce.
Mild homemade ketchup is ideal for minced pancakes.
As a very original addition, you can serve thick apple or cranberry sauce with potato pancakes.

To keep potato pancakes always fluffy and crispy, and not just boiled potatoes in a crust, use a few helpful tips.

Which potatoes are best to use? Pancakes are prepared only from old potatoes. Those. from what lay at least 2 months after excavation. Young potatoes make a not so tasty dish.
How to make pancakes crispy? It is imperative to squeeze the potatoes and onions from excess liquid, because it makes the dish more boiled. Also, excess flour reduces crunchiness, making the dough more rubbery.
How to fry potato pancakes? The main thing is not to spare the oil so that the pancakes do not burn. And for even cooking, they should be leveled when laid out in the pan.
How to speed up the cooking process? To make cooking potato pancakes faster, you can use a blender or food processor. This kitchen appliance will save you a lot of time.
How to make potato pancakes less nutritious? To reduce calories, you can bake potato pancakes in the oven or cook them in a slow cooker. In these cases, oil is hardly used. When frying in a pan, the finished pancakes should be laid out on a paper napkin so that it absorbs the excess fat.

How to cook pancakes - the best recipes

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

20 minutes

200 kcal

5/5 (6)

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

What are potato pancakes

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

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

It is interesting that similar ones are found in the cuisines of different countries of the world, but traditionally it considered Belarusian.

Why is this dish so delicious

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

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

Step-by-step cooking recipe

How to make potato pancakes on your own?

We will need:

Cooking steps:

Peeled potatoes need to be grated.

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

Drain and squeeze the vegetable juice.
Grate onion or chop finely with a knife and pour into potatoes.
Put salt, pepper, chopped fresh dill, flour and eggs in a bowl and mix everything thoroughly.
Put a frying pan on the stove, pour oil. When the pan is hot, you need to fry the pancakes on one side, and then on the other, until a golden brown crust is formed.

It is most convenient to apply the potato mass with a spoon. They should look like a pancake in shape.

To make potato pancakes juicy and golden, should be fried in a hot pan in a large amount of oil.
To prevent the dish from being too oily and greasy, after frying, put the pancake on paper napkins and then transfer them to a plate.
Try to choose starchy potatoes. Better to choose Belarusian varieties. The taste of the dish and the shape of the pancakes will depend on this. Not suitable for cooking young potatoes.
If you are in doubt about the quality of the potatoes, you can add during cooking 0.5-1 spoonful of starch.
If before frying it seems that the mass is too liquid, you do not need to add flour, as the pancakes will turn out to be hard. Better to put a little starch.
In traditional cooking, vegetables are grated, but you can use a food processor to spend less time cooking.

How to serve a dish

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

Simple mushroom sauce

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

Cooking steps:

Finely dice the onion and finely chop the mushrooms
Advice: it is better to boil the mushrooms in advance, and then lightly fry.
Fry the mushrooms and onions separately until golden brown.
Then we shift the mushrooms to the onion, add sour cream, pepper and salt. We simmer for a few minutes and you're done!
Pour the potato pancakes with sauce and serve.

Advice: Sauce should be done before cooking potato pancakes, in order to serve them hot from the stove.

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

Potato pancakes, pancakes or potato pancakes are found in the national cuisines of European peoples. Toasted potato tortillas are popular in both Latin America and Scandinavian countries. And in Belarus pancakes with meat or sorcerers are the most beloved and revered dish.

This tasty page presents easy and simple recipes for potato pancakes. With a minimal investment of time and money, you can prepare a quick, satisfying and very healthy dish for the delight of adults and children.

The classic recipe for potato pancakes

It will be useful for novice housewives to master this simple classic recipe for potato pancakes. A step-by-step cooking process and helpful advice from the chefs will help you quickly organize a hearty breakfast or light dinner.

Let's prepare the necessary ingredients:

6 potatoes;
1 egg;
2 large spoons of flour;
1 onion;
salt pepper;
1 spoonful of sour cream (optional);
vegetable oil for frying.

Preparation:

We peel potatoes and onions, take out a grater or blender from the shelf.

Grate the potatoes on a fine or medium grater, or even better, pass them together with the onions through a chopper! Potato pancakes will bake faster and be softer!

We get a tender, airy potato mass! If the potatoes were grated, then it is better to drain the resulting juice. To do this, squeeze the mass and transfer to another bowl! Add the egg and flour to the potatoes with onions.

It is better to separate the yolk and white. Immediately add the yolk to the mass, and beat the protein with salt until a stable foam, and then add to the potatoes. Salt the mass, pepper and mix thoroughly.

A tablespoon of sour cream will add splendor, juiciness and a pleasant creamy touch to the pancakes.

Put the dough in a portioned spoon on a preheated frying pan with butter. We are waiting for the rims to brown, and carefully turn the cakes over.

After frying, ready-made potato pancakes are best placed on a paper towel. This will remove excess fat from the potato cakes and absorb into the paper. Children will love these crispy pancakes because they taste a bit like chips! Have a nice and tasty crunch!

Potato pancakes with cheese - a step by step recipe

In Belarus, potato pancakes are prepared with different fillings. For example, cakes with cheese and herbs are called pyzy. An easy recipe with step-by-step cooking will reveal the secret of this delicious dish.

Products:

6 potatoes;
1 carrot and 1 onion;
1 egg;
150-200 g of hard cheese;
2-3 large spoons of flour;
dill, a clove of garlic;
spices and vegetable oil.

Cooking process at several points:

Peel the potatoes, onions and carrots and mince them.
Add the egg and flour to the minced vegetables.
Season with spices and mix everything thoroughly.
Grate the cheese on a track, and finely chop the dill and garlic. Let's mix the filling!
Put a portion of potato dough on a preheated frying pan, a little cheese filling on top, and then again some potatoes. We level it carefully and wait for the potato pancake to take hold.
Turn the cakes over several times and fry on both sides for several minutes.

Pyzy are ready! It is better to serve them hot with sour cream and fresh bread.

Recipe for potato pancakes with minced meat

Potato pancakes with minced meat from Belarusian cuisine. The recipe is old, and hearty cakes with meat are called sorcerers in another way. The cooking process is simple and is recommended to all lovers of delicious and juicy potato pancakes.

Ingredients for cooking:

1 kg of potatoes;
350 - 400 grams of minced pork;
1 small onion;
1 egg;
1 clove of garlic and any greens;
spices, oil for frying.

Preparation:

Rub the peeled potatoes on a fine grater.

To prevent the potatoes from darkening, add 1 teaspoon of lemon juice to them.

It is advisable to transfer the grated potatoes into a colander and remove excess juice. Season with salt, pepper and crush 1 egg. Generously season the minced meat with spices, garlic and mix with chopped onions.
It's time to form lush pancakes with meat. To do this, put a thin layer of potatoes on your hand, followed by a layer of minced meat and again a layer of potato mass. We pinch the edges neatly. Put the blanks on a paper towel to absorb excess liquid.
Put the sorcerers on a hot frying pan with vegetable oil. Fry on both sides for 2-3 minutes until firm golden brown. At the end of frying, it is advisable to hold the pancakes under the lid for a couple of minutes so that they are thoroughly fried.

We put the finished sorcerers on a paper towel and check one cutlet for readiness. The potato crust should be thin and the meat filling should be juicy and well done. Bon Appetit!

Cooking potato pancakes with mushrooms

In the next recipe, we will use healthy mushrooms as an appetizing filling. Potatoes in potato pancakes are ideal with onions and fried mushrooms. The cooking process is fast and the consumption of products is minimal!

Ingredients:

0.5 kg of potatoes;
250 grams of champignons;
2 onions;
1 egg;
2 - 3 tablespoons of flour;
frying oil;

Preparation:

Cut the mushrooms and onion into cubes and fry in vegetable oil. During this time, rub the potatoes on a medium grater. Squeeze out excess liquid, salt, pepper and mix the potato mass with egg and flour.
Preheat a skillet over medium heat. We spread a layer of potatoes, then a layer of mushrooms and again a layer of potato mass. As soon as the pancakes are browned around the edges, it's time to turn them over and fry them on the other side.

Fragrant potato pancakes with mushrooms are ready! For a beautiful presentation, you will need sour cream and chopped green onions. Hearty and delicious lunch!

How to cook potato pancakes without flour? Simply and easily!

For those on a diet, the following recipe for potato pancakes. There is no flour in the dough, and the pancakes are more tender and airy.

Ingredients for the dough:

5 potatoes;
1 onion;
2 eggs;
garlic and spices.

Preparation:

In order for the pancakes to stick together with the help of eggs and without flour, it is necessary to grate the potatoes on a coarse grater. It is better to rub in a colander so that the juice flows into the lower bowl, and a semi-dry potato mass remains for the dough.
The onion can also be grated or very finely chopped. Season the vegetable mixture well with spices and mix with the beaten eggs.

The main secret of delicious potato pancakes is that they need to be cooked until the potatoes are brown! Therefore, the cooking process should not be delayed!

Preheat the frying pan and spread the potato mass with a portion spoon. Fry the cakes on both sides until they are firm brown.

Serve hot and enjoy the delicious taste of hearty potato pancakes!

The original recipe for potato pancakes with chicken breast stands out for the way it is prepared and served. It turns out a delicious uncovered flatbread with a hearty filling, which can be prepared even for a festive romantic dinner.

Let's prepare products:

4 potatoes;
250 grams of chicken breast;
2 eggs;
1 onion;
2 tablespoons flour;
50 grams of cheese;
spices and dill for sprinkling.

Preparation:

First, fry the onion until golden brown. Next, prepare the breast cut into small pieces.
Rub the potatoes on a coarse grater and squeeze the juice. Break eggs into potatoes, add flour and generously season with spices.
Mix the potato dough thoroughly and place a large round flatbread in a preheated pan. We carefully level and wait for it to catch slightly from the bottom.
Turn over the potato cake. Put the fried breasts, onion, grated cheese and a little dill on one half. Cover the layers with the other half of the cake and press down slightly.

Fry potato pancakes with filling on both sides and put them on a large beautiful plate for serving. You can satisfyingly feed and surprise your household with such a simple and unusually tasty dish!

I suggest you watch a video recipe for making potato pancakes according to the classic recipe

Bon appetit and see you new recipes!