If you decide to cook a simple but hearty dinner, try the recipe for potato pancakes. They look like little pancakes, so crispy and crispy. At the same time, the inside remains juicy and soft. Preparing potato pancakes is really simple and quick, most of the time is spent on grating potatoes. Fried potato pancakes, as they are also called, are already an independent dish. You don't need to do anything else with them, except to pour sour cream over them - and your delicious dinner is ready. You can also add other vegetables to classic blanks. For example, then the pancakes will be more juicy and light. And with minced meat or cheese, they will become more satisfying, which should especially please the strong half.

Any type of potato is suitable for potato pancakes, but it is better to buy root vegetables with a high starch content. He is responsible for ensuring that the pancakes keep their shape and do not fall apart. Such fruits will have yellow flesh and a slight roughness on the skin. By the way, select large specimens - they will be easier to rub than small items.

Young potatoes are not used for pancakes. There is very little starch in it and the pancakes will disintegrate.

There are some more nuances:

1. Deruny made from grated potatoes by hand are tastier. Grate the potatoes, alternating them with onions - then the workpiece will not darken so quickly.
2. Do not put a lot of flour, otherwise the mass will become rubbery, and the potato pancakes themselves will become tough. It is better to add a spoonful of starch if necessary.
3. Use paper towels to help remove excess fat. Put potato pancakes on them immediately from the pan, and when the fat drains, transfer to a dish.

Potato pancake recipe step by step

The most "ancient" recipe consists of the minimum amount of products. These are potatoes, some spices and "holding" ingredients - flour and an egg. You can do without eggs, but in this case potato pancakes do not hold well. When turned over, they fall apart. If this is the case, try adding more flour, but don't overdo it or the dish will become tough.

Recipe for classic potato pancakes:

Squeeze the grated potatoes and drain the juice before adding the flour and egg. Then the workpiece will be thick. A little dry or fresh garlic will give the potato pancakes a spicy shade. Not for an amateur, of course.

Recipe for potato pancakes with minced meat

Meat and potatoes are a perfect combination; such potato pancakes are nourishing, juicy and fragrant. In general, very, very tasty. They are not even ashamed to be served on a festive table, let alone for a weekday dinner.

The cooking technology has some characteristic nuances:

Interesting options for potato pancakes

If you love cheese, try the recipe for potato and cheese pancakes. Do everything as usual, just add another 100 g of hard cheese to the blank. You can do a little more, it will turn out even tastier. Cheese potato pancakes acquire a unique texture, stretching because of the cheese. In addition, the taste becomes a little sweeter. And you can also do the same as with minced meat - put the cheese inside the pancakes.

Another original recipe for potato pancakes and zucchini. Replace half of the root vegetables with grated zucchini, and the dish will be less dense, almost dietary. It tastes a bit like squash pancakes, but only more nutritious due to potatoes.

Nutritionists say that potato potato pancakes are too heavy for the stomach and not very healthy. Do not rush to refuse a delicious dinner. The recipe for potato pancakes in the oven is suitable even for those who preserve their figure. Prepare grated potatoes with egg, flour and spices as usual. But add a couple of tablespoons of vegetable oil to the mass.
Line a baking sheet with parchment, spoon the potato mixture and bake for 20 minutes. Turn the potato pancakes over and leave for another 30 to 40 minutes, until a fried crust appears. Flip over again to brown the back and bake for another quarter of an hour.

Serve both fried and baked potato pancakes with sour cream. You can tame. It is better to eat them hot, "hot - hot", but on the second day the preheated dish remains tasty.

Video recipe for potato pancakes with meat

Feb 03 2017

How to make the most delicious pancakes?

Hello, my dear friends, regular readers and visitors who accidentally dropped in!

Oh, something so wanted potato pancakes! I want to cook the most delicious! This is me all losing weight by the summer. And, anyway, Maslenitsa is coming soon. After that, I'll start. And today potatoes are on the agenda!

We have already prepared with you, and even.

But there are still many recipes. While I was looking, I learned so many new and interesting things.

It is believed that potato pancakes were invented in Belarus. And the name came from there. It is the most common dish there; it is even served in restaurants of even the most expensive ones. And they are mainly made from potatoes and onions.

But here in Russia, in different regions, they call it differently: kakorki, teruns, teruns, terunks, deeriks. And they cook everything in their own way.

But there are some general features and now I will tell you about them.

• For potato pancakes, yellow potatoes are best; they contain a lot of starch. And for some reason they are the most delicious from him.
• To prevent the potatoes from darkening, it is necessary to mix with onions, one potato, an onion, again a potato and an onion.
• The best spices for potato pancakes are curry, ground black pepper, coriander, marjoram, red pepper, white mustard, dried dill, garlic, bell peppers, and chili peppers.
• Do not place too thick pancakes in the pan, they may not fry on the inside.
• The prepared Belarusian delicacy must be laid out on a towel, which will remove excess vegetable oil.
• The Belarusians have a secret - they use a special grater for potato pancakes. It looks like a fine grating grater that is found in almost every kitchen. But I like the big one more. A completely different taste is obtained.

My favorite simple pancakes without flour are potatoes, eggs and salt. But the diet needs to be varied, so I have collected several recipes. I tried everything. All awesome, for those who understand. And my family loved the cheese ones. She treated her friend to mushrooms - she liked it. In general, the taste, the color. Choose for yourself what you like.

Traditional Belarusian pancakes

• - 3-4 pcs.
• Onions - 1 pc.
• Salt and pepper to taste
• Frying oil
• Sour cream - for serving, without it in any way

Grate potatoes with onions. You can do this in a food processor, It will not be faster and tears from the onion. We put it in a bowl. You can remove excess juice, just squeeze it out.

Add salt and pepper.

Heat oil in a skillet and fry. About three minutes on each side, then you can still hold it a little under the lid - this is for softness. I like crunchy, so I put it on a napkin right away to remove the excess oil.

Serve with sour cream right away, while hot.

The most delicious pancakes with cheese

• Potatoes - 3-4 pcs.
• Onions - 1 pc.
• Egg - 1 pc.
• Flour - 2-3 tablespoons.
• - 100 g
• Salt and pepper to taste.
• Vegetable oil for frying
• Sour cream for serving

Grate raw potatoes with onions. Add the egg, flour, salt, pepper and grated cheese. Mix everything until smooth.

Fry on both sides for about 3 minutes until golden brown.

There is another option. We do not add cheese to the dough, but simply sprinkle on top of the almost ready-made tortillas, cover with a lid and let the cheese melt.

Be sure to serve hot with sour cream. Mmmm the cheese is stretching, so delicious!

Potatoes with mushrooms

• Potatoes - 3-4 pcs.
• - 200 g
• Onions - 1 pc.
• Egg - 1 pc.
• Flour - 2-3 tablespoons.
• Cheese - 100 g
• Salt and spices to taste
• Vegetable oil for frying
• Butter for frying mushrooms

Finely chop the mushrooms and fry in butter with onions.

Now we rub the potatoes, add an egg, salt, spices, flour to it, knead well. Now the mushrooms have cooled down. We mix. We fry.

Another option. You can not add mushrooms to the dough, but make the cakes more and

wrap mushrooms in them like a filling.

Potato with pumpkin

• Potatoes - 3-4 pcs.
• - 200 g
• Milk - a third of a glass
• Egg - 1 pc.
• Flour - 2-3 tablespoons
• Salt and spices to taste
• Vegetable oil for frying

Rub the potatoes and pumpkin.

Now you need to boil the milk and pour the potatoes over them, let it stand for 5 minutes, soak it. Then the milk can be drained through a colander. Add grated pumpkin to the potatoes, mix. Now the egg - you need to separate the yolk from the protein, add the yolk immediately, and beat the protein with a whisk and gently add to the dough. Now flour, salt and spices.

Heat the frying pan well, put the butter in there and fry our potato pancakes on both sides. At the end, cover with a lid and let it sweat a little, for softness.

And serve hot sour cream. Incredibly delicious for those who love pumpkin.

With tomatoes and herbs

• Potatoes - 3-4 pcs.
• - 2-3 pcs.
• Egg - 1 pc.
• Flour - 2-3 tablespoons
• Greens to taste
• Garlic 1-2 cloves
• Salt and spices to taste
• Vegetable oil for frying

As always, rub raw potatoes, add flour, salt, spices, garlic (through a garlic press). Chop the tomatoes finely and the greens and add them to the dough

Fry until golden crispy.

There is a vegan option without an egg. Will not fall apart. The taste does not change at all. Try it.

With zucchini

• Potatoes - 3-4 pcs.
• - 1 PC.
• Egg - 1 pc.
• Onions - 1 pc.
• Flour - 2-3 tablespoons
• Greens to taste
• Garlic 1-2 cloves
• Salt and spices to taste
• Vegetable oil for frying

Potatoes, onions, zucchini. wash, clean, rub. There is a lot of juice in the zucchini, it is better to squeeze it out by hand or let it drain in colorant. Add flour, salt, spices, egg.

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:

1. Wash, peel, grate potatoes. Squeeze out the excess liquid.
2. Chop the onion and mix it with the potatoes.
3. Salt, pepper, beat in eggs.
4. Thicken with flour or starch.
5. 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.
6. Cook on each side for about 5 minutes.
7. 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:

1. Peel and grate potatoes on a fine or coarse grater. Squeeze it out to make it drier.
2. Grate or very finely chop with a knife a couple of peeled onions, mix with potatoes.
3. Beat in an egg.
4. Salt and pepper.
5. 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:

1. Peel the potatoes. Grate half of the potatoes on a fine grater, the second part on a coarse grater. Stir.
2. Add remaining ingredients (except oil), stir again.
3. 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:

1. Wash and clean the main ingredients.
2. Grate on a coarse grater, mix.
3. Beat the eggs into the fruit and vegetable mass, salt and pepper.
4. 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:

1. Peel and finely grate the potatoes (on the part of the grater called the "hedgehog").
2. Pass the onion through a meat grinder and add half of it to the potatoes, mix.
3. Mix the second part of the onion with the minced meat.
4. Add garlic passed through a press to the potato mass.
5. Salt and pepper both potatoes and minced meat.
6. 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.
7. Beat the egg into the potato mass. Mix well.
8. Put a spoonful of potato mass on your hand, form a tortilla.
9. Put a spoonful of minced meat on top, flatten it, not reaching about 1 cm to the edges.
10. Put another spoonful of potato mass, flatten it, tamping it so that it completely covers the minced meat. Pin the edges together.
11. 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.
12. 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:

1. Cut the mushrooms and onions into small pieces, fry them in oil until the excess liquid evaporates.
2. Grate the potatoes, beat an egg into it, add flour, salt, pepper, mix.
3. Mix with mushrooms.
4. 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

Fry the pancakes over medium heat until golden brown.
Turn over and fry on the other side, until tender.

Potato pancakes are prepared quickly, it is enough to fry them on both sides until golden brown and they will be completely fried during this time. But, if desired, you can additionally extinguish them a little under the lid, adding a little water.

Serve hot potato pancakes with sour cream.

Enjoy your meal!

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RECIPE IN ENGLISH

POTATO PANKACES WITH SOURCREAM

prep: 20 mins
cook: 20 mins
total: 40 mins

Makes: 15-20 potato pancakes

Ingredients
6-8 Yukon Gold potatoes (700 grams)
1 medium yellow onion
1 egg
2-3 tablespoons all-purpose flour
salt to taste
freshly ground black pepper to taste
vegetable oil for frying
sour cream to serve

PREPARATION

1. Peel the potatoes, wash them and put in cold water to prevent them from turning brown. Using a grater or a food processor finely grate the potatoes and onion into a large bowl. You can drain off any excess liquid (I don "t always do that).
Mix in egg, salt, freshly ground black pepper and add enough flour to make the mixture thick.

2. Heat some oil in the bottom of a non-stick pan over medium heat.
Pour one portion of potato mixture in a hot pan (using little less than 1/4 cup for each pancake) and flatten to make 1/2 inch thick pancakes. Fry pancakes for 2-3 minutes until golden. Then turn upside down and brown the other side. Remove them from the pan and place to paper towels to absorb excess oil.
Repeat the same steps until all potato mixture is used.

8. Serve potato pancakes hot with sour cream and chopped dill or parsley.

Enjoy your potato pancakes!

To begin with, not all potatoes are suitable for potato pancakes, i.e. the taste of potato pancakes depends on the type of potato, the place where the potato grew and the degree of its freshness. What to focus on? Early ripening potato varieties are absolutely not suitable. Good potato pancakes are made from yellow potatoes. There is such a variety, I don’t know what it’s called. But the taste of this potato is excellent. Potatoes from Central Asia are poorly suited for potato pancakes. Looks like there is such a soil composition. Our Siberian potatoes are the best option. As for the freshness of the potatoes, the following: although I have a tradition in my family - to make potato pancakes from freshly harvested potatoes, this is not the best option. The potato should lie down for 2 months - then it will be the very thing. Well, if the potatoes are stored correctly, then you can use them until the next harvest.

In general, it is checked empirically - potato pancakes are made from the incoming batch - it becomes clear whether the potatoes are good or not.

Two more important points: forget about flour - real potato pancakes are made WITHOUT FLOUR. And forget about coarse graters and meat grinders - the potatoes should be chopped to very small fractions.

Well, now the process with slides.

We clean the potatoes. There is nothing special here, everything is elementary.

Now grind. The best option is a grater that looks like a piece of iron into which nails were driven in and it has bumps with sharp edges. That's it. This is the most tedious and time-consuming process, but this is how the best taste is obtained.

When a lot of potato pancakes are being made or a little time is being made, a different method of chopping the potatoes can be used, which does not greatly impair the taste, but simplifies the cooking process. The potatoes are cut into cubes with a side of about 2 cm.

And it is crushed on a food processor with such knives to a mushy state.

Further, regardless of the grinding method, the technology is the same. Little know-how. The most harmful thing in cooking potato pancakes is the juice that is gradually released from the potatoes. He, firstly, liquefies the dough, which leads to a decrease in the thickness of the potato pancakes (not gud), and, secondly, it makes the dough blacken, and, as a consequence, the pancakes (and this is unaesthetic). And the taste is spoiled. Therefore, we will try to get rid of excess juice in the process of creating a dough. I use a mesh colander like this.

Place the colander on a saucepan, where the juice will drain, put the chopped potato mass in a colander. And we leave for 10 minutes. This is enough for the excess juice to flow out. It is not necessary to squeeze out additionally and is even harmful, otherwise the potato pancakes will turn out to be dry.

Another important point. When the juice drains, carefully pour it out of the saucepan. Starch remains at the bottom of the saucepan, which is added back to the potato mass.

Well, we actually make the dough: potato mass, eggs (a couple for 10 medium potatoes), salt to taste and starch from the leaked juice.

Stir

We take a frying pan with a thick bottom, ideally cast iron. I have a special frying pan for potato pancakes, which is probably already 30 years old. We fry in sunflower oil. Yes, also, potato pancakes like a lot of oil, do not save much. Put the dough in a frying pan with rather thick pancakes (about 1 cm thick or slightly less). The fire must be strong enough, so to speak, above average, this is empirically selected on different stoves. In such a way that the pancakes are fried until golden brown in 2-3 minutes.

Flip to the other side

Fry and put on a plate. Here is a photo of potato pancakes, for which potatoes were chopped on a combine.

And then the potatoes were chopped on a grater.

That's all. Bon Appetit. It is better to eat warm. Sour cream, ketchup to taste. Delicious and simple.

Well, variations on the theme of potato pancakes. Family recipe for shvyndrikov. We do everything as for potato pancakes. Pancakes with a thickness of 2-3 mm are laid in a frying pan, on top of the plastic sausages are also 2-3 mm, on top again there is a potato mass. Toasted on one side, turned over, toasted on the other. The sausage is both boiled and smoked. The recipe is not for everybody.

There is also a Belarusian dish, which in our family is called "jackdaws". Pies are made from potato mass (as for pancakes, but a little drier) and minced meat as a filling. Fried on four sides. They are laid in a saucepan, a little water is added, spices can be used, and stewed until tender.