Lush potato pancakes recipe. How to make delicious pancakes with cheese

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

What to consider before preparing the dough

1. It is best to use starchy varieties of potatoes. As a rule, they have a light brown skin and whitish flesh. Young potatoes will not work because they have less starch than old ones.
2. Potatoes are best grated on a fine grater. Just peel not all the potatoes at once, but 2-3 pieces. Otherwise, you will have to soak the tubers so that they do not darken. And in water, they will lose some of the necessary starch.
3. So that the grated potatoes do not darken, they must be rubbed alternately with onions. In addition, onion puree will also give the finished potato pancakes a wonderful aroma and golden color.
4. Instead of onions, you can add 1-2 tablespoons of sour cream. It will not allow the potatoes to darken, and will also make potato pancakes more airy.
5. If the grated potato has given too much juice, it can be squeezed out a little. But not much, otherwise the pancakes will turn out dry and tough. It is better not to pour out the liquid: it can come in handy at the end of cooking.
6. It is not necessary to add to classic potato pancakes. It is put in the event that there is not enough starch in the potatoes. The egg will keep the dough from falling apart.
7. Do not add flour: it can make potato pancakes "rubber" and tasteless. If the dough is too liquid, it is better to add a little starch. You can use purchased, or you can take the starch that settles on the bottom of the container with potato juice.

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

en.m.wikipedia.org

Ingredients

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

Cooking

Grate potatoes and onions. Add salt and mix thoroughly. Add egg and starch, if necessary, and mix until smooth.

postila.ru

Ingredients

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

Cooking

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

gotovite.com

Ingredients

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

Cooking

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

You can simply mix minced meat and potatoes, or you can make potato pancakes with filling. You can find below how to prepare them.

postila.ru

Ingredients

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

Cooking

cgotovim.ru

Ingredients

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

Cooking

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

How to fry pancakes without stuffing

Draniki are fried in a hot frying pan with heated vegetable or butter. It should cover the potato pancakes by about half. Then they will get a delicious crispy crust.

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

Scoop the potato mass with a tablespoon and put it in the pan, leveling with a spoon. The thinner the layer of dough, the more crispy the pancakes will turn out.

Fry potato pancakes over medium heat for several minutes on both sides: the crust should turn golden. The cooking time depends on the thickness of the pancakes. It will take about 3-5 minutes for each side of thin fritters, and 7-10 minutes for thick fritters.

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

After frying, put the pancakes on a paper towel to drain excess fat from them.

Pour the potato mixture into the skillet and spread evenly. Immediately top them with small meatballs, mushrooms, or other ingredients of your choice. Then cover the filling with another spoonful of dough and fry pancakes in the same way as regular pancakes.

How to serve potato pancakes

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

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

Belarusian cuisine has given many nations its traditional potato delicacy. Draniki recipes scattered all over the world. Due to the simple preparation, even children can handle the dish. The classic recipe is considered to be 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 mixture. 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 trying to cook 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

Potato pancakes are a popular dish in European cuisine. The recipe originates in Belarus, but its varieties can be found in any country where potatoes are eaten (from the European north to Latin America). Most often, the dish is prepared by Ukrainians, Russians, Jews and Poles.

The name "draniki" comes from the verb "to tear" (rub, peel on a grater), in Russia and Ukraine they are also called teruns or potato pancakes. The preparation is very simple.

The classic recipe for potato pancakes includes a minimum of ingredients:

• potatoes (main product);
• salt;
• egg (for bonding);
• vegetable oil (for frying).

If desired, finely chopped dill, garlic can be added to potato pancakes. Traditionally, they are served with sour cream, melted lard or butter.

Draniki are prepared just before serving. They are literally transferred from the pan to the plate. As it cools, the dish loses its taste.

Despite a very simple recipe, not every housewife can make potato pancakes. It happens that instead of fragrant, the color of the sun, with a crispy crust, the dishes on the table are oily, little appetizing pancakes with a taste of raw potatoes. You just need to know a few secrets, proven over the centuries, and then everything will work out in the best possible way.

Classic recipe with photo step by step potato pancakes

Ingredients:

• potatoes - 3-5 pcs.;
• onion - 1 pc.;
• chicken egg - 1 pc.;
• salt - ¼ tsp;
• ground black pepper - to your taste;
• vegetable oil - for frying.

Cooking:

To cook pancakes, use a frying pan with a thick bottom, preferably cast iron.

Cooking Tips:

For those who do not like onions at all, you can not add it to potato pancakes. And so that the potatoes do not darken, the shabby mass is sprinkled with a few drops of squeezed lemon juice and the dishes are covered with cling film on top to reduce contact with air.

Variant of potato pancakes with minced meat

Very tasty and satisfying potato pancakes with minced meat are obtained. Prepare them as follows:

1. Make the potato mass in the same way as for the classic recipe. Place it in a sieve and let the excess liquid drain well. To make the mass denser, add potato starch (at the rate of 1 tsp per 500 g of potatoes).
2. For minced meat, you can use pork, veal, chicken or turkey (combine several types of meat). Combine minced meat with chopped onion and garlic clove. From spices, add different ground peppers, dried oregano and basil.
3. Now form meat pancakes. Spread part of the potato mass on the palm of your hand in a thin layer, lay the minced meat thinly on top, and again a layer of potatoes. Seal on all sides so that the stuffing does not show through. Transfer blanks to paper towel.
4. When all pancakes are formed, transfer them to a frying pan with heated oil and fry for 4.5-5 minutes on each side under a closed lid.

Sauce for potato pancakes

Before you cook potato pancakes, make a very tasty sauce for them - milk machanka. For this:

1. Grind 100 g of dry low-fat cottage cheese (4-5%) with a spoon through a sieve.
2. Mix with 400 ml of sour cream (15% fat).
3. Finely chop a small bunch of green onions, a few sprigs and 1-2 cloves of garlic. Add to the curd mass, mix thoroughly until a homogeneous consistency.
4. To serve, transfer to a small bowl or gravy bowl.

As you can see, there are no particular difficulties in cooking potato pancakes. We hope that the recipe with a photo, tips and secrets will come in handy, and a delicious Belarusian dish will become a frequent guest on your table.

Video recipe for pancakes with meat

Ah, potatoes, overeating! Hardly anyone can disagree with this. True, potatoes have not always been so popular. In Russia, he first appeared under Peter the Great, but was met with misunderstanding. For a long time, he was treated with caution and distrust. They considered him almost a “damn apple”. The main food root crop in those days was the turnip. Only during the reign of Catherine II, the potato gradually began to win the sympathy of the peasants, then completely, pushing the turnip aside, it became a very revered and beloved root crop.

Potatoes are good both boiled and fried, in the form of mashed potatoes and pancakes. Pancakes are a mass of chopped raw potatoes, with the addition of eggs and flour, which are fried like small pancakes in a pan in oil. Such a dish is found in many national cuisines, only differs in minor cooking options - garlic, apples, onions can be added to the dough or cooked without flour and eggs. But the main ingredient is always potatoes. Potato pancakes are also called differently. In Ukraine, they are more often spoken by "turds", in some areas - "kremzliks" or "tertyukhs", in Poland - "plyacks", in the Czech Republic - "bramboraks", in Russia - "terunets", "kakorki", "deriki", in Belarus - "pancakes". It was the Belarusian name that most of all took root and liked. Draniki are served hot, with butter, sour cream, cracklings, mayonnaise, ketchup, apple mousse. Sometimes, to diversify the dish, pancakes are made with meat, cheese, mushrooms.

Potato pancakes - food preparation

Cooking pancakes is quite simple and easy. The only time-consuming process is chopping potatoes. It is believed that in order for the pancakes to turn out to be especially tasty and fried, it is necessary to grind the potatoes manually on a grater, and it is on a fine one. Although this is a matter of personal tastes and preferences. So, to prepare potato pancakes, the tubers must be washed, peeled and chopped. In addition to a grater, a meat grinder and a food processor or blender also work well with this process. Then, guided by your desire or prescription, add eggs, flour, pepper, mushrooms, garlic, seasonings to the dough, or limit yourself to the only additional ingredient in the form of salt. The mass should be mixed well and fry the pancakes in hot oil, laying out with a large spoon. To speed up the frying process, you can use two pans at the same time.

Potato pancakes - the best recipes

Recipe 1: Potato pancakes - traditional

The simplest and most common pancakes. You can not say that they are very tasty, this is accepted by default. Potatoes just don't taste good. If you are preparing them for the first time, you can start with just such a recipe. The dough includes potatoes, flour and eggs. This is enough to get crunchy, mouth-watering, ruddy potato pancakes.

Ingredients: 4 potatoes, 4 tablespoons flour, 2 eggs, salt, vegetable oil.

Cooking method

Wash, peel and grate potato tubers - finely, coarsely, or pass through a meat grinder. Add eggs, flour, salt and mix thoroughly to avoid lumps.

Pour oil into the pan, wait until it is hot and put the potato mass with a spoon. When one side is browned, turn over. Potato pancakes are fried quite quickly, so it is better not to leave the pan.

Recipe 2: Potato pancakes without eggs

Eggless potato pancakes are a godsend for allergy sufferers, vegetarians and fasting people, and they turn out to be very tasty. And so that the pancakes do not fall apart when frying, there is one secret: you need to grate half the potatoes on a fine grater, the rest on a coarse grater. And you will need a little more oil than when frying potato pancakes without eggs.

Ingredients: 5 medium potatoes, salt, pepper, 1 tbsp. flour, 1 tsp. starch, vegetable oil, a pinch of soda.

Cooking method

Peel and grate potato tubers, as mentioned earlier, in half - on a fine and coarse grater. Squeeze. Add flour, starch, add the rest of the ingredients and mix. Heat the oil and spread the mass with wet hands or a tablespoon. Fry on both sides until a crust forms. You can serve with mayonnaise, sour cream, ketchup. Or make a homemade tomato sauce: fry onion half rings, add slices of fresh peeled tomatoes and salt. After 2-3 minutes of stewing, add a little flour and boil until thickened. The sauce is ready.

Recipe 3: Potato pancakes with mushrooms

Potatoes, and even with mushrooms. It is fantastic! If ordinary potato pancakes are boring, you can cook pancakes with mushrooms - your household will be delighted with such yummy. Mushrooms should be finely chopped, fried with onions until the liquid evaporates, cool. Then they are added to the dough and fried like regular potato pancakes. Serve with sour cream. If suddenly the dough spreads in the pan and merges into one pancake, add another egg.

Ingredients: 4 large potato tubers (700-800g), 300g champignons, 1 large onion, 2 table. lies. flour, salt, 1 egg, pepper, vegetable oil.

Cooking method

Mushrooms, finely chop the onion. Fry in oil - first the onion, then add the mushrooms. Keep in the pan for fifteen minutes until the water evaporates.

While the mushrooms are cooling, peel and grate the potatoes, add the egg, salt and pepper. Add cooled mushrooms with onions, flour, mix well.

Heat the oil and fry the pancakes on both sides.

Recipe 4: Potato pancakes with cheese

Another option is how to diversify the taste of classic potato pancakes. It turns out mouth-watering potato-cheese fried cakes, somewhat similar in taste to cheese chips.

Ingredients: 5 potatoes, 5 tablespoons flour, 1 onion, 200g cheese, 2 eggs, salt, vegetable oil.

Cooking method

Coarsely or finely grate cheese, onions and peeled raw potatoes. Add eggs, salt, add flour, mix well.

Fry on both sides in hot oil.

- To get rid of excess fat, on which potato pancakes were fried, after frying, they must be blotted with a paper towel.

- If the finished potato pancakes have cooled down, they can be heated in a microwave or oven, and they will become hot and appetizing again.

- Finely grated onion added to the dough will not only improve the taste of potato pancakes, but also prevent the potatoes from darkening.

- So that potato pancakes do not burn and have a beautiful crust, it is necessary that the oil covers the bottom of the pan by about three millimeters.

- To make potato pancakes better fried, you can cover the pan from above with a lid.

The potato itself is delicious in almost any form except raw. Potatoes are mashed, fried, boiled, baked. But today I propose to cook delicious potato pancakes.

Draniki are pancakes made from grated potatoes. They are also called pancakes, potato cakes. Every corner of our world has its own name for this dish. But no matter how you name it, it will be potato pancakes and nothing else.

Draniki have been cooked ever since Peter the Great brought potatoes to Russia. Not immediately, of course, over time, as people began to understand a little that this dish was loved by many. So all possible recipes for making these cakes began to appear. Draniki with cheese, with mushrooms, with minced meat in general for every taste and color. So let's not talk for a long time and start cooking these cakes.

Ingredients.

• 6 medium potatoes.
• 1 egg.
• 1 head of onion.
• 2 tbsp. spoons of wheat flour.
• A pinch of salt.
• Sweet pepper to taste.
• 1-2 tbsp. spoons of sour cream.
• Vegetable oil.

Cooking process.

1. And so, to prepare pancakes, potatoes need to be peeled and chopped. Grind the potatoes in any way possible. You can grate, you can use a blender. In both cases, after grinding, the released juice will need to be squeezed out.

2. After the potatoes, chop the onion in the same way.

3. Mix the two masses in a bowl. Add salt, egg, pepper, flour and mix until smooth.

Some chefs say that you need to put a tablespoon of sour cream in such a dough to make the dough much more magnificent. For me, potato pancakes are not the kind of dish from which you will expect splendor. That's why I never add sour cream to potato pancakes. But if you want to try, no one forbids you to do it.

And so the dough is ready, now you can start frying it.

4. Pour oil into a frying pan, heat it up and spread portions of dough on hot oil with a tablespoon.

5. Fry on one side, then on the other.

A little advice. So that the potatoes do not burn and are well fried, you do not need to make too much heat under the pan. For optimal frying, it is better to choose a medium or minimum heat. Then the potato pancake will not burn and will be baked from the inside.

6. Serve ready-made potato pancakes with sour cream and milk. Bon appetit.

Draniki with cheese

Ingredients.

• 5-7 potatoes.
• 1 carrot.
• 1 head of onion.
• 200 grams of cheese.
• 2 tbsp. flour spoons.
• Salt and pepper to taste.
• Vegetable oil.
• 1-2 cloves of garlic.
• Half bunch of dill.

Cooking process.

1. Vegetables are also chopped. For me, the easiest way is to skip everything through a meat grinder. It turns out quickly and qualitatively. True, then you have to wash the meat grinder, and this is a little longer than a grater. Well, okay, for the sake of such potato pancakes, you can also wash the meat grinder :).

2. But you still have to use a grater, since the cheese cannot be scrolled through a meat grinder.

3. It remains to finely chop the dill and garlic. These will be the components of the filling; you still need to add cheese to them.

4. Now everything is ready, let's do the test. Mix ingredients in one large bowl. Potatoes, carrots, onions, eggs. Mix and add flour. Mix everything again until you get a good dough.

The dough is ready, you can start cooking potato pancakes.

5. We take a tablespoon, put part of the dough on hot vegetable oil. Then we take the cheese filling and put it on top of the raw dough and cover with potato dough.

6. It turns out that the cheese remains closed on both sides with potatoes. After frying on one side, turn over to the other and fry until crusty.

7. By the same principle, we prepared. Look at the recipe if you haven’t cooked such belyashi.

Potato pancakes with meat

Ingredients.

• Potatoes 1 kg.
• Minced meat 400 grams.
• Egg 1 pc.
• Half a lemon.
• Salt and pepper to taste.
• Vegetable oil.

Cooking process.

1. Grate potatoes. Add salt and pepper and juice from half a lemon, an egg. And mix. The lemon juice will keep the potatoes from browning and keep them beautiful.

2. We cook minced meat according to the classics. Add salt, pepper and chopped onion. Mix well.

3. Put grated potatoes on top of a little minced meat, then more potatoes and close the minced meat inside. If there are not enough potatoes, you can take an additional portion. It is important to close the edges so that the juice from the minced meat remains inside the cutlet during frying.

4. Put the finished stuffed potato pancakes on a plate or paper towel.

Before frying, you can roll in flour or breadcrumbs.

5. Fry in vegetable oil until tender.

6. You can also cook pancakes with meat according to the recipe provided above. And so it will be right. Well, which recipe did you like more, you can write in the comments below.

Potato pancakes with mushrooms

Ingredients.

• Potatoes 500 grams.
• Eggs 2 pcs.
• Flour 2 tbsp. spoons.
• Onion 1 pc.
• Mushrooms 300 gr.
• Vegetable oil.
• Salt and pepper to taste.

Cooking process.

And so let's start cooking potato pancakes with the preparation of the filling.

1. You can take any mushrooms that you managed to get. I will have mushrooms according to the classics.

2. I cut the mushrooms and send the onion into cubes in a pan and fry until tender.

3. I pass the potatoes through a grater, add salt, pepper, egg and flour. I mix the dough.

4. I put the ingredients on the heated oil in the following order. Potatoes, mushrooms, potatoes.

5. I fry on both sides. In order to fry well, you need to turn each potato pancake several times.

Bon appetit.

How to cook pancakes without flour

Ingredients.

• Potatoes 400 grams.
• 1 carrot.
• 2 eggs.
• 1 head of onion.
• Salt and pepper to taste.
• Vegetable oil.

Cooking process.

1. Grate potatoes, onions and carrots.

2. Fold in one bowl add the egg salt and pepper mix well.

3. Egg and will act as a binder. And so pancakes will keep their shape well when frying.

4. We spread the dough in portions in a pan with a little and fry on both sides alternately until a beautiful crust.

• After the pancakes are cooked, lay them out on a paper napkin. This will help to remove the remaining vegetable oil from potato pancakes.

• Cooled pancakes can always be reheated in the microwave or in a frying pan under the lid. And they will again become fragrant and tasty.

• So that the grated potatoes do not darken, add onion or lemon juice to it. Onions can simply be passed through a meat grinder or finely chopped.

• When frying pancakes, pour oil in a layer of 3-4 mm and do not heat too much. Also, after frying on both sides, you can sweat them under a lid over low heat.

• As an additional filling, use carrots, zucchini, cabbage.

• You can also add your favorite seasonings to the dough for potato pancakes. And to give a spicy taste, add garlic, ginger or hot pepper.