Draniki with cottage cheese. Step-by-step recipe with photos

When you need to cook a lot, quickly and satisfyingly, potato dishes will always come to the rescue. Moreover, they do not necessarily have to be fatty and high-calorie. Are you on a diet? Wrap the potatoes in foil and bake them in their skins in the oven. Well, for those who have never heard the word “diet” (happy people), I offer potato pancakes with cottage cheese and herbs. Despite the fact that the filling is non-standard, it is still more common to see meat in this dish; such potato pancakes will also turn out very tasty...

Ingredients

• raw potatoes – 8-9 pcs.__NEWL__
• onion – 1 head__NEWL__
• egg – 1 pc.__NEWL__
• cottage cheese – 130-150 g__NEWL__
• greens – 80-100 g (I took frozen parsley)__NEWL__
• salt__NEWL__
• sunflower oil__NEWL__

Combine cottage cheese with herbs.

It can be either fresh or frozen. If you did take it frozen, do not wait for it to melt. Throw into the cottage cheese, immediately removing from the freezer. Salt and mix. The filling in the potato pancakes should be clearly felt, so you won’t get by with just a pinch of salt.

We set aside the plate with cottage cheese and start preparing the potatoes. As usual, we clean it and wash it. The hardest work when preparing potato pancakes or potato zrazas is chopping the potatoes. You can put it through a food processor, it will turn out quickly. But when you think about how many different parts you will need to wash later, your hand itself reaches for a simple grater, on which we finely grate the potatoes (or grind them with a food processor, as you wish). Let the mixture sit for about 15 minutes. During this time, it will release juice. You just need to squeeze it out with your hands. Then grate the onions on a coarse grater.

Beat in the egg, add salt and mix.

Heat a frying pan with sunflower oil. While it is heating up, take a good handful of potato mixture and place it in your palm. Place the green curd filling in the middle, roll the potato pancake into a “plump” oval flatbread and carefully transfer it to the frying pan.

Draniki are wonderful on their own, and potato pancakes with cottage cheese doubly beautiful. In general, one could have stopped at such a laconic introduction if the soul did not require the continuation of the banquet - after such a dinner you want to sing and talk, tell and compose, and the occasion is excellent: ruddy, beautiful potato fritters with a deliciously crispy edge and a luxuriously creamy center. In short, no potato pancakes with cottage cheese, but a poem, not a dinner, but a song, not a meal, but a symphony! A separate topic for delight is the speed with which you can prepare an excellent dinner without particularly straining. In my childhood, potato pancakes were a whole epic: potatoes for them were manually grated for a long and endless time on old Soviet graters, which for some reason were always dull and terrible, even if they had just been purchased. Now the main task is to peel the vegetables, but for this I have specially trained personnel in the form of four trained children who are quite capable of at least coping with the task of peeling potatoes and onions, so there are no particular difficulties, the main thing is to properly motivate the girls. Well, then it’s a matter of technique: I mixed everything once or twice, put it in a frying pan, went to drink coffee and watch a TV series. After about three minutes I got distracted, turned it over, and moved on. In general, a miracle dinner, not potato pancakes with cottage cheese, I must tell you!

Dinner is good for the soul.
film "Paris Can Wait"

A special advantage of the dish is its budget. For relatively little money you can organize a great dinner for the whole family. Potatoes are one of the most inexpensive products in our realities, any average family can afford a little cottage cheese, and onions and butter are generally “standard” products that everyone always has. Are we ready?

How to cook potato pancakes with cottage cheese

Ingredients:

3-4 large potatoes;

100 g cottage cheese;

Have you tried potato ones? If not, then be sure to cook this dish. There are two ways to bake delicious ones with cottage cheese. The first method involves adding cottage cheese directly to the potato mass, the second is using it as a filling for potato pancakes.

I prefer the first option, and besides, preparing such potato pancakes is much easier. Thanks to the addition of a small amount of cottage cheese, the taste of potato pancakes changes significantly; they acquire a creamy aroma and light sourness. For their preparation, it is advisable to use cottage cheese that is fattier and less sour, then the potato pancakes will turn out incredibly tasty.

Ingredients:

• Potatoes - 4-5 pcs.,
• Onions - 1 pc. small size,
• Cottage cheese - 100 gr.,
• Dill or parsley - a couple of sprigs,
• Eggs - 1 pc.,
• Salt and hblack pepper - to taste,
• Wheat flour - 3 tbsp. spoons,
• Sunflower oil

Draniki with cottage cheese - recipe

Cooking potato pancakes with cottage cheese begins with preparing vegetables - potatoes, onions and herbs. Wash these vegetables and herbs. Peel the onions. It can be either cut into cubes or pureed using a grater, meat grinder or blender. I like it better when the onion in potato pancakes or cutlets does not come in pieces, but its smell is still present.

Finely chop the dill or parsley. In this recipe I used parsley. If desired, you can add any other greens to potato pancakes with cottage cheese. Peel the potatoes and grate them. You can grate potatoes for potato pancakes either on the finest grater or on the largest grater, which is used for making potato pancakes. I grated the potatoes on a medium grater.

Place onion and parsley (dill) in a bowl with potatoes.

Beat in one chicken egg so that the potato eggs do not disintegrate during frying.

Add cottage cheese.

Stir the potato mixture for pancakes with a fork, while trying to knead large pieces of cottage cheese so that they are evenly distributed throughout the potato mixture.

Add salt and black pepper to the pancake ingredients in a bowl, depending on your taste. Along with black pepper, you can add any other seasonings and spices that you like. I think that the taste of potato pancakes with cottage cheese will only benefit from this.

Sift the flour. Pour it into a bowl.

Stir. The potato dough for pancakes should be quite thick.

Bake them, like ordinary potato pancakes, in a frying pan with vegetable oil for 2-3 minutes on each side.

To make them less greasy, when ready, place them on a plate lined with napkins.

Draniki with cottage cheese. Photo

Deruny... Oh, how much taste is hidden in this beautiful Ukrainian word! Fragrant, crispy, crispy. As I’m writing this, I’m having an attack of profuse salivation: this is one of those dishes that I probably always want.

About the basic recipe for tertikov, which is used in our family, I... Today I will show you a more sophisticated option. I can’t say that it tastes better than regular classic potato pancakes, but I can say that it’s definitely more original. And it tastes fresh - sometimes it’s worth adding variety to the table and playing with variations on a given theme.

Filling ingredients:

200 g cottage cheese;

50 g sour cream;

a bunch of 3-4 cloves of garlic, salt, pepper.

Mix cottage cheese with sour cream, herbs and spices.

Prepare the dough according to the recipe, heat the frying pan, grease it with oil and start creating.

Place a small amount of dough in the pan and cover it with curd mixture on top.

Try to make even pancakes so that they are well fried.

Yes, and about "fried". Considering that pancakes in this version turn out to be somewhat thicker than regular tertikov, it is worth reducing the heat and frying the pancakes more slowly than usual.

I usually grease the finished pancakes with a piece of butter and try to eat them right away - they are especially tasty hot!

I have never seen such potato pancakes anywhere else. In Ukraine, in restaurants you can sometimes find potato pancakes with cottage cheese, but this cottage cheese is served separately, which changes everything!

Grandma made potato pancakes with curd and meat filling. For some reason I don’t really like meat. But I really loved and love cottage cheese. Grandma has not been with us for a long time, but the memories are eternal...

I still remember the aroma from the pan in which my grandmother put all the potato pancakes and put them on the stove, where they remained warm all day. It was in the village, there was a lot of work (then, as a child, I watched others work more :-)). Anyone who was hungry could always taste the potato pancakes warm after hard work. Like a child, I also took advantage of the opportunity :-)

Unfortunately, when my grandmother could tell me the secret of potato pancakes, I was not at all interested in cooking at that time. And then there were many attempts, not entirely successful.

It's quite simple, it's all about the frying, the proportions of layers, cooking and dexterity in turning. The first potato pancakes will definitely turn out “clumsy”. And if not, I will be sincerely happy for you!

See also the video recipe for making potato pancakes with filling (in Ukrainian):

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2-3 servings

Ingredients

• 500-600 grams potatoes, peeled, coarsely chopped
• 1 medium onion, peeled and coarsely chopped
• 1 egg
• 2 tbsp. flour
• Salt to taste
• Sunflower oil for frying

For filling:

• 200 grams of cottage cheese
• 1 egg
• Salt to taste

1) If using a blender (like me), place the potatoes, onion, egg, flour and salt to taste in a blender and puree until smooth.

If you don’t have a blender, grate the potatoes and onions, mix everything thoroughly with flour and egg. Add salt to taste.

2) For the filling, mix cottage cheese with egg and salt.

Mix well and rub through a sieve.

3) Heat vegetable oil in a thick-bottomed frying pan over medium heat. Spoon a small amount of potato mixture, forming pancakes, leveling so that the pancakes are as thin as possible, but not too thin, place a spoonful of curd mixture on top and very carefully smooth it out as much as possible.

Place a little more potato mixture on top so that it completely covers the curd mixture.

4) Fry until the bottom of the pancakes is nicely browned and becomes denser and using a wide and long spatula, carefully turn the pancakes over and fry until done.