Cooking potato pancakes in a frying pan. How to cook potato pancakes: from classics to innovative technologies

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

For the first time, European countries met potato pancakes in the 30s of the 19th century, when their recipe was published in the book of the famous Polish culinary specialist J. Shytler.

Since then, this dish has gained a huge number of fans. And in Belarus it is considered national.

We observe traditions

Real pancakes are distinguished by their special taste, which is provided by the properties of the Belarusian potato.

Did you know that in these varieties of bulba (or potatoes) there is a large amount of starch and this is what makes traditional Belarusian dishes so delicious?

Interesting: in cases where the dough turned out to be somewhat watery, some cooks add starch instead of flour.

Consider step by step how to cook potato pancakes:

We prepare our potatoes: wash, peel, chop with a grater along with onions;

Sometimes it happens that potatoes release a lot of juice. In this case, it should be squeezed out and drained;

Beat the eggs with a fork or a whisk, after which we add to them very finely chopped, and preferably garlic squeezed out by a press, as well as pepper and salt;

We combine everything together, mix and add sour cream or milk;

We look at the resulting dough: if its consistency is thick enough, then it is better not to add flour;

If the dough is liquid, add flour;

We prepare the pan for frying: pour a little oil and rest for a couple of minutes until the pan heats up;

We proceed directly to frying.

This dish is served hot with sour cream or other sauces.

Potato pancakes without eggs: a basic recipe

No less famous is the recipe for making potato pancakes without the use of flour or eggs.

In this case, if the dough turns out to be watery, the juice is drained, let it stand a little. While the juice is standing, starch sinks to the bottom, which then returns back to the dough.

To create this dish, you need to prepare:

• A dozen potato tubers;
• Bulb;
• Vegetable oil;
• Salt and pepper.

To cook such potato pancakes without eggs, first of all, clean and wash the onions and potatoes, rub the vegetables on a fine grater.

Interesting: onions are added not only because of their taste, but also so that the potatoes do not lose their color.

Next, add salt and pepper to the dough to taste, prepare the pan and oil for frying. Fry for a couple of minutes on each side until golden brown. Serve hot with sour cream or other sauces.

An alternative to a frying pan: cooking potato pancakes with cheese in the oven

But potato pancakes can not only be fried on the stove, but also baked in the oven. This recipe will be especially useful for those who are not recommended to eat fried foods, but want potato pancakes.

We use as ingredients:

• Potatoes - 8 pcs.;
• Flour - 3 tbsp. spoons;
• Chicken eggs - 1 pc.;
• Bow - 1 pc.;
• Cheese (preferably use hard varieties) - 250 g;
• Salt - to taste.

For baking, you will still need vegetable oil and breadcrumbs.

Now let's figure out how tasty it is to cook potato pancakes with cheese. The first step is preparing the dough. Potatoes must be thoroughly washed, peeled and chopped. The resulting juice must be squeezed out, after which we add salt.

Peel the onion and cut into small cubes, add to the potatoes. Beat the egg a little with a fork or whisk and pour it into the previous components.

Add the flour last on the list and mix everything thoroughly. We prepare the powder: three cheese on a grater (you can on a large one).

Second step: baking. Lightly grease a baking sheet with vegetable oil and sprinkle a little with breadcrumbs. This will ensure that the pancakes are easily turned over.

We spread the dough with a spoon and put the baking sheet in the oven for 7-10 minutes at 200 degrees. After the allotted time, turn over, sprinkle the potato pancakes with cheese and set for another 5-7 minutes.

Put ready potato pancakes on dishes. Serve to the table with sauce or sour cream.

State of the art: potato pancakes with minced meat in a slow cooker

Increasingly, housewives for cooking do not use classic pans and pots, but more innovative appliances: pressure cookers, multicookers, and so on. Moreover, almost any dish can be “cooked” in them, including potato pancakes with meat.

Stocking up:

• Potatoes - 1 kg;
• Minced meat - 0.5 kg;
• Bow - 2 pcs.;
• Eggs - 2 pcs.;
• Flour - two spoons;
• Spices (salt, pepper) - to taste.

To fry potato pancakes with minced meat, you will need a small amount of oil.

We start according to the traditional scheme: we thoroughly wash the potatoes and chop them. Add finely chopped onion (if you are afraid of tears, you can chop it with a blender) and salt. After that, add in turn: beaten eggs with a fork or whisk and flour.

We also take out our minced meat, pepper and salt it. If you want it to be a little softer and more tender, you can add a spoonful of sour cream or cream.

We prepare the multicooker: select the “Multipovar” program and set the temperature to 160º.

Lubricate the bowl with a little oil or fat. First, lay out a small pancake from the potato mass, after which we carefully distribute a small amount of minced meat over it. The third layer is dough.

Important: minced meat should be distributed over almost the entire surface of the potato pancake, and not lie in the center in the form of a ball. Otherwise, you risk getting a half-finished dish.

Fry pancakes in a slow cooker on both sides until a golden crisp appears. When all potato pancakes are fried, wash the bowl of the multicooker and put it in the “Heating” program.

We spread all the potato pancakes there and wait another 20-25 minutes. After this time, potato pancakes with minced meat are served hot to the table. Season with fresh herbs, sour cream, sauces or cracklings.

The undeniable positive side of the multicooker is the presence of a temperature maintenance program. Thanks to her, you can not worry about the fact that the dish will cool down and lose its taste characteristics.

Secrets of delicious potato pancakes

It would seem that in such a simple dish there are no pitfalls. However, few people know how to properly cook potato pancakes so that the potatoes do not darken, and the pancakes are tender and crispy.

The main covenants of the preparation of the national Belarusian dish:

1. So that the potatoes do not darken, do not forget to add onions to it during the chopping process;
2. To get a beautiful golden crust, you must preheat the pan (oven / multicooker bowl);
3. The most delicious potato pancakes are obtained from those varieties of potatoes in which the high content of starch;
4. Young potatoes are not suitable as a base because they have a very low starch content;
5. Soak potato pancakes after frying with paper napkins - this will get rid of excess oil;
6. If you often get a little rubbery pancakes from flour, try using starch instead.

Whatever recipe for potato pancakes you choose, do not forget about the secrets of cooking this dish. After all, there are not so many of them, however, if you remember them, your relatives will brag about your dishes to all their friends.

In addition, you can not stick to the "classics" and experiment with ingredients, creating new masterpieces of culinary delights.

Potato pancakes are all prepared in different ways. Why this happens I do not know, but I have never seen them cooked the same way. Someone rubs potatoes for pancakes on a coarse grater, someone on a fine grater, and someone grinds potatoes in a food processor or blender. However, all these differences are not important, because we still love potato pancakes. In any form.

In my family, we also never follow a strict recipe for potato pancakes. We always cook them a little differently. Today, for example, they were cooked in such a way that they turn out, as children call them: beauticians or hairy.

Ingredients for making pancakes

To prepare kosmatic potato pancakes, we need:

• potatoes, about 10 medium potatoes
• three eggs
• 2-3 garlic cloves
• vegetable oil for frying pancakes

How to cook potato pancakes

First you need to peel a lot of potatoes, and wash them well.

In order to get not just potato pancakes, but hairy ones, it is necessary that the potatoes be grated on a coarse grater. So we take a grater in our hands and carefully, so as not to injure our hands, rub our potatoes.

Then you need to squeeze out excess water from the grated potatoes. To do this, salt the potatoes (salt promotes the release of liquid from the products), mix the grated potatoes and drain the excess liquid from the cup.

Now we break three eggs into a cup with potatoes. Eggs are needed so that our potato pancakes do not crumble.

Add 2-3 cloves of garlic to potatoes. Garlic must be either finely chopped or passed through a garlic press.

Mix everything thoroughly. If excess liquid appears in the cup during cooking, it is better to drain it.

We put a frying pan on the stove, pour vegetable oil into it and heat it.

Put a little grated potato into the boiling oil with a fork and press down with a fork and level it so that the potato pancakes turn out flat. This way they cook better.

Fry the pancakes well until golden brown on both sides.

Remove pancakes from the pan and put on a napkin so that it absorbs excess fat.

Repeat the operation until the grated potatoes run out. I advise you to set up guards if you want potato pancakes to live to be served on the table. In our family, they have a strange property to disappear from the plate as soon as you turn your back!

It is necessary to serve pancakes on the table with sour cream.

Draniki (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, onion and egg are fried in a hot frying pan in oil or animal fat. It turns out 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 reduce 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 cook 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 cooked with 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 significantly changes the taste of the dish.

Vegetarian pancakes with vegetables

Strict vegetarians also love Belarusian cuisine, especially its potato pancakes. By adding various vegetables to the dough, potato pancakes without eggs turn out to be lean, but very bright.

Ingredients:

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

Cooking:

1. Peel and rinse medium-sized potatoes, large carrots and onions in water.
2. Grate all vegetables on a fine grater into one bowl. Grate the potatoes last, so as not to darken too much. Salt the mixture and season with spices to taste. excess liquid.
3. Pour the oil into the pan and heat up. Spread the mixture only in hot oil, giving the shape of cakes. Make potato pancakes not very thick, as the middle may not be baked.
4. Fry the potato pancakes on each side until golden brown appears.

Pancakes with cheese and ham

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

Ingredients:

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

Cooking:

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

Analogue of pies with minced meat

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

Ingredients:

• Potatoes - 60 pcs;
• Onion - 1 pc;
• Egg - 2 pcs;
• Minced meat - 200 gr;
• Salt and pepper to taste;
• Flour - as needed.

Cooking:

1. For the potato mixture, the vegetables must be grated on the smallest grater. Salt the potatoes and season with spices to taste. Drain the liquid that appears. Crack the eggs into the mixture and mix everything. If you get a liquid consistency, then you need to add a little flour.
2. Minced meat can be used any, but it is better to take a fine grind and without a lot of fat. Add the grated onion to the minced meat and season with spices. Mix everything until smooth.
3. These potato pancakes with minced meat are fried only in hot oil. Spread a thin layer of the mixture with a spoon, and put a little minced meat on top. Spread the minced meat over the entire surface of the pancake. Put a thin layer of potato mixture over the filling again. As soon as one side is browned, carefully turn the potato pancake over, trying so that the filling does not fall out.
4. Such meat pancakes are cooked under a closed lid so that the minced meat has time to steam while the crust forms.

Recipe for multicooker

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 useful for a healthy lifestyle.

Ingredients:

• Potato - 1 kg;
• Onion - 1 pc;
• Egg - 2 pcs;
• Flour - 3 tbsp. spoons;
• Salt and spices to taste.

Cooking:

1. Peel onions and potatoes. Grate vegetables. Drain the resulting liquid.
2. Whisk the eggs. Season everything with spices. Add flour and mix thoroughly until the mixture is smooth.
3. Lubricate the multicooker bowl with oil. Form potato pancakes with a spoon and put them on the bottom of the bowl.
4. Cook on the “Baking” or “Frying” mode for 20 minutes on each side.

With mushrooms and pork belly in a pot

Cooking potato pancakes has long been no 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 - by product yield;
• Greens, cheese - optional;
• Salt and spices to taste.

Cooking:

1. We believe that the potato pancakes are ready.
2. Cut the brisket into oblong sticks 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.
3. Cut the champignons into plates, and the onion into thin half rings. Put everything in a pan and simmer until soft, 5-7 minutes.
4. Place 2-3 potato pancakes in portioned oven pots at the very bottom. Brush them with sour cream. Put a layer of mushrooms with onions on top, and then the brisket. Close the top with 2 potato pancakes, which are also greased with sour cream. Cover the pot with a lid.
5. Bake at 200C for 30 minutes.

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

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

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

Ingredients:

• Potatoes - 6 pcs;
• Onion - 1 pc;
• Eggs - 2 pcs;
• Salt - ½ teaspoon;
• Flour - 3 tbsp. spoons;
• Chicken fillet - ½ pc.

Cooking:

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

Unusual pancakes with crab sticks

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

Ingredients:

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

Cooking:

1. Finely chop the greens. Fresh green onions will add spring color and brightness to the dish.
2. Grind crab sticks by cutting them into small cubes or grating them.
3. Grate potatoes and onions on a medium grater. Remove excess water.
4. Add eggs, greens and crab sticks to vegetables. Season to taste with salt and pepper.
5. Fry potato pancakes in a hot frying pan on both sides until golden brown.

Potato zucchini recipe

Do you want something interesting?

In the summer, when young zucchini are just appearing, it's so nice to treat yourself to fresh vitamins. Yes, 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;
• Onion - 1 pc;
• Semolina - 1 tbsp. spoon;
• Oatmeal - 1 tbsp. spoon;
• Flour - 3 tbsp. spoons;
• Cheese - 50 gr;
• Vegetable oil - 2 teaspoons;
• Salt to taste.

Cooking:

1. Peel potatoes and onions. If the zucchini is young with a thin skin, then it can not be cut off. Grate all vegetables the same size. Be sure to remove excess liquid.
2. Add semolina, flour and finely ground oatmeal to vegetables. Mix everything well. If the liquid reappears, get rid of it again.
3. Pour 1 teaspoon of oil into the mixture. Salt to taste and mix everything.
4. 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 the pan, giving it the desired shape.
5. Fry pancakes on both sides until a pleasant golden color and crisp. With this cooking process, pancakes are fried longer than in a large amount of oil, but they turn out to be more dietary.

What do potato pancakes eat with?

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

1. Sour cream and sauces based on it are the most common dressing for potato pancakes. You can make sour cream sharper by squeezing 2-3 cloves of garlic into it through a press. Fresh herbs are also good. 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.
2. Mushroom sauce is the second most popular. Heat a little oil in a frying pan and fry 2 tbsp. tablespoons flour until caramelized. Pour in 2 cups of mushroom broth and bring everything to a boil. Add salt and pepper to taste. In the finished sauce, you can chop the greens.
3. Mild homemade ketchup is ideal for pancakes with minced meat.
4. As a very original addition, you can serve thick apple or cranberry sauce with potato pancakes.

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

• What is the best potato to use? Draniki are prepared only from old potatoes. Those. from what lay at least 2 months after digging. Young potatoes do not make such a tasty dish.
• How to make pancakes crispy? Be sure to squeeze the potatoes and onions from excess liquid, because. it makes the dish more cooked. Also, excess flour reduces the crunch, making the dough more rubbery.
• How to fry potato pancakes? The main thing is not to spare oil so that the pancakes do not burn. And for even cooking, they should be leveled when laid out in a pan.
• How to speed up the cooking process? To make potato pancakes faster, you can use a blender or a food processor. This kitchen appliance will save you a lot of time.
• How to make potato pancakes less high-calorie? To reduce calories, you can bake potato pancakes in the oven or cook them in a slow cooker. In these cases, almost no oil is used. When frying in a pan, ready-made pancakes should be laid out on a paper towel so that it absorbs excess fat.

Cooked potato pancakes? Have you been visiting? And in a restaurant? Yes, in a restaurant.

For some reason, it is believed that potato pancakes are a dish of special simplicity, and making it, let's say, is a spit. But that's just what has a bluish tint and a sticky consistency - these are not potato pancakes. These are clumsily cooked potato pancakes.

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

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

Since there are so many cooking recipes, we will narrow this circle down to a basic recipe, then we will complicate it a little, and then change it slightly. 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

Be that as it may, potato pancakes are grated potatoes. That's the whole secret.

Recipe Ingredients

• potatoes - 5 large
• onion - half
• 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 (combine), then the task of making a lot of potato pancakes is greatly simplified.

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

Secret one. Onion, oxidizing, does not allow the potatoes to darken. Therefore, firstly, the finished potato pancakes will turn golden, and, secondly, there is no need to rush, fearing that the potatoes will darken.

Second secret. Draniki is also called potato pancakes, hence the misconception that the consistency of potato 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, throw the potatoes with onions into a colander, and when the liquid drains, squeeze it out - there should be only a “dry residue” at the exit. Add salt, pepper, egg and flour, mix thoroughly.

Fry in a preheated pan with vegetable oil, spreading potato pancakes with a tablespoon.

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

Secret third. Fry over medium heat - the potatoes should be well fried inside.

Fourth secret: put potato pancakes on a paper napkin, which will take away excess oil, because they are best served with sour cream, and so much fat content is not very healthy, although tasty.

The fifth secret: if you want to get crispy potato pancakes, do not stack them, lay them out in one layer.

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

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

Stuffed potato pancakes

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 stuffing to take? Imagine boiled or fried potatoes, what would you eat them with? Yes, with anything. It is precisely this “anything” that can be an addition. For example, Belarusians prefer to add meat, a great addition is a variety of vegetables: eggplant, sweet peppers, garlic, mushrooms, zucchini and others. Or sauerkraut.

Replace the flour with starch to make it look like a potato.

Recipe Ingredients

• potatoes - 3 pcs.
• onion - 1
• sauerkraut - 130 grams
• egg - 1
• potato starch - 1 tbsp. spoon
• vegetable oil for frying

How to cook stuffed potato pancakes

Finely grate the onion and potatoes, drain in a colander.
Chop the cabbage very finely.
Squeeze potatoes and cabbage and place in a bowl.

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

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

BONUS. A related recipe is a delicious potato babka.

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 give carrots satiety.

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

Recipe Ingredients

• potatoes - 4
• carrots - 1 medium
• herbs, salt, pepper - to taste
• egg - 1
• flour - 2 tbsp. spoons

How to cook potato pancakes with carrots

Grate 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 greens, salt and pepper. Stir.

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

Serve hot with sour cream.

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 do not rub well on a fine grater, pass them through a meat grinder.

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