How to cook ordinary potato pancakes. potato pancakes

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

Draniki cook 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 put them out 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 minutes
cook: 20 minutes
total: 40 minutes

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!

The recipe for potato pancakes has long been borrowed by our chefs from traditional Belarusian cuisine. By the way, in Belarus this dish is served in almost every cafe and restaurant, due to their national origin, as well as low cost. After all, traditionally Belarusian draniki are prepared exclusively from potatoes and onions. The fantasy of the chefs has changed the traditional cuisine beyond recognition and now there is a huge variety of recipes for this dish. Improvisation is great! Let's turn your kitchen into a corner of culinary creativity and try to create some delicious recipes for soft, fragrant, hot potato pancakes. And we will be happy to tell you a few secrets on how to cook potato pancakes, and not simple, but varied, for every taste, even the most spoiled one.

Classic potato pancakes

This is the most famous recipe that is prepared in the kitchen of any self-respecting hostess. To prepare 3 servings we need:

• Potato - 5-6 pcs.
• Onion - 1 pc.
• Egg - 1 pc.
• Flour - 2-3 tablespoons.
• Salt, pepper - to taste.
• Vegetable oil.
• Fresh sour cream.
• Pancake pan or plain pan with thick walls.

Preparing the dough:

We rub raw potatoes, peeled and washed, on a fine grater (some hostesses advise chopping potatoes in a meat grinder or blender or in a host of other ways. All the tips are good, you can choose exactly the method that is acceptable for you. The main thing is that the chopped potatoes represent from a homogeneous mass). So that the potatoes do not darken, three quickly, mixing with onions, also grated in a blender. We drive in an egg, add flour, salt, pepper, mix thoroughly (there are recipes where a spoonful of sour cream is also added to the pancake dough, again, experiment). If the potatoes turned out to be too watery and released a lot of juice, it is better to take it away with a spoon, otherwise it will be inconvenient to fry. Although if you cook with the addition of flour, the juice should not stand out much.

Fry:

Fry potato pancakes over medium heat on both sides until a golden crust appears, then you can reduce the heat and hold the dish under the lid, potato pancakes will turn out soft, juicy. If you want them to be fatter and turn out crispy, do not cover with a lid and add a little more oil, the main thing is not to overdo it. Size also matters, if you make them a little larger, you will be able to experiment with fillings. Three servings are fried for about 15 minutes, so your family will not have to salivate for a long time, tasting the amazing aroma coming from the kitchen.

Serve on the table:

Draniki are served hot, freshly removed from the pan, with fresh sour cream. Delicious - lick your fingers!

Traditional potato pancakes without eggs

Traditionally, Belarusian potato pancakes are made from potatoes and onions, without any additives, in the form of eggs or flour. Therefore, such a recipe can be prepared in any conditions, the main thing is that there are potatoes in the kitchen. We will need:

• Potato - 1kg. (5-6 large potatoes).
• Onion - 1 large onion.
• Salt, pepper to taste.

Preparing the dough:

Raw potatoes are peeled, washed and rubbed on a fine grater. It is advisable to do everything quickly, do not let the potatoes darken, otherwise the color of your potato pancakes will not be appetizing. We grind the onion in a blender (but not on a grater, you will get a lot of tears and a huge amount of onion juice), add to the potatoes. There's salt and pepper. Mix thoroughly. Scoop out excess juice with a spoon.

Fry:

Put the dough on a pre-heated pan, forming pancakes. Fry on both sides over medium heat, then you can hold them for another three minutes on low heat under the lid so that the potato pancakes are baked inside and are soft.

Serve on the table:

Drizzle with sour cream and eat. Simple, but how delicious! The dish prepared according to this recipe is quite lean, so if you adhere to religious traditions, nothing can stop you from tasting delicious, hot potato pancakes even during Lent. Of course, provided that you have to refrain from sour cream. By the way, to get rid of excess oil, it is better to spread the finished potato pancakes on a paper towel.

Potato pancakes with cheese

To prepare potato pancakes according to this original recipe, we need:

• Potato - 5-6 pcs. (large).
• Onion - 1 pc. (medium).
• Egg - 1 pc.
• Flour - 2-3 tablespoons.
• Salt and pepper - to taste.
• Sour cream.
• Vegetable oil.
• Pan.

Preparing the dough:

We peel the potatoes, wash them, rub them on a fine grater (grind with a blender, food processor, meat grinder - as you prefer), also grind and add cheese and onions to the dough. We also put the egg, flour, pepper and salt there, mix thoroughly.

Fry:

We spread potato pancakes on a hot frying pan, fry on each side until a delicious golden crust. You can fry under the lid, then potato pancakes will be soft, fluffy, but not crispy. As for the cheese: as an option, you can not put the cheese directly into the dough, but sprinkle with grated cheese already fried, almost ready pancakes and hold it under the lid so that the cheese melts.

Serve on the table:

Draniki should only be eaten hot. As soon as you removed them from the pan, immediately serve on the table, pouring sour cream. Or do not water, but serve sour cream separately. You can also use any other sauce suitable for potato dishes.

Potato pancakes with mushrooms

You will probably agree that there is no other ingredient that harmonizes as perfectly with potatoes as mushrooms fried with onions. Whether boiled or fried, this side dish will always be a perfect match for her. To prepare mushroom pancakes, we need:

• Potatoes - 1 kg (5-6 large potatoes).
• Mushrooms - 300-350 g.
• Onion - 1 pc.
• Flour - 2-3 tablespoons.
• Egg - 1 pc.
• Spices - to taste.

Preparing the dough:

First, wash and clean the mushrooms. Cut the mushrooms into pieces. Peel the onion, chop and fry in a heated frying pan. Add mushrooms to the pan, cook them until the water is completely released. We remove the filling, let it cool. And while we're on the potatoes. We clean and rub the potatoes on a fine grater (or chop in another way convenient for you until a homogeneous mass is formed), drive in 1 egg, salt, pepper to taste, put the mushrooms here, then flour and mix thoroughly.

Fry:

Pour 2-3 tablespoons of oil into a hot frying pan, heat it up and spread the dough, forming small pancakes. Fry pancakes over medium heat on both sides until fully cooked. If the dough turns out to be too loose or juicy and will spread in a pan, you can add 1 more egg and a little flour to make the mass more dense.

Serve on the table:

Alternatively, you can not mix the mushrooms into the dough, but cook larger classic potato pancakes, wrap the mushroom filling in them, and warm them up a little in a pan. In any case, we put them on the table hot, fresh, pouring plenty of sour cream or serving it separately.

Pumpkin pancakes with potatoes

The original combination of vegetables such as pumpkin and potatoes can be easily turned into another masterpiece of culinary art - pumpkin and potato pancakes. To prepare pumpkin-potato pancakes, we need:

• Pumpkin - 0.5 kg.
• Potatoes - 5-6 medium potatoes.
• Milk - 0.5 cups.
• Egg - 2 pcs.
• Flour - 3-4 tablespoons.
• Salt, pepper - to taste.
• Sour cream.
• Vegetable oil.

Preparing the dough:

Pumpkin and potatoes are peeled, washed and rubbed on a fine grater. Bring the milk to a boil, pour it over the potatoes and let it brew for about 5 minutes, then drain the milk. We mix the pumpkin with potatoes, add the yolks, flour, spices previously separated from the proteins and mix thoroughly. Whip the egg whites until stiff peaks form and gently fold into the batter.

Fry:

First you need to heat the pan well, then pour 2-3 tablespoons of vegetable oil into it and let it warm up. We spread the dough, form potato pancakes and fry them over medium heat, first on both sides until golden brown, and then keep it under the lid for another 5 minutes over low heat so that the potato pancakes are well baked inside.

Serve on the table:

We remove our pumpkin splendor from the stove and immediately serve it to the table, pouring abundantly with fresh sour cream. Mmmm, food! Enjoy your meal.

With poultry, fish, cheese, mushrooms, vegetables, herbs ... Look for the best recipes for potato pancakes in our article!

- a dish loved since childhood. Fresh, piping hot, fragrant, with a crispy golden crust - nothing can compare with the taste of mom's pancakes served with herbs and sour cream.

Yes, it’s pancakes, because potato pancakes themselves are ordinary pancakes, but they are prepared not from flour, but from potatoes. In Belarusian cuisine, this is one of the most popular national dishes. But potato pancakes are loved in Russia, Ukraine, and many other countries.

There are a huge number of recipes for potato pancakes. Most often they are prepared from raw, grated potatoes. But you can also use boiled vegetables or mashed potatoes. In our selection - only the best potato pancake recipes.

10 recipes for making potato pancakes

Recipe 1. Classic potato pancakes

Ingredients: 1 kg potatoes, 1-2 tablespoons of wheat flour, 2 eggs, 1 onion, salt, ground black pepper, vegetable oil.

Wash the potatoes, cut off the skin and rinse again with water. Then grate on a fine grater. Peel the onion (but leave the tail, so it will be easier to grate). Finely chop the onion or chop it very finely. In a deep bowl, combine mashed potatoes, chopped onion, eggs and flour. Add salt and pepper, mix well. Pour vegetable oil into a thick-walled frying pan, heat it well, reduce the heat to medium, put the dough in the form of pancakes with a tablespoon and fry until golden brown on each side. Place cooked potato pancakes on paper towels to remove excess oil. Serve with fresh herbs and sour cream.

Recipe 2. Potato pancakes with cabbage

Ingredients: 6 medium-sized potatoes, 1 large onion, 50 g wheat flour, 500 g white cabbage, 2 eggs, vegetable oil, salt, black pepper, spices and seasonings to taste.

Wash the cabbage, dry it and chop finely. Peel the potatoes, rinse under running water, grate coarsely, and then squeeze well to remove excess liquid. Peel the onion, rinse and chop finely. Crack the eggs into a bowl, add a pinch of salt and beat lightly with a whisk. Then send grated potatoes, chopped cabbage and onions to the eggs. Add your favorite spices, add flour and mix thoroughly. Heat the oil in a frying pan, reduce the heat to medium, scoop up the potato-cabbage dough with a spoon and spread it into the pan in the form of cakes. Fry potato pancakes until golden brown on one side, then turn over and cook, covered, until done. Serve with sour cream and finely chopped greens.

Recipe 3. Diet pancakes from potatoes and zucchini

Ingredients: 1 kg of raw potatoes, 1 large zucchini, 1 egg, 1 onion, 3 tablespoons of flour, refined sunflower or olive oil, sour cream, salt, pepper, garlic and other seasonings to taste.

Separate the protein from the yolk. Whip egg white and yolk separately. Vegetables (zucchini, onions and potatoes), peel, peel and rinse under running water. Finely chop the onion. Coarsely grate the zucchini and drain in a colander to drain excess moisture. Grate the potatoes as well, add chopped onion, protein, egg yolk, salt, pepper and other seasonings to it. At the very end, put the zucchini mass and mix everything thoroughly. Pour the oil into the pan, heat it to the maximum temperature, reduce the heat to medium and spread the dough cakes with a spoon, giving them the desired shape. Fry until golden brown on each side.

Recipe 4. Potato pancakes with chicken

Ingredients: 750 g chicken fillet, 5 medium-sized potato tubers, 100 ml vegetable oil, 1 egg, 1 onion, 1 tablespoon wheat flour, salt, spices to taste.

Free the chicken fillet from the film, veins and rinse well in cold water. Then cut the bird into small cubes, put in a bowl, roll in salt and your favorite spices and leave for 10-15 minutes. While the meat is soaking, peel the potatoes and onions, wash and grate on a medium grater. In a deep bowl, combine chicken fillet, vegetables, lightly beaten egg, flour and mix thoroughly. Chicken Potato Dough is ready! Heat a frying pan with oil well and fry the potato-chicken pancakes over medium heat until golden brown.

Recipe 5. Potato pancakes baked with mushrooms

Ingredients: 4 medium-sized potatoes, 1 heaping tablespoon of flour, 2 eggs, 1 onion, 1 cup of cream, 200 g of mushrooms, a small bunch of dill, 3 cloves of garlic, 3 tablespoons of grated hard cheese, a piece of butter, salt and pepper to taste.

Grate the peeled and washed onions and potatoes on a fine grater, one by one - this will prevent the potatoes from darkening. Then beat in the eggs, add flour, salt, pepper, mix thoroughly and fry potato pancakes over medium heat, pouring the dough onto the red-hot pan with a tablespoon. Put the finished potato pancakes into a baking dish. Fry washed and sliced ​​mushrooms in butter. Salt and pepper at the end. Finely chop the dill. Cut the garlic into thin slices across. Mix the garlic, dill and mushrooms, put on top of the potato pancakes, pour over the cream and bake at 180° for about 30 minutes. Sprinkle with grated cheese 5 minutes before done.

Recipe 6. Potato pancakes in the oven

Ingredients: 1 onion, 3 eggs, 3 tablespoons wheat flour, 8 medium-sized potato tubers, salt and spices to taste, vegetable oil, herbs and sour cream for serving.

Wash potatoes, peel and finely grate. Then squeeze to remove excess juice, salt a little and mix thoroughly. Cut the peeled onion into very small cubes or grate, add to the potatoes and mix well. In the resulting mass, beat the eggs and mix again until smooth. Salt again, add spices and mix. Gradually add flour and knead a homogeneous dough. Please note: the dough should be soft enough, but not liquid, then the pancakes after baking will have a pleasant “fullness” and will not turn out stale. Preheat the oven, grease a baking sheet and sprinkle with breadcrumbs (but you can do without them). Spoon the potato batter into pancakes. Send to the hot oven for 10 minutes, then remove the baking sheet, turn the pancakes over and bake for another 5-7 minutes.

Recipe 7. Spicy potato pancakes with herbs

Ingredients: 4 medium-sized potatoes, 2 tablespoons flour, 2 tablespoons vegetable oil, 1 small onion, dried spices (basil, coriander and rosemary), salt, ground black pepper.

Clean the potatoes. Finely grate 2 tubers (that is, exactly half), put on a flat dish and sprinkle with herbs. Grate the remaining potatoes on a coarse grater and put on a plate with finely grated vegetables. Grate the onion on a fine grater and add to the potatoes. Salt, pepper, add flour and mix thoroughly. Pour oil into a well-heated frying pan, heat it and put the cakes with a spoon. Fry until golden brown on each side.

Recipe 8. Potato pancakes with cheese

Ingredients: 6 medium-sized potato tubers, 1 egg, 2 tablespoons of flour, 80 g of hard cheese, 1 small onion, vegetable oil, ground black pepper, salt.

Rinse the potatoes thoroughly in cold water, cut off the peel and rub the vegetables on a coarse grater. Free the onion from the husk and chop it just like potatoes. Mix the grated vegetables, add the egg, salt, pepper and pour the flour into the potato mass. Mix well until a homogeneous consistency is obtained. On a hot, oiled pan with a spoon spread the dough in the form of small round cakes. Fry potato pancakes over medium heat on each side until a delicious golden brown appears. After turning them over, cover the pan with a lid, turn down the heat and bring to a boil. Serve hot potato pancakes on the table in a duet with sour cream.

Recipe 9. Potato pancakes with fish filling

Ingredients: 10 medium-sized potato tubers, 1 raw egg, 1 boiled egg, 100 g of mushrooms, 1 tablespoon of flour, salt, fresh herbs, red and black pepper, vegetable oil, sour cream. For minced fish: 1 small onion, 250 g of white fish, pitted, 2 tablespoons of melted butter.

Peel the mushrooms, wash, boil, cool slightly and cut into small cubes. Free the onion from the husk, wash, chop into thin strips and send to a preheated pan - fry in vegetable oil until golden brown. Grind the fish in a meat grinder, mix with toasted onions, boiled mushrooms, salt, pepper and hold in a pan for 4-5 minutes. Then add finely chopped boiled egg and mix well. Peel potatoes, wash and finely grate. Put grated potatoes, raw egg, salt, pepper, flour in a separate container and mix everything well. Spread the resulting mixture with a spoon on a hot frying pan with oil in the form of thin cakes. Place a tablespoon of minced fish on top. And the third layer - again comes the potato mass. Gently lay it on top of the minced meat and press lightly. Fry until golden brown on both sides, and then put on a baking sheet and put in an oven preheated to 180º for 10 minutes.

Recipe 10. Potato pancakes with soaked cranberries

Ingredients: 9-10 medium-sized potato tubers, 1 cup sour cream, 1 cup soaked cranberries, 2 tablespoons wheat flour, 1 egg, 70 g sugar, salt, ground white pepper, vegetable oil.

Finely grate the peeled and washed potatoes. Then add an egg, salt and pepper to it, mix well until smooth, add flour and knead the dough; spread it with a spoon in the form of cakes on a greased, hot frying pan. Fry on both sides until golden brown. Put the soaked lingonberries in a colander, and then dry on paper towels. Mix the juice that drains with sugar, boil, cool and combine with lingonberries. Serve draniki warm with berry sauce.

7 secrets of delicious potato pancakes

1. Before you start cooking potato pancakes, it is important to pay attention to the choice of the main ingredient. Young potatoes will not work: pancakes will fall apart when frying due to their low starch content. The ideal option is ordinary white or red tubers.

2. Draniki burn on the outside, but inside remain raw? There is one little trick to help avoid this. The dough should be spread in heated oil, fry over medium heat until golden brown, then turn over and bring to readiness under the lid - so the pancakes are well baked inside and do not burn outside. It is also advisable to use a thick-walled pan.

3. So that the dough does not darken (although this will not affect the appearance or taste of the finished dish), you need to grate potatoes and onions alternately, that is, each small portion of grated tubers should be layered with chopped onions.

4. For piquancy, you can add a couple of cloves of garlic squeezed through a press, herbs (rosemary, basil, parsley, dill) and spices (black pepper, paprika, nutmeg, coriander) into the potato dough. And to give the dish a special flavor, you can brown garlic slices or onion sliced ​​​​in half rings in heated oil, and then fry potato pancakes in this aromatic oil.

5. To make the pancakes tender, grind the dough in a blender or food processor. And to increase the usefulness of the finished dish, instead of frying, you can bake potato pancakes in the oven by laying them on a baking sheet.

6. You can also cook potato pancakes in pots: first fry them a little in a pan, and then put them in pots, layer them with mushrooms, vegetables or minced meat and bake under a cheese cap.

7. Traditionally, potato pancakes are served with finely chopped herbs and sour cream. However, you can use other sauces, for example, mushroom, cheese, meat, or not quite traditional, berry sauces - raspberry, lingonberry, pomegranate, cranberry.

Even from such a simple dish as potato pancakes, you can create a real culinary masterpiece. To do this, add mushrooms, fish, zucchini, cabbage, cheese, ham, sour cream, fried onions and much more to the dough.

Draniki also has other advantages - ease of preparation, available ingredients, a variety of recipes. Of all the potato dishes, none can boast such a combination of satiety, roastiness, unusual aroma and amazing taste, like potato pancakes. Cook and enjoy!

Draniki (shingles)- potato pancakes related to the dish of Belarusian cuisine. But they gained their popularity among many nations and, of course, have long taken root with us - in Russia. These potato pancakes are very tasty and nutritious. They can be served as an independent dish, or as an additional snack.

Usually pancakes are eaten with sour cream - this is of course very high in calories, but insanely delicious. So today we will cook delicious homemade potato pancakes - potato pancakes, but with sour cream. Ekaterina offers us a simple and tasty recipe. She often cooks these pancakes for her family, because they are very well eaten by both adults and small children.

Required:

• Potatoes - 5-6 pcs.
• Eggs - 1-2 pcs.
• Onion - 1 pc.
• Flour - to the consistency of thick sour cream.
• Vegetable oil - for frying potato pancakes
• Salt - to taste
• Sour cream or any other sauce - for serving potato pancakes.

How to cook potato pancakes:

First, clean the vegetables: potatoes and onions. Then, in a deep bowl, rub the potatoes on a coarse grater, and onions on a fine grater.

We beat the eggs into the vegetable mass. Salt to taste.

Stir and start adding the sifted flour in small portions.

Using a large spoon, knead the potato mass until the consistency of thick sour cream is obtained. This is how the mass should turn out.

Pour vegetable oil into a hot frying pan and spread the potato pancakes.

Fry them for about 1-2 minutes on each side until a beautiful golden color is obtained.

When the pancakes are ready, remove them on a plate covered with a paper kitchen towel so that excess fat (oil) is glassed from pancakes. And what an aroma is distributed throughout the apartment ... You can serve potato pancakes with sour cream or just with any sauce you like. The child can be offered potato pancakes with a glass of milk.

This is delicious.

Bon appetit to everyone and always delicious home cooking wishes Svetlana, the owner of the recipe Ekaterina and my home website!

- You will find in a step-by-step recipe with a photo

There is nothing easier than frying hearty and mouth-watering potato pancakes! Complementing this dish with sour cream, greens or light vegetable salads, we get a delicious full meal, cooked quickly enough and without much effort.

We offer a standard recipe for potato pancakes, which you can always supplement if you wish, for example, by adding greens, mushrooms, meat or fresh vegetables to the potato mass. And if you like the recipe, we recommend trying a similar dish -.

Ingredients:

• potatoes - 700 g (about 5-6 medium-sized tubers);
• onion - 1 large head;
• flour - 2 tbsp. spoons;
• egg - 1 pc.;
• salt, pepper - to taste;
• vegetable oil - about 100-120 ml.

1. We wash the potatoes, cut off a thin layer of the peel. We rub the peeled tubers with small chips (you can use a grater or a special combine). We put the resulting mass in a deep bowl, drain the released liquid.
   
2. We clean the onion, rub it finely enough or chop it as much as possible in the blender bowl, and then send it to the potatoes. It is not recommended to exclude onions from the recipe, as it not only makes potato pancakes more juicy and tasty, but also prevents the potato mass from quickly darkening.
   
3. Next, we drive in a raw egg, throw salt and finely ground pepper to taste. Add flour to the potato-onion mass - 2 tbsp. a spoon will suffice. If the potatoes are starchy enough, you can do without flour at all.
   
4. Knead the mixture, combining the components into a homogeneous "puree".
   
5. We heat the pan with a small portion of oil (about 3-4 tablespoons). We spread the potato mixture in the form of cakes on a hot surface. Fry over medium heat for about 2-3 minutes. As soon as the bottom is browned, turn the cakes over and again wait for the appearance of a golden color for a couple of minutes.
   
6. If you have formed sufficiently lush potato pancakes, it is advisable to darken them over low heat so that they do not remain damp inside. To do this, cover the pan with a lid, reduce heat and wait 3-4 minutes.
   
7. Similarly, we form and fry the next batch of cakes, adding oil to the surface of the pan if necessary. We serve potato pancakes hot, accompanied by sour cream, greens, vegetables.
   

Bon appetit!