Potato pancakes recipe without. How to cook potato pancakes: from classics to innovative technologies

How to cook potato pancakes - the best recipes

Learn from the article how to cook real tasty and simple potato pancakes, how and with what to serve them to the table. The recipe will not leave anyone indifferent

20 minutes

200 kcal

5/5 (6)

Potato pancakes, potato pancakes and terunki - as soon as these delicious potato pancakes are called! They are made from both raw and boiled potatoes with the addition of eggs. This dish of Belarusian cuisine has long gained popularity in different cities of Europe. It is very tasty, and cooking it is so easy and fast that any hostess can learn this skill.

What are pancakes

Draniki are pancakes made from potatoes. In Ukraine they are traditionally called potato pancakes, but in Russia Terunami or kakorami. In Europe, this dish became known in the 19th century, and thanks to the Polish people it appeared in Russia.

Although any potato is suitable for their preparation, some culinary specialists believe that the best pancakes are made from Belarusian varieties. Probably because potatoes grown on their lands are more starchy and delicate in taste.

It is interesting that similar ones are found in the cuisines of different countries of the world, but traditionally it considered Belarusian.

Why is this dish so delicious?

Draniki are loved by both adults and children. And how can you not love them if they are prepared from a vegetable that about 80% of people around the world love. This vegetable is sometimes called the second bread, and more than 110 culinary creations can be made from it.

Real potato pancakes have crispy golden crust, and inside they are juicy, tender and fragrant. They can be fried in a pan or baked in the oven, and then they can be treated to guests, complement the festive table, cook for breakfast or take with you to work. You can also easily cook - such a dish will be even more nutritious.

Step by step cooking recipe

How to make potato pancakes on your own?

We will need:

Cooking steps:

Peeled potatoes need to be grated.

Advice: you can grind vegetables in a food processor (with a special nozzle) or in a meat grinder. Just don't use a blender, as the vegetables shouldn't turn into a puree.

1. Vegetable juice must be drained and squeezed.
2. Grate the onion or chop finely with a knife and pour it into the potatoes.
3. Salt, pepper, chopped fresh dill, flour and eggs are placed in a bowl and everything is thoroughly mixed.
4. Put a frying pan on the stove, pour oil. When the pan is hot, you need to fry the potato pancakes on one side, and then on the second until a golden brown crust is formed.

It is most convenient to apply the potato mass with a spoon. In shape, they should look like pancakes.

• To make pancakes juicy and golden, should be fried in a hot frying pan in a large amount of oil.
• So that the dish is not too oily and greasy, after frying, put the pancakes on paper napkins and then transfer them to a plate.
• Try to choose starchy potatoes. It is better to choose Belarusian varieties. The taste of the dish and the shape of potato pancakes will depend on this. Not suitable for cooking young potatoes.
• If you doubt the quality of the potatoes, you can add during the cooking process 0.5-1 tablespoon of starch.
• If before frying it seems that the mass is too liquid, you do not need to add flour, as the pancakes will turn out hard. It is better to put a little starch.
• In traditional cooking, vegetables are grated, but to spend less time cooking, you can use a food processor.

How to serve the dish

• Traditionally, pancakes are served on the table hot with sour cream. You can decorate them with fresh herbs or cranberries. You can put lettuce leaves on a plate, and potato pancakes on top.
• During cooking, you can add boiled champignons, finely chopped carrots or apples.
• There is a wide variety of sauces for potato pancakes. You can make your own sauce.

Simple mushroom sauce

We will need: champignons (200 grams), onion, 200 ml of sour cream, a piece of butter, salt and pepper.

Cooking steps:

1. Finely chop the onion into cubes, and the mushrooms into thin slices
2. Tip: it is better to boil the mushrooms in advance, and then lightly fry them.
3. Fry mushrooms separately until golden brown and onions.
4. Then we shift the mushrooms to the onion, add sour cream, pepper and salt. Simmer for a few minutes and you're done!
5. Drizzle draniki with sauce and serve.

Advice: The sauce should be dealt with before cooking potato pancakes to serve them hot from the stove

As you can see, this dish is very easy and simple to prepare. Your family and guests will love it!

One of the most recognizable dishes of Belarusian cuisine, potato, is well known outside the republic. Of course, similar dishes are found in many other cuisines of the world. These are Ukrainian potato pancakes, and Russian Terunians, and Czech bramboraks, and even American hashbrown. And yet, potato pancakes have become the standard of these delicious fragrant potato pancakes. At first glance, there is nothing complicated in cooking potato pancakes. Judge for yourself, the simplest traditional recipe for this dish includes only potatoes and a pinch of salt. And yet, cooking even such a simple dish requires knowledge of little tricks and secrets. Secrets to help you make truly delicious traditional potato pancakes. Today let's try to figure it out together and remember how to cook potato pancakes.

Like any other popular folk dish, potato pancakes are famous for a huge variety of cooking recipes. From house to house, from region to region, the preparation methods and ingredients of this delicious dish change. Someone rubs potatoes for potato pancakes exclusively on a fine grater, while others recognize only those potato pancakes for which the potato mass was cooked on a coarse grater. Somewhere grated potatoes are mixed with a small amount of salt and simply fried. In other houses, they do not forget to add an onion to the potatoes, and the fried potato pancakes are additionally simmered in a stove or oven. And of course, additional ingredients are not limited to onions alone. Minced meat and pieces of minced poultry, vegetables and mushrooms, fresh herbs and a wide variety of spices, all these and many other additives allow skilled housewives to diversify the taste and aroma of ready potato pancakes.

And even the potato mass itself can be cooked in three different ways. Distinguish mass tarkovannaya, using grated potatoes along with the released juice; clinked mass, filtering off excess potato juice in a cone-shaped linen bag; and boiled potato mass, preparing potato pancakes from crushed boiled potatoes. Traditionally, draniki are made from sliced ​​mass, but in modern Belarusian cuisine, all three types of potato mass are used separately or mixed and combined, trying to achieve an even greater variety of tastes from such a seemingly simple dish.

Today, "Culinary Eden" has collected and recorded for you the most important tips and cooking secrets, supplementing them with proven recipes that will surely tell even novice housewives how to cook potato pancakes.

1. Starting the preparation of potato pancakes, it is very important to choose the right potatoes. The fact is that Belarusian potatoes differ from Russian potatoes in a high content of starch. Thanks to this, ready-made potato pancakes retain their shape better. When choosing potatoes, pay attention to strong, mature tubers with a rough skin and a yellowish center. Be sure to ask to cut one tuber. Potatoes with a high starch content will immediately sparkle in the cut with starch crumbs contained in its juice. But it is better to refrain from buying young potatoes - the low starch content in it will not allow you to cook tasty and strong potato pancakes. If, contrary to expectations, the purchased potato contains an insufficient amount of starch, you can always add one or two teaspoons of starch to the finished potato mass.

2. As mentioned above, traditional potato pancakes are made from bagged potato mass. To prepare such a mass, peeled raw potatoes are grated. Depending on the recipe and personal preference, you can use a fine grater, a regular fine grater, or even a coarse grater. If you are lucky enough to visit Belarus, be sure to look in local stores for a special grater for hash browns. Squeeze out excess moisture from the finished potato mass and mix with additional astringent ingredients. The most commonly used ingredients are wheat flour and potato starch. Modern cuisine also allows the use of finely ground cornmeal. Such flour will give your pancakes a beautiful golden hue. One tablespoon of cold milk or kefir added to raw potato mass will help your potato pancakes to avoid an unappetizing gray tint. The finished dough should be quite liquid, but at the same time viscous.

3. Pancakes are fried by spooning a small amount of potato mass into a frying pan with hot oil. The most delicious and fragrant are pancakes cooked in good ghee, but the vegetable oil will not spoil your potato pancakes, just do not forget that only refined vegetable oil is suitable for frying. Pour the oil into the pan so that the potato pancakes are covered with it to half their thickness. Heat the oil over high heat, spread the tarkovanny mass with a spoon so that at least one centimeter of free space remains between the potato pancakes, and quickly fry the potato pancakes on both sides. Be extremely careful, try not to burn yourself with hot oil splashes!

4. Let's try to cook the simplest traditional pancakes with onions! Grate one onion and six large potato tubers on a fine grater. Squeeze out excess vegetable juice, add one raw egg, one tbsp. a spoonful of kefir, salt and black pepper to taste. Thoroughly mix the potato mass and fry your pancakes on both sides, spreading in small portions in hot ghee or vegetable oil. Ready pancakes immediately serve to the table. Serve sour cream separately.

5. Unusual pancakes with pumpkin are very tasty. Peel and grate on a fine grater 500 gr. potatoes, one onion and 100 gr. pumpkin pulp. Squeeze out excess vegetable juice, add one minced garlic clove, one raw egg and one tablespoon of sour cream. Add salt and black pepper to taste and mix thoroughly. Fry in vegetable oil on both sides until golden brown. Serve hot with sour cream or pork rinds.

6. Those who can't imagine their meal without meat will definitely like potato pancakes with minced meat. Peel and grate on a fine grater 700 gr. potatoes and one large onion. Pass through a meat grinder with a fine grate for 150 gr. lean pork and beef. Mix the vegetable mass with minced meat, add one egg, one tbsp. a spoonful of kefir, two tbsp. tablespoons flour, salt and black pepper to taste. Thoroughly mix the resulting mass and fry potato pancakes in ghee or vegetable oil on both sides until golden brown. Serve with sour cream, fresh herbs and vegetables.

7. Delicious pancakes with mushrooms will decorate your Lenten menu. Soak one cup of any dried mushrooms for 20 minutes in a little cool water, then rinse thoroughly and boil in three cups of water for 15 minutes. Pour the mushroom broth into a separate bowl, and finely chop the mushrooms. Finely chop one onion and fry it in a small amount of vegetable oil until golden brown. 700 gr. grate the potatoes on a fine grater and squeeze out excess moisture. Mix potatoes, onions and mushrooms, add 4 tbsp. tablespoons of flour, salt and black pepper to taste and mix everything thoroughly again. Fry potato pancakes in vegetable oil on both sides until golden brown. Prepare the mushroom sauce separately. In a saucepan, heat 2 tbsp. tablespoons of vegetable oil, add 2 tbsp. spoons of flour and mix thoroughly. Then, stirring constantly, add 2 cups of boiling mushroom broth and bring the sauce to a boil. Add salt and pepper to taste and, continuing to stir, cook your sauce until thickened, 2 to 3 minutes. Serve the finished sauce to pancakes.

8. Draniki with cheese are very fragrant and tasty. Peel and grate on a fine grater 500 gr. potatoes and one onion. Grate two hundred grams of any hard cheese on a coarse grater. Mix vegetables and cheese, add 5 tbsp. spoons of flour, two raw eggs, 4 tbsp. tablespoons of milk, salt to taste. Mix the dough thoroughly and fry potato pancakes on both sides in vegetable oil over medium heat until golden brown. Serve hot with any hot sauce and fresh herbs.

9. Extraordinarily tasty, fragrant and tender potato pancakes are obtained, additionally baked in the oven. Grate on a fine grater 500 gr. potatoes and one onion. Squeeze out excess juice and add one egg, 1 tbsp. a spoonful of flour, salt and black pepper to taste. Mix thoroughly and fry potato pancakes as usual. In a separate skillet, heat 2 tbsp. tablespoons of vegetable oil, add two onions, cut into rings, and fry until golden brown. When the onion is ready, add 200 gr. pork belly, cut into small cubes, salt and black pepper to taste. Fry the meat until cooked through for 15 minutes, stirring often. Put the finished pancakes in layers in a cast-iron pot or deep baking dish, alternating them with layers of fried meat with onions. Pour everything with one glass of sour cream and bake in an oven preheated to 180⁰ for 30 - 40 minutes.

10. On weekends, pancakes with cottage cheese can also be served for breakfast. Grate on fine grater 500 gr. potatoes and squeeze out excess moisture. 200 gr. wipe low-fat dry cottage cheese through a rare sieve or colander. Mix potatoes with cottage cheese, add one raw egg, 1 tbsp. a spoonful of flour, one pinch of soda and salt. Mix the mass thoroughly and fry the potato pancakes over medium heat in vegetable oil until golden brown. Serve with sour cream or any sweet and sour fruit sauce.

And on the pages of "Culinary Eden" you can always find even more proven recipes and original ideas that will definitely tell you how to cook potato pancakes.

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

Pancakes from grated raw potatoes are best obtained from Belarusians. Therefore, the word draniki is known to the whole world, at least the Slavic one.

Belarusians in terms of potato dishes in general can give odds to all other nations. There are a lot of potato dishes in Belarusian cuisine: sorcerers, zrazy, dumplings, drachen, babka, etc. From raw potatoes with juice, from potatoes with squeezed juice, from boiled and crushed potatoes ... Potatoes are added to pancakes, pies are made from it, and they are not only used for filling, but also for dough. So you can safely trust Belarusians in potato matters.

How to get very tasty pancakes with a crispy crust? There are several tricks.

Photo: Shutterstock.com

Preparation

All products for potato pancakes must be taken out before cooking. Prepare everything so that the dough is done as quickly as possible. Do not forget the gauze for squeezing potatoes and a grater.

So that the potatoes do not turn black

You have to rub it last. Squeeze quickly and immediately add a little milk or sour cream. And then add the dough blank, made in advance, to the potatoes.

To make pancakes tender

Potatoes should be grated on the smallest grater. Grate the onion along with the potatoes. Mix. The onion juice will keep the potatoes from browning.

Instead of flour

Draniki will turn out even better if the squeezed liquid from the potatoes is defended, then drained, and the settled starch is added to the dough. And in this case, you can not put flour in the dough.

Even easier

You can fasten the potato mass not with a whole egg, but replace it with two proteins. The pancakes will turn out to be very lush, and although it is somehow strange to remember the calorie content when frying potato pancakes in lard, they are slightly lighter for the stomach and liver than it could be when using yolks.

What to fry

Draniki are best made in lard. It warms up better than meat, and it grabs the potato dough better. And in general it goes very well with the taste of potato pancakes. But, unfortunately, many people cannot stand the smell of roasting fat.

In this case, you can take either odorless vegetable oil or ghee. Regular butter is bad. When heated, it will hiss and “spit”, since water is present in it, and additional impurities, everything that is melted out of the oil, will burn and give a black precipitate.

Preheat the pan

Draniki should be laid out on a very well heated pan. And the fat on it should also warm up, so after you pour the oil (if you cook on it), wait a couple of minutes and lay out the potato mass.

What to serve with

Very hot pancakes with very cold sour cream. If fried in bacon, then you can still sprinkle with cracklings.

Traditionally

The classic Belarusian recipe for potato pancakes does not include eggs and flour. Only potatoes, onion, salt, fat for frying. But now most often eggs are added to pancakes. Usually about 1 egg for 4-5 medium potatoes.

Photo: commons.wikimedia.org

Draniki

5 potatoes

1 bulb

2 tbsp flour

4 tbsp vegetable oil

Some soda

1 cup sour cream

Salt and pepper

Step 1. Peel potatoes and onions, grate. Drain the juice or squeeze through cheesecloth.

Step 2. Add egg, flour, soda, salt and pepper. Mix everything well.

Step 3. Pour oil into the pan, heat it up properly and lay out the pancakes, forming them with a spoon.

Step 4. Fry over medium heat on both sides, if necessary, add oil.

Step 5. Serve with sour cream.

Draniki with meat or sorcerers

5 large potatoes

1 bulb

2 tbsp flour

200 g minced meat

Salt and pepper

Vegetable oil

Step 1. Wash potatoes and onions, peel, grate on a fine grater. Add eggs, flour, salt and pepper.

Step 2. Salt and pepper minced meat.

Step 3. Heat up a frying pan with oil. Spoon portions of potato dough onto it, flatten to make pancakes.

Step 4. Put a little minced meat on top of each pancake and cover with a spoonful of potato mass.

Step 5. Fry on both sides, then close the lid, reduce heat and simmer for about 15 minutes. Serve hot with sour cream.