Classic potato pancakes. Cooking from potatoes with minced meat

Draniki, delicious, tender potato fritters with a ruddy crispy crust, are considered a Belarusian national dish, although German gourmets were the first to master their preparation. Draniki are loved in many countries, only they are called differently. Ukrainians cook potato pancakes, tertyukhas and kremzliks. The Poles fry plyacki, the Czechs - bramboraki, and in different regions of Russia potato pancakes are known as kakorki, terunets and deriki. The technology for making potato pancakes is simple - potatoes are chopped, mixed with eggs, flour, onions, garlic and seasonings, and then fried in oil like pancakes. Juicy, mouth-watering potato pancakes are loved by both adults and children, and preparing this dish is easy, fast and pleasant.

First secret: good potatoes

Young potatoes are not suitable for potato pancakes, because they are not very starchy and potato pancakes can spread or burn. In this case, starch or eggs are added for a bunch, which are sometimes replaced with beaten ones. egg whites. For 1 kg of potatoes, 2 eggs or 1-2 tbsp. l. starch. By the way, some chefs believe that eggs make pancakes too dense, so it all depends on tastes and preferences.

So, peeled potatoes are rubbed on a fine or coarse grater or grind in a combine, blender, meat grinder. It is no coincidence that potato pancakes are called teruns - from the word "rub" or in the Ukrainian manner - "tear". Sometimes in recipes there is an advice to grate half the potatoes finely, and half coarsely. They say that this is how potato pancakes keep their shape better. For some reason, it is believed that for pancakes you need to chop potatoes by hand, but this is not at all necessary. Still, we live in the 21st century, and the hardest work in the kitchen has long been done by appliances.

Second secret: less flour

A large amount of flour spoils the taste of potato pancakes, and they become rubbery. If the potato mass turned out to be liquid, it is thrown back onto a sieve and the liquid is allowed to drain. At the same time, starch will remain at the bottom of the cup with potato juice, which is added to potatoes instead of flour and eggs. The crust of such potato pancakes is crispy and tasty. If there is no time to filter potato juice, instead of flour, you can add semolina, which absorbs excess liquid and makes tender, juicy and lush. For 1 kg of potatoes, they usually take 1-2 tbsp. l. flour or 3-4 tbsp. l. decoys.

The third secret: seasonings and proper frying

One of the subtleties of cooking classic potato pancakes is seasonings and spices. Together with potatoes in a blender, onions are also ground, which prevents the potato mass from quickly darkening. In addition to salt, garlic, black pepper, dried herbs and your favorite spices. Fry potato pancakes only in a hot frying pan with big amount vegetable, melted butter or melted lard. If you cook pancakes in a warm pan, they will look like cutlets from boiled potatoes. Ready pancakes are laid out on a wire rack or on paper towel to remove unnecessary fat, and serve them with sour cream, mayonnaise, ketchup, meat and mushroom sauce. Belarusian housewives cook for traditional sauce machanka, in which meat trimmings, sausage, lard and onions go.

Unusual ways of cooking potato pancakes

In western Ukraine they make potato pancakes the size of big pancake, fried on both sides, on one side put meat, mushroom or vegetable stuffing and topped with sour cream. It is enough to eat one such potato pancake to eat for half a day. Sometimes, in the process of kneading the dough, fried onions and mushrooms, grated cheese, cereals, chopped meat, pieces of chicken, fish and vegetables, seafood, squeezed cottage cheese, an apple, and if the mass turns out to be dry, it is diluted with a small amount of milk or sour cream. Exists interesting recipe Swiss rösti pancakes from jacket-boiled potatoes with cheese, fried like meatballs and served with greens and sour cream sauce. If you are on a diet, learn how to cook pancakes in a slow cooker without fat. Of course, they will not be so juicy, but the calorie content of the dish will decrease several times. “Lazy” potato pancakes are usually prepared by bachelors, rubbing the potatoes along with the peel, but otherwise the recipe does not differ from ordinary potato pancakes.

Very tasty stuffed potato pancakes, reminiscent of zrazy. On potato pancake put meat, fish, vegetable or minced mushroom, spread a little dough on top to cover the filling and fry on both sides. Draniki with meat in Belarusian cuisine are called sorcerers. This option is not dietary, but very appetizing.

Draniki are often baked on a baking sheet under sour cream or in pots, layered with meat, mushrooms and vegetables. In the oven they languish under cheese cap and become even softer and more tender than fried ones.

Three original recipes

Ukrainian potato pancakes

Grind 1 kg of potatoes and 1 onion, let the liquid drain, add 300 g of cottage cheese, 2 eggs and any spices. We knead the dough well and fry potato pancakes in oil like pancakes.

Draniki with seeds

600 g of peeled raw potatoes, 1 onion and 1 clove of garlic, grated or chopped in a food processor. Squeeze the potatoes or let the juice drain on their own. Add 3 eggs and 200 ml of hot milk to the mass, mix well and pour out a handful of seeds, which can first be crushed a little. Season the dough with salt, pepper, fresh basil and fry in a hot pan. You can serve such pancakes with a poached egg.

Draniki with oatmeal

Pour boiling water over 1 cup of hercules and leave for 10-15 minutes. Grate 2 peeled potatoes, squeeze and combine with 1 finely chopped onion, mix with steamed oatmeal and a pinch of oregano. Next, we form pancakes, fry and serve with sour cream.

Universal homemade food, which can be varied as you like. This dish always turns out delicious, so even a novice hostess can master it. It is not necessary to serve potato pancakes as a side dish, they are also good as an independent dish. Ruddy and crispy pancakes, melting in your mouth, sometimes disappear from the plate before the family gathers at the table. And for any hostess, this is the best recognition of her culinary skills!

Ingredients

• potatoes - 6 pcs.;
• kefir - 50 ml;
• egg- 1 PC.;
• wheat flour - 3 table. spoons;
• vegetable oil- 50 ml;
• onions - 2 pcs.;
• salt;
• greenery.

Cooking time - 1 hour.

Output - 18 pieces.

Potatoes can be used to make many delicious dishes. One of them is pancakes, National dish Belarusian cuisine. Cooking it is not difficult, and the ingredients you need are the simplest and cheapest. Below is a classic recipe for potato pancakes (with a photo step by step). feature this recipe is that the composition of the ingredients includes kefir. It prevents potato dough from darkening, which improves appearance potato pancakes. For the same purpose, you can add onion to the dough, rubbing it alternately with potatoes. In this recipe, the onion is fried separately. They are sprinkled with ready-made potato pancakes when serving.

How to cook classic potato pancakes

First you need to wash and peel the potatoes. It is advisable to put the peeled tubers in a container without water, and then just wash them under running water. Pat the potatoes dry with paper towels and grate. If rubbed on a fine grater, then the texture of potato pancakes will be more tender. But on a coarse grater, rub much faster. Some speed up the process even more by grinding potatoes in a blender. In this case, potato pancakes will have a softer texture, but when frying, they will absorb more oil. So choose the method of chopping potatoes that suits you best.

Drain excess liquid from grated potatoes. Then beat in an egg. If possible, it is better to take homemade egg then the potato pancakes will have a beautiful golden color. Then you need to add pre-sifted flour, salt and kefir. If desired, spices can be added to the dough, for example, ground black pepper, coriander, curry, as well as garlic, passed through a garlic press.

Mix the dough and immediately start frying. To do this, pour oil into a frying pan and heat it well. It is more convenient to collect potato dough with a tablespoon. Before you start to collect the dough, you need to mix it. Spread potato pancakes on a pan at a small distance from each other and fry on both sides until golden brown. It is best to do this over medium heat, with the lid closed. It is advisable to put the fried potato pancakes on a plate covered with napkins or clean paper, which will absorb excess fat.

The next stage is the preparation of potato pancakes for serving. To do this, peel the onion and cut it into half rings.

Then fry the onion in a pan until golden color. Sprinkle prepared potato pancakes fried onions. You can serve them with sour cream tomato sauce, fresh vegetables.

Alternatively, you can simply sprinkle with herbs (dill, parsley, young green onions). By the way, the photo shows pancakes made from potatoes, chopped with a blender. It can be seen that they have a slightly different structure than those in which the potatoes were grated.

Now you know how classic potato pancakes are prepared. A recipe with a photo will help you prepare this delicious and hearty meal.

We wish you all bon appetit!

Potato pancakes are the simplest and very tasty dish which can be quickly prepared at home for breakfast. Draniki can be served with sour cream for tea or eaten as an independent and quite nutritious dish.

There are a lot of recipes for making potato pancakes. So, some housewives prefer to cook them with sauerkraut or mushrooms, add carrots, herbs and even cheese to them.

The simplest recipe includes grated potatoes on a coarse grater. So that potato pancakes do not fall apart, an egg and wheat flour are added to them. Let's take a look at a simple classic pancake recipe with step by step photos and a few alternative variations cooking delicious potato pancakes at home.

Potato pancakes - a simple classic recipe

In fact, cooking potato pancakes is very easy. The main thing is to stick to a few simple rules, which allow you to achieve a beautiful golden color and an unforgettable aroma of fried potatoes.

To prepare pancakes, you will need grated on a coarse grater raw potatoes. So that the potatoes do not turn blue, they can be immediately mixed with grated or chopped onions with a blender.

It is better to fry potato pancakes over low heat so that the inner layers of the potato have time to steam and do not remain damp. You need to pour a little oil into the pan, otherwise our dish will turn out to be too greasy and cloying. So, let's look at a step-by-step recipe for making delicious and juicy potato pancakes in a pan.

Ingredients:

• 3 - 4 raw potatoes
• 1 small or half a large onion
• 1 egg
• 2 tbsp. spoons of flour
• Garlic - 2 cloves (optional)
• Salt, spices - to taste

Cooking:

1. Onions and potatoes are peeled. If you like pancakes with garlic, you can also prepare two cloves. But this is already an amateur.
   
   
2. We rub the potatoes on a grater. Also grate the onion and add to the potatoes. Squeeze out the garlic. If the potatoes and onions are too juicy, you can squeeze them out and drain off the excess liquid. Then the potato pancakes will not spread over the pan and will fry evenly.
3. Break the egg into the potato mixture.
   
   
4. Add salt and your favorite spices to taste. By the way, good for pancakes dried dill And ground pepper. You can also add prefabricated spices for potatoes.
5. We add flour. Thoroughly mix the potato mass.
   
   
   
   
6. Pour into the pan a large number of vegetable oil. Waiting for it to warm up well.
7. Using a spoon, carefully spread the potato mass in the form of pancakes. Fry pancakes over medium heat on both sides until golden brown. Please note that pancakes should not be too thick, otherwise the potatoes inside will not have time to cook.
   
   
   
   
8. If you don't like greasy and oily dishes, take the potato pancakes out of the pan and place them on a paper towel. It absorbs excess fat ready meal will taste even better.
9. We shift the finished potato pancakes to nice plate and serve with sour cream. If desired, sour cream can be mixed with chopped herbs or garlic - here it’s up to your taste. Bon appetit!
   
   

Calorie content of potato pancakes:

The calorie content of potato pancakes can vary on the composition and ratio of products. On average, 1 serving (200 g) of a dish contains:

Calories: 397.2 kcal

Fat: 26.4 g

Proteins: 6.0 g

Carbohydrates: 35.2 g

Delicious and nutritious pancakes can be prepared by combining potatoes with minced meat. Minced meat can be taken pork and beef, chicken or turkey - as you like.

To prevent potato pancakes from falling apart, you need to add a chicken egg to them. It is better to grate the potatoes smaller. You can also add chopped dill to the potato-meat mass, which will hold potato pancakes and give them a pleasant aroma.

Ingredients:

• Potatoes - 6 - 7 pcs
• Minced meat (pork-beef, chicken) - 250 - 300 g
• Onion - 2 pcs
• Egg - 1 pc.
• Onions, garlic, spices - for minced meat
• Spices, salt - to taste
• Flour - 2 tbsp. spoons

Cooking:

1. Add onion, garlic, salt, ground pepper and other spices to your taste.
   
   
2. Chop one large onion with a knife or rub it on a grater. We do the same with potatoes.
   
   
3. Squeeze potatoes and onions and drain the juice with starch.
   
   
4. Add egg, flour, salt and spices to potatoes.
   
   
5. We form a cake from the potato mass, put a little minced meat inside and sculpt small pancakes so that the minced meat filling turns out inside. If desired, you can simplify the task and simply mix the minced meat with the potato mass.
   
   
   
   
6. Put pancakes on a heated pan and cover with a lid. The fire must be small. Gently turn the pancakes over and fry with reverse side until golden.
   
   
   
   

We serve the dish to the table and enjoy its pleasant and rich taste!

Potato pancakes with mushrooms - hearty and tasty

Potato pancakes with mushrooms - it's simple and tasty independent dish which is great for family dinner. You can cook them with fresh or salted mushrooms. Great for these purposes fresh champignons which are best fried in butter beforehand.

Ingredients:

• Raw potatoes - 6 - 7 pcs
• Fresh champignons - 200 g
• Onion - 1 pc.
• Egg - 1 pc.
• Flour - 2 tbsp. spoons
• Butter - for frying mushrooms
• Vegetable oil - for frying
• Salt, spices - to taste
• Greens - to taste

Cooking:

Since champignons give a large amount of juice during cooking, we will first fry them in butter. Butter will give the mushrooms a tender and pleasant taste. For frying the potato pancakes themselves, it is better to take vegetable oil so that they do not stick to the pan.

1. We clean the champignons and cut into medium-sized pieces, because. when cooked, they will shrink significantly. Fry the mushrooms in butter in a pan until all the moisture is gone from them. To give mushrooms pleasant aroma, you can add a little finely chopped onion to the pan.
2. Peel the onion and finely chop.
3. We rub the potatoes on a coarse grater and mix with onions. Thanks to the onions, the potatoes will not turn blue.
4. We throw off the potatoes with onions in a colander and squeeze them thoroughly to get rid of the juice and excess starch.
5. We shift the potatoes and onions into a bowl, add the fried mushrooms.
6. Break the egg, add flour, salt and ground pepper to taste. If desired, add chopped herbs and mix thoroughly.
7. Heat a frying pan with vegetable oil to medium heat. Using a spoon, spread the resulting mass into a pan and fry potato pancakes on both sides under the lid until golden brown. Just do not make potato pancakes too thick, otherwise the potatoes inside may remain slightly damp.

We serve potato pancakes (pancakes) with mushrooms to the table along with sour cream. Bon appetit!

By the way, you can cook potato pancakes with canned mushrooms, which need to be cut into smaller pieces and carefully squeezed out of the juice.

If you prefer to use dried mushrooms, soak them hours for 10 in cold water, then cut into smaller pieces and fry in butter. It will be delicious!

Potato pancakes with sauerkraut

When already quite tired of the classic potato pancakes, you can put them in various fillings. Some housewives prefer to make pancakes with sauerkraut, which are less sugary and acquire a slight sourness.

You can serve this dish with green onions and sour cream. It is great for a full meal turns out nutritious and tasty.

Ingredients:

• Potatoes - 6 pcs
• Sauerkraut - 200 g
• Chicken egg - 1 pc.
• Onion - 1 pc.
• Flour - 2 tbsp. spoons
• Vegetable oil - for frying

Cooking:

1. Grate the onion or chop with a blender.
2. Chop sauerkraut with a smaller knife, mix with onion and squeeze to remove excess juice.
3. Grate potatoes, squeeze and mix with cabbage and onions.
4. Add the egg to the resulting mass, salt and pepper to taste.
5. We fall asleep a couple of tablespoons of flour. If desired, you can replace the flour with semolina. Mix thoroughly.
6. We heat the pan with vegetable oil and fry potato pancakes over medium heat on both sides under the lid. Remove pancakes and place on paper towel to get rid of excess oil.

Ready potato pancakes can be sprinkled with chopped green onion and serve with sour cream. It turns out very tasty. Bon appetit!

Very tender, satisfying and tasty potato pancakes can be prepared by adding a little grated cheese. Best suited for these purposes hard cheese, but if desired, you can limit yourself to processed or feta cheese.

If you take processed cheese, do not forget to leave it for 30 - 40 minutes in the freezer. Then it will be easy to rub on a grater, not smearing on its surface.

You can also add a little chopped dill or garlic to the cheese pancakes. They are best served with sour cream, to which you can also add herbs or your favorite spices.

Ingredients:

• Raw potatoes - 7 pcs
• Bulb - 1 pc.
• Cheese - 200 g
• Chicken egg - 1 pc.
• Flour - 2 tbsp. spoons
• Oil - for frying
• Spices, herbs and salt - to taste

Cooking:

1. Finely chop the onion and transfer to a colander to drain the juice.
2. We clean the potatoes and three on a coarse grater. Add to the onion and squeeze.
3. Three cheese on a grater. Put in a bowl and add potatoes and onions to it.
4. We break the egg, add flour, salt and pepper the resulting mass. Add chopped greens if desired.
5. Heat a frying pan with oil well and leave on medium heat. We spread the resulting potato-cheese mass with a spoon and level it so that not too thick potato pancakes are obtained.
6. Fry pancakes on both sides until they acquire a delicious golden hue. We spread them on paper napkins or a towel to remove excess fat.

We shift the finished cheese pancakes to serving plates and serve. Bon appetit!

Recipe for potato pancakes without eggs

If you prefer diet or vegetarian pancakes without eggs, you can use this recipe. Since potatoes without an egg are harder to turn over, it is better to grate them on fine grater. Also, for a bunch, we will add a little semolina to the potato mass, and to add flavor - a clove of garlic. Try it, you will like it!

Ingredients:

• Potatoes - 6 - 8 pcs
• Onion - 1 pc.
• Semolina - 3 tbsp. spoons
• Garlic - 1 clove
• Salt, ground pepper - to taste
• Oil - for frying

Cooking:

1. Peel and grate potatoes on a fine grater.
2. Grind the onion on a grater or with a blender. Mix with potatoes and squeeze to get rid of juice and starch.
3. Squeeze a small clove of garlic and mix with potatoes.
4. Add semolina, ground pepper and a small amount of salt. If desired, you can also add chopped herbs, such as dill.
5. Heat a frying pan with oil over medium heat. During this time, the semolina will swell a little and you can start frying potato pancakes.
6. Carefully spread the resulting mass with a spoon and form pancakes. Just do not need to make them too thick so that the potatoes inside do not remain damp.
7. Fry pancakes on both sides until golden brown and serve. Bon appetit!

Delicious potato pancakes with carrots

Juicy and tasty pancakes can be made from potatoes and carrots. Carrots make the dish less cloying and give it extra sweetness. Like classic potato pancakes, they are best served with sour cream and herbs. If desired, before frying, a little chopped greens can be added to the potato mass.

Ingredients:

• Raw potatoes - 5 pcs
• Carrot - 1 pc.
• Egg - to taste
• Greens - to taste
• Flour - 2 tbsp. spoons
• Salt, spices - to taste
• Oil - for frying

Cooking:

1. Grate carrots and potatoes. It is advisable to take a larger grater for this.
2. We squeeze the vegetables and drain the juice from them with starch. In the resulting mass, add flour, egg, salt, ground pepper. Mix thoroughly.
3. In a heated frying pan, fry potato and carrot pancakes on both sides until golden brown. Just don't big fire, otherwise the potatoes inside will not have time to cook and remain damp.
4. Serve draniki with sour cream to the table and enjoy them delicate taste And unforgettable aroma. Bon appetit!

Little tricks and secrets of making crispy potato pancakes

Despite the seeming simplicity of this wonderful dish when cooking potato pancakes, there are some nuances and secrets. Even the size of the grated potatoes can largely depend on the duration of cooking and the taste of the finished dish.

To cook really tasty and juicy pancakes, just follow the following rules:

1. Before adding the egg, the potatoes should be thoroughly squeezed to get rid of excess starch. Then, when laying out in a pan, the potato pancakes will not spread and it will be much easier to turn them over.
2. Grated potatoes quickly turn blue and acquire a characteristic smell. You can get rid of this property by adding a little crushed potato to the potato mass. onion or lemon juice.
3. It is better to fry pancakes on medium heat and even under the lid. Then the inner layers of the potatoes will have time to cook, and the upper ones will not burn.
4. To prevent potato pancakes from spreading, egg and wheat flour are added to them. Also, sometimes flour is replaced with starch, and in vegetarian recipes and at all use one only flour.
5. You can give potato pancakes new flavor notes by cooking them with stuffing or additional components. So, many recipes use mushrooms, fresh or pickled cabbage, zucchini, broccoli, and even chicken or minced meat.
6. If pancakes are prepared without an egg, it is better to grind the potatoes on a fine grater. Then the pancakes will be easier to turn over, and they will not spread so much in the pan.
7. Oil for frying pancakes should be poured quite a bit and added as needed. Then the finished pancakes will turn out to be less greasy and will not spread over the surface of the pan.
8. The fried pancakes can be laid out on a paper napkin or towel to get rid of excess fat.
9. It is best to serve pancakes with low-fat sour cream, to which you can also add a little garlic or chopped herbs.
10. You can quickly cook a large number of potato pancakes on a baking sheet in the oven. To do this, the baking dish must be covered with foil or parchment paper, grease with vegetable oil and carefully lay out the potato pancakes.

Crispy potato pancakes have several names. Deruny, latkes, kremzliks or reshti - these are the names under which potato pancakes are known all over the world. Almost unanimous on how to prepare such a dish, national cuisines only offer their options for fillings. How to improve the taste of a dish served hot and hot?

How to cook potato pancakes

Grated raw vegetable The Solanaceae family is the basis of all recipes, but even this is not absolute. How to cook potato pancakes so that they are really tasty, and not a blue-colored substance falling apart in a pan? “Grate, stir, fry and it’s done” can be surprising and very different from beautiful photo. Traditional Belarusian recipe: grated tubers are mixed with flour, egg, onion, and then the resulting mass must be fried or baked in the oven.

The most delicious potato pancakes will turn out if you know following secrets:

• add onions, which, when oxidized, will not give grated potatoes darken;
• to reduce calorie content, ready-made potato pancakes should be laid out on a paper napkin so that it absorbs excess;
• the crust will turn out crispy if they are laid out ready on a plate in one layer, and not in a pile.

Delicious potato pancake recipes

The popularity of this hearty, melt-in-your-mouth dish lies in the simplicity of the recipe. How to cook potato pancakes so that they turn out delicious? Grated raw potatoes can simply be mixed with flour and an egg, put in a pan and fried. If you want to serve lush, golden, with a crispy crust and mouth-watering potato pancakes to the table, then come in handy healthy recipes with filling options - from cheese, vegetables to mushrooms or minced meat.

Classic

Before the uncomplicated culinary process you will first have to part with the delusion that the dough should be liquid, as for pancakes. How to make potato pancakes following the traditions? Classic recipe potato pancakes suggests that the liquid is first removed, and then they start frying.

Ingredients:

• potatoes - 5 pcs.;
• eggs - 2 pcs.;
• flour - 50 g;
• onion - half a head;
• spices - to taste.

Cooking method:

1. raw tubers grate, chop the onion, put in a colander, letting the liquid drain.
2. Then add eggs, mix, add flour, spices, mix thoroughly again.
3. Share on hot pan with butter, fry, turning alternately.

With meat

A completely different taste will be acquired by the finished dish if you add a protein-rich product to the base. The recipe for potato pancakes with meat is almost the same as the classic one, additional ingredient only need to grind, for example, cut into small pieces. As meat filling pork, beef, chicken are suitable, and according to the state - fresh or smoked.

Ingredients:

• potatoes - 1 kg;
• meat (pork) - 300 g;
• eggs - 2 pcs.;
• flour - 50 g;
• onion - 1 head;
• spices - to taste.

Cooking method:

1. Chop the meat into small cubes, chop the onion, fry until golden brown. Combine with minced meat.
2. Grate raw tubers, squeeze out excess liquid. Pour flour, salt, pepper, add eggs, mix.
3. Scoop the dough with a tablespoon, put it on a hot pan, add a teaspoon of meat filling in the middle, and dough again on top. Fry potato pancakes with meat inside on both sides for several minutes, gently turning over.

with minced meat

TO traditional recipe it does not hurt to add a product that will make the finished dish a complete second and very nutritious. How to cook ? Correct proportions, replace flour with starch, fry over medium heat and serve hot to the table - this is a simple recipe that turns potato pancakes from stuffed potato mass into.

Ingredients:

• potatoes - 3-4 pcs.;
• minced meat - 300 g
• egg - 1 pc.
• starch - 25 g;
• onion - 1 head.

Cooking method:

1. Throw the grated potatoes and finely chopped onions into a colander to drain the liquid.
2. Break the egg, whisking until bubbles appear, add starch, mix well.
3. Connect the two parts, use a spoon to put in a pan with vegetable oil, a little minced meat in the center, add more dough on top. After frying, the pancakes must be transferred in a single layer on a paper towel to remove excess fat.

With cheese

To make the dish hearty, you need to add this milk product. How to cook potato pancakes with cheese? Almost any variety is suitable, melting when fried, it will give the finished dish a delicate flavor. A duet of ham and cheese will help to enhance the impression, and good advice: take care of the additive in advance.

Ingredients:

• potatoes - 600 g;
• flour - 50 g;
• egg - 1 pc.;
• ham - 100-120g;
• onion - 1 pc.;
• cheese - 100 g;
• spices - a pinch;
• greens - half a bunch.

Cooking method:

1. Grate cheese, potatoes, finely chop the onion and ham, squeeze out the juice.
2. Combine all the products, add the egg, mix, pour the flour, mix thoroughly again. If desired, add spices (salt, pepper), chopped greens (dill, parsley).
3. Fry for about five minutes, turning over.

The combination of two types of vegetables can turn any dish into culinary perfection. To make potatoes, you don’t need to mess around with cooking for a long time. If you replace roasting with baking in the oven, you get Lenten dish, but fried potato pancakes with zucchini will gobble up with great pleasure.

Ingredients:

• potatoes - 6-7 pcs.;
• zucchini (medium size) - 1 pc.;
• onion - 1 pc.;
• flour - 3 tbsp. l.;
• egg - 2 pcs.;
• spices - to taste.

Cooking method:

1. Grate tubers, zucchini on the side of the grater with large round holes.
2. Finely chop the onion, combine with chopped vegetables, squeeze out the juice.
3. Add flour, eggs, spices (salt, black pepper) to the resulting mass.
4. The preparation of one portion will take no more than 10 minutes, and it is better to serve the finished dish hot.

From mashed potatoes

At thrifty housewives there is no excess, even if after dinner there is a side dish. There are options on how to cook a more tasty and appetizing dish, for example, pancakes from mashed potatoes. The raw grated mass can be easily replaced, and the recipe can be varied with any fillings - from mushrooms to meat.

Ingredients:

• puree - 500 g;
• carrots - 1 pc.;
• onion - 1 head;
• mushrooms - 100 g;
• flour - 0.5 cups;
• egg - 1 pc.;
• salt - 1 teaspoon;
• greens - 1 bunch.

Cooking method:

1. Grate carrots, chop onions, mushrooms, fry all together in a pan.
2. Combine the resulting mass with mashed potatoes, salt, add the egg, all the flour, mix the products thoroughly.
3. get ready famous dish it will not be long, the cakes need to be fried for a couple of minutes, turning over.

With mushrooms

Treasure in the well culinary variations, seductive aroma, taste and view of the photo. How to make potato pancakes with mushrooms? Suitable white, chanterelles, milk mushrooms, champignons, fresh or pickled - everything will help to make the finished dish tasty, spicy, juicy.

Ingredients:

• potatoes - 800 g;
• onion - 100 g;
• mushrooms - 300-400 g;
• egg - 2 pcs.;
• flour - 50 g;
• spices - to taste.

Cooking method:

1. step action should begin with washing, cleansing, cutting vegetables, mushrooms.
2. Next, fry the mushrooms and onions in a separate pan.
3. During this time, the tubers are rubbed, the excess liquid is allowed to drain.
4. The resulting mass, eggs, flour, spices are mixed in a large bowl, then fried mushrooms are added.
5. Fry the pancakes for 3-5 minutes, turning when a golden crust forms.

without eggs

Even the desire to drop excess weight or fasting is not a reason to refuse such appetizing dish. Followers of a vegetarian lifestyle will find the recipe for potato pancakes without eggs useful. If follow step by step description, then there will be no problems with cooking, because the recipe is so simple that there is no need for a photo.

Ingredients:

• potatoes - 4 pcs.;
• butter - 25 g;
• sour cream - 1 tbsp. spoon;
• flour - 30 g;
• salt - a pinch.

Cooking method:

1. Squeeze juice from potatoes grated through large holes.
2. Following step by step advice, it is necessary to add flour, add sour cream, salt.
3. Fry potato pancakes in butter until golden brown.

In the oven

Suitable for this method famous dish For diet menu Or those who follow the figure. In order not to deny yourself pleasure, you can make potato pancakes in the oven. The calorie content of such a dish is minimal, the cooking process does not require the same special costs forces, and the benefit is the maximum of the saved useful substances.

Ingredients:

• potatoes - 400 g;
• sour cream - 4 tbsp. l.;
• egg - 1 pc.;
• butter - 20 g;
• vegetable oil - 2 tbsp. l.;
• spices - a pinch.

Cooking method:

1. Mix the grated tubers, adding the egg, flour, spices.
2. Pour vegetable oil into a heated frying pan, put the mass, forming pancakes, fry for several minutes.
3. Take a baking dish, grease the surface butter, spread the resulting pancakes in an even layer, coat with sour cream, and the next layer on top.
4. Heat the oven to 180 degrees, bring the dish to readiness for about a quarter of an hour.

Without flour

The taste of a hearty, well-known dish from childhood will hardly change if the traditional component is abandoned. How to cook potato pancakes without wheat flour, because they can crawl? There are several secrets: grate the tubers very finely to get a homogeneous mass, and squeeze the juice well, completely getting rid of the liquid.

Ingredients:

• potatoes - 9 pcs.;
• eggs - 2 pcs.;
• salt - 0.5 teaspoon;
• pepper - a pinch.

Cooking method:

1. Salt the grated potatoes, squeeze through a sieve, letting the juice drain.
2. Next, break the eggs, pepper, mix the mass, leaving for 10 minutes.
3. Put the resulting dough in a very hot frying pan with a thin layer, like on pancakes. Fry, turning over, until golden brown.

What do potato pancakes eat with?

It is important not only to know how to cook favorite dish from potatoes, but also be able to properly serve it. What do potato pancakes eat with, which in itself can replace bread? It is appropriate to supplement the portion with fried onions, fresh chopped herbs, grated cheese. While still hot, this dish is served with mayonnaise, ketchup, tomato juice, mushroom sauce, but the classic is sour cream and a little garlic for spice.

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