How to cook potato pancakes. How to make potato pancakes: easy yummy. How to cook potato pancakes in the oven

One of the most delicious dishes that has glorified Belarusian cuisine is potato pancakes. The recipe, thanks to its originality, has spread around the world, and even children can handle its simple preparation. Of course, the potato dish has undergone many innovations, and today chefs surprise with products with meat, cheese, mushrooms, and lean vegetarian options. In addition, the classic dish can be supplemented with interesting sauces.

Preparing to cook

The technology and set of products are simple and accessible to everyone. You will need potatoes (about 1 kg), onions (1 medium head), flour (several tablespoons), eggs (2-3 pcs.), vegetable oil for frying. For kitchen utensils, you should have a grater or food processor on hand for chopping ingredients and a frying pan.

Culinary experts advise choosing starchy varieties, which has a positive effect on the taste of potato pancakes. If this is not possible, you can add starch as another product. Young potato tubers are not suitable, since they contain very little starch.

Spices will help you make potato pancakes unique at home; the dish will have an original taste every time.

It is prepared like this: add a few tablespoons of flour, eggs, chopped onions, salt, and spices to chopped raw potatoes. Mix everything thoroughly to form a homogeneous mass, then fry it like pancakes, spooning it out and forming it in a frying pan. Fry on both sides until golden in refined oil.

Classic potato pancake recipe

The classic recipe calls for dough with a minimum amount of liquid, that is, after chopping the potatoes, squeeze out the juice and drain it.

Ingredients

Servings: 6

• potato 5 pieces
• chicken egg 2 pcs
• flour 3 tbsp. l.
• bulb onions 1 PC
• salt ¼ tsp.
• spices to taste

Per serving

Calories: 199 kcal

Proteins: 3 g

Fats: 13.2 g

Carbohydrates: 17.6 g

15 minutes. Video recipe Print

Peel the potato tubers, grate them on a fine grater, and drain the resulting juice.

Add flour and eggs, mix until smooth.

Heat a frying pan, pour in vegetable oil. Take the potato mixture with a tablespoon, place it in a frying pan, and form round or oblong pancakes.

Fry for 5 minutes on each side.

Lay out a paper towel and place hash browns on top. This way they will give up excess moisture and fat to the napkin, turning out crispy and appetizing.

An excellent addition would be sour cream and garlic sauce with herbs. Nobody limits you here, it all depends on taste.

Lenten potato pancakes

Potato delicacy will be an appropriate addition to the Lenten table. To make the potato pancakes airy, add a pinch of soda to the dough.

Ingredients:

• Potatoes – 8 pcs.
• Salt and ground black pepper to taste.
• Baking soda - a pinch.
• Wheat flour – 5 tbsp. l.
• Sunflower oil – 4 tbsp. l. in dough and for frying.

How to cook:

1. Grate the potatoes. You might like more textured pancakes by choosing larger holes on a grater. Drain the resulting juice.
2. Pour flour and baking soda into the mixture (no need to extinguish), pour in sunflower oil. Mix until smooth.
3. Place a heaping tablespoon of potato dough into the hot oil in a frying pan and fry on each side for 5 minutes until golden brown.
4. Place the finished pancakes on a paper napkin to remove excess oil.

In garlic sauce

You can cook potato pancakes with an unusual garlic sauce. This option is quite original and will appeal to the whole family.

Ingredients:

• 1 kg of potatoes;
• 3 tbsp. l. flour;
• 1 glass of sunflower oil;
• salt to taste;
• 1 can of canned white beans;
• 1 clove of garlic.

Preparation:

1. The potatoes are grated on a fine grater and excess juice is removed.
2. Salt and flour are added to the potato mixture and everything is thoroughly mixed.
3. In a heated frying pan, pancakes are fried for 5 minutes on each side.
4. In a blender, grind the beans until creamy, adding a few tablespoons of sunflower oil, salt (to taste), and garlic.
5. The finished dish is seasoned with sauce and served.

Easy recipe for potato pancakes without eggs

The recipe will appeal to vegans, allergy sufferers, and those who are fasting or want to reduce calories.

Ingredients:

• Potatoes -- 8 pcs.
• Carrots -- 1 pc.
• Onion -- 1 pc.
• Flour - 3 tbsp. l.
• Spices.
• Vegetable oil.

Preparation:

1. The potatoes are grated, salt is added, and left for 10 minutes to allow the juice to separate.
2. The liquid is removed, chopped carrots, onions, and favorite spices are added.
3. The flatbreads are fried in a frying pan. If desired, you can add sauces.

Interesting and original potato pancake recipes

Every housewife wants to surprise her loved ones and pamper her with something delicious, so the following recipes are suitable for these purposes.

With cheese and onions

Draniki with cheese are an excellent option for those who want to make their usual dish more tender and melting.

You can add any type of hard cheese to the traditional version. For a standard recipe of 8 potatoes, take 100 grams of product. Don't forget the onions.

With minced meat

Another option to please yourself and your loved ones. They resemble the usual whites. For cooking you will need minced meat, and the other ingredients remain the same, only the frying technology differs.

Ingredients:

• Minced meat - 300 g.
• Five potatoes.
• 1-2 chicken eggs.
• Flour – 3 tbsp. l.
• 1 medium sized onion.
• Salt and spices to taste.

How to cook:

1. We prepare potato dough according to the classic recipe.
2. We form potato pancakes. First, lay out a thin pancake.
3. Then we make a thin layer of minced meat on it.
4. Cover the meat filling with a potato layer on top.
5. As a result, minced meat is obtained between the dough.
6. Fry over moderate heat, covered, for at least 7 minutes on each side.

The minced meat for potato pancakes is no different from the one you use to make meatballs or meatballs. This recipe uses sour cream or a sauce based on it.

With mushrooms

Draniki with mushrooms is another interesting recipe with a unique taste and seductive aroma. You can use pre-fried onions in a frying pan.

If you add a spoonful of even low-fat sour cream, add another 40 kcal. In this case, the nutritional value is based on carbohydrates.

If you cook according to the traditional Belarusian recipe - without flour and eggs, the calorie content is reduced to 150-190 kcal. A dish with the addition of minced meat has an energy value of 280 kcal, but it all depends on the type of meat.

If you are on a diet, it is better to eat potato pancakes in limited quantities and in the first half of the day.

Simple tips will help you make potato pancakes the pinnacle of culinary art.

• Onions improve the taste and prevent the potatoes from darkening.
• After frying, place the potato pancakes on a paper towel to remove excess oil and enhance the flavor.
• Do not add more flour than stated in the recipe to prevent them from becoming rubbery.
• It is better to grate potatoes, although some use a food processor or meat grinder.
• The crust will be golden brown and crispy if the pan is hot enough.

Potato pancakes will suit your taste on the everyday table and on the New Year's menu. If you prepare this dish taking into account useful recommendations, success is guaranteed. With the addition of mushrooms, minced meat, cheese, the treat will go beyond the usual and surprise you with its originality. Be sure to serve them with sauces: sour cream with herbs or mushrooms, mayonnaise, mustard, garlic... There are hundreds of variations on this theme - feel free to experiment.

With poultry, fish, cheese, mushrooms, vegetables, herbs... Find the best potato pancake recipes in our article!

- a dish that has been a favorite since childhood. Fresh, piping hot, aromatic, with a crispy golden crust – nothing can compare to the taste of my mother’s pancakes served with herbs and sour cream.

Yes, exactly pancakes, because potato pancakes themselves are ordinary pancakes, but they are prepared not from flour, but from potatoes. This is one of the most popular national dishes in Belarusian cuisine. But they love potato pancakes 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. Our selection contains only the best recipes for potato pancakes.

10 recipes for making potato pancakes

Recipe 1. Classic potato pancakes

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

Wash the potatoes, cut off the skins and rinse with water again. Then grate on a fine grater. Peel the onion (but leave the tail, it will be easier to grate). Chop the onion finely 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 frying pan, heat it well, reduce heat to medium, spoon the dough into pancakes and fry until golden brown on each side. Place the finished 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 potato tubers, 1 large onion, 50 g wheat flour, 500 g white cabbage, 2 eggs, vegetable oil, salt, ground black pepper, spices and seasonings to taste.

Wash the cabbage, dry and finely chop. Peel the potatoes, rinse under running water, grate coarsely, and then squeeze well to remove excess liquid. Peel the onion, rinse and finely chop. Break the eggs into a bowl, add a pinch of salt and beat a little with a whisk. Then add 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 and cabbage dough with a spoon and place it in the pan in the form of flat cakes. Fry pancakes until golden brown on one side, then turn over and cook covered until cooked through. Serve with sour cream and finely chopped herbs.

Recipe 3. Diet pancakes made 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 white from the yolk. Beat the white and yolk separately. Peel and rinse vegetables (zucchini, onions and potatoes) and rinse under running water. Finely chop the onion. Coarsely grate the zucchini and place in a colander to drain excess moisture. Also grate the potatoes coarsely, add chopped onion, egg white, yolk, salt, pepper and other seasonings. At the very end, add the zucchini mixture and mix everything thoroughly. Pour oil into the frying pan, heat it to maximum temperature, reduce the heat to medium and spoon out the dough cakes, 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 film and veins and rinse well in cold water. Then cut the bird into small cubes, place 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. Potato dough with chicken 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 potato tubers, 1 level tablespoon of flour, 2 eggs, 1 onion, 1 glass of cream, 200 g of champignons, 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 at a time - this will prevent the potatoes from darkening. Then beat in the eggs, add flour, salt, pepper, mix thoroughly and fry the potato pancakes over medium heat, pouring the dough onto a hot stove with a tablespoon. Place the finished potato pancakes in a baking dish. Fry washed and sliced ​​mushrooms in butter. At the end, add salt and pepper. Finely chop the dill. Cut the garlic into thin slices crosswise. Mix garlic, dill and mushrooms, place on top of potato pancakes, pour in cream and bake at 180° for about 30 minutes. 5 minutes before cooking, sprinkle the casserole with grated cheese.

Recipe 6. Potato pancakes in the oven

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

Wash the potatoes, peel and finely grate. Then squeeze to remove excess juice, add a little salt and mix thoroughly. Cut the peeled onion into very small cubes or grate, add to the potatoes and mix well. Beat the eggs into the resulting mass and mix again until smooth. Salt again, add spices and stir. Gradually add flour and knead into 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. Place in a 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.

Peel the potatoes. Finely grate 2 tubers (that is, exactly half), place on a flat dish and sprinkle with herbs. Grate the remaining potatoes on a coarse grater and place 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 spoon out the flatbreads. 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 skins and grate the vegetables using a coarse grater. Remove the peel from the onion and chop it like potatoes. Stir the grated vegetables, add the egg, salt and pepper and add flour to the potato mixture. Mix well until you obtain a homogeneous consistency. Spoon the dough into a hot, oiled frying pan in the form of small round cakes. Fry pancakes over medium heat on each side until an appetizing golden brown crust appears. After turning them over, cover the pan with a lid, reduce the heat and cook until done. Serve hot potato pancakes on the table together with sour cream.

Recipe 9. Potato pancakes with fish filling

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

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

Recipe 10. Potato pancakes with pickled lingonberries

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

Finely grate the peeled and washed potatoes. Then add the egg, salt and pepper to it, mix well until smooth, add flour and knead the dough; Place it with a spoon in the form of flat cakes on a greased, hot frying pan. Fry on both sides until golden brown. Place 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 preparing potato pancakes, it is important to pay attention to the choice of the main ingredient. New potatoes will not work: the pancakes will fall apart when fried due to their low starch content. The ideal option is ordinary white or red tubers.

2. Do pancakes burn on the outside but remain raw on the inside? There is one little trick that will help you avoid this. The dough should be placed in heated oil, fried over medium heat until golden brown, then turned over and cooked under the lid - this way the pancakes will be well baked on the inside and will not burn on the outside. It is also advisable to use a thick-walled frying pan.

3. To prevent the dough from darkening (although this will not affect the appearance or taste of the finished dish), you need to grate the potatoes and onions alternately, that is, layer each small portion of grated tubers with chopped onions.

4. For piquancy, you can add a couple of cloves of garlic pressed through a press, herbs (rosemary, basil, parsley, dill) and spices (black pepper, paprika, nutmeg, coriander) to the potato dough. And to give the dish a special aroma, you can brown garlic slices or onion cut into half rings in heated oil, and then fry the 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 the potato pancakes in the oven, placing them on a baking sheet.

6. You can also prepare potato pancakes in pots: first fry them a little in a frying pan, then put them in pots, layer them with mushrooms, vegetables or minced meat and bake them 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, mushrooms, fish, zucchini, cabbage, cheese, ham, sour cream, fried onions and much more are added to the dough.

Potato pancakes also have other advantages - ease of preparation, available ingredients, variety of recipes. Of all the potato dishes, not one can boast such a combination of satiety, friedness, extraordinary aroma and amazing taste as potato pancakes. Prepare and enjoy!

Please your loved ones with an unusual and tasty dish - potato pancakes. The recipe for potato pancakes is very simple - mix everything and fry. The end result will be delicious, fluffy pancakes, the aroma of which will attract everyone in the household to the kitchen.

This recipe includes the simplest set of ingredients. Even beginners in the culinary business can do it.

You will need:

• Potatoes - 0.3 kg;
• Two eggs;
• Wheat flour - 50 grams;
• Three onions;
• Sour cream - 20 grams;
• Salt and spices to taste;
• A little oil for frying.

Step-by-step instruction:

1. Carry out initial processing of potatoes and onions by peeling and grating together. The juice formed after the procedure must be drained.
2. Break the eggs into another bowl and beat while adding salt and spices.
3. Add the onion-potato mixture to the eggs and mix everything well.
4. Pour sour cream into a homogeneous mixture.
5. If the mass is too liquid, add flour to it.
6. Heat a frying pan, pour oil into it and lay out the resulting dough in parts. They should look like pancakes.
7. Wait until one side is covered with a golden brown crust and turn the potato pancake over to the other side.
8. Usually the dish is served hot. In addition to them, you can prepare sauce.

Recipe with mushrooms

Draniki with mushrooms turn from an ordinary dish into a real holiday appetizer.

Recipe Ingredients:

• potatoes - 0.7 kg;
• mushrooms - 0.3 kg;
• onion - 0.15 kg;
• salt and pepper to taste;
• one chicken egg;

How to cook potato pancakes:

1. First, let's deal with onions and mushrooms. They need to be cut into small cubes.
2. Place the onion in a frying pan with oil and fry.
3. After 4 minutes, add the mushrooms to the onion and sprinkle with salt. Keep the pan on the stove for 15 minutes.
4. During this time, we will prepare the potatoes: it is recommended to peel them and grate them.
5. Break an egg into a bowl with potato mixture, add salt and pepper.
6. We transfer the fried mushrooms with onions and flour there. Mix all.
7. Use a tablespoon to place pieces of dough on the bottom of a heated frying pan, and thus fry all the cakes.

Potato pancakes with meat

The dish can be served if your household is tired of potatoes and wants meat. The recipe is very simple, quick and satisfying.

Required components:

• potatoes - 0.5 kg;
• flour - 75 g;
• two chicken eggs;
• minced meat - 0.2 kg;
• sour cream as a sauce;
• oil for frying process;
• one onion;
• salt and spices.

Cooking method:

1. We process the potatoes and onions in the above manner and combine them together in one cup.
2. You need to break eggs into potatoes and onions, add salt and spices, and wheat flour.
3. Place the minced meat without liquid in a separate bowl, add pepper and salt.
4. Place the potato mixture in the form of small pancakes in a frying pan, add minced meat on top. Try to ensure that the meat is evenly distributed over the surface of the pancakes.
5. Cover the minced meat with the remaining dough from the cup.
6. Wait until a golden brown crust appears, then turn over to the other side.

Recipe without eggs

There are times when you really want to try the most delicate potato pancakes, but there are no chicken eggs in the kitchen cabinet. You can prepare the dish without them.

Required ingredients:

• potatoes - 0.7 kg;
• flour - 75 g;
• one carrot;
• salt - 10 g;
• spices and vegetable oil to taste.

Recipe

1. Peel potatoes and carrots. Grind on a grater or run through a food processor. Sprinkle the resulting mass with salt and leave for 10 minutes.
2. Add the required amount of flour and spices to the vegetable mass.
3. Light a low heat burner on the stove and place a frying pan with vegetable oil poured into it.
4. Using a spoon, spoon the potato dough onto the heated bottom.
5. Start frying until golden brown.

With cheese in the oven

Cheese will give potato pancakes softness, tenderness, and sophistication. This dish will be a real treat for the whole family.

Required Products:

• potatoes - 0.3 kg;
• two eggs;
• milk - 0.25 l;
• cheese - 0.1 kg;
• flour - 0.13 kg;
• baking powder - 5 g;
• butter - 30 g;
• black pepper and a pinch of salt;
• dill, parsley to taste.

How to make potato pancakes:

1. Place the peeled potatoes through a food processor or, if time permits, grate them.
2. Pour flour, grated cheese, baking powder into the resulting mass, break the eggs.
3. Grease a baking sheet with a piece of butter and preheat the oven to 200 degrees Celsius.
4. Place the pancakes, sprinkle finely chopped herbs on top of them.
5. Baking time for each side is 10 minutes.

Lenten pancakes

During Lent, when there are food restrictions, the same dishes quickly become boring, and you want something unusual.

Recipe ingredients required:

• potatoes - 0.4 kg;
• flour - 0.2 kg;
• pepper and salt to taste;
• vegetable oil of any kind.

Step-by-step instruction:

1. Turn the potatoes into a homogeneous mass using one of the methods described above.
2. Sprinkle flour, salt and pepper into the same bowl. Don't forget to mix thoroughly.
3. Place potato pancakes on the surface of the frying pan and fry.

Potato and zucchini pancakes

Zucchini will help diversify the composition of potato dishes. They are very tasty, nutritious and healthy.

• zucchini - 0.3 kg;
• potato tubers - 1 kg;
• two onions;
• one egg;
• oil, salt, seasonings to taste;
• wheat flour - 75 g;
• sour cream.

Cooking option:

1. Process the vegetables according to the standard procedure, peeling and cutting into small cubes.
2. Zucchini and potatoes must be grated. Don't forget to remove the vegetable juice.
3. Add the chopped onion to the main ingredients.
4. Pour spices and salt into it, and also add the required amount of flour and a raw egg.
5. From the prepared mass, mold the shape of potato pancakes.
6. Heat oil in a frying pan and place the semi-finished product on it.
7. The potato pancakes will be completely ready when both sides take on a golden hue.

With green onions

Fresh herbs will give potato pancakes an amazing color and appearance. This dish will be healthy for children and will appeal to people on a diet.

You will need:

• potatoes - 0.5 kg;
• flour - 130 g;
• one chicken egg;
• a bunch of green onions.

How to cook:

1. Process the tubers using a grater.
2. Pour the required amount of flour into the resulting mass, pour in the egg, add salt to taste.
3. Don't forget to rinse the onion stems under the tap and chop finely.
4. Place them in a bowl with the potatoes and stir.
5. Fry in oil on both sides.

Diet potato pancakes without flour

If potato sorcerers are baked in the oven without using flour, then their caloric composition will be minimal. This makes them ideal for various diets. You cannot consume them in unlimited quantities, since potatoes contain carbohydrates. The dish is perfect for breakfast and will give you energy for the whole day.

Required ingredients:

• potatoes - 0.2 kg;
• one chicken egg;
• one onion;
• oil, spices and salt to taste.

Cooking method:

1. Prepare the potato tubers properly by peeling and grating them.
2. Proceed with the onion according to the same principle.
3. Break an egg into the vegetable mixture. If the mass turns out to be liquid, you can always use semolina or bran instead of flour.
4. It is better to use olive oil for frying. Heat a frying pan and fry pancakes on both sides.
5. Try not to add sour cream or other sauces to the dish, since the goal of cooking is to get a dish with a minimum of calories.

Secrets of delicious pancakes

To ensure that potato pancakes turn out to be the correct shape and deliver maximum pleasant taste sensations for lunch, follow a few simple tips:

1. Don't choose new potatoes with thin skins. It is better to take middle-aged tubers. It is desirable that they have a yellowish center.
2. To prevent the potatoes from turning gray after grating and the potato pancakes to turn out colorless, combine processing the potatoes with onions.
3. If the mixture has a liquid consistency, do not add too much flour; it is better to add a little starch to supplement it. This will make the dish softer and more tender.
4. To add a spicy aroma and taste, you can add any seasonings: pepper, coriander, thyme, fennel, etc.
5. It is advisable that the level of vegetable oil in the frying pan reaches half the height of the potato pancakes.
6. To get rid of excess fat from the finished dish, blot it with dry disposable napkins.

Draniki are great to diversify your usual diet.

They can be prepared with any ingredients and spices you like and can be adapted to any event.

Potato pancakes are the simplest and most delicious dish that can be quickly prepared at home for breakfast. You can serve potato pancakes with sour cream for tea or eat them as an independent and quite nutritious dish.

There are quite 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 involves coarsely grated potatoes. To prevent potato pancakes from falling apart, they add egg and wheat flour. Let's look at a simple classic recipe for potato pancakes with step-by-step photos and several alternative variations for preparing delicious pancakes at home.

By the way, if you like potato dishes, we recommend looking at the recipe for making potato casserole with chicken breast in the oven and the recipe for classic dumplings with potatoes. It will be delicious!

Ingredients

Calorie content of potato pancakes

Calories
397 kcal

Squirrels
6.0 g

Fats
26.4 g

Carbohydrates
35.2 g

Cooking pancakes

• Step 1

  Peel the onions and potatoes. If you like potato pancakes with garlic, you can also prepare two cloves. We took dry garlic, which gave the potato pancakes a light and unobtrusive aroma.



Step 2

Grate the potatoes. It is advisable to do this quickly, because the potatoes quickly darken.



Step 3

We also grate the onion and add it to the potatoes. If the potatoes and onions are too juicy, you need to squeeze them out and drain the excess liquid. Then the potato pancakes will not spread over the pan and will fry evenly.



Step 4

Break an egg into the potato mixture. Also add salt to taste (about 1/2 tablespoon), ground pepper and spices to your taste. We added a little suneli hop, ground pepper and dry garlic.



Step 5



Step 6

Mix the potato mixture thoroughly until smooth.



Step 7

Pour a small amount of vegetable oil into the frying pan and wait until it warms up well. Using a spoon, carefully spoon the potato mixture into the pan. Don't make the potato pancakes too thick, otherwise they may remain damp inside.



Step 8

Fry pancakes over medium heat on both sides until golden brown.



Step 9

We transfer the finished potato pancakes to a beautiful plate and serve with sour cream. If desired, sour cream can be mixed with chopped herbs or garlic - it’s up to your taste. Bon appetit!

Little tricks

If you don't like greasy or oily dishes, remove the hash browns from the pan and place on a paper towel. It will absorb excess fat, and the finished dish will turn out even tastier.

To prepare potato pancakes, you will need raw potatoes grated on a coarse grater. To prevent the potatoes from turning blue, you can immediately mix them with grated or chopped onion using a blender.

It is better to fry potato pancakes over low heat so that the inner layers of the potatoes 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 too greasy and cloying.

2 comments

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

If you liked the classic recipe for potato pancakes, check out a few more alternative recipes for this wonderful dish. It will be delicious!

Draniki with minced meat in a frying pan

Delicious and nutritious potato pancakes can be prepared by combining potatoes with minced meat. You can use minced pork, beef, chicken or turkey - whichever you prefer.

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 and meat mixture, which will hold the potato pancakes and give them a pleasant aroma.

Ingredients:

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

Preparation:

1. Add onion, garlic, salt, ground pepper and other spices to the minced meat to your taste.
2. Chop one large onion with a knife or grate it. We do the same with potatoes.
3. Squeeze the potatoes and onions and drain the juice with the starch.
4. Add egg, flour, salt and spices to potatoes.
5. We form a flat cake from the potato mass, put a little minced meat inside and make small pancakes so that the minced meat filling is inside. If you wish, you can simplify the task and simply mix the minced meat with the potato mixture.
6. Place potato pancakes on a heated frying pan and cover with a lid. The fire should be small. Carefully turn the potato pancakes over and fry on the other side until golden brown.

Serve the dish to the table and enjoy its pleasant and rich taste!

Potato pancakes with mushrooms - hearty and tasty

Potato pancakes with mushrooms are a simple and tasty stand-alone dish that is perfect for a family dinner. You can cook them with fresh or salted mushrooms. Fresh champignons are perfect for these purposes; they 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
• Salt, spices - to taste
• Greens - to taste

Preparation:

Since champignons produce a large amount of juice when cooked, we will first fry them in butter. Butter will give the mushrooms a delicate and pleasant taste. To fry the potato pancakes themselves, it is better to use vegetable oil so that they do not stick to the pan.

1. We clean the champignons and cut them into medium-sized pieces, because... They will shrink significantly when cooked. Fry the mushrooms in butter in a frying pan until all the moisture is gone. To give the mushrooms a pleasant aroma, you can add a little finely chopped onion to the pan.
2. Peel the onion and chop it into smaller pieces.
3. Grate the potatoes on a coarse grater and mix with onions. Thanks to the onion, the potatoes will not turn blue.
4. Place the potatoes and onions in a colander and squeeze thoroughly to get rid of juice and excess starch.
5. Transfer the potatoes and onions to a bowl, add the fried champignons.
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 temperature. Using a spoon, spread the resulting mass into a frying pan and fry the potato pancakes on both sides under the lid until golden brown. Just don’t make the potato pancakes too thick, otherwise the potatoes inside may remain slightly soggy.

Serve potato pancakes (deruny) 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 for 10 hours in cold water, then cut them into smaller pieces and fry in butter. It will be delicious!

Potato pancakes with sauerkraut

When you are already quite tired of classic potato pancakes, you can add various fillings to them. Some housewives prefer to make potato pancakes with sauerkraut, which turn out less cloying and acquire a slight sourness.

You can serve this dish with green onions and sour cream. It is perfect for a full lunch, it turns out filling and tasty.

Ingredients:

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

Preparation:

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

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

Potato pancakes with cheese

Very tender, satisfying and tasty potato pancakes can be prepared by adding a little grated cheese to the potatoes. Hard cheese is best suited for these purposes, but if you wish, you can limit yourself to processed or feta cheese.

If you take processed cheese, do not forget to leave it in the freezer for 30 - 40 minutes. Then it will be easy to grate without spreading over 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.
• Onion – 1 pc.
• Cheese – 200 g
• Chicken egg – 1 pc.
• Flour – 2 tbsp. spoons
• Oil – for frying
• Spices, herbs and salt - to taste

Preparation:

1. Chop the onion into smaller pieces and place in a colander to allow the juice to drain.
2. Peel the potatoes and grate them on a coarse grater. Add to the onion and squeeze.
3. Three cheese on a grater. Place in a bowl and add potatoes and onions to it.
4. Break the egg, add flour, salt and pepper the resulting mass. If desired, add chopped herbs.
5. Heat the frying pan with oil well and leave it on medium heat. Spread the resulting potato-cheese mixture with a spoon and level it so that you get potato pancakes that are not too thick.
6. Fry the pancakes on both sides until they acquire an appetizing golden hue. Place them on paper napkins or a towel to remove excess fat.

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

Recipe for potato pancakes without eggs

If you prefer diet or vegetarian potato pancakes without eggs, you can use this recipe. Since potatoes without eggs are harder to turn, it is better to grate them on a fine grater. We will also add a little semolina to the potato mixture for binding, and a clove of garlic to add flavor. 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

Preparation:

1. Peel and grate the potatoes on a fine grater.
2. Grind the onion on a grater or using a blender. Mix with potatoes and squeeze to get rid of juice and starch.
3. Squeeze out a small clove of garlic and mix with potatoes.
4. Add semolina, ground pepper and a small amount of salt to the resulting mass. 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 the potato pancakes.
6. Carefully spoon out the resulting mixture and form pancakes. Just don’t make them too thick so that the potatoes inside don’t remain damp.
7. Fry the potato pancakes on both sides until golden brown and serve. Bon appetit!

Delicious potato pancakes with carrots

Juicy and tasty potato 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, you can add a little chopped herbs to the potato mixture before frying.

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

Preparation:

1. Grate carrots and potatoes. It is advisable to take a larger grater for this.
2. Squeeze the vegetables and drain the juice and starch from them. Add flour, egg, salt and ground pepper to the resulting mass. Mix thoroughly.
3. In a preheated frying pan, fry potato and carrot pancakes on both sides until golden brown. Just don’t turn the heat up too high, otherwise the potatoes inside won’t have time to cook and will remain soggy.
4. We serve potato pancakes with sour cream to the table and enjoy their delicate taste and unforgettable aroma. Bon appetit!

Little tricks and secrets for making crispy potato pancakes

Despite the apparent simplicity of this wonderful dish, the preparation of potato pancakes has its own nuances and secrets. Even the size of the mashed potatoes can largely determine the duration of cooking and the taste of the finished dish.

To prepare truly tasty and juicy potato pancakes, just follow these rules:

1. Before adding the egg, squeeze the potatoes thoroughly to get rid of excess starch. Then, when placed in a frying pan, the potato pancakes will not spread and turning them over will be much easier.
2. Grated potatoes quickly turn blue and acquire a characteristic smell. You can get rid of this property by adding a little chopped onion or lemon juice to the potato mixture.
3. It is better to fry pancakes over medium heat and even under a lid. Then the inner layers of the potatoes will have time to cook, and the top layers 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 only flour is used.
5. You can add new flavor notes to potato pancakes by preparing them with filling or additional ingredients. Thus, many recipes use mushrooms, fresh or pickled cabbage, zucchini, broccoli, and even minced chicken or meat.
6. If potato pancakes are prepared without eggs, it is better to grate the potatoes on a fine grater. Then it will be easier to turn the pancakes, and they will not spread around the pan so much.
7. For frying potato pancakes, you need to pour just a little oil and add as needed. Then the finished pancakes will turn out less greasy and will not spread over the surface of the pan.
8. Fried pancakes can be placed on a paper napkin or towel to get rid of excess fat.
9. It is best to serve potato 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, line a baking dish with foil or parchment paper, grease it with vegetable oil and carefully lay out the potato pancakes.

You can prepare a lot of tasty and satisfying dishes from potatoes. And one of them is potato pancakes. What is it and how to prepare such a dish?

What are pancakes?

Draniki are essentially potato pancakes. This dish is considered, but it is also found in the cuisines of other countries of the world.

So, in Ukraine, potato pancakes are called potato pancakes or potato pancakes, in – latkes, in Sweden – ragmunks (which translates as “bristly monk”), in the Czech Republic – bramboraks, in America – hashbrowns, and in Lithuania this dish is called potato pancakes. By the way, the word draniki is translated from Old Russian as “rub, tear,” so we can assume that the name contains the whole essence of the dish.

A little history

It is not known exactly when and where potato pancakes were first used in the form in which we know them. After all, potatoes began to be cultivated quite a long time ago, and, probably, a wide variety of dishes were prepared from them. Thus, the first mention of potato pancakes dates back to 1830.

And some believe that they appeared under the influence of German cuisine. But if Belarus is still considered the birthplace of the dish, then here initially potatoes were grated not on a grater (there were simply no graters then), but on a board.

In those days, people ate hash browns for breakfast. There was also a tradition: before the main meal, you had to eat a crust of black bread. Draniki are always eaten only hot with sour cream, melted lard or butter.

Ingredients

Today there are many different recipes for potato pancakes, but in its original form such a dish consisted of only a few components. We list the ingredients that are used most often and in most cases:

• Potato. It is worth talking about it separately, because it is the main and most important ingredient. The taste of the finished dish depends on its choice. It is worth choosing varieties with a high starch content, since if there is not enough of it, the potato pancakes will not be juicy and soft or will burn during the frying process. It’s better not to use it, it contains little starch.
• Eggs play the role of a binding element, so many people add them too. Usually there is 1 egg for 4-5 potatoes.
• Onion. Onions, firstly, make potato pancakes more juicy and give them a pleasant taste. Secondly, onion juice protects the potatoes from browning and allows the potato mass to be stored longer.
• Flour or starch. If you can't find starchy potatoes, add starch during cooking. It can be replaced with wheat or corn flour.
• Instead of onions, some use kefir, which also prevents browning.
• Salt and pepper are added to taste. As for other seasonings, they are not traditionally used. But you can add garlic or dill or parsley.
• If you like to experiment in the kitchen, you can make potato pancakes with filling or simply mix potatoes with vegetables or minced meat.

How to cook?

How to cook delicious pancakes? You need to remember some rules. Here are the main preparation steps:

1. First, peel and wash the potatoes.
2. Now you need to start chopping. How to grate potatoes? It all depends on your preferences and tastes, as well as on what kind of potato pancakes you ultimately want to get. If you plan to prepare tender and uniform potato pancakes, then use a fine grater. If you want the potato pancakes to be fried and crunchy, then grate the potatoes using a medium or even coarse grater. If you have little time, you can use a blender or meat grinder for grinding.
3. Then you need to squeeze out the excess juice from the potatoes. In general, you don’t have to do this, since the juice also gives the dish a special taste. By the way, the mass with juice is called tare. There is also a bladed mass (in this case the juice is squeezed out) and boiled. In the latter case, the potatoes are first boiled and then boiled and chopped.
4. Now mix the potato mixture with the egg, add onion or other ingredients, as well as salt and pepper. Knead the dough. The consistency will resemble not too thick sour cream.
5. Now start cooking. It is best to fry potato pancakes, this is how they will be crispy. But you can also use an oven, a slow cooker and even a double boiler. By the way, melted fat or butter are best suited for frying, but you can also use regular vegetable oil (preferably refined).

Recipes

We offer you several recipes for potato pancakes.

Recipe one

These are the simplest potato pancakes. Ingredients for cooking:

• 3 large potatoes;
• 1 small onion;
• 1 egg;
• salt and pepper to taste.

Cooking method:

1. Peel the potatoes and grate them. If necessary, squeeze out excess juice.
2. Also peel the onion and either finely chop it, grate it, or chop it in a blender.
3. Mix potatoes and onions, add egg, salt and pepper. Mix everything well.
4. Heat oil or fat in a frying pan.
5. Spoon the mixture into a heated frying pan, leaving free space (at least 1 centimeter) between the potato pancakes so that they do not stick together.
6. Fry pancakes until golden brown on each side.

Recipe two

If you can’t imagine your life without meat, then prepare meat pancakes. Here's what you'll need:

• 100 grams of pork;
• 100 grams of beef;
• 700 grams of potatoes;
• 1 onion;
• 3 tablespoons of kefir;
• 1 egg;
• 3 bunches of dill;
• pepper and salt to taste.

Cooking method:

1. Rinse the meat, remove the veins and pass through a meat grinder. You can immediately pass the peeled onions through a meat grinder.
2. Peel the potatoes and grate them on a medium grater. Squeeze out the excess juice and mix the potato mixture with kefir and egg.
3. Chop the dill with a knife, after washing and drying.
4. Add minced meat, chopped dill, pepper and salt. Mix everything thoroughly.
5. Fry potato pancakes in butter.

Recipe three

Potato pancakes with mushrooms are very tasty. The list of ingredients is:

For potato pancakes:

• 600 grams of potatoes;
• 300 grams of fresh champignons;
• 2 eggs;
• 2 onions;
• 2 tablespoons flour;
• salt and pepper to taste.

For the sauce:

• 200 grams of sour cream;
• 2-3 cloves of garlic;
• dill greens;
• salt.

How to cook? Everything is very simple:

1. First, take care of the mushrooms. Wash them well and cut them into small pieces.
2. Heat oil in a frying pan and fry mushrooms.
3. Now grate the pre-peeled potatoes on a fine grater.
4. Peel the onion and chop it finely or grind it in a meat grinder or blender.
5. Combine the potato mixture with mushrooms and onions, add flour, eggs, pepper and salt. Mix everything well.
6. Place the mixture in a frying pan, fry the potato pancakes on each side for 4-7 minutes until golden brown.
7. Now prepare the sauce. To do this, peel the garlic and grate it on a fine grater, chop the dill with a knife (don’t forget to wash it). Add dill and garlic to sour cream, salt everything and mix.
8. Serve hot pancakes with sauce.

Some useful tips for making potato pancakes:

• If you decide to cook potato pancakes with filling, then make the filling in advance, it must be completely prepared. So, if you use raw mushrooms, they will not be cooked through.
• Start frying the potato pancakes immediately after preparing the dough. Grated potatoes cannot even be stored in the refrigerator.
• Don't skimp on the oil. It should cover the pancakes halfway. If there is not enough oil, the potato pancakes will not be crispy and golden.
• To remove excess oil after cooking, pat the pancakes dry with paper towels.
• Prepare potato pancakes for one time, as they will not be as tasty when heated. It is better to serve this dish straight from the pan.

Now you know everything about cooking potato pancakes. Delight your household and guests with this simple but delicious dish!