Method for preparing potato pancakes. Potato pancakes: step-by-step recipes for delicious potato pancakes from A to Z. Juicy and very tasty sorcerers with meat

How to cook potato pancakes - the best recipes

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

20 minutes

200 kcal

5/5 (6)

Dranniki, potato pancakes and terunki - whatever you call these delicious potato pancakes! They are made from both raw and boiled potatoes with the addition of eggs. This dish of Belarusian cuisine has gained popularity in various European cities since ancient times. It is very tasty, and preparing it is so easy and quick that any housewife 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 poop. 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 chefs believe that the best pancakes are made from Belarusian varieties. Apparently because the potatoes grown on their lands are starchier and more delicate in taste.

Interestingly, 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 is loved by about 80% of people around the world. This vegetable is sometimes called the second bread, and it can be used to create more than 110 culinary creations.

Real potato pancakes have crispy golden crust, and inside they are juicy, tender and aromatic. They can be fried in a frying pan or baked in the oven, and then you can treat them to guests, complement the holiday table, cook for breakfast or take them to work. It can also be easily prepared - such a dish will be even more nutritious.

Step-by-step cooking recipe

How to make potato pancakes yourself?

We will need:

Cooking steps:

Peeled potatoes need to be grated.

Advice: You can grind vegetables in a food processor (with a special attachment) or in a meat grinder. Just do not use a blender, as the vegetables should not be pureed.

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

It is most convenient to apply the potato mixture with a spoon. They should be shaped like a pancake.

• To make pancakes juicy and golden, fry in a hot frying pan in a large amount of oil.
• To prevent the dish from being too oily and greasy, after frying you should place 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 the pancakes will depend on this. New potatoes are not suitable for cooking.
• If you doubt the quality of potatoes, you can add them during cooking 0.5-1 spoon of starch.
• If before frying it seems that the mass is too liquid, there is no need to add flour, as the pancakes will turn out hard. It's 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 a dish

• Traditionally, potato pancakes are served hot with sour cream. You can decorate them with fresh herbs or lingonberries. 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 the sauce yourself.

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’s better to boil the mushrooms in advance and then lightly fry them.
3. Fry mushrooms and onions separately until golden brown.
4. Then transfer the mushrooms to the onions, add sour cream, pepper and salt. Simmer for a few minutes and you're done!
5. Pour the sauce over the potato pancakes and serve.

Advice: You should make the sauce before preparing the potato pancakes, so that you can serve them hot from the stove

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

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

Draniki cook quickly; just fry them on both sides until golden brown and they will be completely cooked during this time. But, if desired, you can simmer them a little further under the lid by adding a little water.

Serve hot potato pancakes with sour cream.

Enjoy your meal!

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RECIPE IN ENGLISH

POTATO PANKACES WITH SOURCREAM

prep: 20 mins
cook: 20 mins
total: 40 mins

Makes: 15-20 potato pancakes

Ingredients
6-8 Yukon Gold potatoes (700 grams)
1 medium yellow onion
1 egg
2-3 tablespoons all-purpose flour
salt to taste
freshly ground black pepper to taste
vegetable oil for frying
sour cream to serve

PREPARATION

1. Peel the potatoes, wash them and put in cold water to prevent them from turning brown. Using a grater or a food processor finely grate the potatoes and onion into a large bowl. You can drain off any excess liquid (I don't always do that).
Mix in egg, salt, freshly ground black pepper and add enough flour to make the mixture thick.

2. Heat some oil in the bottom of a non-stick pan over medium heat.
Pour one portion of potato mixture in a hot pan (using little less than 1/4 cup for each pancake) and flatten to make 1/2 inch thick pancakes. Fry pancakes for 2-3 minutes until golden. Then turn upside down and brown the other side. Remove them from the pan and place to paper towels to absorb excess oil.
Repeat the same steps until all potato mixture is used.

8. Serve potato pancakes hot with sour cream and chopped dill or parsley.

Enjoy your potato pancakes!

Draniki, delicious, tender potato pancakes with a golden-brown crispy crust, are considered a Belarusian national dish, although German gourmets were the first to master their preparation. Draniki are loved in many countries, but they are called differently. Ukrainians prepare potato pancakes, tertiukhi and kremzliks. Poles fry plyatski, Czechs fry bramborak, and in different regions of Russia potato pancakes are known as kakorki, teruntsy and derik. The technology for making potato pancakes is simple - potatoes are crushed, mixed with eggs, flour, onions, garlic and seasonings, and then fried in oil like pancakes. Both adults and children love juicy, appetizing potato pancakes, and preparing this dish is easy, quick and enjoyable.

First secret: good potatoes

New potatoes are not suitable for potato pancakes, since they are not very starchy and the potato pancakes may spread or burn. In this case, starch or eggs are added for the binder, which are sometimes replaced with beaten egg whites. For 1 kg of potatoes, 2 eggs or 1–2 tbsp are enough. 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 grated on a fine or coarse grater or ground in a food processor, blender, or meat grinder. It is no coincidence that potato pancakes are called teruns - from the word “to rub” or in the Ukrainian manner - “to tear”. Sometimes in recipes there is advice to grate half the potatoes finely and half coarsely. They say that this way the potato pancakes retain their shape better. For some reason, it is believed that for potato pancakes you need to chop the potatoes by hand, but this is not at all necessary. After all, we live in the 21st century, and the most difficult work in the kitchen has long been performed by equipment.

Second secret: less flour

A large amount of flour spoils the taste of potato pancakes and they become rubbery. If the potato mixture turns out to be liquid, place it on a sieve and allow the liquid 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 these potato pancakes turns out crispy and tasty. If you don’t have time to strain potato juice, instead of flour you can add semolina, which absorbs excess liquid and makes it tender, juicy and fluffy. For 1 kg of potatoes 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 preparing classic potato pancakes is seasonings and spices. Along with the potatoes, onions are also ground in a blender, which prevents the potato mass from quickly darkening. In addition to salt, garlic, black pepper, dried herbs and favorite spices are added to the potatoes. Fry potato pancakes only in a hot frying pan with a large amount of vegetable, melted butter or melted lard. If you cook pancakes in a warm frying pan, they will look like boiled potato cutlets. The finished potato pancakes are placed on a wire rack or on a paper towel to remove unnecessary fat, and served with sour cream, mayonnaise, ketchup, meat and mushroom sauce. Belarusian housewives prepare a traditional machanka sauce, which contains meat trimmings, sausage, lard and onions.

Unusual ways to prepare potato pancakes

In western Ukraine, they make potato pancakes the size of a large pancake, fry them on both sides, put meat, mushroom or vegetable filling on one side and decorate the top with sour cream. It is enough to eat one such potato pancake to fill you up for half a day. Sometimes, during the process of kneading the dough, fried onions and mushrooms, grated cheese, cereals, minced meat, pieces of chicken, fish and vegetables, seafood, squeezed cottage cheese, an apple are added to it, and if the mass turns out to be dry, it is diluted with a small amount of milk or sour cream. There is an interesting recipe for Swiss Rösti pancakes made from boiled potatoes with cheese, fried like cutlets and served with herbs and sour cream sauce. If you are on a diet, learn to cook potato pancakes in a slow cooker without fat. They, of course, will not be so juicy, but the calorie content of the dish will decrease several times. “Lazy” pancakes are usually prepared by bachelors by grating the potatoes along with the skin, but otherwise the recipe does not differ from ordinary pancakes.

Stuffed potato pancakes, reminiscent of zrazy, are very tasty. Place minced meat, fish, vegetables or mushrooms on a potato pancake, place a little dough on top to cover the filling and fry on both sides. Draniki with meat are called sorcerers in Belarusian cuisine. This option is not dietary, but very appetizing.

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

Three original recipes

Ukrainian pancakes

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

Draniki with seeds

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

Draniki with oat flakes

Pour boiling water over 1 glass of rolled oats 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.

A versatile homemade meal that can be varied in any way you like. This dish always turns out delicious, so even a novice housewife 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 potato pancakes, melting in your mouth, sometimes disappear from the plate before the family gathers at the table. And for any housewife this is the best recognition of her culinary skills!

You can please your loved ones by making an interesting dish - regular potato pancakes. These are pancakes, but instead of a flour-based dough, shredded potatoes are fried. Simple Belarusian pancakes are traditionally made with garlic, onions and eggs, but there are other versions of the dish with the addition of minced meat, cheese, mushrooms, zucchini and even cottage cheese.

Recipe 1. Classic

Potato pancakes, the recipe for which is most often used, are liked by almost everyone. This is a classic version of the dish.

Ingredients:

• 1 kg of potato tubers;
• 3 onions;
• 2 eggs;
• 4 cloves of garlic;
• 2 tbsp. spoons of flour or starch;
• salt and black pepper to taste;
• olive or any other odorless vegetable oil for frying;
• 1 tbsp. spoon of sour cream or milk.

How to cook, with photos:

1. Grate the tubers along with the onion on a fine grater.
2. Drain off excess juice.
3. Beat the eggs, mix them with chopped garlic cloves, black pepper, salt and combine with the potato mixture.
4. Add milk or sour cream, starch (flour).
5. Spoon into the pan and fry on both sides until golden and crisp (about 5 minutes). There is no need to close the lid.

Advice! If the mixture of eggs and potatoes is thick enough, then there is no need to add flour or starch.

Classic pancakes are served with sour cream. They will be especially tasty with machanka - a traditional Belarusian sauce designed specifically for potato pancakes.

Machanka recipe: cut salted ribs, smoked sausage, rendered lard and ham, put everything in a pot and simmer with sour cream. Take the proportions of the products arbitrarily, according to your taste; it is not necessary to add all the listed ingredients.

Recipe 2. Without eggs

Draniki without eggs are the simplest dish to prepare, but very tasty. Making such lean potato pancakes is not difficult even for an inexperienced cook, and you will need a minimum set of products.

Ingredients:

• 5 medium-sized potato tubers;
• 2 tbsp. l. flour;
• salt and seasoning to taste;
• vegetable oil for frying.

Advice! Potato varieties with a high starch content are ideal for preparing this dish. This allows you to obtain the potato mass of the desired consistency.

Step-by-step preparation:

1. Peel the tubers and grate them on a fine (to obtain mashed potatoes) or coarse grater. The better the tubers are crushed, the more homogeneous the mass and thinner the pancakes will be. Potatoes grated on a coarse grater produce pancakes with a crispier crust.
2. Squeeze the resulting potato mixture to remove excess liquid. If this is not done, the pancakes in the pan will spread.
3. Add salt, flour and spices to the potatoes. Mix thoroughly.
4. Spoon the resulting dough into a frying pan with heated vegetable oil. Fry on one side, then on the other, turning the pancakes over.

Serve with sour cream.

Recipe 3. With minced meat

Potato pancakes with minced meat turn out to be more satisfying; men especially like their taste. The dish is simple to make, although it will take a little longer to prepare than when cooking according to the classic recipe.

Ingredients:

• 1 kg of potatoes;
• 2 onions;
• 300 g of any minced meat;
• vegetable oil;
• salt and pepper to taste.

How to cook:

1. Peel the onions, cut one of them into half rings and fry in a frying pan in vegetable oil until golden brown.
2. Grind the second onion thoroughly with a blender or grater. Divide the resulting mass into 2 parts.
3. Add one part of chopped onion, salt and pepper to the minced meat.
4. Peel the tubers and grate it on a fine grater. Mix the resulting mass with the remaining onion, salt and pepper.
5. Fry pancakes in a frying pan (preferably with a non-stick coating) in vegetable oil. Place the potato mixture into a heated frying pan with a spoon and smooth it out - the layer should be thin. On top, in the middle of the pancake, place a little minced meat and cover it with potato mixture.
6. Fry on one side first, then turn over and fry on the other. Cover the pan with a lid - this will allow the potato pancakes to bake well.
7. Serve with fried onion half rings.

Advice! Without changing the set of products and their proportions, you can make potato-meat pancakes - mix the potato mixture with minced meat and fry like regular pancakes.

Recipe 4. With sausage and cheese

Draniki with regular boiled sausage and cheese are filling and at the same time very tasty. The dish is perfect for lunch or breakfast.

Ingredients:

• 500 g potato tubers (6 pcs.);
• 100 g boiled sausage;
• 100 g cheese;
• 1 onion;
• 3 tbsp. spoons of flour;
• 2 eggs;
• salt and black pepper to taste (you can add other spices);
• sunflower oil for frying.

Step-by-step recipe on how to prepare:

1. Grate the peeled potatoes along with the onion on a coarse grater or chop with a blender.
2. Squeeze out excess juice.
3. Cut the sausage and cheese into thin slices, mix with the potato mixture, add the egg, flour, spices, and salt.
4. Spoon the mixture into a frying pan with heated vegetable oil.
5. Fry on one side and the other until golden brown (approximately 5 minutes).
6. Pat the finished pancakes with a paper towel to remove excess oil.

Serve hot, topped with sour cream.

Recipe 5. In the oven

Draniki can be made not only in a frying pan; they will turn out no less tasty if you cook them in the oven. The crust will be just as golden and crispy. In this case, the dish will not be so greasy, since the amount of vegetable oil used in the cooking process will be significantly reduced. We can say that the potato pancakes will turn out to be dietary.

Ingredients:

• 4 large potatoes;
• 1 egg;
• 2 tbsp. spoons of mayonnaise;
• half an onion;
• 2 cloves of garlic;
• 2 tbsp. spoons of flour;
• salt and spices to your taste;
• vegetable oil.

How to cook:

1. Grate the peeled potato tubers and onions on a coarse grater. Drain or squeeze out excess juice.
2. Immediately add mayonnaise to the potato and onion mixture.
3. Finely chop the garlic cloves or pass through a special garlic press.
4. Mix the mass, garlic and egg, add salt.
5. Add flour.
6. The dough should be quite sticky to form into flat cakes.
7. Turn on the oven, it should warm up to 200-220 degrees.
8. Line a baking sheet with pre-greased parchment paper.
9. Place the cakes on the paper.
10. It takes 20 minutes to brown the potato pancakes. They will need to be turned once during cooking.

Serve warm with sour cream, ketchup or mayonnaise.

Recipe 6. With zucchini

Very tasty potato pancakes are made with zucchini, the addition of which gives the dish tenderness.

Ingredients:

• 1 kg of potatoes;
• 1 medium sized zucchini;
• 3 eggs;
• 1 large onion;
• 3 tbsp. spoons of flour;
• salt, garlic and seasonings to taste;
• vegetable oil for frying;
• sour cream for serving the dish.

Advice! It is better to take zucchini young, with unripe seeds.

How to cook:

1. Grind the tubers on a fine grater or blender.
2. Grate the zucchini and peeled onion on a coarse grater.
3. Mix potatoes, onions and zucchini.
4. Add pre-beaten eggs, spices, chopped garlic, and salt everything.
5. Place by the tablespoon, forming pancakes and fry them in a frying pan in heated vegetable oil until a golden crispy crust forms. First on one side, then on the other.

Advice! If desired, you can add any greens to the mixture.

Serve hot with sour cream. Potato pancakes with zucchini will appeal to adults and children.

Potato pancakes will turn out especially tasty if you follow the recommendations for their preparation.

1. Choose the right potatoes: they should have a lot of starch. Large potatoes with rough skin and yellowish inside are ideal. Young tubers do not contain very much starch, so they are not very suitable for making potato pancakes.
2. Insufficient starch in potatoes can be easily eliminated - just add 1-2 tablespoons of starch to the mixture.
3. Grate the tubers on a fine grater at the same time as the onion. This will prevent the mass from darkening. You don't have to do this by hand; use a blender or food processor. You can grind potatoes with a regular juicer - in this case, the juice and pulp need to be mixed, but there should not be too much liquid.
4. Add flour to an excessively liquid dough, but it is important not to overdo it, otherwise the potato pancakes will turn out to be slightly rubbery. It is better to use starch for this purpose.
5. Spices enhance the taste and aroma of the dish; add them as you wish.
6. Draniki will turn out with a golden crust and crispy if you fry them in a well-heated frying pan. Vegetable oil should cover half the thickness of the potato mixture.
7. Potato pancakes that are too thick may not be fried inside, so when laying out the mass, you need to level it with a spoon, making them thinner.
8. You can get rid of excess fat by placing pancakes directly on paper napkins rather than on a plate.

Potato pancakes are an easy-to-prepare dish with a minimal set of ingredients, but at the same time very tasty and satisfying. The food can be made to taste completely different by adding different spices.

For some reason, it is believed that potato pancakes are a particularly simple dish, and making it, let’s say, is a piece of cake. But the only thing that has a bluish tint and a sticky consistency is not potato pancakes. These are clumsily prepared pancakes.

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

If you don’t get potato pancakes (or get them blue as described above), then read carefully, strictly follow the recipe and get correct, tender, sunny pancakes.

Since there are so many cooking recipes, we will narrow this circle to a basic recipe, then we will complicate it a little, and then we will change it slightly. The main goal is to understand all the principles and subtleties of making potato pancakes. Join us, it will be exciting because you will learn many secrets.

Basic recipe for potato pancakes

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

Ingredients

• potatoes - 5 large
• onion - half
• flour - 2 tbsp. spoons
• eggs - 2
• salt, pepper to your taste
• vegetable oil for frying

How to cook potato pancakes

Potatoes and onions need to be grated on a fine grater (with the smallest round holes). If you have an assistant (a food processor), then the task of making a lot of potato pancakes becomes much easier.

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

Secret one. The onion, oxidizing, prevents the potatoes from darkening. Therefore, firstly, the finished potato pancakes will have a golden color, and, secondly, there is no need to rush, fearing that the potatoes will darken.

The second secret. Draniki are also called potato pancakes, hence the misconception that the consistency of pancakes should be similar to the consistency of pancake batter.

We will not be mistaken, so we will remove all the liquid from the potatoes and other products that will be used.

To do this, place the potatoes and onions in a colander, and when the liquid has drained, squeeze it out - there should be only a “dry residue” at the exit. Add salt, pepper, egg and flour, mix thoroughly.

Add salt, pepper, egg and flour, mix thoroughly.

Fry in a heated frying pan with vegetable oil, adding potato pancakes with a tablespoon.

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

The third secret : Fry over medium heat - the potatoes should be well cooked inside.

Secret four: Place potato pancakes on a paper napkin, which will remove excess oil, because they are best served with sour cream, and so much fat content is not very healthy, although tasty.

Secret five: If you want crispy potato pancakes, do not stack them, place them in one layer.

Draniki should be served immediately while they are hot. With sour cream, in which be sure to cut the greens.

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

Potato pancakes with filling

Yes, if you add filling to the basic recipe, you will get a new dish. And although you never get tired of potatoes, you still want variety. What filling should I use? Imagine boiled or fried potatoes, what would you eat them with? Yes with anything. It is precisely this “anything” that can be an addition. For example, Belarusians prefer to add meat; an excellent addition is a variety of vegetables: eggplant, sweet peppers, garlic, mushrooms, zucchini and others. Or sauerkraut.

Replace flour with starch to make it completely potato-like.

Recipe ingredients

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

How to cook potato pancakes with filling

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

Break the egg into a small bowl, whisk and pour into the potatoes. Add starch and stir.

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

Potato pancakes with carrots

Why with carrots? Because she and potatoes are a very tasty combination. Carrots give potatoes tenderness and sweetness, and potatoes give carrots satiety.

But so that life doesn’t seem like a culinary paradise, let’s make potato pancakes, grated on a coarse grater.

Recipe ingredients

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

How to cook potato pancakes with carrots

Grate the carrots and potatoes on a coarse grater. Place in a colander, then squeeze out and transfer to a bowl. By the way, coarsely grated potatoes produce significantly less liquid.

Add the egg and finely chopped herbs, salt and pepper. Stir.

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

Serve hot with sour cream.

ON A NOTE

After trying variations with finely and coarsely grated potatoes, you will understand which one you like best. But this is not a reason to stop, because you can combine, for example, finely and medium grated potatoes - you will get a soft center and a crispy top.

If some vegetables do not grate well on a fine grater, pass them through a meat grinder.

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