Delicious potato pancakes in a frying pan. Draniki with sausage

Fragrant, crispy, incredibly tasty potato pancakes are very popular in many countries. They have different names, such as “deruny” in Ukraine, “bramborak” in the Czech Republic, “plyatski” in Poland. But in Russia they are known to us under the word “pancakes”.

Draniki are a traditional dish of Belarusians and their cuisine. As you know, potatoes are a favorite delicacy of Belarusians. Many of them sincerely believe that the first potatoes grew on Belarusian soil, and that it was not Peter the Great who brought them to Russia. Potatoes are eaten there in any form, but potato pancakes have a special place. Real Belarusian potato pancakes, crispy on the outside and soft on the inside, have a unique aroma and taste. They are eaten hot, most often with sour cream or its analogue, for example, the Belarusian “machanka”.

Preparing potato pancakes is quite easy and even an inexperienced cook can cope with this dish. However, if you want your hash browns to be truly delicious, you need to know a few secrets.

Secrets of making potato pancakes.

• If you want to get crispy potato pancakes at the end, then the potatoes for them need to be chopped as finely as possible, preferably by hand on the finest grater. However, a food processor or even a blender can handle this process quite well.
• The potatoes must be grated as quickly as possible to prevent them from browning. This can be avoided by adding finely chopped onion to it. You can also add a tablespoon of sour cream.
• The resulting potato mass must be squeezed out well. This must be done before adding onions to it. A smaller amount of liquid in the original product will make the potato pancakes fluffy and prevent unpleasant splashing of oil during frying.
• Don't add too much flour to potatoes. Flour makes potato pancakes less tasty and viscous inside. Such potato pancakes are poorly fried and lose their taste and aroma.
• Draniki must be fried in a hot frying pan.
• There is no need to cover the pancakes with a lid while frying.
• After you have fried the hash browns, place them on a paper towel to remove excess fat.

There are a huge number of recipes for making potato pancakes. They can be made with onions, garlic, herbs, with the addition of flour, eggs, and also made with a variety of fillings: cheese, minced meat, mushrooms.

They can be fried or baked. They can be made lean. Let's look at the 10 most popular and delicious recipes.

Recipe No. 1. Traditional Belarusian pancakes.

Traditional Belarusian pancakes are most often prepared without adding flour. The potatoes must be well squeezed. In Belarus, even a child can cook such pancakes. How to cook real potato pancakes?

• 1.5kg. Potatoes
• 1 large onion
• Salt to taste
• Oil for frying
• Sour cream for serving

1. Potatoes and onions need to be grated on a fine grater or chopped in a food processor.
2. Add salt and mix well. Excess liquid must be drained.
3. Heat a frying pan well and fry the potato pancakes on both sides.
4. Serve pancakes hot with sour cream or cracklings.

Recipe No. 2. Potato pancakes “Traditional”

This recipe is very popular in Russia. They taste like everyone's favorite pancakes. They turn out lush, rosy and fragrant.

• 0.5 kg. Potatoes
• 2 eggs
• 4 table. spoons of flour
• Oil for frying

How to cook potato pancakes:

1. Grate the potatoes or mince them. Drain off excess juice.
2. Add eggs, mix well.
3. Add flour and salt and mix thoroughly to avoid lumps.
4. Heat a frying pan and fry the potato pancakes on both sides. Draniki fry instantly, so you need to keep an eye on them.

Recipe No. 3. Lenten pancakes.

These potato pancakes are made without eggs. In fact, they also turn out fluffy and don’t fall apart. And to do this you need to know one little trick. For potato pancakes without eggs, the potatoes need to be divided into two parts. Rub one part on a fine grater, the other on a coarse grater. You can also add a little starch.

• 0.5 kg. Potatoes
• 1 tablespoon flour
• 1 teaspoon starch
• Pepper
• A pinch of soda

1. Grate the potatoes and squeeze well.
2. Add flour, starch, soda, salt and pepper, mix.
3. Fry well on both sides.
4. Best served with sour cream or tomato sauce.

These potato pancakes turn out especially tasty and fluffy. Potatoes are cooked in them last. First, the dough is kneaded, into which the potatoes are then introduced.

• Potatoes 1 kg.
• Onion -2 medium
• Flour – 2 tablespoons
• Milk or sour cream -2 tablespoons
• Garlic -2 cloves
• Salt, black pepper to taste

1. First, let's prepare the dough. You need to beat the eggs with salt and pepper, add chopped garlic to them, mix well.
2. Grate the onion on the finest grater or put it in a meat grinder and drain the juice.
3. Finely grate the potatoes, drain the juice, and quickly mix with the onion.
4. Add milk or sour cream to the onion and potato mixture.
5. Mix both mixtures and add flour. The consistency of the dough should resemble low-fat sour cream. Depending on this, more or less flour may be needed.
6. Fry pancakes in a hot frying pan on both sides until cooked. To make the potato pancakes more neat, you can put them in the pan not with a tablespoon, but with a small spoon.
7. Serve hot, with sour cream.

The combination of potatoes and mushrooms is very popular. It's delicious and nutritious. In Ukraine, potato pancakes are fried in the form of one large pancake, with a spoonful of filling, usually mushroom, placed in the middle. One potato pancake is enough to fill you up properly.

• 1 kg. Potatoes
• 300 grams of champignons
• 1 large onion
• 1 egg
• 2 tablespoons flour
• Salt, pepper to taste
• Vegetable oil.

1. Wash the mushrooms. Finely chop. Chop the onion.
2. Fry the onion in a frying pan, then add the champignons to it. Fry until all the liquid has evaporated from the mushrooms. Cool.
3. Grate the potatoes, add onion, egg, flour, salt and pepper. Mix well.
4. Add mushrooms to the potato mixture and stir.
5. Fry potato pancakes on both sides in a hot frying pan. If the dough spreads during frying, you need to add another egg.

If you're tired of regular potato pancakes, then it's time to start experimenting! Potato pancakes with cheese are tasty and crispy. They taste like cheese chips and are very popular with children.

• 0.5 kg. Potatoes
• 5 tablespoons flour
• 1 onion
• 200 grams of cheese 2 eggs

1. Grate potatoes and onions and mix.
2. Add eggs, flour, salt.
3. Grate the cheese and add to the potatoes. Mix everything.
4. Fry on both sides.

Recipe No. 8. Potato pancakes with meat.

These pancakes are also an alternative to traditional pancakes. They will not leave the male half of the globe indifferent, because almost all men love potatoes and meat. How to cook these potato pancakes?

• 1 kg. Potatoes
• 1 large onion
• 1 large egg
• 2 tablespoons flour
• 300 grams of minced meat (pork, beef or mixed)
• Salt pepper
• A little milk, sour cream or cream

1. Grate potatoes and onions. Mix. Add egg, flour, salt, pepper.
2. Make minced meat. To do this, grind the meat in a meat grinder. The minced meat should not be dry. To do this, you need to add a little milk, cream or sour cream to the meat. You can also add water. Mix everything.
3. Mix potatoes and meat, fry on both sides until golden brown.

Recipe No. 9. Draniki baked in the oven.

These potato pancakes are not only tasty, but also healthy. When preparing them, less oil is used, and you can also cook a lot at once and not waste time on frying, but instead prepare other dishes.

• 1 kg. Potatoes
• 2 medium onions
• 1 large egg
• 3 tablespoons flour
• Salt pepper.

1. Grate the potatoes and also grate the onion. Mix.
2. Add egg, flour, salt, mix.
3. Grease a baking sheet with olive oil, form round or oval cakes and place in an oven preheated to 200 degrees.
4. Bake for approximately 25-30 minutes until golden brown.
5. Serve hot, with sour cream or sauce.

Recipe No. 10 Potato pancakes with zucchini.

This recipe is quite unusual. The taste of potato and zucchini pancakes is not like classic pancakes. However, such pancakes are juicier and will replace boring potato pancakes.

• 0.5 kg. Potatoes
• 1 onion
• 1 egg
• 500 grams of zucchini
• 3 tablespoons flour
• Salt, black pepper to taste

1. Grate the potatoes. Add grated onion. Mix.
2. Add egg, salt, pepper to the potato mixture and stir well.
3. Grate the zucchini very finely, squeeze out the resulting mass well, mix with the potato dough.
4. Fry in a hot frying pan on both sides until a golden crust forms.
5. Serve hot with sauce of your choice.

No matter what kind of pancakes you make, it’s always tasty and healthy! Don't be afraid to experiment with ingredients and delight your loved ones. Bon appetit!

Greetings to all readers and guests of the blog. Today we will cook crispy and very tasty!! Do you love this dish as much as I love it??)) I think so!! After all, it cooks very quickly, requires a minimum of ingredients, tastes amazing and satisfies the stomach!!

The process of preparing potato pancakes is as simple as anything, so there is no need to cheat and everything will work out!!

But still, in order for the dish to be successful, you need to know a couple of secrets:

• Potatoes should be large with a high starch content; young ones will not work.
• You can grate the vegetable using a grater, meat grinder, blender or food processor.

• Do not add too much flour, otherwise the food will taste rubbery.
• You can cook with or without eggs.
• You can add any seasonings and spices, as well as herbs.
• To prevent the potatoes from darkening, grate them alternately with onions and add lemon juice.
• Fry in a hot frying pan with plenty of oil.

The answer to this question is very simple: grate the vegetables, mix the food and fry)) In general, read the photo recipe and do everything according to the instructions!!

Ingredients:

• Potatoes - 6 pcs.;
• Flour - 2 tbsp;
• Chicken egg - 1 pc.;
• Onions - 1 pc.;
• Vegetable oil - for frying;
• Salt, ground pepper - to taste.

Cooking method:

1. Wash and peel the potatoes. Grate alternately with the peeled onion.

You can grate it on a fine, medium or coarse grater, or use a food processor, whichever you prefer.

2. Squeeze the mixture a little, draining the excess juice. Add salt, pepper, flour to the grated vegetables and beat in the egg. Mix everything thoroughly.

4. This dish is best served with sour cream or other favorite sauce.

When I see hot potato pancakes, I can’t resist and immediately gobble them up in the heat of the moment!!

Making potato pancakes from minced meat

The following type is considered an excellent option for the dish, because we will add meat to it. And potatoes and minced meat always go well together. So you have a full dinner ready!!

By the way, see even more varieties of preparing potato sorcerers with minced meat.

Ingredients:

• Minced meat – 500 gr.;
• Potatoes – 4-5 pcs.;
• Chicken egg – 2 pcs.;
• Onions – 3 pcs.;
• Salt, ground black pepper - to taste;
• Flour – 80 gr..

Cooking method:

1. First, prepare the minced meat. To do this, grind the meat and onions in a meat grinder, add salt and pepper to taste, mixing everything.

You can take ready-made minced meat, preferably homemade, that is, half beef, half pork.

2. Grate the washed and peeled potatoes on a fine grater and drain the potato juice.

3. Take a deep bowl and mix the minced meat with grated potatoes. Add egg, finely chopped garlic, salt, pepper. Mix everything well and form lazy pancakes.

4. Such preparations can be baked in the oven, steamed or traditionally fried in a frying pan.

Lenten recipe without eggs

I cannot ignore this type of food, because not everyone can eat eggs. Many chefs, in principle, prepare potato pancakes without this product, as they believe that the dough comes out much better. Let's try to prepare such a treat.

Ingredients:

• Potatoes - 8 pcs.;
• Salt, pepper - to taste;
• Soda - 1 pinch;
• Sunflower oil - 4 tbsp. in dough + for frying;
• Flour - 5 tbsp.

Cooking method:

1. Wash and peel the potatoes. Then grate one part on a fine grater and the other on a coarse grater.

2. Add salt and pepper, flour and soda to the grated potatoes. Pour in the oil and stir.

You can also add chopped herbs for taste and aroma.

3. Take a cast iron frying pan and heat the oil in it. Use a spoon to form pancakes from the dough and fry over moderate heat, first on one side.

4. Then with the other until a golden brown crust forms.

5. You can serve with vegetables or salads.

Well, did you like it?!

Quick potato pancakes with onions

Another classic recipe. This is how my mom prepares the dish, and what could be tastier than mom’s food?! Never mind!!))

Ingredients:

• Potatoes - 0.5 kg;
• Onion - 2 pcs.;
• Egg - 1 pc.;
• Flour - 3 tbsp;
• Vegetable oil - for frying;
• Salt, pepper - to taste.

Cooking method:

1. Peel the onion.
2. Wash the potatoes, dry and peel.
3. Grate the onions and potatoes one by one on a coarse grater into a deep bowl.
4. Squeeze the mixture and pour out the juice.
5. Beat in the egg and mix. Salt and pepper, add flour. Mix everything again. You can add finely chopped dill to the dough.
6. In a heated frying pan with oil, fry the pancakes on both sides until golden brown.
7. Place on a paper towel to drain excess fat. Then eat to your health!!

What a beauty it turns out, my mouth is already watering!!

Video on how to make pancakes from raw potatoes with zucchini

And this is an excellent summer, vegetable and healthy option. See the story for all the details; the author explains step by step the nuances of cooking.

In principle, nothing complicated, everything is the same, just grate the zucchini.

Delicious pancakes without filling, but with cheese

Well, the final recipe for today. In the version described below, I add grated cheese directly to the dough, or you can put it on ready-made pancakes and let it melt, or bake in the oven.

Ingredients:

• Potatoes - 500-600 gr.;
• Onion - 1 pc.;
• Egg - 1 pc.;
• Flour - 2 tbsp;
• Hard cheese - 70 gr.;
• Salt - 2/3 tsp;
• Pepper - 1/3 tsp;
• Sour cream - 2 tbsp;
• Sunflower oil - 30-50 ml.

Cooking method:

1. Peel the onions and potatoes.

2. Grate the vegetables on a fine grater. Add flour, spices, sour cream and beat in the egg, mix.

3. Grate the cheese on a medium grater directly into the dough and mix again.

4. Heat a frying pan greased with vegetable oil. Fry the tortillas on both sides over moderate heat until cooked inside and crispy on the outside.

5. The dish can be consumed both hot and cold.

A delicious and certainly simple selection has come to an end for today. I wish everyone a great mood and bon appetit!! Bye bye!!

Potato pancakes are prepared differently for everyone. I don’t know why this happens, but I have never seen them cooked the same way. Some people grate potatoes for hash browns on a coarse grater, some on a fine grater, and some chop the potatoes in a food processor or blender. However, all these differences are not important, because we still love hash browns. In any form.

In my family, we also never adhere to a strict recipe for making pancakes. We always prepare them a little differently. Today, for example, they were prepared in such a way that they turned out, as children call them: cosmatics or hairballs.

Ingredients for making potato pancakes

To prepare potato pancakes-cosmatics we will need:

• potatoes, about 10 medium potatoes
• three eggs
• 2-3 cloves of garlic
• vegetable oil for frying pancakes

How to make potato pancakes

First you need to peel a lot of potatoes and wash them thoroughly.

In order to get not just potato pancakes, but hairy ones, it is necessary that the potatoes be grated on a coarse grater. So we take a grater in our hands and, carefully, so as not to injure our hands, rub our potatoes.

Then you need to squeeze out excess water from the grated potatoes. To do this, salt the potatoes (salt helps to release liquid from the food), mix the grated potatoes and drain the excess liquid from the cup.

Now break three eggs into a cup with potatoes. Eggs are needed so that our potato pancakes do not crumble.

Add 2-3 cloves of garlic to the potatoes. The garlic must be either finely chopped or put through a garlic press.

Mix everything thoroughly. If excess liquid appears in the cup during cooking, it is better to drain it.

Place a frying pan on the stove, pour vegetable oil into it and heat it.

Place some grated potatoes into the boiling oil with a fork and press and level them with a fork so that the potato pancakes turn out flat. This way they will cook better.

Fry the potato pancakes thoroughly until golden brown on both sides.

We take the potato pancakes out of the pan and place them on a napkin so that it absorbs excess fat.

We repeat the operation until we run out of grated potatoes. I advise you to post a guard if you want the potato pancakes to survive until serving. In our family, they have a strange property of disappearing from the plate as soon as you turn your back!

Potato pancakes must be served with sour cream.

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.

Potato pancakes - a simple classic recipe

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.

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. So, let's look at a step-by-step recipe for preparing delicious and juicy potato pancakes in a frying 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

Preparation:

1. Peel the onions and potatoes. If you like potato pancakes with garlic, you can also prepare two cloves. But this is not for everybody.
   
   
2. Grate the potatoes. We also grate the onion and add it to the potatoes. Squeeze out the garlic. If the potatoes and onions are too juicy, you can squeeze them and drain off the excess liquid. Then the potato pancakes will not spread over the pan and will fry evenly.
3. Break an egg into the potato mixture.
   
   
4. Add salt and favorite spices to taste. By the way, dried dill and ground pepper are good for potato pancakes. You can also add prefabricated potato spices.
5. Add flour. Mix the potato mixture thoroughly.
   
   
   
   
6. Pour a small amount of vegetable oil into the frying pan. We wait until it warms up well.
7. Using a spoon, carefully spread the potato mixture into pancakes. Fry pancakes over medium heat on both sides until golden brown. Please note that the potato pancakes should not be too thick, otherwise the potatoes inside will not have time to cook.
   
   
   
   
8. 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.
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!
   
   

Calorie content of potato pancakes:

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

Calories: 397.2 kcal.

Fat: 26.4 g.

Proteins: 6.0 g.

Carbohydrates: 35.2 g.

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
• Vegetable oil - for frying
• 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 chop 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!

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.

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!

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