What kind of dishes are not prepared from potatoes? It seems that it is unlikely that you will be able to surprise your loved ones. However, delicious with a golden crust potato fritters, which are also called potato pancakes, will certainly not leave your loved ones indifferent. Draniki are easy to prepare. Today there are a huge number of recipes. This is due to the fact that you can add sauerkraut to the potato pancake dough according to your taste, fried mushrooms, onions, garlic, herbs and much more. Surely this will no longer be the case classic recipe potato pancakes, but it’s not the name that’s important, but the taste and gastronomic preferences of your loved ones. So, we bring to your attention several recipes for potato pancakes.

To prepare this dish, it is better to grate the potatoes on a fine grater. Of course, it is much easier to grate it on a coarse grater or pass it through a meat grinder (food processor), but this loses the tenderness of the potato pancakes. Therefore, it is better to spend a few extra minutes, but get a truly delicious dish.

Recipe for potato pancakes with sour cream

Finely grated potatoes are mixed with sour cream and an egg is added. Mix everything thoroughly and salt. Place the resulting dough by the tablespoon in a well-heated frying pan with vegetable oil. Then they are fried on both sides like regular pancakes.

Potatoes – 3 pcs.;
Sour cream (30%) – 1 tablespoon;
Egg – 1 pc.;
Salt - to taste;
Vegetable oil.

Recipe for potato pancakes with onions

The onion is peeled and finely chopped. The smaller you cut the onion, the more uniform the consistency of the potato pancakes. Grated potatoes are mixed with an egg, chopped onion, and an egg is added. Mix everything thoroughly and salt.

Draniki are fried in a heated frying pan, frying on both sides.

To prepare you will need:
Potatoes – 3 pcs.;
Onion – 1 pc.;
Egg – 1 pc.;
Salt - to taste;
Vegetable oil.

Recipe for potato pancakes with flour

Draniki prepared according to this recipe are especially popular in my home. To ensure that the pancakes do not turn out rubbery, you must not overdo it with flour. Add egg and flour to grated potatoes. Flour is added gradually, constantly stirring the dough, which should turn out like sour cream (it is better not to add flour than to add too much). Don't forget to salt the resulting mixture. Draniki are fried on both sides in vegetable oil in a heated frying pan.

To prepare potato pancakes you will need:
Potatoes – 3 pcs.;
Egg – 1 pc.;
Flour – 2 tablespoons (approximately);
Salt - to taste;
Vegetable oil.

Potato pancakes are served hot with sour cream. Potato pancakes are an appetizing and tasty dish, when preparing which you can use your imagination and perhaps surprise your loved ones with your culinary abilities.

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 includes grated coarse grater potato. To prevent potato pancakes from falling apart, add an 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

We break it down into potato mass egg. 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 to grate them on a coarse grater. raw potatoes. 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 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 to them egg. 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.

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

Potato pancakes with mushrooms - hearty and tasty

Potato pancakes with mushrooms are a simple and tasty stand-alone dish that is perfect for a family dinner. You can cook them with fresh or salted mushrooms. Perfect for these purposes fresh champignons, which are best pre-fried on butter.

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

Potato pancakes with cheese

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

If you take processed cheese, don’t 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 to the resulting mass semolina, ground pepper and a small amount of salt. If desired, you can also add chopped herbs, such as dill.
5. Heat a frying pan with oil over medium heat. During this time, the semolina will swell a little and you can start frying 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 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. Serve potato pancakes with sour cream to the table and enjoy them delicate taste and an unforgettable aroma. Bon appetit!

Little tricks and secrets for making crispy potato pancakes

Despite the apparent simplicity of this wonderful dish, cooking potato pancakes has its own nuances and secrets. Even the size of the grated potatoes can largely determine the cooking time and taste. ready-made 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 onions or lemon juice.
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 and they only use flour.
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 the baking dish with foil or parchment paper, grease with vegetable oil and carefully place potato pancakes.

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 to basic recipe add filling, you get a new dish. And although you never get tired of potatoes, you still want variety. What filling should I use? Imagine boiled potatoes or fried, what would you eat it 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, Bell pepper, 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 no reason to stop, because you can combine, for example, finely and medium grated potatoes - you 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.

You can please your loved ones by doing 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 classic version dishes.

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 crispy (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 the salted ribs, smoked sausage, rendered lard and ham, put everything in a pot and simmer together 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 crust(approximately 5 minutes each).
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. In excess batter add flour, but it is important not to overdo it, otherwise the potato pancakes will turn out 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 immediately not on a plate, but on paper napkins.

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.

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.

It’s interesting that similar ones are found in kitchens different countries 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 guests with them or add festive table, cook for breakfast or take with you 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 and mix everything thoroughly.
4. Place a frying pan on the stove and pour oil. When the pan is hot, 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. This will depend on taste qualities dishes and form of potato pancakes. 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!