To begin with, not every potato is suitable for potato pancakes, i.e. the taste of pancakes depends on the variety of potatoes, the place where the potatoes grew and the degree of their freshness. What to focus on? Early maturing varieties of potatoes are absolutely not suitable. Good potato pancakes are made from yellow potatoes. There is one, I don't know what it's called. But the taste of these potatoes is excellent. Potatoes from Central Asia are not suitable for potato pancakes. You can see the composition of the soil there. Our Siberian potatoes are the best option. The freshness of potatoes is as follows: although there is a tradition in my family to make potato pancakes from freshly harvested potatoes, this is not the best option. Potatoes should lie down for 2 months - then it will be the very thing. Well, if the potatoes are stored correctly, then you can use it until the new harvest.

In general, it is checked empirically - potato pancakes are made from the incoming batch - it becomes clear whether the potatoes are good or not.

Two more important points: forget about flour - real potato pancakes are made WITHOUT FLOUR. And forget about large graters and meat grinders - potatoes should be chopped to very small fractions.

Well, now the process with slides.

We clean potatoes. There is nothing special here, everything is elementary.

Now we grind. The best option is a grater, which looks like a piece of iron, into which nails have been driven in and it has bumps with sharp edges. Here is such. This is the most tedious and long process, but this is how the best taste is obtained.

When a lot of pancakes are made or there is little time, a different method of chopping potatoes can be used, which does not greatly impair the taste, but simplifies the cooking process. Potatoes are cut into cubes with a side of about 2 cm.

And it is crushed in a food processor with such knives to a mushy state.

Further, regardless of the grinding method, the technology is the same. Little know-how. The most harmful thing in cooking potato pancakes is the juice that is gradually released from the potatoes. Firstly, it dilutes the dough, which leads to a decrease in the thickness of potato pancakes (not buzzing), and, secondly, the dough turns black from it, and, as a result, potato pancakes (and this is unaesthetic). Yes, and the taste is spoiled. Therefore, we will try to get rid of excess juice in the process of creating the test. I use this mesh colander

We place the colander in a saucepan, where the juice will drain, put the chopped potato mass in the colander. And leave for 10 minutes. This is enough for the excess juice to flow out. It is not necessary to squeeze additionally and even harmful, otherwise the potato pancakes will turn out dry.

Another important point. When the juice drains, carefully pour it out of the saucepan. Starch remains at the bottom of the saucepan, which is added back to the potato mass.

Well, we actually make the dough: potato mass, eggs (a couple for 10 medium potatoes), salt to taste and starch from the drained juice.

mix

We take a frying pan with a thick bottom, ideally cast iron. I have a special frying pan for potato pancakes, which is probably 30 years old. We fry in sunflower oil. Yes, still, potato pancakes like a lot of butter, don't save much. We spread the dough on the pan with rather thick pancakes (about 1 cm thick or slightly less). The fire must be strong enough, so to speak, above average, this is empirically selected on different stoves. In such a way that pancakes are fried to a golden state in 2-3 minutes.

Flip over to the other side

Fry and put on a plate. Here is a photo of potato pancakes, for which the potatoes were chopped on a combine.

And then the potatoes were crushed on a grater.

That's all. Bon appetit. It is better to eat warm. Sour cream, ketchup to taste. Delicious and just like that.

Well, variations on the theme of potato pancakes. Family recipe for shvyndriks. We do everything as for potato pancakes. A pancake 2-3 mm thick is laid out in a frying pan, sausage plastic is also 2-3 mm on top, potato mass is again on top. Fried on one side, turned over, fried on the other side. Sausage is both boiled and smoked. Recipe for an amateur.

There is also a Belarusian dish, which in our family is called “jackdaws”. Pies are made from potato mass (as for potato pancakes, but a little drier) and minced meat as a filling. Fried on four sides. They are laid in a saucepan, a little water is added, spices can be added, and stewed until tender.

With poultry, fish, cheese, mushrooms, vegetables, herbs ... Look for the best recipes for potato pancakes in our article!

- a dish loved since childhood. Fresh, piping hot, fragrant, with a crispy golden crust - nothing can compare with the taste of mom's pancakes served with herbs and sour cream.

Yes, it’s pancakes, because potato pancakes themselves are ordinary pancakes, but they are prepared not from flour, but from potatoes. In Belarusian cuisine, this is one of the most popular national dishes. But potato pancakes are loved in Russia, Ukraine, and many other countries.

There are a huge number of recipes for potato pancakes. Most often they are prepared from raw, grated potatoes. But you can also use boiled vegetables or mashed potatoes. In our selection - only the best potato pancake recipes.

10 recipes for making potato pancakes

Recipe 1. Classic potato pancakes

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

Wash the potatoes, cut off the skin and rinse again with water. Then grate on a fine grater. Peel the onion (but leave the tail, so it will be easier to grate it). Finely chop the onion or chop it very finely. In a deep bowl, combine mashed potatoes, chopped onion, eggs and flour. Add salt and pepper, mix well. Pour vegetable oil into a thick-walled frying pan, heat it well, reduce the heat to medium, put the dough in the form of pancakes with a tablespoon and fry until golden brown on each side. Place cooked potato pancakes on paper towels to remove excess oil. Serve with fresh herbs and sour cream.

Recipe 2. Potato pancakes with cabbage

Ingredients: 6 medium-sized potato tubers, 1 large onion, 50 g wheat flour, 500 g white cabbage, 2 eggs, vegetable oil, salt, black pepper, spices and seasonings to taste.

Wash the cabbage, dry it and chop finely. Peel the potatoes, rinse under running water, grate coarsely, and then squeeze well to remove excess liquid. Peel the onion, rinse and chop finely. Crack the eggs into a bowl, add a pinch of salt and beat lightly with a whisk. Then send grated potatoes, chopped cabbage and onions to the eggs. Add your favorite spices, add flour and mix thoroughly. Heat the oil in a frying pan, reduce the heat to medium, scoop up the potato-cabbage dough with a spoon and spread it into the pan in the form of cakes. Fry potato pancakes until golden brown on one side, then turn over and cook, covered, until tender. Serve with sour cream and finely chopped greens.

Recipe 3. Diet pancakes from potatoes and zucchini

Ingredients: 1 kg of raw potatoes, 1 large zucchini, 1 egg, 1 onion, 3 tablespoons of flour, refined sunflower or olive oil, sour cream, salt, pepper, garlic and other seasonings to taste.

Separate the protein from the yolk. Whip egg white and yolk separately. Vegetables (zucchini, onions and potatoes), peel, peel and rinse under running water. Finely chop the onion. Coarsely grate the zucchini and drain in a colander to drain excess moisture. Grate the potatoes as well, add chopped onion, protein, egg yolk, salt, pepper and other seasonings to it. At the very end, put the zucchini mass and mix everything thoroughly. Pour the oil into the pan, heat it to the maximum temperature, reduce the heat to medium and spread the dough cakes with a spoon, giving them the desired shape. Fry until golden brown on each side.

Recipe 4. Potato pancakes with chicken

Ingredients: 750 g chicken fillet, 5 medium-sized potato tubers, 100 ml vegetable oil, 1 egg, 1 onion, 1 tablespoon wheat flour, salt, spices to taste.

Free the chicken fillet from the film, veins and rinse well in cold water. Then cut the bird into small cubes, put in a bowl, roll in salt and your favorite spices and leave for 10-15 minutes. While the meat is soaking, peel the potatoes and onions, wash and grate on a medium grater. In a deep bowl, combine chicken fillet, vegetables, lightly beaten egg, flour and mix thoroughly. Chicken Potato Dough is ready! Heat a frying pan with oil well and fry the potato-chicken pancakes over medium heat until golden brown.

Recipe 5. Potato pancakes baked with mushrooms

Ingredients: 4 medium-sized potatoes, 1 tablespoon of flour without a slide, 2 eggs, 1 onion, 1 cup of cream, 200 g of mushrooms, a small bunch of dill, 3 cloves of garlic, 3 tablespoons of grated hard cheese, a piece of butter, salt and pepper to taste.

Grate the peeled and washed onions and potatoes on a fine grater, one by one - this will prevent the potatoes from darkening. Then beat in the eggs, add flour, salt, pepper, mix thoroughly and fry potato pancakes over medium heat, pouring the dough onto the red-hot pan with a tablespoon. Put the finished potato pancakes into a baking dish. Fry washed and sliced ​​mushrooms in butter. Salt and pepper at the end. Finely chop the dill. Cut the garlic into thin slices across. Mix the garlic, dill and mushrooms, put on top of the potato pancakes, pour over the cream and bake at 180° for about 30 minutes. Sprinkle with grated cheese 5 minutes before done.

Recipe 6. Potato pancakes in the oven

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

Wash potatoes, peel and finely grate. Then squeeze to remove excess juice, salt a little and mix thoroughly. Cut the peeled onion into very small cubes or grate, add to the potatoes and mix well. In the resulting mass, beat the eggs and mix again until smooth. Salt again, add spices and mix. Gradually add flour and knead a homogeneous dough. Please note: the dough should be soft enough, but not liquid, then the pancakes after baking will have a pleasant “fullness” and will not turn out stale. Preheat the oven, grease a baking sheet and sprinkle with breadcrumbs (but you can do without them). Spoon the potato batter into pancakes. Send to the hot oven for 10 minutes, then remove the baking sheet, turn the pancakes over and bake for another 5-7 minutes.

Recipe 7. Spicy potato pancakes with herbs

Ingredients: 4 medium-sized potatoes, 2 tablespoons flour, 2 tablespoons vegetable oil, 1 small onion, dried spices (basil, coriander and rosemary), salt, ground black pepper.

Clean the potatoes. Finely grate 2 tubers (that is, exactly half), put on a flat dish and sprinkle with herbs. Grate the remaining potatoes on a coarse grater and put on a plate with finely grated vegetables. Grate the onion on a fine grater and add to the potatoes. Salt, pepper, add flour and mix thoroughly. Pour oil into a well-heated frying pan, heat it and put the cakes with a spoon. Fry until golden brown on each side.

Recipe 8. Potato pancakes with cheese

Ingredients: 6 medium-sized potato tubers, 1 egg, 2 tablespoons of flour, 80 g of hard cheese, 1 small onion, vegetable oil, ground black pepper, salt.

Rinse the potatoes thoroughly in cold water, cut off the peel and rub the vegetables on a coarse grater. Free the onion from the husk and chop it just like potatoes. Mix the grated vegetables, add the egg, salt, pepper and pour the flour into the potato mass. Mix well until a homogeneous consistency is obtained. On a hot, oiled pan with a spoon spread the dough in the form of small round cakes. Fry potato pancakes over medium heat on each side until a delicious golden brown appears. After turning them over, cover the pan with a lid, turn down the heat and bring to a boil. Serve hot potato pancakes on the table in a duet with sour cream.

Recipe 9. Potato pancakes with fish filling

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

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

Recipe 10. Potato pancakes with soaked cranberries

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

Finely grate the peeled and washed potatoes. Then add an egg, salt and pepper to it, mix well until smooth, add flour and knead the dough; spread it with a spoon in the form of cakes on a greased, hot frying pan. Fry on both sides until golden brown. Put the soaked lingonberries in a colander, and then dry on paper towels. Mix the juice that drains with sugar, boil, cool and combine with lingonberries. Serve draniki warm with berry sauce.

7 secrets of delicious potato pancakes

1. Before you start cooking potato pancakes, it is important to pay attention to the choice of the main ingredient. Young potatoes will not work: pancakes will fall apart when frying due to their low starch content. The ideal option is ordinary white or red tubers.

2. Draniki burn on the outside, but inside remain raw? There is one little trick to help avoid this. The dough should be spread in heated oil, fry over medium heat until golden brown, then turn over and bring to readiness under the lid - so the pancakes are well baked inside and do not burn outside. It is also advisable to use a thick-walled pan.

3. So that the dough does not darken (although this will not affect the appearance or taste of the finished dish), you need to grate potatoes and onions alternately, that is, each small portion of grated tubers should be layered with chopped onions.

4. For piquancy, you can add a couple of cloves of garlic squeezed through a press, herbs (rosemary, basil, parsley, dill) and spices (black pepper, paprika, nutmeg, coriander) into the potato dough. And to give the dish a special flavor, you can brown garlic slices or onion sliced ​​​​in half rings in heated oil, and then fry potato pancakes in this aromatic oil.

5. To make the pancakes tender, grind the dough in a blender or food processor. And to increase the usefulness of the finished dish, instead of frying, you can bake potato pancakes in the oven by laying them on a baking sheet.

6. You can also cook potato pancakes in pots: first fry them a little in a pan, and then put them in pots, layer them with mushrooms, vegetables or minced meat and bake under a cheese cap.

7. Traditionally, potato pancakes are served with finely chopped herbs and sour cream. However, you can use other sauces, for example, mushroom, cheese, meat, or not quite traditional, berry sauces - raspberry, lingonberry, pomegranate, cranberry.

Even from such a simple dish as potato pancakes, you can create a real culinary masterpiece. To do this, add mushrooms, fish, zucchini, cabbage, cheese, ham, sour cream, fried onions and much more to the dough.

Draniki also has other advantages - ease of preparation, available ingredients, a variety of recipes. Of all the potato dishes, none can boast such a combination of satiety, roastiness, unusual aroma and amazing taste, like potato pancakes. Cook and enjoy!

Potato pancakes are all prepared in different ways. Why this happens I do not know, but I have never seen them cooked the same way. Someone rubs potatoes for pancakes on a coarse grater, someone on a fine grater, and someone grinds potatoes in a food processor or blender. However, all these differences are not important, because we still love potato pancakes. In any form.

In my family, we also never follow a strict recipe for potato pancakes. We always cook them a little differently. Today, for example, they were cooked in such a way that they turn out, as children call them: beauticians or hairy.

Ingredients for making pancakes

To prepare kosmatic potato pancakes, we need:

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

How to cook potato pancakes

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

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 promotes the release of liquid from the products), mix the grated potatoes and drain the excess liquid from the cup.

Now we 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 potatoes. Garlic must be either finely chopped or passed through a garlic press.

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

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

Put a little grated potato into the boiling oil with a fork and press down with a fork and level it so that the potato pancakes turn out flat. This way they cook better.

Fry the pancakes well until golden brown on both sides.

Remove pancakes from the pan and put on a napkin so that it absorbs excess fat.

Repeat the operation until the grated potatoes run out. I advise you to set up guards if you want potato pancakes to live to be served on the table. In our family, they have a strange property to disappear from the plate as soon as you turn your back!

It is necessary to serve pancakes on the table with sour cream.

Draniki is called potato pancakes. This dish is considered Belarusian, but it is loved and cooked in many countries. Depending on the country in which the dish is prepared, potato pancake has a different name and composition. Plyatski, potato pancakes, tertyukhi, kakorki - all these are the names of the same dish.

Pay attention to several recipes that can diversify your idea of ​​potato pancakes.

This is the main recipe that the housewives prepare in haste. Basically, it was these potato pancakes that our grandmothers and mothers prepared for us.

Products:

• 5 potatoes;
• 2 chicken eggs;
• 1 head of onion;
• 3 large spoons of flour;
• frying oil;
• spices.

How to cook potato pancakes:

1. The most difficult thing in cooking pancakes is rubbing potatoes on a grater. Peel the potatoes and rub on a fine grater.
2. Add the egg, chopped onion, flour and salt to the potatoes.
3. Mix everything well. Everything, the "dough" for frying is ready.
4. Heat oil in a frying pan and start spooning pancakes with a spoon. Press them down with a spatula.
5. Fry for 4 minutes on each side and serve immediately.

Eat with sour cream.

With the addition of mushrooms

Potato pancakes with mushrooms are a favorite dish of the inhabitants of Western Ukraine. They put mushrooms in almost all their dishes, and potato pancakes are no exception.

What is needed:

• potatoes - 700 g;
• mushrooms (champignons, porcini, chanterelles - to choose from) - 300 g;
• onion 1 large head;
• flour up to 2 tablespoons (how much will take);
• egg;
• spices.

Cooking:

1. First, we will prepare the mushrooms. Finely chop the onion, then the mushrooms and send them to a preheated pan with oil. Salt and fry until the water evaporates.
2. Now let's cook the potatoes. We clean it and rub it on a medium grater.
3. We drive in the egg, salt, add spices and mix everything.
4. Pour the fried mushrooms, flour and mix again.
5. Now let's start frying. We spread potato pancakes on a hot pan with a spoon and press down on top so that they are flat.
6. We wait until they acquire a golden color and remove. Serve warm with sour cream.

Potato pancakes with minced meat

This dish is more satisfying and, of course, high-calorie. To taste, this version of potato pancakes resembles belyash. Another name for this dish is sorcerers.

Products:

• 300 g minced meat;
• 8 potatoes;
• 1 onion;
• eggs - 2 pieces;
• flour 2 tablespoons;
• spices and oil to fry.

Cooking:

1. Peel the potatoes and grate on the fine side of the grater. If you have a combine, use the pancake attachment.
2. Add eggs, flour to potatoes, salt and mix.
3. Salt minced meat and add chopped onion to it. Knead so that everything is evenly distributed.
4. In the meantime, we have to warm up the pan with oil.
5. Now the most interesting thing: put 1.5 tbsp in the pan. composition, on top of a small cake of minced meat, cover with a potato layer.
6. Fry until golden brown, and when we turn over, we leave it on moderate heat under the lid for 5-6 minutes.
7. Put the finished pancakes on a paper towel to remove excess fat.
8. Serve warm.

Recipe without eggs

Who will benefit from this recipe? Maybe for those who are fasting. Vegetarians will also be happy to use the recipe for pancakes without eggs.

Ingredients:

• 8 large potatoes;
• optional carrots;
• flour 3 tablespoons;
• spices;
• frying oil.

How to cook?

1. Prepare vegetables: wash, peel.
2. Three potatoes on a fine grater, salt and let stand for 10 minutes so that the juice comes out.
3. Grate carrots and add to potatoes.
4. Add flour, favorite spices and knead everything well.
5. Now we must heat the pan with oil well. If the oil sizzles, you can cook.
6. Fry pancakes on both sides until golden brown.
7. Repeat the action until you run out of the mixture.
8. Make sure that they are not high, otherwise there is a risk that potato pancakes will not fry.
9. Serve with lean mayonnaise. Optionally with garlic.

With cheese in the oven

Draniki in the oven are less fat, which means that they are healthier and can be eaten by people who suffer from stomach diseases. And the fact that these pancakes with cheese are cooked gives them a special piquancy.

Ingredients:

• 7 potatoes;
• hard cheese about 120 g;
• 2 eggs;
• 1 clove of garlic;
• melted butter - 30 g;
• oregano teaspoon;
• spices.

Cooking:

1. Grate the cheese on a coarse grater.
2. Then mince the garlic.
3. We rub the potatoes on a coarse grater and fill it with cold water. Let it stand for a while, and then wring it out and transfer it to a container.
4. Mix cheese, potatoes, eggs, butter, garlic and all spices well.
5. Grease the parchment a little with oil and lay out a thin layer of potato pancakes.
6. Bake at 200C for about 20 minutes. Bon appetit!

Lenten potato pancakes

Composition of components:

• 1 kg of potatoes;
• 2 bows;
• flour 2 tablespoons;
• spices;
• oil to fry.

Cooking:

1. We clean the potatoes and three on a grater. Squeeze out the juice.
2. If possible, also grate the onion and add to the potatoes. Send flour, all spices there and mix.
3. We spread the potato pancakes in portions on a hot frying pan and press them on top so that they are flat.
4. Fry for 3 minutes on each side until they are golden.
5. After holding them on a paper towel to remove the fat.

From potatoes and zucchini

Draniki from zucchini and potatoes is a dish of June-July months. In the summer, when the vegetables are young, they can be used in any dish. But the potatoes must be old.

What is necessary?

• half a kilo of zucchini;
• half a kilo of potatoes;
• one head of onion;
• one egg;
• flour about 2 tablespoons;
• spices and oil.

Let's start cooking:

1. Wash vegetables, peel and remove seeds.
2. On a coarse grater, grate potatoes first, then zucchini and onions. If you get a lot of juice, then it should be squeezed out.
3. We introduce the remaining ingredients into this mixture: egg, flour, spices.
4. Fry in a hot skillet for 3 minutes on each side.
5. Stir the mixture constantly in the bowl before each frying batch.
6. Serve with sour cream or mayonnaise.

With green onions

Green onions will give classic potato pancakes a taste of summer. They will be nice and juicy.

Products for potato pancakes:

• 8 potatoes;
• a tablespoon of flour;
• one egg;
• a bunch of green onions;
• spices and oil.

Cooking:

1. Three potatoes on a grater, which you consider necessary. Many people like it on small cells.
2. In the "dough" add the egg, flour and salt everything. Mix well and add chopped green onions.
3. If a lot of liquid stands out - drain.
4. Now you can fry. Heat up a frying pan with oil and put pancakes in portions on it.
5. Fry until golden brown for 3-4 minutes on each side.

Serve warm.

Diet potato pancakes without flour

There are many reasons for eating diet pancakes. Perhaps someone carefully monitors their figure and does not want to eat extra pounds. Other diet food is indicated for health reasons. In any case, this recipe will be useful to absolutely everyone.

Products for the preparation of diet pancakes:

• half a kilo of potatoes;
• sour cream 2 large spoons;
• oil 50 ml;
• egg;
• spices.

Cooking:

1. We clean the potatoes, wash them and three on a grater. Juice does not need to be squeezed.
2. Introduce the egg and sour cream into the potatoes.
3. Salt, pepper and mix thoroughly.
4. Now put pancakes in portions on a hot frying pan and crush them on top so that they are flat.
5. Fry for 2 minutes on each side until golden brown.
6. Repeat the action until the entire serving of potato dough is finished.

And in the end, we present a few secrets for making perfect potato pancakes:

• Potatoes for pancakes must be old. Young - excessively starchy, which prevents products from keeping their shape.
• It is not necessary to rub the potatoes by hand. Progress is moving forward and now this work can be done by blenders, combines, meat grinders.
• Don't add too much flour. This can turn them into "rubber" pancakes.
• In addition to the classics of salt and pepper, dilute potato pancakes with various seasonings. Garlic is perfect.
• You need to fry only on the most hot frying pan. If the dishes are just warm, then your pancakes will look like steamed potato cutlets. There should also be enough oil. Many people prefer to fry in lard or ghee and sunflower oil at the same time.

Delight your loved ones with an unusual and tasty dish - potato pancakes. The recipe for potato pancakes is very simple - mix everything and fry. The output will be delicious lush pancakes, the aroma of which will attract all household members to the kitchen.

This recipe includes the simplest set of ingredients. It can be carried out even by beginners in the culinary business.

You will need:

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

Step-by-step instruction:

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

Recipe with mushrooms

Draniki with mushrooms turn from an ordinary dish into a real festive snack.

Recipe Ingredients:

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

How to cook potato pancakes:

1. First, let's deal with onions and mushrooms. They need to be cut into small cubes.
2. Transfer the onion to a pan with oil and fry.
3. After 4 minutes, throw mushrooms to the onion and sprinkle with salt. Keep the pan on the stove for 15 minutes.
4. During this time, prepare the potatoes: it is recommended to free it from the peel and rub it.
5. Crack an egg into a bowl with potato mixture, add salt and pepper.
6. We shift the fried mushrooms with onions and flour there. Mix all.
7. With a tablespoon, put pieces of dough on the bottom of a preheated pan, and thus overcook all the cakes.

Potato pancakes with meat

Food can be served on the table if your household is tired of potatoes and they want meat. The recipe is very simple, quick and satisfying.

Required components:

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

Cooking method:

1. We process potatoes and onions in the above way and combine them together in one cup.
2. Break eggs into potatoes with onions, add salt and spices, wheat flour.
3. In a separate bowl, put the minced meat without liquid, pepper and salt.
4. Put the potato mass in the form of small pancakes in a pan, add minced meat on top. Try to keep the meat evenly distributed over the surface of the pancakes.
5. Cover the minced meat with the rest of the dough from the cup.
6. Wait until a golden crust appears, turn over to the other side.

Recipe without eggs

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

Required Ingredients:

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

Recipe

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

With cheese in the oven

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

Required products:

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

How to cook potato pancakes:

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

Lenten potato pancakes

In fasting, when there are restrictions on food, the same dishes quickly become boring, and you want something unusual.

Required recipe ingredients:

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

Step-by-step instruction:

1. Turn potatoes into a homogeneous mass using one of the methods described above.
2. Sprinkle flour, salt and pepper into the same bowl. Be sure to mix thoroughly.
3. Put the potato pancakes on the surface of the pan and fry.

Draniki from potatoes and zucchini

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

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

Cooking option:

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

With green onions

Fresh greens will give potato pancakes an amazing color and appearance. Such a dish will be useful for children, and people on a diet will like it.

You will need:

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

How to cook:

1. Process the tubers on a grater.
2. Pour the required amount of flour into the resulting mass and pour the egg, add salt to taste.
3. Do not forget to rinse the onion stalks under the tap and chop finely.
4. Transfer them to a bowl with potatoes and mix.
5. Fry in oil on both sides.

Diet potato pancakes without flour

If potato sorcerers are baked in the oven without the use of flour, then their caloric composition will be minimal. This makes them ideal for various diets. You can not use them in unlimited quantities, as potatoes contain carbohydrates. The dish is perfect for breakfast and energizes for the whole day.

Required Ingredients:

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

Cooking method:

1. Prepare potato tubers properly by peeling and rubbing on a grater.
2. Do the same with the bow.
3. Break the egg into the vegetable mixture. If the mass turned out to be liquidish, then you can always use semolina or bran instead of flour.
4. It is better to use olive oil for frying. Heat the pan and fry the potato pancakes on both sides.
5. Try not to add sour cream or other sauces to the dish, as the goal of cooking is to get a dish with a minimum of calories.

Secrets of delicious potato pancakes

To get the right shape of the potato pancakes and deliver the maximum pleasant taste experience for lunch, follow a few simple tips:

1. Do not choose young potatoes with thin skins. It is better to take middle-aged tubers. It is desirable that they have a yellowish middle.
2. So that after processing on a grater the potatoes do not turn gray and the potato pancakes do not turn out colorless, combine the processing of potatoes with onions.
3. If the mixture has a liquid consistency, do not pour too much flour, it is better to take a little starch to supplement it. So the dish will be softer and more tender.
4. To give a spicy aroma and flavor, you can add any seasonings: pepper, coriander, thyme, fennel, etc.
5. It is desirable that the level of vegetable oil in the pan reaches half the height of potato pancakes.
6. To get rid of excess fat of the finished dish, blot it with dry disposable napkins.

Draniki are great to diversify your usual diet.

They can be prepared with any ingredients and spices of your choice and adapted to any occasion.