If you decide to cook a simple but hearty dinner, try the recipe for potato pancakes. They are like little pancakes, so fried, with a crispy crust. At the same time, they remain juicy and soft inside. Preparing potato pancakes is really easy and fast, most of the time is spent on grating potatoes. Fried potato pancakes, as they are also called, are already an independent dish. You don’t need to do anything else with them, except to pour sour cream - and your delicious dinner is ready. You can also add other vegetables to the classic blanks. For example, then potato pancakes will be more juicy and light. And with minced meat or cheese, they will become more satisfying, which the stronger half should especially like.

Any variety of potatoes is suitable for potato pancakes, but it is better to buy root crops with a high starch content. He is responsible for ensuring that the pancakes keep their shape and do not fall apart. In such fruits, the flesh will be yellow, and the skin with a slight roughness. By the way, select large specimens - it will be easier to rub them than a trifle.

Young potatoes are not used for potato pancakes. There is very little starch in it and pancakes will disintegrate.

There are some more nuances:

1. Potato pancakes made from hand-grated potatoes are tastier. Grate the potatoes, alternating them with onions - then the workpiece will not darken so quickly.
2. Do not put a lot of flour, otherwise the mass will become rubbery, and the potato pancakes themselves will become tough. It is better to add a spoonful of starch if necessary.
3. Paper towels will help get rid of excess fat. Spread potato pancakes on them immediately from the pan, and when the fat drains, transfer to a dish.

Recipe for potato pancakes step by step

The most "ancient" recipe consists of a minimum amount of products. This is a potato, some spices and “fastening” components - flour and an egg. You can do without eggs, but in this case, pancakes do not hold well. When flipped, they fall apart. In this case, try adding more flour, but do not overdo it, otherwise the dish will become tough.

Recipe for classic potato pancakes:

Before adding the flour with the egg, squeeze the grated potatoes and drain the juice. Then the preparation will be thick. And a little dry or fresh garlic will give the potato pancakes a piquant shade. For an amateur, of course.

Recipe for potato pancakes with minced meat

Meat and potatoes are the perfect combination, such potato pancakes turn out to be hearty, juicy, and fragrant. In general, very, very tasty. They are not even ashamed to be served on the festive table, not like for a weekday dinner.

The cooking technology has some characteristic nuances:

Interesting options for potato pancakes

Love cheese - try the recipe for potato pancakes with cheese. Do everything as usual, just add another 100 g of hard cheese to the workpiece. Maybe a little more, so it will turn out even tastier. Cheese pancakes acquire a unique texture, stretch because of the cheese. In addition, the taste becomes a little sweeter. And you can also do as with minced meat - put the cheese inside the pancakes.

Another original recipe for potato pancakes and zucchini. Replace half of the root crops with grated zucchini, and the dish will not be so dense, almost dietary. It tastes a bit like squash pancakes, but more nutritious due to potatoes.

Nutritionists say that potato pancakes are too heavy for the stomach and not very healthy. Do not rush to give up a delicious dinner. The recipe for potato pancakes in the oven is suitable even for those who protect their figure. Prepare, as usual, grated potatoes with egg, flour and spices. But add a couple of tablespoons of vegetable oil to the mass.
Line a baking sheet with parchment paper, spoon in the potato mixture and bake for 20 minutes. Turn the pancakes over and leave for another 30 to 40 minutes until a fried crust appears. Turn over again so that the reverse side is also fried, and bake for another quarter of an hour.

Serve both fried and baked potato pancakes with sour cream. You can taunt. It is better to eat them hot, “hot-hot”, but on the second day the warmed dish remains tasty.

Video recipe for potato pancakes with meat

Draniki (or potato pancakes) are the most popular potato pancakes in Belarus, which have firmly entered the cuisine of neighboring countries: Ukraine and Russia. Grated potatoes with garlic, onion and egg are fried in a hot frying pan in oil or animal fat. It turns out a very satisfying and simple dish. The main “partner” of hot potato pancakes is sour cream. Of course, this dish cannot be considered dietary, because the calorie content of potato pancakes is 170 kcal per 100 g, and if there is flour in the dough, then all 199 kcal are obtained. But this does not reduce their popularity in any way, and they will never lose their people's love.

A step-by-step recipe for potato pancakes will teach you how to cook real Belarusian pancakes.

Required Ingredients:

• Potatoes - 10 pcs;
• Egg - 2 pcs;
• Salt - to taste;
• Oil for frying.

How to cook potato pancakes:

The best recipes for potato pancakes

Having studied the classic recipe for potato pancakes, you can proceed to its more complex options. After all, they are cooked with vegetables and meat, fried in a pan or baked in the oven. So it turns out that a simple and hearty dish is fraught with many secrets.

All recipes for potato pancakes are very similar, but sometimes a minor detail significantly changes the taste of the dish.

Vegetarian pancakes with vegetables

Strict vegetarians also love Belarusian cuisine, especially its potato pancakes. By adding various vegetables to the dough, potato pancakes without eggs turn out to be lean, but very bright.

Ingredients:

• Potatoes - 8 pcs;
• Carrots - 1 pc;
• Onions - 2 pcs;
• Salt, spices - to taste;
• Onion - 2 pcs.

Cooking:

1. Peel and rinse medium-sized potatoes, large carrots and onions in water.
2. Grate all vegetables on a fine grater into one bowl. Grate the potatoes last, so as not to darken too much. Salt the mixture and season with spices to taste. excess liquid.
3. Pour the oil into the pan and heat up. Spread the mixture only in hot oil, giving the shape of cakes. Make potato pancakes not very thick, as the middle may not be baked.
4. Fry the potato pancakes on each side until golden brown appears.

Pancakes with cheese and ham

Potato pancakes with cheese are not only appetizing, but also very satisfying. And if you add a little ham and greens, you get a full dinner without any side dishes.

Ingredients:

• Potatoes - 6 pcs;
• Onion - 1 pc;
• Ham - 200 gr;
• Cheese - 200 gr;
• Egg - 2 pcs;
• Dill - 1 bunch;
• Flour - 4 tbsp. spoons;
• Salt and spices - to taste.

Cooking:

1. Peel onions and potatoes. Finely chop the dill. Grate all vegetables, cheese and ham. In this recipe for potato pancakes, all the ingredients should be rubbed on the largest grater to avoid the mushy state of the products. Drain excess liquid.
2. Add eggs, dill and flour to the mixture. Mix everything and salt to taste.
3. Spoon the mixture into the hot skillet with oil, shaping it into a pancake shape. Fry until golden brown on each side.

Analogue of pies with minced meat

Departing from classic recipes, you can cook potato pancakes in the form of pies with minced meat.

Ingredients:

• Potatoes - 60 pcs;
• Onion - 1 pc;
• Egg - 2 pcs;
• Minced meat - 200 gr;
• Salt and pepper to taste;
• Flour - as needed.

Cooking:

1. For the potato mixture, the vegetables must be grated on the smallest grater. Salt the potatoes and season with spices to taste. Drain the liquid that appears. Crack the eggs into the mixture and mix everything. If you get a liquid consistency, then you need to add a little flour.
2. Minced meat can be used any, but it is better to take a fine grind and without a lot of fat. Add the grated onion to the minced meat and season with spices. Mix everything until smooth.
3. These potato pancakes with minced meat are fried only in hot oil. Spread a thin layer of the mixture with a spoon, and put a little minced meat on top. Spread the minced meat over the entire surface of the pancake. Put a thin layer of potato mixture over the filling again. As soon as one side is browned, carefully turn the potato pancake over, trying so that the filling does not fall out.
4. Such meat pancakes are cooked under a closed lid so that the minced meat has time to steam while the crust forms.

Recipe for multicooker

You can cook potato pancakes not only in a pan, but also in a slow cooker. With this option, a minimum amount of oil is required, which is very useful for a healthy lifestyle.

Ingredients:

• Potato - 1 kg;
• Onion - 1 pc;
• Egg - 2 pcs;
• Flour - 3 tbsp. spoons;
• Salt and spices to taste.

Cooking:

1. Peel onions and potatoes. Grate vegetables. Drain the resulting liquid.
2. Whisk the eggs. Season everything with spices. Add flour and mix thoroughly until the mixture is smooth.
3. Lubricate the multicooker bowl with oil. Form potato pancakes with a spoon and put them on the bottom of the bowl.
4. Cook on the “Baking” or “Frying” mode for 20 minutes on each side.

With mushrooms and pork belly in a pot

Cooking potato pancakes has long been no ordinary procedure. Fantasy and the desire to search for new tastes lead to the fact that even simple dishes change beyond recognition. Such potato pancakes with mushrooms and pork belly in a pot may well become a decoration of the festive table.

The dish is based on classic potato pancakes, which must be prepared in any convenient way.

Ingredients:

• Classic potato pancakes - 15-20 pcs;
• Champignons - 300 gr;
• Onions - 2 pcs;
• Pork belly - 500 gr;
• Sour cream - by product yield;
• Greens, cheese - optional;
• Salt and spices to taste.

Cooking:

1. We believe that the potato pancakes are ready.
2. Cut the brisket into oblong sticks and fry in a dry frying pan until tender. 15-20 minutes will be enough. Put the meat on a plate, leave the melted fat in the pan.
3. Cut the champignons into plates, and the onion into thin half rings. Put everything in a pan and simmer until soft, 5-7 minutes.
4. Place 2-3 potato pancakes in portioned oven pots at the very bottom. Brush them with sour cream. Put a layer of mushrooms with onions on top, and then the brisket. Close the top with 2 potato pancakes, which are also greased with sour cream. Cover the pot with a lid.
5. Bake at 200C for 30 minutes.

Potato pancakes in the oven are much more tender and softer than in a pan, because. excess moisture does not go away, but is absorbed into the dough.

So that the pancakes do not fall apart during baking, during the cooking process, be sure to drain all the liquid and add flour to the dough.

Potato pancakes with meat is an original dish, an interesting taste of which is obtained by adding chicken fillet to the dough.

Ingredients:

• Potatoes - 6 pcs;
• Onion - 1 pc;
• Eggs - 2 pcs;
• Salt - ½ teaspoon;
• Flour - 3 tbsp. spoons;
• Chicken fillet - ½ pc.

Cooking:

1. Cut chicken breast into small flat pieces.
2. Peel and wash vegetables. Grate them on a grater of any size. Season with salt and pepper to taste, combine with the fillet. Drain off excess water.
3. Whisk in the eggs and mix gently. If the dough is too liquid, add flour. Mix the whole mass until smooth.
4. Fry potato pancakes in a hot oil pan over medium heat or slightly stronger. Spread with a spoon in portions, giving a rounded thin shape. So that the meat does not remain raw, pancakes should not be thick. When a golden crust appears on both sides, remove the fire a little and cover the pan with a lid for 3 minutes. In this case, the chicken fillet is definitely cooked.

Unusual pancakes with crab sticks

By adding new ingredients to the main recipe, you can get an amazing taste and unusual richness of color. Potato pancakes with an original filling of crab sticks will surprise and delight at the same time.

Ingredients:

• Potatoes - 4 pcs;
• Onion - 1 pc;
• Garlic - 2 cloves;
• Egg - 2 pcs;
• Crab sticks - 4 pcs;
• Flour - 4 tbsp. spoons;
• Greens - 1 bunch;
• Salt and pepper to taste.

Cooking:

1. Finely chop the greens. Fresh green onions will add spring color and brightness to the dish.
2. Grind crab sticks by cutting them into small cubes or grating them.
3. Grate potatoes and onions on a medium grater. Remove excess water.
4. Add eggs, greens and crab sticks to vegetables. Season to taste with salt and pepper.
5. Fry potato pancakes in a hot frying pan on both sides until golden brown.

Potato zucchini recipe

Do you want something interesting?

In the summer, when young zucchini are just appearing, it's so nice to treat yourself to fresh vitamins. Yes, and children will eat zucchini in this form much more willingly.

And this recipe will tell you how to cook potato pancakes in a very unusual way with oatmeal and semolina.

Ingredients:

• Potatoes - 2 pcs;
• Zucchini - 1 pc;
• Onion - 1 pc;
• Semolina - 1 tbsp. spoon;
• Oatmeal - 1 tbsp. spoon;
• Flour - 3 tbsp. spoons;
• Cheese - 50 gr;
• Vegetable oil - 2 teaspoons;
• Salt to taste.

Cooking:

1. Peel potatoes and onions. If the zucchini is young with a thin skin, then it can not be cut off. Grate all vegetables the same size. Be sure to remove excess liquid.
2. Add semolina, flour and finely ground oatmeal to vegetables. Mix everything well. If the liquid reappears, get rid of it again.
3. Pour 1 teaspoon of oil into the mixture. Salt to taste and mix everything.
4. It is best to fry such potato pancakes on a non-stick coating. For such a frying pan, the remaining 1 teaspoon of oil will be enough. When the pan is hot, spoon the mixture into the pan, giving it the desired shape.
5. Fry pancakes on both sides until a pleasant golden color and crisp. With this cooking process, pancakes are fried longer than in a large amount of oil, but they turn out to be more dietary.

What do potato pancakes eat with?

In order to appreciate potato pancakes and fully feel their taste, it is necessary not only to cook them correctly, but also to serve them correctly. What do potato pancakes eat with? Yes, with anything!

1. Sour cream and sauces based on it are the most common dressing for potato pancakes. You can make sour cream sharper by squeezing 2-3 cloves of garlic into it through a press. Fresh herbs are also good. Finely chop a few sprigs of dill and 2-3 green onions and mix with sour cream. And any other sour cream sauce will go well with potato pancakes.
2. Mushroom sauce is the second most popular. Heat a little oil in a frying pan and fry 2 tbsp. tablespoons flour until caramelized. Pour in 2 cups of mushroom broth and bring everything to a boil. Add salt and pepper to taste. In the finished sauce, you can chop the greens.
3. Mild homemade ketchup is ideal for pancakes with minced meat.
4. As a very original addition, you can serve thick apple or cranberry sauce with potato pancakes.

To ensure that potato pancakes always turn out fluffy and crispy, and not just boiled potatoes in a crust, use a few helpful tips.

• What is the best potato to use? Draniki are prepared only from old potatoes. Those. from what lay at least 2 months after digging. Young potatoes do not make such a tasty dish.
• How to make pancakes crispy? Be sure to squeeze the potatoes and onions from excess liquid, because. it makes the dish more cooked. Also, excess flour reduces the crunch, making the dough more rubbery.
• How to fry potato pancakes? The main thing is not to spare oil so that the pancakes do not burn. And for even cooking, they should be leveled when laid out in a pan.
• How to speed up the cooking process? To make potato pancakes faster, you can use a blender or a food processor. This kitchen appliance will save you a lot of time.
• How to make potato pancakes less high-calorie? To reduce calories, you can bake potato pancakes in the oven or cook them in a slow cooker. In these cases, almost no oil is used. When frying in a pan, ready-made pancakes should be laid out on a paper towel so that it absorbs excess fat.

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!

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

Recipe 1. Classic

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

Ingredients:

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

How to cook, with a photo:

1. Grate the tubers together with onions on a fine grater.
2. Drain excess juice.
3. Beat the eggs, mix them with chopped garlic cloves, black pepper, salt and combine with the potato mass.
4. Add milk or sour cream, starch (flour).
5. Spoon into skillet and fry on both sides until golden and crispy (about 5 minutes each). You don't need to close the lid.

Advice! If the mass of eggs and potatoes turned out to be thick enough, then flour or starch should not be added.

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

Machanka recipe: chop the salted ribs, smoked sausage, melted bacon and ham, put everything in a pot and sweat with sour cream. Take the proportions of the products arbitrarily, to your taste, it is not necessary to add all the listed ingredients.

Recipe 2. Without eggs

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

Ingredients:

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

Advice! Potato varieties with a high starch content are ideal for cooking. This allows you to get the potato mass of the desired consistency.

Step by step preparation:

1. Peel the tubers and grate on a fine (until mashed potatoes) or coarse grater. The better the tubers are crushed, the more homogeneous the mass will turn out and the thinner the pancakes. From potatoes grated on a coarse grater, pancakes are obtained with a more crispy crust.
2. Squeeze out the resulting potato mass, removing excess liquid from it. If this is not done, the pancakes in the pan will blur.
3. Add salt, flour and spices to potatoes. Mix thoroughly.
4. Spread the resulting dough with a spoon in a 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 are more satisfying, men especially like their taste. The dish is made simply, although it will take a little longer to prepare it 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 pan in vegetable oil until golden brown.
2. Finely chop the second onion with a blender or on a grater. Divide the resulting mass into 2 parts.
3. Add one of the chopped onion parts, salt, pepper to the minced meat.
4. Peel the tubers from the peel and grate it on a fine grater. Mix the resulting mass with the remaining onion, salt and pepper.
5. Fry potato pancakes in a pan (preferably with a non-stick coating) in vegetable oil. Put the potato mass with a spoon into the preheated pan and level it - the layer should be thin. From above, in the middle of the pancake, put a little minced meat and cover it with potato mass.
6. Fry first on one side, then turn over and fry on the other. Close the pan with a lid - this will allow the potato pancakes to bake well.
7. Serve with fried half-rings of onions.

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

Recipe 4. With sausage and cheese

Draniki with ordinary boiled sausage and cheese turn out to be hearty, and at the same time they are very tasty. The dish is perfect for lunch or breakfast.

Ingredients:

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

Step by step recipe how to cook:

1. Grate peeled potatoes with onions on a coarse grater or chop with a blender.
2. Squeeze out excess juice.
3. Cut sausage and cheese into thin slices, mix with potato mass, add egg, flour, spices, salt.
4. Spread the mass with a spoon in a pan with heated vegetable oil.
5. Fry on both sides until golden brown (about 5 minutes each).
6. Pat the finished pancakes dry 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 to be 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 come out so greasy, since the amount of vegetable oil used in the cooking process will decrease significantly. We can say that pancakes will turn out 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 peeled potato tubers and onions on a coarse grater. Drain or squeeze out excess juice.
2. Immediately add mayonnaise to the potato-onion mass.
3. Finely chop the garlic cloves or pass through a special garlic press.
4. Mix the mass, garlic and egg, salt.
5. Add flour.
6. The dough should be quite viscous so that you can form 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. Lay out cakes on paper.
10. For browning potato pancakes, 20 minutes is enough. They will need to be turned once during cooking.

Serve warm with sour cream, ketchup or mayonnaise.

Recipe 6. With zucchini

Delicious potato pancakes are made with zucchini, the addition of which makes the dish tender.

Ingredients:

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

Advice! Zucchini is better to take young, with unripened seeds.

How to cook:

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

Advice! If desired, any greens can be added to the mass.

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

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

1. Choose the right potato: it should have a lot of starch. Large potatoes with a rough skin, yellowish inside are ideal. Young tubers do not contain very much starch, so they are not very suitable for making potato pancakes.
2. Insufficient "starchy" potatoes are easy to eliminate - just add 1-2 tablespoons of starch to the mass.
3. Grate the tubers on a fine grater at the same time as the onions. This will prevent darkening of the mass. You don't have to do it by hand, use a blender or food processor. You can grind potatoes with an ordinary juicer - in this case, the juice and pulp must be mixed, but there should not be too much liquid.
4. Add flour to the excessively batter, but it is important not to overdo it here, otherwise the potato pancakes will turn out to be slightly “rubber”. 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, crispy if you fry them in a well-heated pan. Vegetable oil should cover half the thickness of the potato mass.
7. Too thick potato pancakes may not be fried inside, so when laying out the mass, it must be leveled with a spoon, making them thinner.
8. You can get rid of excess fat content by laying pancakes immediately not on a plate, but on paper napkins.

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

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

Preparation for cooking

The technology and the set of products are simple and accessible to everyone. You will need potatoes (about 1 kg), onions (1 medium head), flour (several tablespoons), eggs (2-3 pcs.), Vegetable oil for frying. From kitchen utensils, a grater or a combine for chopping ingredients and a frying pan should be at hand.

Cooks advise choosing starchy varieties, which positively affects the taste of pancakes. If this is not possible, you can add starch as another product. Young potato tubers will not work, as there is very little starch in them.

To make pancakes at home unique, spices will help, the dish will have an original taste every time.

Prepare as follows: add a few tablespoons of flour, eggs, chopped onion, salt, spices to chopped raw potatoes. Everything is thoroughly mixed to make a homogeneous mass, then fried according to the principle of pancakes, spreading with a spoon and forming in a pan. Fry on both sides until golden in refined oil.

Classic potato pancake recipe

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

Ingredients

Servings: 6

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

per serving

Calories: 199 kcal

Proteins: 3 g

Fats: 13.2 g

Carbohydrates: 17.6 g

15 minutes. Video recipe Print

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

Add flour and eggs, mix until smooth.

Heat up a frying pan, add vegetable oil. Take a tablespoon of the potato mass, put it in a pan, form a round or oblong pancake.

Fry for 5 minutes on each side.

Lay out a paper towel, put potato pancakes on top. So they will give excess moisture and fat to the napkin, turning out to be crispy and appetizing.

Sour cream and garlic sauce with herbs will be an excellent addition. Nobody limits you here, it all depends on taste.

Lean potato pancakes

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

Ingredients:

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

How to cook:

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

In garlic sauce

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

Ingredients:

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

Cooking:

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

Easy pancake recipe without eggs

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

Ingredients:

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

Cooking:

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

Interesting and original pancake recipes

Every hostess wants to surprise loved ones and treat them to something tasty, so the following recipes are suitable for this purpose.

With cheese and onions

Draniki with cheese is a great option for those who want to make a familiar dish more tender and melting.

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

With minced meat

Another option to please yourself and loved ones. They resemble the usual belyashi. For cooking, you need minced meat, and the rest of the ingredients remain the same, only the frying technology differs.

Ingredients:

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

How to cook:

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

Minced meat for potato pancakes is no different from the one you use for cooking meatballs or meatballs. In this recipe, sour cream or sauce based on it is appropriate.

With mushrooms

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

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

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

If you are on a diet, potato pancakes are best consumed in limited quantities and in the morning.

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

• The onion enhances the flavor and keeps the potatoes from browning.
• After frying, lay the potato pancakes on a paper towel so that the excess oil is gone and the taste becomes brighter.
• Don't use more flour than the recipe calls for, so it doesn't become rubbery.
• Potatoes are best grated, although some use a combine or meat grinder.
• A ruddy and crispy crust will turn out if the pan is warm enough.

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