The potato itself is delicious in almost any form except raw. Potatoes are mashed, fried, boiled, baked. But today I propose to cook delicious potato pancakes.

Draniki are pancakes made from grated potatoes. They are also called pancakes, potato cakes. Every corner of our world has its own name for this dish. But no matter how you name it, it will be potato pancakes and nothing else.

Draniki have been cooked ever since Peter the Great brought potatoes to Russia. Not immediately, of course, over time, as people began to understand a little that this dish was loved by many. So all possible recipes for making these cakes began to appear. Draniki with cheese, with mushrooms, with minced meat in general for every taste and color. So let's not talk for a long time and start cooking these cakes.

Ingredients.

• 6 medium potatoes.
• 1 egg.
• 1 head of onion.
• 2 tbsp. spoons wheat flour.
• A pinch of salt.
• Sweet pepper to taste.
• 1-2 tbsp. spoons of sour cream.
• Vegetable oil.

Cooking process.

1. And so, to prepare pancakes, potatoes need to be peeled and chopped. Grind the potatoes in any way possible. You can grate, you can use a blender. In both cases, after grinding, the released juice will need to be squeezed out.

2. After the potatoes, chop the onion in the same way.

3. Mix the two masses in a bowl. Add salt, egg, pepper, flour and mix until smooth.

Some chefs say that you need to put a tablespoon of sour cream in such a dough to make the dough much more magnificent. For me, potato pancakes are not the kind of dish from which you will expect splendor. That's why I never add sour cream to potato pancakes. But if you want to try, no one forbids you to do it.

And so the dough is ready, now you can start frying it.

4. Pour oil into a frying pan, heat it up and spread portions of dough on hot oil with a tablespoon.

5. Fry on one side, then on the other.

A little advice. So that the potatoes do not burn and are well fried, you do not need to make too much heat under the pan. For optimal frying, it is better to choose a medium or minimum heat. Then the potato pancake will not burn and will be baked from the inside.

6. Serve ready-made potato pancakes with sour cream and milk. Bon appetit.

Draniki with cheese

Ingredients.

• 5-7 potatoes.
• 1 carrot.
• 1 head of onion.
• 200 grams of cheese.
• 2 tbsp. flour spoons.
• Salt and pepper to taste.
• Vegetable oil.
• 1-2 cloves of garlic.
• Half bunch of dill.

Cooking process.

1. Vegetables are also chopped. For me, the easiest way is to skip everything through a meat grinder. It turns out quickly and qualitatively. True, then you have to wash the meat grinder, and this is a little longer than a grater. Well, okay, for the sake of such potato pancakes, you can also wash the meat grinder :).

2. But you still have to use a grater, since the cheese cannot be scrolled through a meat grinder.

3. It remains to finely chop the dill and garlic. These will be the components of the filling; you still need to add cheese to them.

4. Now everything is ready, let's do the test. Mix ingredients in one large bowl. Potatoes, carrots, onions, eggs. Mix and add flour. Mix everything again until you get a good dough.

The dough is ready, you can start cooking potato pancakes.

5. We take a tablespoon, put part of the dough on hot vegetable oil. Then we take cheese filling and put on top raw dough and cover with potato dough.

6. It turns out that the cheese remains closed on both sides with potatoes. After frying on one side, turn over to the other and fry until crusty.

7. By the same principle, we prepared. Look at the recipe if you haven’t cooked such belyashi.

Potato pancakes with meat

Ingredients.

• Potatoes 1 kg.
• Minced meat 400 grams.
• Egg 1 pc.
• Half a lemon.
• Salt and pepper to taste.
• Vegetable oil.

Cooking process.

1. Grate potatoes. Add salt and pepper and juice from half a lemon, an egg. And mix. Lemon juice will not allow the potatoes to darken and keep it in a beautiful form.

2. We cook minced meat according to the classics. Add salt, pepper and chopped onion. Mix well.

3. Put grated potatoes on top of a little minced meat, then more potatoes and close the minced meat inside. If there are not enough potatoes, you can take an additional portion. It is important to close the edges so that the juice from the minced meat remains inside the cutlet during frying.

4. Put the finished stuffed potato pancakes on a plate or paper towel.

Before frying, you can roll in flour or breadcrumbs.

5. Fry in vegetable oil until tender.

6. You can also cook pancakes with meat according to the recipe provided above. And so it will be right. Well, which recipe did you like more, you can write in the comments below.

Potato pancakes with mushrooms

Ingredients.

• Potatoes 500 grams.
• Eggs 2 pcs.
• Flour 2 tbsp. spoons.
• Onion 1 pc.
• Mushrooms 300 gr.
• Vegetable oil.
• Salt and pepper to taste.

Cooking process.

And so let's start cooking potato pancakes with the preparation of the filling.

1. You can take any mushrooms that you managed to get. I will have mushrooms according to the classics.

2. I cut the mushrooms and send the onion into cubes in a pan and fry until tender.

3. I pass the potatoes through a grater, add salt, pepper, egg and flour. I mix the dough.

4. I put the ingredients on the heated oil in the following order. Potatoes, mushrooms, potatoes.

5. I fry on both sides. In order to fry well, you need to turn each potato pancake several times.

Bon appetit.

How to cook pancakes without flour

Ingredients.

• Potatoes 400 grams.
• 1 carrot.
• 2 eggs.
• 1 head of onion.
• Salt and pepper to taste.
• Vegetable oil.

Cooking process.

1. Grate potatoes, onions and carrots.

2. Fold in one bowl add the egg salt and pepper mix well.

3. Egg and will act as a binder. And therefore potato pancakes will keep their shape well when frying.

4. We spread the dough in portions in a pan with a little and fry on both sides alternately until a beautiful crust.

• After the pancakes are cooked, lay them out on a paper napkin. This will help remove the leftovers from the potato pancakes. vegetable oil.

• Cooled pancakes can always be reheated in the microwave or in a frying pan under the lid. And they will again become fragrant and tasty.

• So that the grated potatoes do not darken, add onion or lemon juice to it. Onions can simply be passed through a meat grinder or finely chopped.

• When frying pancakes, pour oil in a layer of 3-4 mm and do not heat too much. Also, after frying on both sides, you can sweat them under a lid over low heat.

• As an additional filling, use carrots, zucchini, cabbage.

• You can also add your favorite seasonings to the dough for potato pancakes. And to give a spicy taste, add garlic, ginger or hot pepper.

Draniki are pancakes made from grated potatoes, onions, spices and sometimes eggs.

What to consider before preparing the test

1. It is best to use starchy varieties of potatoes. As a rule, they have a light brown skin and whitish flesh. Young potatoes will not work because they have less starch than old ones.
2. Potatoes are best grated on a fine grater. Just peel not all the potatoes at once, but 2-3 pieces. Otherwise, you will have to soak the tubers so that they do not darken. And in water, they will lose some of the necessary starch.
3. So that the grated potatoes do not darken, they must be rubbed alternately with onions. In addition, onion puree will also give the finished potato pancakes a wonderful aroma and golden color.
4. Instead of onions, you can add 1-2 tablespoons of sour cream. It will not allow the potatoes to darken, and will also make potato pancakes more airy.
5. If the grated potato has given too much juice, it can be squeezed out a little. But not much, otherwise the potato pancakes will turn out dry and tough. It is better not to pour out the liquid: it can come in handy at the end of cooking.
6. It is not necessary to add to classic potato pancakes. It is put in the event that there is not enough starch in the potatoes. The egg will keep the dough from falling apart.
7. Do not add flour: it can make potato pancakes "rubber" and tasteless. If the dough is too liquid, it is better to add a little starch. You can use purchased, or you can take the starch that settles on the bottom of the container with potato juice.

Over time, many different recipes for potato pancakes appeared, but potatoes always remain the same ingredient. Here are a few the best options potato fritters.

en.m.wikipedia.org

Ingredients

• 5–7 potatoes;
• 1 onion;
• salt - to taste;
• 1 egg - optional;

Cooking

Grate potatoes and onions. Add salt and mix thoroughly. Add egg and starch, if necessary, and mix until smooth.

postila.ru

Ingredients

• 100 g of hard cheese;
• 1 clove of garlic;
• 5–7 potatoes;
• 1 onion;
• salt - to taste;
• 1 egg - optional;
• 1-2 tablespoons of starch - optional.

Cooking

Grate cheese and garlic. Grate potatoes and onions alternately. Add cheese and spices to this mixture and mix well. If the cheese is salty enough, then you can not put salt or put just a little bit. If necessary, add egg and starch to the dough.

gotovite.ru

Ingredients

• 200-300 g minced meat (you can take any meat, such as pork, beef or);
• 2 onions;
• salt - to taste;
• ground black pepper - to taste;
• 5–7 potatoes;
• 1 egg - optional;
• 1-2 tablespoons of starch - optional.

Cooking

Add 1 grated onion, salt and pepper to the minced meat and mix. You can add other spices of your choice. Grate the potato and the second onion in turn. Add some spices and, if required, egg and starch and mix thoroughly.

You can simply mix minced meat and potatoes, or you can make potato pancakes with filling. You can find below how to prepare them.

postila.ru

Ingredients

• 200-300 g of champignons;
• a little vegetable oil;
• 5–7 potatoes;
• 1 onion;
• salt - to taste;
• ground black pepper - to taste;
• 1 egg - optional;
• 1-2 tablespoons of starch - optional.

Cooking

cgotovim.ru

Ingredients

• 300 g pumpkin;
• 5–7 potatoes;
• 1 onion;
• salt - to taste;
• 1 egg - optional;
• 1-2 tablespoons of starch - optional.

Cooking

Grate the pumpkin. Grate potatoes and onions alternately. Mix these ingredients, add salt and, if necessary, egg and starch.

How to fry pancakes without stuffing

Draniki are fried in a hot frying pan with heated vegetable or butter. It should cover the potato pancakes by about half. Then they will get a delicious crispy crust.

It is better to heat the oil in the pan in advance. As soon as the dough for pancakes is ready, you need to immediately start frying.

Scoop with a tablespoon potato mass and spread on the pan, leveling with a spoon. The thinner the layer of dough, the more crispy the pancakes will turn out.

Fry potato pancakes over medium heat for several minutes on both sides: the crust should turn golden. The cooking time depends on the thickness of the pancakes. It will take about 3-5 minutes for each side of thin fritters, and 7-10 minutes for thick fritters.

Before frying each subsequent portion of potato pancakes, mix thoroughly. The starch in its composition can settle to the bottom, then potato pancakes will not keep their shape well.

After frying, put the pancakes on a paper towel to drain excess fat from them.

Pour the potato mixture into the skillet and spread evenly. Immediately top them with small meatballs, mushrooms, or other ingredients of your choice. Then cover the filling with another spoonful of dough and fry pancakes in the same way as regular pancakes.

How to serve potato pancakes

The best potato pancakes are freshly cooked. They don't taste as good when cold.

Draniki are considered an independent dish. Most often they are served with sour cream and fresh herbs. But you can also use it according to your taste.

Potato pancakes are the simplest and very tasty dish which can be quickly prepared at home for breakfast. Draniki can be served with sour cream for tea or eaten as an independent and quite nutritious dish.

There are 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 potatoes on a coarse grater. So that potato pancakes do not fall apart, an egg and wheat flour are added to them. Let's take a look at a simple classic recipe draniki with step by step photos and several alternative variations of cooking delicious potato pancakes at home.

By the way, if you like potato dishes, we advise you to look at the recipe for cooking potato casserole with chicken breast in the oven and the recipe for classic potato dumplings. It will be delicious!

Ingredients

Calorie potato pancakes

calories
397 kcal

Squirrels
6.0 g

Fats
26.4 g

Carbohydrates
35.2 g

Cooking potato pancakes

• Step 1

  Onions and potatoes are peeled. If you like pancakes with garlic, you can also prepare two cloves. We took dry garlic, which gave potato pancakes a light and unobtrusive flavor.



Step 2

We rub the potatoes on a grater. It is desirable to do this quickly, because the potato quickly darkens.



Step 3

Also grate the onion and add to the potatoes. If the potatoes and onions are too juicy, you need to squeeze them and drain the excess liquid. Then the potato pancakes will not spread over the pan and will fry evenly.



Step 4

Break the egg into the potato mixture. We also add salt to taste (about 1/2 tablespoon), ground pepper and spices to your taste. We added a little suneli hops, ground pepper and dry garlic.



Step 5



Step 6

Thoroughly mix the potato mass until smooth.



Step 7

Pour a small amount of vegetable oil into the pan and wait until it warms up well. Using a spoon, gently spoon the potato mixture onto the pan. Do not make 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 shift 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 - here it is already to your taste. Bon appetit!

Little tricks

If you don't like greasy and oily dishes, take the potato pancakes out of the pan and place them on a paper towel. It will absorb excess fat, and the finished dish will turn out even tastier.

To prepare pancakes, you need grated raw potatoes on a coarse grater. So that the potatoes do not turn blue, they can be immediately mixed with grated or chopped onions with a blender.

It is better to fry potato pancakes over low heat so that the inner layers of the potato 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 to be too greasy and cloying.

2 comments

In fact, cooking 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 an unforgettable aroma of fried potatoes.

If you like the classic potato pancake recipe, check out some more alternative recipes for this wonderful dish. It will be delicious!

Draniki with minced meat in a frying pan

Delicious and nutritious pancakes can be prepared by combining potatoes with minced meat. Minced meat can be taken pork and beef, chicken or turkey - as you like.

So that potato pancakes do not fall 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-meat mass, which will hold potato pancakes and give them a pleasant aroma.

Ingredients:

• Potatoes - 6 - 7 pcs
• Minced meat (pork-beef, chicken) - 250 - 300 g
• Onion - 2 pcs
• Egg - 1 pc.
• Onions, garlic, spices - for minced meat
• Spices, salt - to taste
• Flour - 2 tbsp. spoons

Cooking:

1. Add onion, garlic, salt, ground pepper and other spices to your taste.
2. Chop one large onion with a knife or rub it on a grater. We do the same with potatoes.
3. Squeeze potatoes and onions and drain the juice with starch.
4. Add egg, flour, salt and spices to potatoes.
5. We form a cake from the potato mass, put a little minced meat inside and sculpt small pancakes so that the minced meat filling turns out inside. If desired, you can simplify the task and simply mix the minced meat with the potato mass.
6. Put pancakes on a heated pan and cover with a lid. The fire must be small. Carefully flip the pancakes over and fry on the reverse 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 Draniki with Mushrooms is a simple and tasty independent dish that is great for a family dinner. You can cook them with fresh or salted mushrooms. Great 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

Cooking:

Since champignons give a large amount of juice during cooking, we will first fry them in butter. Butter will give the mushrooms a delicate and pleasant taste. For frying the potato pancakes themselves, it is better to take vegetable oil so that they do not stick to the pan.

1. We clean the champignons and cut into medium-sized pieces, because. when cooked, they will shrink significantly. Fry the mushrooms in butter in a pan until all the moisture is gone from them. To give the mushrooms a pleasant aroma, you can add a little finely chopped onion to the pan.
2. Peel the onion and finely chop.
3. We rub the potatoes on a coarse grater and mix with onions. Thanks to the onions, the potatoes will not turn blue.
4. We throw off the potatoes with onions in a colander and squeeze them carefully to get rid of the juice and excess starch.
5. We shift the potatoes and onions into a bowl, add the fried mushrooms.
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 heat. Using a spoon, spread the resulting mass into a pan and fry potato pancakes on both sides under the lid until golden brown. Just do not make potato pancakes too thick, otherwise the potatoes inside may remain slightly damp.

We serve potato pancakes (pancakes) 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 tired of the classic potato pancakes, you can add various fillings to them. Some housewives prefer to make pancakes with sauerkraut, which are less sugary and acquire a slight sourness.

You can serve this dish with green onions and sour cream. It is perfect for a full meal, it turns out hearty and tasty.

Ingredients:

• Potatoes - 6 pcs
• Sauerkraut - 200 g
• Chicken egg - 1 pc.
• Onion - 1 pc.
• Flour - 2 tbsp. spoons
• Vegetable oil - for frying

Cooking:

1. Grate the onion or chop with a blender.
2. Chop sauerkraut with a smaller knife, mix with onion and squeeze to remove excess juice.
3. Grate potatoes, squeeze and mix with cabbage and onions.
4. Add the egg to the resulting mass, salt and pepper to taste.
5. We fall asleep a couple of tablespoons of flour. If desired, you can replace the flour with semolina. Mix thoroughly.
6. We heat the pan with vegetable oil and fry potato pancakes over medium heat on both sides under the lid. Remove pancakes and place on paper towel to get rid of excess oil.

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

Potato pancakes with cheese

Very tender, satisfying and tasty potato pancakes can be prepared by adding a little grated cheese to the potatoes. Hard cheese is best for these purposes, but if desired, you can limit yourself to processed or feta cheese.

If you take processed cheese, do not forget to leave it for 30 - 40 minutes in the freezer. Then it will be easy to rub on a grater, not smearing on 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
• Bulb - 1 pc.
• Cheese - 200 g
• Chicken egg - 1 pc.
• Flour - 2 tbsp. spoons
• Oil - for frying
• Spices, herbs and salt - to taste

Cooking:

1. Shredding smaller onion and transfer to a colander to drain the juice.
2. We clean the potatoes and three on a coarse grater. Add to the onion and squeeze.
3. Three cheese on a grater. Put in a bowl and add potatoes and onions to it.
4. We break the egg, add flour, salt and pepper the resulting mass. Add chopped greens if desired.
5. Heat a frying pan with oil well and leave on medium heat. We spread the resulting potato-cheese mass with a spoon and level it so that it is not too thick. potato fritters.
6. Fry pancakes on both sides until they acquire a delicious golden hue. We spread them on paper napkins or a towel to remove excess fat.

We shift the finished cheese pancakes to serving plates and serve. Bon appetit!

Recipe for potato pancakes without eggs

If you prefer diet or vegetarian pancakes without eggs, you can use this recipe. Since potatoes without an egg are harder to turn over, it is better to grate them on a fine grater. Also, for a bunch, we will add a little semolina to the potato mass, and to add flavor - a clove of garlic. 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

Cooking:

1. Peel and grate potatoes on a fine grater.
2. Grind the onion on a grater or with a blender. Mix with potatoes and squeeze to get rid of juice and starch.
3. Squeeze a small clove of garlic and mix with potatoes.
4. Add to the 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 potato pancakes.
6. Carefully spread the resulting mass with a spoon and form pancakes. Just do not need to make them too thick so that the potatoes inside do not remain damp.
7. Fry pancakes on both sides until golden brown and serve. Bon appetit!

Delicious potato pancakes with carrots

Juicy and tasty pancakes can be made from potatoes and carrots. Carrots make the dish less cloying and give it extra sweetness. Like classic potato pancakes, they are best served with sour cream and herbs. If desired, before frying, a little chopped greens can be added to the potato mass.

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

Cooking:

1. Grate carrots and potatoes. It is advisable to take a larger grater for this.
2. We squeeze the vegetables and drain the juice from them with starch. In the resulting mass, add flour, egg, salt, ground pepper. Mix thoroughly.
3. In a heated frying pan, fry potato and carrot pancakes on both sides until golden brown. Just do not make a big fire, otherwise the potatoes inside will not have time to cook and remain damp.
4. We serve potato pancakes with sour cream to the table and enjoy their delicate taste and unforgettable aroma. Bon appetit!

Little tricks and secrets of making crispy potato pancakes

Despite the seeming simplicity of this wonderful dish, there are some nuances and secrets in the preparation of pancakes. Even the size of the grated potatoes can largely depend on the duration of cooking and taste. ready meal.

To cook really tasty and juicy pancakes, just follow the following rules:

1. Before adding the egg, the potatoes should be thoroughly squeezed to get rid of excess starch. Then, when laying out in a pan, the potato pancakes will not spread and it will be much easier to turn them over.
2. Grated potatoes quickly turn blue and acquire a characteristic smell. You can get rid of this property by adding a little chopped onion or lemon juice to the potato mass.
3. It is better to fry pancakes on medium heat and even under the lid. Then the inner layers of the potatoes will have time to cook, and the upper ones 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 at all use one only flour.
5. You can give potato pancakes new flavor notes by preparing them with filling or additional components. So, many recipes use mushrooms, fresh or pickled cabbage, zucchini, broccoli, and even chicken or minced meat.
6. If pancakes are prepared without an egg, it is better to grind the potatoes on a fine grater. Then the pancakes will be easier to turn over, and they will not spread so much in the pan.
7. Oil for frying pancakes should be poured quite a bit and added as needed. Then the finished pancakes will turn out to be less greasy and will not spread over the surface of the pan.
8. The fried pancakes can be laid out 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, the baking dish must be covered with foil or parchment paper, grease with vegetable oil and carefully lay out the potato pancakes.

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. Our collection contains only best recipes potato pancakes.

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). Grind the onion on a fine grater or chop 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 potatoes, 1 large onion, 50 g wheat flour, 500 g white cabbage, 2 eggs, vegetable oil, salt, ground 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 done. Serve with sour cream and finely chopped greens.

Recipe 3. Diet pancakes from potatoes and zucchini

Ingredients: 1 kg raw potatoes, 1 large zucchini, 1 egg, 1 onion, 3 tablespoons 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. Combine in a deep bowl 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 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 potatoes, 1 a raw egg, 1 boiled egg, 100 g of champignons, 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 formed 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 pressed through a press into the potato dough, spices(rosemary, basil, parsley, dill) and spices (black pepper, paprika, nutmeg, coriander). 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 the 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 cooking 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 potato dishes none can boast such a combination of satiety, roastiness, unusual aroma and amazing taste, like potato pancakes. Cook and enjoy!

Draniki (shingles)- potato pancakes related to the dish of Belarusian cuisine. But they gained their popularity among many nations and, of course, have long taken root with us - in Russia. These potato pancakes are very tasty and nutritious. They can be served as an independent dish, or as an additional snack.

Usually pancakes are eaten with sour cream - this is of course very high in calories, but insanely delicious. So today we will cook delicious homemade potato pancakes - potato pancakes, but with sour cream. simple and delicious recipe Ekaterina offers us. She often cooks these pancakes for her family, because they are very well eaten by both adults and small children.

Required:

• Potatoes - 5-6 pcs.
• Eggs - 1-2 pcs.
• Onion - 1 pc.
• Flour - to the consistency of thick sour cream.
• Vegetable oil - for frying potato pancakes
• Salt - to taste
• Sour cream or any other sauce - for serving potato pancakes.

How to cook potato pancakes:

First, clean the vegetables: potatoes and onions. Then, in a deep bowl, rub the potatoes on a coarse grater, and onions on a fine grater.

We beat the eggs into the vegetable mass. Salt to taste.

Stir and start adding the sifted flour in small portions.

Using a large spoon, knead the potato mass until the consistency of thick sour cream is obtained. This is how the mass should turn out.

Pour vegetable oil into a hot frying pan and spread the potato pancakes.

Fry them for about 1-2 minutes on each side until a beautiful golden color is obtained.

When the pancakes are ready, remove them on a plate covered with a paper kitchen towel so that excess fat (oil) is glassed from pancakes. And what an aroma is distributed throughout the apartment ... You can serve potato pancakes with sour cream or just with any sauce you like. The child can be offered potato pancakes with a glass of milk.

This is delicious.

Bon appetit to everyone and always delicious home cooking wishes Svetlana, the owner of the recipe Ekaterina and my home website!

- you will find in step by step recipe with photo