It is unlikely that on your life path you have met at least one person who has never tried potato pancakes in his life. This primordially Russian dish is popular to this day, and modern housewives have come up with many variations of the classic recipe with the addition of various ingredients. For example, would you like to try pancakes with cheese? Or with garlic sauce?

You can add almost any product to your favorite pancakes to your taste, rarely such experiments turn out to be a failure.

Potato pancakes with cheese

Thanks to the addition of cheese, pancakes acquire a more delicate, creamy taste and a soft, viscous consistency.

To prepare them you will need:

• potatoes - 600 gr.;
• egg - 1 pc .;
• onions - 1-2 pcs. (depending on size);
• flour - 3-4 tbsp. l .;
• vegetable oil - 40-50 gr.;
• hard cheese - 100 gr. (more if desired);
• salt, black pepper and other spices to taste.

A little about the choice of products:

It is advisable to purchase potatoes with less starch. The tubers of this vegetable tend to be more yellow in color. Alternatively, young potatoes are perfect, as they will get a softer texture during the frying process, and you will get rid of the starch flavor in the dish.

It is better to take the cheese that smells best and tastes better. There is no point in spending money on Parmesan when you like regular cream cheese more. You can try happiness with melted cheese, but this is for very specific gourmets, this is not to everyone's liking.

The onions in this dish are needed in order to neutralize the browning of the potatoes. Many housewives neglect to add it, and as a result, a shapeless, gray mass is obtained in the pan, which just strives to decompose.

And, finally, seasonings: this is of course a matter of taste, but there is no better combination than red and black pepper for potato pancakes. Any cheese dish in general does without seasoning - the creamy smell itself is very intense.

Preparation

Rinse potatoes, peel, grate on a coarse or fine grater. If desired, you can drain the juice from it, or leave the liquid for "juiciness". It is better to grate the peeled prepared onions on a fine grater to make a puree from which you can drain the excess juice. Grate the cheese as well.

Important! Combine the grated potatoes with all the ingredients at once so that it does not have time to darken.

In a plastic bowl, stir in onions, potatoes, egg, cheese, salt, pepper and seasonings. Flour is laid last, after which mix the mass. In consistency, it should resemble fatty sour cream.

For frying, you will need either a cast iron skillet or a non-stick coating. Before frying, heat the oil in a frying pan, then put the pancakes with a spoon and fry on both sides.

The amount of oil can vary from personal preference: for "fried" pancakes, add more oil, while the thickness of the pancakes should be left within half a centimeter - this is the "golden mean".

If you add less oil, and the pancakes should be made thinner, otherwise they simply will not bake, but eating half-baked potatoes is not a pleasant pleasure.

Potato pancakes with ham and cheese

In classic pancakes with cheese, you can add a little ham. The recipe does not change much from this, it is just that ham, cut into small cubes, is added to the rest of the ingredients.

It turns out very tasty "meat" pancakes with ham and cheese, to which dill and a little garlic are also added if desired.

This dish can be decorated in the form of a large potato pancake stuffed with cheese and ham. To do this, separately mix the onions, potatoes, eggs and flour, thus obtaining a steeper dough. Separately combine grated cheese and diced vechtina, if desired - a little dill or parsley, then wrap the resulting filling in potato dough and fry on both sides over low heat until golden brown. The resulting pancake goes well with sour cream sauce, ketchup or mayonnaise.

Pancake recipe with sausage and cheese

Ordinary boiled sausage will help add a little "home" flavor to the pancakes. Again, such pancakes are prepared in the same way as potato pancakes with cheese, just sausage is added in the process of kneading the dough.

You can use smoked or boiled sausage, or the same meat. Chop or grate meat products, then mix with the rest, fry the resulting pancakes in the usual way.

Rice pancakes with cheese

Lovers of processed cheese can indulge in the preparation of rice pancakes. In fact, adding rice has few advantages: it tastes imperceptible, but is visible in the section and enriches the dish with calcium.

For cooking you will need:

• potatoes - 600 gr.;
• onions - 1 - 2 pcs.;
• egg - 1 pc .;
• flour - 2-3 tbsp. l .;
• boiled rice - half a cup (about 100-150 gr.);
• processed cheese - 1-2 pcs.;
• green onions - 1 bunch;
• salt, pepper - to taste;
• garlic - 1-2 cloves.

All prepared ingredients must be mixed, then put in a frying pan with a spoon and fry. In this recipe, rice is practically not felt, the main taste is given by green onions and processed cheese. This dish is perfect for summer days, when the area is full of fresh herbs and garlic.

Of course, the matter is not limited to these ingredients: each of the additives can be replaced with something else, more suitable.

Zucchini pancakes with cheese

Using squash instead of potatoes will help to achieve a more delicate taste. Fried zucchini itself acquires a certain sweetness, which, together with a creamy aftertaste, gives a wonderful taste. Often, garlic and herbs are added to zucchini pancakes.

By the way, a little advice on greens: dill goes well with potatoes, while it is best to add parsley to zucchini pancakes with cheese - it will add a little piquancy.

A dish is prepared from the following ingredients:

• zucchini - 1 pc. medium size;
• egg - 1 pc .;
• flour - 3-4 tablespoons;
• cheese - 100gr.;
• garlic - 1-2 cloves;
• parsley to taste;
• salt, pepper - to taste.

These pancakes are prepared in the same way as others: rinse the zucchini, grate, add the same cheese, egg, flour, salt, pepper and mix until smooth.

Some housewives prefer to add garlic and parsley inside the pancakes themselves, while kneading the dough, which gives a pungent and piquant taste. Instead, however, the pancakes can be dipped in a sour cream and crushed garlic sauce with finely chopped parsley.

For chicken with cheese you will need:

• potatoes - 600 gr;
• chicken fillet - 500 gr.;
• tomatoes - 1-2 pcs.;
• onion - 1 pc.;
• bulgarian pepper - ½ pc.;
• hard cheese - 300 gr.;
• salt, pepper - to taste.

Rinse the potatoes, peel, grate, or cut into small circles. Cut onions, peppers, tomatoes into rings, strips and slices. Season the fillet with salt, pepper, cut into small steaks and lightly beat, or cut the fillet into pieces. Put all the ingredients on a baking sheet in layers: potatoes -\u003e chicken -\u003e onions -\u003e tomatoes -\u003e bell peppers, or swap the food as desired. Sprinkle generously with grated hard cheese on top and send to bake in the oven for about half an hour at 180 degrees.

Previously, you can marinate the fillets in a grated onion and garlic sauce, then fry and put on vegetables. Canned corn and greens are also often added to the recipe.

In addition, you can bake the breast with cheese in sour cream sauce with garlic (its recipe is described above) or mayonnaise, to make it juicy. However, the addition of other products depends solely on the imagination of the hostess and the preferences of the household.

It is unlikely that there will be someone who has never tried one of the most delicious potato dishes - potato pancakes... The classic pancake recipe consists of potatoes, eggs, flour and onions. In addition to these recipes, there are other recipes that, in addition to these ingredients, include minced meat, cheeses, mushrooms, sausage, ham or vegetables. It is also worth replacing that in many European cuisines of the world there are close and very similar dishes. In Israel, latkes are prepared, in Poland - plaska, in Sweden - ragmunk.

It would seem that it is difficult to prepare potato pancakes, but it happens that together with golden and crunchy pancakes, cakes with a bluish tint and sticky consistency are obtained. To get beautiful fried potato pancakes, it is imperative to add onions to grated potatoes. It will not allow the potatoes to oxidize quickly, which means they will not brown too quickly. I want to offer you a very tasty and simple recipe for potato pancakes with cheese... According to this recipe, they are crispy, juicy, with a delicate creamy aroma.

Ingredients for potato pancakes with cheese:

• - 500-600 gr.,
• Hard cheese - 100 gr.,
• Eggs - 1 pc.,
• Bulb onion - 1 pc.,
• Salt and black pepper,
• Sunflower oil.

Potato pancakes with cheese - recipe

Peel the washed potatoes. Grate on a medium or fine grater. In many recipes, you can see recommendations that grated potatoes should be squeezed by hand or squeezed through a sieve in order to get rid of excess liquid in this way. Do it or not - it's up to you. In my opinion, after this procedure they will be rather dry.

Beat in an egg.

It is advisable to grate the onions for potato pancakes finely.

Add the onion puree to the potato bowl.

Stir.

Hard cheese can also be grated on the same grater as potatoes.

Add it to the rest of the ingredients.

Stir the potato mixture with a fork. Add flour. Season with salt and pepper to taste. In addition to black and red pepper, you can add any other spices to the dough, as well as fresh herbs.

Stir the mixture until smooth.

Potato pancakes, like any other types, must be fried on both sides until golden brown. Spread the potato mass in a hot pan with sunflower oil using a spoon, forming cakes. The main rule during frying is to stick to a sufficient amount of oil. There should be not too much sunflower oil, otherwise the potato pancakes will turn out to be too greasy, but at the same time not too little.

To get rid of excess fat, it is recommended to lay them out on a napkin before serving. Ready-made, served with sour cream. But in addition to sour cream, you can also serve other sauces. Hot and sour or dzatziki are good choices. Make eggplant and zucchini pancakes as well.

Potato pancakes with cheese. A photo

In order not to think and not rack your brains on how to feed your household members, I advise you to certainly cook hearty potato pancakes with cheese and serve with fresh sour cream, or with tender. This recipe is not new, but nevertheless we forget about it, and we remember only when someone cooks and treats or boasts at work - what was prepared for lunch or dinner.

From my own experience and culinary practice, I know that potato pancakes with cheese are always eaten quickly, and if they do, they can be eaten cold with a great desire - they are even tastier, and those who prefer hot should be warmed up quickly in the microwave ovens. There are many recipes walking on the Internet, but now we still get to know this recipe better and learn all the basics and secrets of cooking.

For this dish you will need potatoes, eggs, sour cream, wheat flour, hard cheese, onions, and spices and seasonings at your discretion. As for cheese, you can take any, as long as it is not fresh and not frozen. It takes just 20-25 minutes to create a crispy and aromatic dish.

According to the recipe, we cook potato pancakes with cheese like this:

1. First you need to prepare all the ingredients for potato pancakes.

2. Peel potatoes and onions, rinse under running water. Important! If someone follows a diet associated with diabetes, then potatoes should be soaked in cold water overnight and left in the refrigerator until tomorrow.

3. Grate the tubers on a coarse grater and finely grate the onion. Some cooks prefer to grate potatoes on a fine grater, but this is not true, then we will not feel the crunch, and they are worse fried inside. After chopping potatoes, squeeze out excess liquid.

4. Add sour cream to grated potatoes and onions, it will not darken the potatoes and the finished products will be light and with a pleasant color scheme.

5. Add the egg and flour to the vegetables.

6. Season with garlic, salt and black pepper.

7. Grate the cheese on a medium or fine grater and add to the bulk. Mix the dough well until smooth.

8. In a marbled frying pan, reheat with vegetable oil and gently lay out the dough with a handy spoon.

9. Fry on both sides until pleasantly golden.

10. Serve with low-fat sauces or sour cream.

Now let's test the taste!

Components:

• potatoes - 5-6 tubers;
• onion - one head (large);
• garlic - 2 cloves;
• chicken egg - 1 piece;
• flour - one and a half tablespoons;
• hard cheese - 100 grams;
• sour cream in the dough - 2 tablespoons;
• vegetable oil for frying - 60 milliliters;
• salt and black pepper to your liking.

Until next time, dear friends, come to visit, ask questions, I will answer with great pleasure. The next post will feature recipes for banana cake cream.

Draniki is a primordially Slavic dish that is usually prepared from raw potatoes and onions. It's a classic. But you can diversify the taste of potato pancakes with a variety of products: mushrooms, meat, zucchini, sausages, carrots. Perfectly complements the taste of the dish and gives it a light creamy aroma of hard cheese.

In order for the crust to be golden brown and crispy, it is recommended to fry the potato pancakes in a large amount of oil and in a well-heated frying pan. But if you want to get a less high-calorie dish, then you need to pour very little fat into the pan, but it is very important to have a good non-stick coating.

In this recipe, we offer a variation of traditional potato pancakes, add grated cheese to the potato dough and prepare potato pancakes with cheese.

Taste Info Potato second courses / Potato pancakes

Ingredients

• Potatoes (medium) - 5 - 6 pcs.;
• Onion (not large) - 1 pc.;
• Egg - 1 pc.;
• Cheese - 60 g;
• Flour - 50 g;
• Salt (to taste);
• Black pepper (to taste);
• Vegetable oil (odorless).

It will take you only 30 minutes to cook potato pancakes,

How to cook potato pancakes with cheese

Wash the potato tubers with cold water using a brush, remove the peel and grate on a fine grater. This is the most time consuming process in the recipe. You can simplify the task of chopping potatoes using a blender or meat grinder. It is important to achieve uniformly small potato pellets.

Squeeze the potatoes lightly with your hands or through a sieve to remove excess liquid. You can use gauze for this. Add an egg and two tablespoons (tablespoons) of flour. Mix everything carefully. Remember that the potatoes darken instantly after being peeled. Therefore, all manipulations with it must be done very quickly.

Peel a small onion and chop with a knife as small as possible, add to the potato mass. You can use a grater or blender, but then the onion will let the juice out and the dough will be too liquid, in this case, squeeze the onion through a sieve so that excess juice does not interfere with us.

Grate hard cheese on a fine grater and send it to the potato mass. Add salt to taste (about a flat teaspoon).

About the cheese. It is better to use cheese that is tasty, not rubbery. Pancakes with feta cheese or soft goat cheese will also be delicious. But don't make pancakes with melted cheese, I tried it once and didn't like it, the taste is a little different.

For frying real potato pancakes, it is better to use a regular cast iron skillet. Heat it well, pour in the fat and wait a few minutes until it also warms up. Then use a spoon to gently spread the mixture into the skillet. The pancakes should be about half a centimeter thick. If they are thinner, then there is a risk that they will fall apart in the pan. And very thick ones can remain damp inside. Fry the pancakes over medium heat until golden brown. This will take about three minutes.

It is recommended to serve potato pancakes hot with thick, fresh sour cream. Some people also like mayonnaise and ketchup as a sauce. Potato pancakes are in good harmony with cheese with garlic sauce, which can be made from sour cream, crushed garlic and salt. You can also add chopped dill and parsley to the sauce.

Calorie content: Not specified
Time for preparing: Not indicated

If I do not have time to prepare a full meal, then potato pancakes with cheese come to the rescue. They are hearty, tasty and easy to prepare, and this step-by-step photo recipe is a direct confirmation of this. You quickly grind the potatoes on a grater, make a base dough out of it and fry a lot of potato pancakes. I learned how to cook them a long time ago, as they simply fascinated me. They are so delicious that I could not help but learn how to cook them. The older sister cooked for the first time, since she was just learning to cook while mom was not at home. And I had to taste, since only I was at home. My sister's potato pancakes looked not very beautiful, but I appreciated their taste. A few years later it was my turn to learn how to cook, and I started with potato pancakes. This dish is simple in terms of the stages of preparation, so as a girl, I was able to fry delicious potato pancakes. Childhood memories are very vivid and rich, so I still remember my first experience in cooking, and I am even proud of it. Many years have passed, and I only recently learned that additional components can be put into potato pancakes to enhance the taste of the dish. Cheese is one such additive. I will share this recipe with you so that each of the housewives can use the tips.



Required products:
- 400 grams of potatoes,
- 70 grams of cheese,
- 1 onion,
- 1 chicken egg,
- 100 grams of flour,
- vegetable oil for frying,
- salt and pepper to taste.

Recipe with photo step by step:

I peel the potatoes, immediately rub them through a fine grater, salt a little, pepper. The potatoes need to be rubbed quickly so that they do not darken.




Immediately grate the cheese to the potatoes and also use a fine grater. You need a fine grater so that the potato pancakes are tender after frying.




I quickly drive the egg into the potato blank. I stir it several times, with a spoon I lift the dough from the bottom of the dish so that all the ingredients are evenly mixed.




Without hesitation, I sprinkle flour on a spoon, stir so that the flour absorbs excess moisture.






I pour oil into a frying pan, make the fire a little more quiet and wait for the oil to warm up for frying. Then I spread the potato dough with a spoon and give it a rounded shape so that the potato pancakes do not turn out to be disheveled.




I peep with a fork, and if the potato pancakes are fried, I turn them over and fry them on the back.




I put hot potato pancakes with cheese on a plate.




Serve hot, freshly cooked. Potato pancakes are ideally combined with sour cream. It is also easy to prepare and be sure to try it, you will not regret it. Bon Appetite!