Deruny ... Oh, how much taste is hidden in this beautiful Ukrainian word! Fragrant, crispy, crispy. Here I am writing - and I myself have an attack of profuse salivation: this is one of those dishes that I probably always want.

About the basic recipe for graters, which is used in our family, me. Today I will show you a more sophisticated version. I cannot say that it tastes better than ordinary classic potato pancakes, but I can say that it is definitely more original. And fresh on the palate - sometimes it's worth diversifying the table and playing around with variations on a given theme.

Ingredients for the filling:

200 g of cottage cheese;

50 g sour cream;

a bunch of 3-4 cloves of garlic, salt, pepper.

Mix cottage cheese with sour cream, herbs and spices.

Prepare the dough over, heat up the frying pan, grease it with oil and start creating.

Put a small amount of dough in a pan, cover it with curd mass on top.

Try to make even pancakes so that they are well fried.

Yes, and about "fried". Considering that potato pancakes in this version are somewhat thicker than ordinary graters, it is worth reducing the heat and frying the pancakes more slowly than usual.

I usually grease the finished pancakes with a piece of butter and try to eat them right away - they are especially tasty when hot!

Have you tried potato? If not, be sure to prepare this dish. You can bake delicious with cottage cheese in two ways. The first method involves adding cottage cheese directly to the potato mass, the second is using it as a filling for pancakes.

I prefer the first option, moreover, it is much easier to prepare such potato pancakes. Due to the addition of a small amount of cottage cheese, the taste of potato pancakes changes significantly, they acquire a creamy aroma and light sourness. It is advisable to use cottage cheese for their preparation that is more fatty and not sour, then the pancakes will turn out to be incredibly tasty.

Ingredients:

• Potatoes - 4-5 pcs.,
• Onions - 1 pc. small size,
• Cottage cheese - 100 gr.,
• Dill or parsley - a couple of twigs,
• Eggs - 1 pc.,
• Salt and hblack pepper - to taste
• Wheat flour - 3 tbsp. spoons,
• Sunflower oil

Potato pancakes with cottage cheese - recipe

Cooking pancakes with cottage cheese begins with the preparation of vegetables - potatoes, onions and herbs. Wash these vegetables and herbs. Peel the onions. It can be either diced or mashed using a grater, meat grinder or blender. I like it better when the onion in potato pancakes or cutlets does not come across in pieces, but at the same time its smell is present.

Chop the dill or parsley finely. I used parsley in this recipe. If desired, any other greens can be added to potato pancakes with cottage cheese. Peel the potatoes and grate. You can grate potatoes for potato pancakes both on the smallest grater, and on the largest grater, which is used for cooking potatoes. I grated the potatoes on a medium grater.

Put the onion and parsley (dill) in a bowl of potatoes.

Beat in one chicken egg to keep the potatoes from breaking apart during frying.

Pour in the curd.

Stir the potato pancake mixture with a fork, while trying to knead the large pieces of cottage cheese so that they are evenly distributed throughout the potato mass.

Add salt and black pepper to the bowl with the pancakes, depending on your taste. Along with black pepper, you can add any other seasonings and spices that you like. I think that the taste of pancakes with cottage cheese will only benefit from this.

Sift the flour. Put it in a bowl.

Stir. Potato dough for pancakes should be thick enough.

Bake them, like ordinary potato pancakes, in a frying pan with vegetable oil for 2-3 minutes on each side.

To make them less greasy, place them on a plate lined with napkins as soon as they are ready.

Potato pancakes with cottage cheese. Photo

I have never seen such potato pancakes anywhere else. In Ukraine, in restaurants you can sometimes find pancakes with cottage cheese, only this cottage cheese is served separately, which changes everything!

My grandmother made pancakes with cottage cheese and meat filling. For some reason I don't really like the meat one. But I loved and love curd very much. Grandma has not been with us for a long time, but the memories are eternal ...

I still remember the aroma from a saucepan in which my grandmother put all the potato pancakes and put them on the stove, where they stayed warm all day. It was in the village, there was a lot of work (then, as a child, I watched others work more :-)). Anyone who got hungry, after hard work, could always taste warm potato pancakes. As a child, I also used the opportunity :-)

Unfortunately, when my grandmother could tell what the secret of potato pancakes was, then I was not interested in cooking at all. And then there were many attempts, not entirely successful.

It's pretty simple, only it's all about the frying, the proportions of the layers, the roast and the dexterity in turning. The first potato pancakes will definitely turn out to be "clumsy". And if not, I will sincerely be happy for you!

See also the video recipe for making potato pancakes with filling (in Ukrainian):

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2-3 servings

Ingredients

• 500-600 grams potatoes, peel, chop coarsely
• 1 medium onion, peel, chop coarsely
• 1 egg
• 2 tbsp flour
• Salt to taste
• Sunflower oil for frying

For filling:

• 200 grams of cottage cheese
• 1 egg
• Salt to taste

1) If using a blender (like me), place potatoes, onions, eggs, flour and salt to taste in a blender and chop until smooth.

If there is no blender, grate potatoes and onions, mix everything thoroughly with flour and egg. Season with salt to taste.

2) For the filling, mix the curd with the egg and salt.

Mix well and rub through a sieve.

3) Heat oil in a heavy-bottomed skillet over medium heat. Spoon a small amount of the potato mass, forming the pancakes, leveling so that the pancakes are as thin as possible, but not too much, put on a spoonful of curd mass on top and very gently level as possible.

Put some more potato mass on top so that it completely covers the curd.

4) Fry until the bottom of the potato pancakes is well browned and thicker and, using a wide and long spatula, gently turn the pancakes over and fry until tender.

When you need to cook a lot, quickly and satisfyingly, potato dishes will always come to the rescue. Moreover, they do not have to be fatty and high in calories. Are you on a diet? Wrap the potatoes in foil and bake them in their skins in the oven. Well, for those who have never heard the word "diet" (happy people), I suggest pancakes with cottage cheese and herbs. Despite the fact that the filling is non-standard, it is still more customary to see meat in this dish, such potato pancakes will turn out to be very tasty too….

Ingredients

• raw potatoes - 8-9 pcs .__ NEWL__
• onions - 1 head__NEWL__
• egg - 1 pc .__ NEWL__
• cottage cheese - 130-150 g__NEWL__
• greens - 80-100 g (took frozen parsley) __ NEWL__
• salt__NEWL__
• sunflower oil__NEWL__

Combine cottage cheese with herbs.

It can be either fresh or frozen. If you did take it frozen, do not wait for it to melt. Throw in curd immediately after taking it out of the freezer. Salt, mix. The filling in the potato pancakes should be clearly felt, so you won't get by with one pinch of salt.

We set aside the plate with cottage cheese and proceed to the preparation of the potatoes. We clean it, as usual, wash it. The hardest job when cooking potato pancakes or potato flakes is chopping the potatoes. You can run it through a food processor, it will work out quickly. But as you think, how many spare parts will need to be washed later, the hand itself reaches for a simple grater, on which we finely three potatoes (or we grind it with a combine, as you like). Let the mass stand for about 15 minutes. During this time, it will release juice. You just need to wring it out with your hands. Then we rub the onions on a coarse grater.

We drive in an egg, salt, mix.

Heat a skillet with sunflower oil. While it is warming up, take a good handful of potato mass and place it in the palm of your hand. Put the green curd filling in the middle, fold the potato pancake into a "plump" oval cake and gently transfer it to the frying pan.

Potato pancakes are beautiful on their own, but pancakes with cottage cheese doubly beautiful. In general, it would be possible to stop at such a laconic introduction, if the soul did not demand the continuation of the banquet - after such a dinner you want to sing and talk, tell and compose, and the reason is excellent: ruddy, beautiful potato fritters with a delicious crunchy crust on the edges and a luxurious creamy center. In short, not pancakes with cottage cheese, but a poem, not a supper, but a song, not food, but a symphony! A separate topic for delight is the speed with which you can prepare a great dinner without too much effort. In my childhood, potato pancakes were a whole epic: for them potatoes were rubbed for a long and infinitely long time by hand on old Soviet graters, which for some reason were always stupid and terrible, even if they had just been bought. Now the main task is to clean vegetables, but for this I have specially trained personnel in the form of four trained children, who are quite capable at the very least to cope with the task of peeling potatoes and onions, so there are no particular difficulties, the main thing is to properly motivate the girls. Well, and then it’s a matter of technology: I mixed everything for one or two, put it in the pan, went to drink coffee and watch a TV series. Three minutes later I got distracted, turned over, went further. In general, a wonderful dinner, and not pancakes with cottage cheese, I must tell you!

Dinner is good for the soul.
movie "Paris Can Wait"

A special plus of the dish is its budget. For relatively little money, you can organize a great dinner for the whole family. Potatoes are one of the most inexpensive products in our realities, any average family can afford a little cottage cheese, well, and onions and butter are generally "ordinary" products that everyone always has. Cooking?

How to cook pancakes with cottage cheese

Ingredients:

3-4 large potatoes;

100 g of cottage cheese;