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). 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 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 done. 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 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 heaping tablespoon of flour, 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 over 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 the 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 ​​into half rings in heated oil, and then fry potato pancakes in this fragrant 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!

From potatoes you can cook a lot of delicious and satisfying dishes. And one of them is pancakes. And what is it, and how to cook such a dish?

What are draniki?

Draniki are basically potato pancakes. Such a dish is considered, but it is also found in the cuisines of other countries of the world.

So, in Ukraine, potato pancakes are called pancakes or potato pancakes, in - latkes, in Sweden - ragmunks (which translates as "brishy monk"), in the Czech Republic - bramboraks, in America - hash browns, and in Lithuania such a dish is called potato pancakes. By the way, the word draniki is translated from Old Russian as “rub, tear”, so we can assume that the name contains the whole essence of the dish.

A bit of history

It is not known exactly when and where potato pancakes were first used in the form in which they are known to us. After all, potatoes began to be cultivated a long time ago, and, probably, a wide variety of dishes were prepared from it. Thus, the first mention of potato pancakes dates back to 1830.

And some believe that they appeared under the influence of German cuisine. But if Belarus is still considered the birthplace of the dish, then here initially the potatoes were not grated (then there were simply no graters), but on the board.

In those days, they ate potato pancakes for breakfast. And there was also such a tradition: before the main meal, you had to eat a piece of black bread. Draniki are always eaten only hot with sour cream, lard or butter.

Ingredients

Today, there are many different recipes for potato pancakes, but in its original form, such a dish consisted of only a few components. We list the ingredients that are used most often and in most cases:

• Potato. It is worth talking about it separately, because it is he who is the main and most important ingredient. The taste of the finished dish depends on his choice. It is worth choosing varieties with a high starch content, because if there is not enough of it, potato pancakes will not be juicy and soft or will burn during the frying process. it is better not to use it, there is little starch in it.
• Eggs play the role of a connecting element, so many people add them too. Usually there is 1 egg for 4-5 potatoes.
• Onion. Onion, firstly, makes potato pancakes more juicy and gives them a pleasant taste. Secondly, onion juice protects the potatoes from browning and allows the potato mass to be stored longer.
• Flour or starch. If you can't find starchy potatoes, then add starch during the cooking process. It can be replaced with wheat or corn flour.
• Instead of onions, some use kefir, which also prevents browning.
• Salt and pepper are added to taste. As for other seasonings, they are not traditionally used. But you can add garlic or dill or parsley.
• If you like to experiment in the kitchen, you can make stuffed pancakes or just mix potatoes with vegetables or minced meat.

How to cook?

How to cook delicious potato pancakes? You need to remember some rules. Here are the main preparation steps:

1. First peel and wash the potatoes.
2. Now you need to start grinding. How to grate potatoes? It all depends on your preferences and tastes, as well as on what potato pancakes you want to end up with. If you plan to cook tender and uniform potato pancakes, then use a fine tearing grater. If you want potato pancakes to be fried and crunchy, then grate the potatoes on a medium or even large grater. If you have little time, then you can use a blender or meat grinder to grind.
3. Then you need to squeeze out excess juice from the potatoes. In general, you can not do this, since the juice also gives the dish a special taste. By the way, the mass with juice is called tarkovannaya. There is also a clinked mass (in this case, the juice is squeezed out) and boiled. In the latter case, the potatoes are first boiled and then chopped in boiled form.
4. Now mix the potato mass with the egg, add the onion or other ingredients, as well as salt and pepper. Knead the dough. By consistency, it will resemble not too thick sour cream.
5. Now start cooking. It is best to fry pancakes, in this form they will be crispy. But you can also use the oven, slow cooker and even a double boiler. By the way, melted fat or butter is best suited for frying, but you can also use ordinary vegetable oil (preferably refined).

Recipes

We offer you several recipes for potato pancakes.

Recipe one

These are the simplest potato pancakes. Cooking Ingredients:

• 3 large potatoes;
• 1 small onion;
• 1 egg;
• salt and pepper to taste.

Cooking method:

1. Peel potatoes and grate. Squeeze out excess juice if necessary.
2. Also peel the onion and either chop it finely, or grate it, or chop it in a blender.
3. Mix potatoes and onions, add egg, salt and pepper. Mix everything well.
4. Heat oil or fat in a pan.
5. With a spoon, spread the mass on a preheated pan, leaving free space between the potato pancakes (at least 1 centimeter) so that they do not stick together.
6. Fry the pancakes until golden brown on each side.

Recipe two

If you cannot imagine your life without meat, then cook meat pancakes. Here's what you'll need:

• 100 grams of pork;
• 100 grams of beef;
• 700 grams of potatoes;
• 1 onion;
• 3 tablespoons of kefir;
• 1 egg;
• 3 bunches of green dill;
• pepper and salt to taste.

Cooking method:

1. Rinse the meat, clean from the veins and pass through a meat grinder. You can immediately pass through a meat grinder and peeled onions.
2. Peel the potatoes and grate on a medium grater. Squeeze out excess juice and mix potato mass with kefir and egg.
3. Chop the dill with a knife, after washing and drying.
4. Add minced meat, chopped dill, pepper and salt. Mix everything thoroughly.
5. Fry potato pancakes in butter.

Recipe three

Very tasty pancakes with mushrooms. The list of ingredients is:

For pancakes:

• 600 grams of potatoes;
• 300 grams of fresh champignons;
• 2 eggs;
• 2 onions;
• 2 tablespoons of flour;
• salt and pepper to taste.

For sauce:

• 200 grams of sour cream;
• 2-3 cloves of garlic;
• dill greens;
• salt.

How to cook? Everything is very simple:

1. Get started with mushrooms. Wash them well and cut into small pieces.
2. Heat the oil in a frying pan, fry the mushrooms.
3. Now grate the previously peeled potatoes on a fine grater.
4. Peel the onion and finely chop it or chop it in a meat grinder or in a blender.
5. Combine the potato mass with mushrooms and onions, add flour, eggs, pepper and salt. Mix everything well.
6. Spread the mass in a pan, fry potato pancakes on each side for 4-7 minutes until golden brown.
7. Now prepare the sauce. To do this, peel the garlic and grate it on a fine grater, chop the dill with a knife (do not forget to wash it). Add dill with garlic to sour cream, salt everything and mix.
8. Serve hot pancakes with sauce.

A few useful tips for cooking potato pancakes:

• If you decide to cook pancakes with filling, then make the filling in advance, it should be completely ready. So, if you use raw mushrooms, they will not be fried.
• Start frying potato pancakes immediately after preparing the dough. Grated potatoes are not stored even in the refrigerator.
• Spare no oil. It should cover half of the pancakes. If there is not enough oil, then potato pancakes will not be crispy and golden.
• To remove excess oil after cooking, blot potato pancakes with paper towels.
• Cook potato pancakes at once, as they will no longer be so tasty when heated. It is better to serve such a dish directly from the pan.

Now you know everything about cooking potato pancakes. Delight your household and guests with this simple but delicious dish!

Draniki is a dish of Belarusian cuisine, it is pancakes made from grated raw potatoes. However, in other cuisines of the world there is a similar dish, only under different names: in Ukraine, potato pancakes are called potato pancakes, in the Czech Republic - bramboraks, in Poland - plyacks. For this reason, there are also many recipes for making potato pancakes. We will tell our readers how to make the right potato pancakes and give the best recipes, illustrating their photos.

How to make potato pancakes

At first glance, the technology for making potato pancakes is simple. This is true: an inexperienced hostess can also make them, but only if she knows a few important secrets. Otherwise, during the cooking process, she may have many questions. In order for the result to meet expectations, we will share the secrets of making potato pancakes.

• Draniki are made only from raw potatoes. It is better to give preference to Belarusian varieties, in which there is a lot of starch. However, such varieties can be found in Russia. If it seems to you that the starch in the potato is not enough, you can buy it and add a little. Literally half a teaspoon.
• To prepare classic Belarusian potato pancakes, potatoes are chopped, rubbing on a fine grater with holes that have sharp edges. It can be said that they tear potatoes on a grater - hence the name of the dish. Modern kitchen appliances make this process easier by using a food processor. Many housewives rub potatoes on a coarse grater, and as a result, pancakes, as can be seen in some of the photos below, also turn out to be appetizing. But still, if you want to cook real potato pancakes, as in Belarus, you need to use a fine grater.
• It may turn out that the grated potato mass turned out to be too liquid. In this case, it must be pressed.
• Some housewives try to thicken the potato mass by adding flour to it. This is the wrong choice, as the result is a hard pancake. If you want to get tender potato pancakes, you can thicken the “dough” only with starch.
• So that the pancakes do not darken, chopped onions are added to the potato mass.
• To spice up, many housewives add garlic and pancakes to potato pancakes, but you need very little of it - one clove per kilogram of potatoes. The garlic is crushed with a press and mixed with the vegetable mass.
• To give the pancakes an appetizing golden color, they are fried in a hot frying pan in a large amount of oil (its layer should be about 3 mm).
• Cover the pan with a lid to speed up the process. Many experienced housewives fry potato pancakes in two pans at once.
• After frying, it is advisable to put the potato pancakes on paper napkins so that excess oil is drained from them, and only then transfer them to a plate. So they will be less high-calorie, and it will be more pleasant to eat them.
• Draniki are served most often with sour cream, but you can use any other sauce, including lean.
• Draniki are eaten hot, if you have cooked too many of them, you can warm up the pancakes in the microwave or oven before serving the cooled portion.
• You can cook potato pancakes both from one potato and with the addition of other products: apples, mushrooms, meat. In Belarusian cuisine, there is an unusual recipe for pancakes with meat, such pancakes are called sorcerers. Below we give their recipe, accompanied by a photo.

Most pancake recipes involve the use of eggs, but there is a recipe without them. How to cook lean potato pancakes without eggs, we will also tell our readers in this material.

The most common (classic) recipe

What do you need:

• potatoes - 1 kg;
• onions - 100-150 g;
• chicken egg - 2 pcs.;
• flour or starch - 2-3 tbsp. l.;
• salt, pepper - to taste;
• vegetable oil - how much will go.

How to cook:

1. Wash, peel, grate potatoes. Squeeze to get rid of excess liquid.
2. Chop the onion and mix it with the potatoes.
3. Salt, pepper, beat in the eggs.
4. Thicken with flour or starch.
5. Heat the oil in a frying pan, put the potato mass in the frying pan. You need to spread it with a tablespoon, then you get the desired size.
6. Fry on each side for about 5 minutes.
7. Place on a paper towel to drain the oil, then transfer to bowls.

These pancakes are served hot with sour cream.

traditional recipe

What do you need:

• potatoes - 1 kg;
• onion - 150-200 g;
• egg - 1 pc.;
• salt, black ground pepper - to taste;
• vegetable oil - as needed.

How to do:

1. Peel and grate potatoes on a fine or coarse grater. Wring it out to make it dry.
2. Grate or very finely chop a couple of peeled onions with a knife, mix with potatoes.
3. Beat in an egg.
4. Salt, pepper.
5. Fry in a large amount of oil in a very hot frying pan: first, fry on both sides over a medium-intensity fire for 2-3 minutes, then hold for 5 minutes under a lid over low heat so that the potato pancakes are baked.

It will be easier to fry such potato pancakes if the potatoes are not grated too finely. This variety is needed for this variety with a high content of potatoes - these are often grown on Belarusian soil. If you follow the tradition, it is better to serve such potato pancakes with sour cream.

Lean potato pancakes without eggs

What do you need:

• potatoes - 1 kg;
• flour - 1 tbsp. l.;
• starch - 1 tbsp. l.;
• soda - a pinch;
• salt, pepper - to taste;
• vegetable oil - as needed.

How to do:

1. Peel potatoes. Grate half of the potatoes on a fine grater, the second part on a coarse grater. Stir.
2. Add remaining ingredients (except oil), mix again.
3. Fry until golden brown in hot oil.

You can serve such pancakes with garlic or mushroom sauce, as well as with lean mayonnaise.

with apples

What do you need:

• raw potatoes - 0.6 kg;
• apples - 0.4 kg;
• chicken egg - 2 pcs.;
• salt, pepper - to taste;
• oil - for frying.

How to cook:

1. Wash and clean the main ingredients.
2. Grate on a coarse grater, mix.
3. Beat the eggs into the fruit and vegetable mass, salt and pepper.
4. Fry in oil in a hot skillet.

You should not be afraid of such a strange neighborhood at first sight as potatoes and apples - almost everyone likes potato-apple pancakes, and their taste can be safely called harmonious.

With meat (sorcerers)

What do you need:

• potatoes - 1.5 kg;
• minced meat - 0.3 kg;
• onions - 150 g (2 pcs.);
• chicken egg - 1 pc.;
• salt, pepper - to taste;
• garlic - 1 clove;
• vegetable oil - as needed.

How to cook:

1. Peel and finely grate the potatoes (on the part of the grater called the "hedgehog").
2. Pass the onion through a meat grinder and add half of it to the potatoes, mix.
3. Mix the second part of the onion with minced meat.
4. Add the crushed garlic to the potato mass.
5. Salt and pepper both potatoes and minced meat.
6. Transfer the potato mass to cheesecloth folded in several layers, laying it in a bowl, squeeze the potatoes through it. Do not pour out the squeezed water, but let it settle. After the top layer of liquid is drained, and the sediment is added back to the potatoes.
7. Crack the egg into the potato mixture. Mix well.
8. Put a spoonful of potato mass on your hand, form a cake.
9. Put a spoonful of minced meat on top, level it, not reaching about 1 cm from the edges.
10. Put another spoonful of potato mass, level it, tamping it so that it completely covers the minced meat. Fasten the edges.
11. Place in hot skillet with simmering oil. When the pan is filled with sorcerers (the so-called Belarusian potato pancakes with minced meat), cover it with a lid. Fry over low heat for 12 minutes.
12. Turn the sorcerers over, fry them on the other side for 10 minutes, but now without a lid.

Sorcerers are not only tasty, but also a hearty dish. In Poland, zeppelins are prepared from approximately the same products, but the method of their preparation is somewhat different.

With mushrooms

What do you need:

• potatoes - 1 kg;
• mushrooms (champignons are also suitable) - 0.2 kg;
• onion - 1 head;
• chicken egg - 1 pc.;
• flour - 1 tbsp. l.;
• salt, pepper - to your taste;
• oil - as needed.

How to do:

1. Mushrooms and onions cut into small pieces, fry them in oil until the excess liquid evaporates.
2. Grate a potato, beat an egg into it, add flour, salt, pepper, mix.
3. Mix with mushrooms.
4. Fry like regular potato pancakes.

These pancakes are also served with sour cream. However, if you fast or do not eat animal products, the egg can be replaced with a teaspoon of starch, and sour cream with lean mayonnaise.

Potato pancakes can also be made with cheese. To do this, after they are ready, they should be sprinkled with finely grated cheese, covered with a lid and then simmered over low heat for several minutes.

Elena Pronina

How to cook potato pancakes - the best recipes

Learn from the article how to cook real tasty and simple potato pancakes, how and with what to serve them to the table. The recipe will not leave anyone indifferent

20 minutes

200 kcal

5/5 (6)

Potato pancakes, potato pancakes and terunki - as soon as these delicious potato pancakes are called! They are made from both raw and boiled potatoes with the addition of eggs. This dish of Belarusian cuisine has long gained popularity in different cities of Europe. It is very tasty, and cooking it is so easy and fast that any hostess can learn this skill.

What are pancakes

Draniki are pancakes made from potatoes. In Ukraine they are traditionally called potato pancakes, but in Russia Terunami or kakorami. In Europe, this dish became known in the 19th century, and thanks to the Polish people it appeared in Russia.

Although any potato is suitable for their preparation, some culinary specialists believe that the best pancakes are made from Belarusian varieties. Probably because potatoes grown on their lands are more starchy and delicate in taste.

It is interesting that similar ones are found in the cuisines of different countries of the world, but traditionally it considered Belarusian.

Why is this dish so delicious?

Draniki are loved by both adults and children. And how can you not love them if they are prepared from a vegetable that about 80% of people around the world love. This vegetable is sometimes called the second bread, and more than 110 culinary creations can be made from it.

Real potato pancakes have crispy golden crust, and inside they are juicy, tender and fragrant. They can be fried in a pan or baked in the oven, and then they can be treated to guests, complement the festive table, cook for breakfast or take with you to work. You can also easily cook - such a dish will be even more nutritious.

Step by step cooking recipe

How to make potato pancakes on your own?

We will need:

Cooking steps:

Peeled potatoes need to be grated.

Advice: you can grind vegetables in a food processor (with a special nozzle) or in a meat grinder. Just don't use a blender, as the vegetables shouldn't turn into a puree.

1. Vegetable juice must be drained and squeezed.
2. Grate the onion or chop finely with a knife and pour it into the potatoes.
3. Salt, pepper, chopped fresh dill, flour and eggs are placed in a bowl and everything is thoroughly mixed.
4. Put a frying pan on the stove, pour oil. When the pan is hot, you need to fry the potato pancakes on one side, and then on the second until a golden brown crust is formed.

It is most convenient to apply the potato mass with a spoon. In shape, they should look like pancakes.

• To make pancakes juicy and golden, should be fried in a hot frying pan in a large amount of oil.
• So that the dish is not too oily and greasy, after frying, put the pancakes on paper napkins and then transfer them to a plate.
• Try to choose starchy potatoes. It is better to choose Belarusian varieties. The taste of the dish and the shape of potato pancakes will depend on this. Not suitable for cooking new potatoes.
• If you doubt the quality of the potatoes, you can add during the cooking process 0.5-1 tablespoon of starch.
• If before frying it seems that the mass is too liquid, you do not need to add flour, as the pancakes will turn out hard. It is better to put a little starch.
• In traditional cooking, vegetables are grated, but to spend less time cooking, you can use a food processor.

How to serve the dish

• Traditionally, pancakes are served on the table hot with sour cream. You can decorate them with fresh herbs or cranberries. You can put lettuce leaves on a plate, and potato pancakes on top.
• During cooking, you can add boiled champignons, finely chopped carrots or apples.
• There is a wide variety of sauces for potato pancakes. You can make your own sauce.

Simple mushroom sauce

We will need: champignons (200 grams), onion, 200 ml of sour cream, a piece of butter, salt and pepper.

Cooking steps:

1. Finely chop the onion into cubes, and the mushrooms into thin slices
2. Tip: it is better to boil the mushrooms in advance, and then lightly fry them.
3. Fry mushrooms separately until golden brown and onions.
4. Then we shift the mushrooms to the onion, add sour cream, pepper and salt. Simmer for a few minutes and you're done!
5. Drizzle draniki with sauce and serve.

Advice: The sauce should be dealt with before cooking potato pancakes to serve them hot from the stove

As you can see, this dish is very easy and simple to prepare. Your family and guests will love it!

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 get 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.
• onion 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 warmed up 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.