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 "bristled monk"), in the Czech Republic - bramboraks, in America - hashbrowns, 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!

Fragrant, crispy, incredibly tasty potato pancakes are very popular in many countries. They have different names, such as "turds" in Ukraine, "bramboraks" in the Czech Republic, "plyacks" in Poland. But in Russia they are known to us under the word "draniki".

Draniki is a traditional dish of Belarusians and their cuisine. As you know, potatoes are a favorite delicacy of Belarusians. Many of them sincerely believe that the first potatoes grew on Belarusian soil, and that it was not Peter the Great who brought them to Russia at all. Potatoes are eaten there in any form, but potato pancakes have a special place. Real Belarusian potato pancakes, crispy on the outside and soft inside, have a unique aroma and taste. They are eaten hot, most often with sour cream or its analogue, for example, the Belarusian “machanka”.

Cooking potato pancakes is quite easy and even an inexperienced culinary specialist can cope with this dish. However, if you want your potato pancakes to be really tasty, there are a few secrets you need to know.

Secrets of cooking potato pancakes.

• If you want to get crispy potato pancakes at the exit, then you need to chop the potatoes for them as finely as possible, preferably by hand on the smallest grater. However, a food processor or even a blender does not do a bad job with this process.
• Potatoes must be grated as quickly as possible so that they do not darken. This can be avoided by adding finely chopped onions to it. You can also add a tablespoon of sour cream.
• The resulting potato mass must be squeezed well. This must be done before adding onions to it. A smaller amount of liquid in the original product will make pancakes lush and prevent unpleasant splashing of oil during frying.
• Do not add too much flour to potatoes. Flour makes pancakes less tasty and viscous inside. Such pancakes are poorly fried and lose their taste and aroma.
• It is necessary to fry potato pancakes in a hot frying pan.
• Pancakes do not need to be covered during frying.
• After you fry the pancakes, place them on a paper towel to remove excess fat.

There are a huge number of recipes for making potato pancakes. They can be made with onions, garlic, herbs, with the addition of flour, eggs, and also made with a variety of fillings: cheese, minced meat, mushrooms.

They can be fried or baked. They can be made lean. Consider the 10 most popular and delicious recipes.

Recipe number 1. Traditional Belarusian potato pancakes.

Traditional Belarusian draniki are most often cooked without adding flour. The potatoes must be well pressed. In Belarus, even a child can cook such potato pancakes. How to cook real potato pancakes?

• 1.5kg. potato
• 1 large onion
• Salt to taste
• frying oil
• Sour cream for serving

1. Potatoes and onions need to be rubbed on a fine grater or chopped in a food processor.
2. Salt and mix well. Excess liquid must be drained.
3. Heat the frying pan well and fry the potato pancakes on both sides.
4. Serve draniki hot with sour cream or cracklings.

Recipe number 2. Potato pancakes "Traditional"

This recipe is very popular in Russia. To taste, they resemble everyone's favorite pancakes. They turn out fluffy, ruddy and fragrant.

• 0.5 kg. potatoes
• 2 eggs
• 4 table. spoons of flour
• frying oil

How to cook potato pancakes:

1. Grate potatoes or pass through a meat grinder. Drain excess juice.
2. Add eggs, mix well.
3. Add flour and salt and mix thoroughly to avoid lumps.
4. Heat the frying pan and fry the potato pancakes on both sides. Draniki fry instantly, so you need to watch them.

Recipe number 3. Lean pancakes.

These potato pancakes are made without eggs. In fact, they also turn out lush and do not fall apart. And for this you need to know one little trick. For potato pancakes without eggs, potatoes should be divided into two parts. Rub one part on a fine grater, the other on a coarse grater. You can also add some starch.

• 0.5 kg. potatoes
• 1 table spoon of flour
• 1 teaspoon starch
• Pepper
• pinch of soda

1. Grate potatoes, squeeze well.
2. Add flour, starch, soda, salt and pepper, mix.
3. Fry well on both sides.
4. Best served with sour cream or tomato sauce.

These pancakes are especially tasty and lush. The potatoes are cooked last. First, the dough is kneaded, into which the potatoes are then introduced.

• Potatoes 1 kg.
• Onion -2 medium
• Flour - 2 tablespoons
• Milk or sour cream -2 tablespoons
• Garlic -2 cloves
• Salt, black pepper to taste

1. Let's prepare the dough first. It is necessary to beat the eggs with salt and pepper, add chopped garlic to them, mix well.
2. Grate the onion on the smallest grater or put it in a meat grinder, drain the juice from it.
3. Finely grate the potatoes, drain the juice, quickly mix with onions.
4. Add milk or sour cream to the mixture of onions and potatoes.
5. Mix both mixtures and add flour. The consistency of the dough should resemble low-fat sour cream. Depending on this, the flour may take more or less.
6. Fry potato pancakes in a hot pan on both sides until cooked. To make potato pancakes more accurate, you can put them in the pan not with a tablespoon, but with a small spoon.
7. Serve hot, with sour cream.

The combination of potatoes and mushrooms is very popular. It's delicious and nutritious. In Ukraine, dranik is fried in the form of one large pancake, in the middle of which they put a spoonful of stuffing, usually mushroom. One pancake is enough to eat properly.

• 1 kg. potato
• 300 grams of champignons
• 1 large onion
• 1 egg
• 2 table spoons of flour
• Salt, pepper to taste
• Vegetable oil.

1. Wash mushrooms. Finely chop. Chop the onion.
2. Fry the onion in a pan, then add the mushrooms to it. Saute until all the liquid has evaporated from the mushrooms. Cool down.
3. Grate potatoes, add onion, egg, flour, salt and pepper. Mix well.
4. Add mushrooms to the potato mass, mix.
5. In a hot frying pan, fry potato pancakes from other sides. If the dough spreads during frying, you need to add another egg.

If ordinary potato pancakes are tired, then it's time to move on to experiments! Potato pancakes with cheese are tasty and crispy. They taste like cheese chips and are very popular with children.

• 0.5 kg. potato
• 5 table spoons of flour
• 1 bulb
• 200 grams of cheese 2 eggs

1. Grate potatoes and onions, mix.
2. Add eggs, flour, salt.
3. Grate cheese and add to potatoes. Mix everything.
4. Fry on both sides.

Recipe number 8. Potato pancakes with meat.

These pancakes are also an alternative to traditional pancakes. They will not leave indifferent the male half of the globe, because almost all men love potatoes and meat. How to cook this potato pancakes?

• 1 kg. potato
• 1 large onion
• 1 large egg
• 2 table spoons of flour
• 300 grams of minced meat (pork, beef or mixed)
• Salt pepper
• Some milk, sour cream or cream

1. Grate potatoes and onions. Mix. Add egg, flour, salt, pepper.
2. Make minced meat. To do this, twist the meat in a meat grinder. Minced meat should not be dry. To do this, add a little milk, cream or sour cream to the meat. You can also add water. Mix everything.
3. Mix potatoes and meat, fry on both sides until golden brown.

Recipe number 9. Draniki baked in the oven.

These pancakes are not only tasty, but also healthy. When preparing them, a smaller amount of oil is used, and you can also cook a lot at once and not waste time on frying, but cook other dishes.

• 1 kg. potato
• 2 medium onions
• 1 large egg
• 3 table spoons of flour
• Salt pepper.

1. Grate the potatoes, also grate the onion. Mix.
2. Add egg, flour, salt, mix.
3. Grease a baking sheet with olive oil, form round or oval cakes and send to an oven preheated to 200 degrees.
4. Bake for approximately 25-30 minutes until golden brown.
5. Serve hot with sour cream or sauce.

Recipe number 10 Potato pancakes with zucchini.

This recipe is quite unusual. The taste of potato-zucchini potato pancakes is not like classic potato pancakes. However, such potato pancakes are more juicy and will replace boring potato pancakes.

• 0.5 kg. potato
• 1 bulb
• 1 egg
• 500 grams of zucchini
• 3 table spoons of flour
• Salt, black pepper to taste

1. Grate potatoes. Add grated onion. Mix.
2. Add the egg, salt, pepper to the potato mass, stir well.
3. Grate the zucchini very finely, squeeze the resulting mass well, mix with potato dough.
4. Fry in a hot pan on both sides until a golden crust forms.
5. Serve hot with your choice of sauce.

No matter what potato pancakes you make, it is always tasty and healthy! Do not be afraid to experiment with ingredients and delight your loved ones. Bon appetit!

It is difficult to name a country where this dish would not be prepared. It can be found wherever potatoes are eaten. What names were not invented for potato pancakes by different peoples. In Poland they are called pancakes, in Lithuania - pancakes, in Sweden - bristly monk. Most names in Russia: teruny, potato pancakes, potato pancakes, deriki.

If you get to the bottom of the matter, then potato pancakes are the same pancakes or flat cakes. Their name comes from the word "tear" or rub. Which is what we do every time we intend to cook this delicious meal. Grate raw potatoes. Add onion, egg, a little flour. The resulting dough is fried in a pan or baked in the oven.

Classic options are prepared with flour and without adding it. Sometimes only potatoes with egg and onions are taken. The egg is used to bind the components. But there are recipes that include cheese, minced meat, sausage.

There is an opinion that potato pancakes are prepared simply and quickly. But it doesn't always work out that way. Instead of golden products, they often take on a grayish tint. Why? And their internal structure suddenly becomes sticky. Get acquainted with recipes that reveal all the secrets of delicious cooking.

What variant of cooking pancakes can be attributed to the classic? That's a moot point. Someone thinks that it should not contain flour, others oppose eggs. But eggs and flour bind potato chips together. Without them, the cake is difficult to turn over to the other side. It just crumbles in the pan.

All recipes that have come down to us have a long history created by different peoples. And each of them can be called a classic. This variant contains both flour and egg. Products are tender and lush, covered with a thin golden crust.

What we need:

• 700 g potatoes;
• 1-2 heads of onion;
• 1 egg;
• 2-3 tbsp. l flour;
• pepper, salt (to taste);

Cooking sequence:

Step 1. Wash and clean the tubers. We rub them with a grater with the smallest cell. For these products, varieties of friable vegetables, which contain more starch, are better suited.

Starch gives finished products volume and splendor, adds softness.

Step 2. Simultaneously with the tubers, turn into gruel and onions. It is better to entrust this process to the blender. Then you won't have to shed any tears.

Why are onions rubbed at the same time as potatoes? The tuber contains the amino acid tyrosine, which is oxidized when combined with air. The colorless substance acquires a bluish-brown color. Onion juice inhibits the oxidation process. The mass retains its color.

Step 3. We shift the potato-onion mass into a bowl.

Step 4. Add an egg. Beat it with a fork, mixing with the mass.

Step 5. Pour the flour, observing the amount indicated in the layout.

Step 6. Mix and get the dough of a semi-liquid delicate consistency. Pepper and salt to taste.

Step 7. We heat the pan with vegetable oil. Spoon out the potato batter.

Step 8. Fry the cakes on both sides until golden brown. Appetizing and crispy potato pancakes are ready!

Serve hot on the table. Cold flatbreads lose their piquant quality and become not tasty. They are good with sour cream and cream sauce.

Potato pancakes with minced meat, on a coarse grater

Delicious, with a crispy crust, it turns out jerks with minced meat. The dish is simple, no frills. Does not contain flour. In addition to raw potatoes and meat, an egg is added to the composition. Curry seasoning gives the dish a sharpness (this is a property of the incoming pepper). Turmeric - golden. And cumin and coriander - aroma and light nutty taste.

Grocery set:

• 400 g potatoes;
• 200 g minced meat;
• 1/2 onion;
• 1 egg;
• curry seasoning, salt (to taste);

How we will act:

We rub the potatoes on a coarse grater. After the chips start up the juice, squeeze it and drain it. Add one egg and finely chopped onion to the bowl. Mix in minced meat, a pinch of salt and the same amount of curry seasoning.

We form flat cakes with our palms and put them on a frying pan heated with oil. We brown one barrel. We turn the products over to the other side. We fry until fully cooked.

We spread the finished jerks from the pan on a paper towel. So that it absorbs excess oil from the products.

How to cook potato pancakes with cheese

Delicious tortillas with cheese and fried in a pan will be a delicious addition to tea. The author of this recipe suggests grating the vegetable on a coarse grater.

Who cares, but I like it when the potatoes are grated coarsely. And the onion is cut into half rings. When frying, they do not fit snugly to each other and a kind of layering of the product is formed. And along the edges protrude "bristle". Apparently, that's why in Sweden they were called so - the bristly monk.

Let's prepare the ingredients:

• 5-6 tubers of raw potatoes;
• 1 head of onion;
• 1-2 tbsp. l. flour;
• 1 egg;
• 50-70 g of hard cheese;
• salt pepper:
• 1-2 cloves of garlic;

How will we cook:

We rub the cheese with a fine grater and send it to a bowl. Next, finely chop the garlic. Lastly, with a grater with large cells, we make potato chips. And while it has not darkened, quickly mix it with onions and cheese.

We beat the egg. Mix well. Salt and pepper to taste. Add finely chopped garlic clove. Sprinkle flour and mix everything. The dough is ready.

Heat up a frying pan with oil. Spread out cakes with a spoon. Press them down lightly to make them flat.

Fry the products on both sides over low heat. After the formation of a golden crust, remove to a plate.

Cooking delicious jerks with cottage cheese

While writing this article, I came across this amazing recipe. Decided to include it in the article. It is unusual in that potato pancakes are prepared with the addition of cottage cheese. But on the other hand, if you think about it, there is nothing unusual about it.

After all, we fry potato cakes with cheese? And cottage cheese is its original product. But the amazing moments don't stop there. We will fry products without flour. So, get acquainted.

We will need:

• 1 kg of potatoes;
• 300 g of cottage cheese;
• 2 eggs;
• 1 onion;
• 1 tsp salt;

Cooking:

We clean the tubers, divide each tuber into several parts. Add an onion cut into quarters. Grind food with an immersion blender.

We filter the mass through cheesecloth, removing excess juice.

Add 300 g of cottage cheese and 2 eggs to the mass. Salt and mix. All. The dough is ready.

Heat the pan and fry the products over medium heat until golden brown. Products are tender and juicy. And they have a special taste. Try it!

Potato pancakes in a pan with sausage

This is the same simple and affordable recipe for everyone. Potato cakes are fried with the addition of sausages or sausages. Which makes them more satisfying. The finished dish can replace breakfast or become a light dinner.

Grocery set:

• 0.5 kg of potatoes;
• 1 egg;
• 2 onions;
• 2 sausages;
• 1 st. l. flour;
• salt pepper;
• green onions - a small bunch.

Sequencing:

Potato rubbed on a grater. Add spices, chopped onions and green onions to the mass. We cut sausages into cubes and also send them to the total mass. We beat one egg. Based on the consistency of the resulting mass, sprinkle one or two tablespoons of flour.

Heat up a frying pan with oil. We spread the test mass with a spoon. We fry on one side. Once browned, flip over to the other side.

Ready-made products are best eaten piping hot. So they are much tastier.

Bake potato pancakes in the oven

If you do not like fried products, teruny can be baked in the oven. Healthy cakes are prepared quickly and simply. The ingredients are the simplest. And if the finished products are not lubricated with butter, then the dish will be lean. Because it is prepared without eggs. The recipe will come in handy during fasting days.

Ingredients:

• 1 kg of potatoes;
• 2 onions;
• 3 art. l. flour;
• 10 g butter;
• salt;

Cooking:

We clean the potatoes, three on a grater alternately with onions, so as not to darken. We give a few minutes for the mass to highlight the juice and drain it.

We add the potato-onion mass. Add flour and knead the dough. We form small cakes with our hands and put them on a baking sheet.

Bake in the oven at 200 degrees for about 20 minutes. Lubricate finished products on top with melted butter.

Recipe for Belarusian potato pancakes without eggs

This is the most correct (classic) recipe for Belarusian potato pancakes. And all because they are fried without eggs and flour. The simplest cooking option includes only 2 ingredients: potatoes and onions.

What to prepare:

• 1 kg of potatoes;
• half a head of onion;
• salt, pepper to taste;

How we will act:

We rub the tubers, interspersed with the onion on a fine grater. We shift the mass into a sieve and leave for 10 minutes to drain the juice.

After that, drain the juice. But we save the starch that has settled at the bottom.

In this starch we shift the potato-onion mass and mix.

The return of starch to the potato mass is another secret to delicious potato pancakes. Starch has an important property - viscosity. Binds the ingredients together. Absorbs water, thickens.

Heat up a frying pan with vegetable oil. We spread the mass with a spoon, giving it the shape of cakes. We fry the products on both sides. They turn out to be a beautiful, golden color, because the mass remained white, did not darken. They flip over easily in the pan. They don't fall apart and keep their shape.

Put the finished teruns on a paper towel to drain excess oil.

Cooking potato pancakes with meat

Delicious, beautifully molded dish - potato pancakes with meat. The ingredients are the simplest, but unusual performance. That allows you to serve this dish on the festive table. Guests will be delighted with it.

Perfect for a family dinner too. We use chicken as meat. And although the option is clearly not classic, but worthy of attention. Because it's delicious and delicious.

List of ingredients:

• 4-5 potatoes;
• 250 g of chicken meat;
• 2 eggs;
• 1 onion;
• 2 tbsp. l. flour;
• 60 g of cheese;
• ground pepper, salt, herbs;

Cooking technology:

Finely chop greens and onions. We rub the cheese with a grater with a small cell. It is better to take a hard cheese. Fry the onion alternately in a pan until golden brown. Transfer it to another container. Then, fry the chopped pieces of chicken breast. Don't forget to salt and pepper them.

Three potatoes on a grater, sprinkle with salt to give the juice faster. We squeeze the juice.

Add eggs, flour to the mass and knead the dough.

Heat up a frying pan greased with oil. Spoon out the test mass. Spread it over the entire surface of the pan in a thin layer.

To make it easy to turn the potato pancake, take a frying pan with a small diameter.

Fry the pancake on one side until golden and turn over to the other. Put the fried meat on one half of the pancake. Sprinkle with onion, cheese shavings and herbs.

We cover the filling with the second half of the pancake, folding it in half. Lightly hold it with a spatula and wait for the cheese inside to melt and glue the product.

Flip over to the other side. We stand for a few seconds and transfer a delicious, fried potato pancake with meat to a plate.

What to add to potato pancakes so that they do not darken?

Potatoes, as noted above, tend to oxidize in air and blacken. What to do so that the grated mass remains white and does not lose its color? After all, then the products themselves are not gray, but golden-ruddy.

One secret of preparing products with a golden crust has already been revealed in the article. For this, potatoes should be rubbed interspersed with onions. Onion juice inhibits the oxidation process. From this recipe you will learn the second secret.

Required components:

• 600 g potatoes;
• 1 egg;
• 1 onion;
• 1 st. l. flour (with a slide);
• 1/2 tsp lemon juice;
• salt, pepper to taste;

Cooking process:

Rub the tubers and onions with a grater. Cut the lemon into 2 halves. Squeeze out some juice. Half a teaspoon will suffice.

Lemon juice, like onion juice, retains the color of potatoes, prevents the enzymes that make up its composition from oxidizing. The mass remains perfectly white.

If there is too much juice in it, then it can be drained. To do this, put the mass in a strainer so that the excess juice separates.

After, add salt and pepper. Sprinkle flour and knead the dough.

We fry the cakes in a heated pan with oil. 2-3 minutes on both sides.

To ensure that the products are well fried, cover the pan with a lid.

How to make a delicious meat sauce for potato pancakes?

In addition to the recipes, as a nice bonus, I post a description of the preparation of a very tasty sauce. It can be made with any meat you like. We have a version with chicken hearts, onions and ketchup.

Instead of ketchup, you can take tomato paste. Then you will need to season the sauce with herbs or spices.

Cut the hearts into small pieces. We turn the onion into smaller cubes. We heat up the pan. We add a little oil so that the sauce is not greasy. Fry the onion until golden. Put the pieces of meat on top of the onion. Cover with a lid and cook over low heat until cooked through.

Do not forget to periodically lift the lid and stir so that the contents do not burn. If you feel that the mass burns slightly, then add a little water to the pan. Literally 2 tablespoons.

Don't forget to salt. Stir ketchup into finished hearts. We turn off the fire. Simmer for two minutes while stirring. And delicious meat sauce can be served on the table!

How to cook the most delicious potato pancakes?

Despite the fact that the cooking recipes are unusually simple, it is not always possible to get pancakes tasty and appetizing. That potato quickly darkens and finished products instead of ruddy have a bluish or brownish tint. Then the internal structure is too sticky. Then they crumble in a pan when turned over to the other side.

What should beginner housewives pay attention to when preparing this delicious meal?

Some secrets and nuances have already been revealed in the description of recipes. Summarizing what has been said, it can be noted:

So that the potatoes do not darken

When rubbing on a grater, add onion to the mass at the same time. It can also be grated, or chopped with a blender. Onion juice prevents the enzymes contained in the tubers from being oxidized. And the mass remains light.

Adding a small amount of lemon juice or citric acid does a wonderful job of preserving color. Sometimes it even seems that the mass becomes even lighter.

The situation is saved by mixing a small amount of sour cream, literally a tablespoon.

Another interesting way. Experienced housewives probably noticed that peeled tubers do not darken in water. In this regard, there are tips from experienced chefs who offer to grate potatoes by immersing the grater in water. The color, of course, remains the same. But the starch is washed out. It is possible to avoid this annoying situation. It is necessary to drain the water, and return the starch to the potato dough.

What is the best way to grate potatoes on a coarse grater or on a fine grater?

There is no single answer to this question. Most likely, it is necessary to proceed from their personal preferences. The mass, crushed with a blender or grated through a small cell, in a pan looks more like cakes with smooth edges.

Our family love potato pancakes made from large chips. At the same time, onions should also be cut not into cubes, but into half rings or into straws from quarters. When laying out a spoonful of dough mass in a pan, cakes are obtained not with a smooth edge, but with bristles sticking out in all directions.

Is it necessary to return the starch after squeezing the potato mass?

It is believed that the most real (classic) potato pancakes are fried without flour and without eggs. In some cases, starch is added instead of flour. If there is little starch in the potato mass, the potato pancakes will not keep their shape and fall apart in the pan.

Starch binds the ingredients included in the composition, gives viscosity. In addition, the products are softer and more delicate.

Why sometimes finished products are glued and sticky inside?

This happens most often, due to the large amount of flour. When kneading potato dough for potato pancakes, follow the recipe.

Now, you know what needs to be done so that potato pancakes are tasty and their internal structure remains snow-white. These simple products, in the classic version, are served at the family table on weekdays. There is a recipe that helps during fasting days. But you can also cook a festive version with meat filling that will surprise guests.

Delight yourself and your loved ones with simple and delicious food! If you see an interesting recipe for yourself, save the article on the pages of your social networks. See you soon, dear readers!

Feb 03 2017

How to cook the most delicious potato pancakes?

Hello, my dear friends, regular readers and random visitors!

Oh, something so drannikov wanted! I want to cook the most delicious! This is me losing weight for the summer. And, anyway, Maslenitsa is coming soon. After that, I'll start. Today potatoes are on the agenda!

We have already prepared with you, and even.

But there are many more recipes. While looking, I learned so many new and interesting things.

It is believed that potato pancakes were invented in Belarus. And the name came from there. It is the most common dish there, it is even served in even the most expensive restaurants. And they cook mainly from potatoes and onions.

But here in Russia in different regions they call it differently: kakorki, teruns, teruns, terunki, deriki. And they cook everything in their own way.

But there are some common features and now I will talk about them.

• For pancakes, yellow potatoes are best, they contain a lot of starch. And for some reason, they are the most delicious from it.
• So that the potatoes do not darken, it is necessary to grind them mixed with onions, one potato, onion, again potatoes and onions.
• The best spices for potato pancakes are curry, ground black pepper, coriander, marjoram, red pepper, white mustard, dried dill, garlic, sweet pepper and chili pepper
• Do not put too thick pancakes on the pan, they may not be fried inside
• The prepared Belarusian delicacy must be laid out on a towel, which will remove excess vegetable oil.
• Belarusians have a secret - they use a special grater for hash browns. It looks like a small grater, which is found in almost every kitchen. But I prefer the big one. Completely different taste.

My favorite simple pancakes without flour are potatoes, eggs and salt. But the diet needs to be diversified, so I have collected several recipes. I've tried everything. All awesome, for those who understand. And my family loved the cheese ones. She treated her friend to mushrooms - she liked it. In general, the taste, the color. Choose for yourself what you like.

Traditional Belarusian draniki

• - 3-4 pcs.
• Onion - 1 pc.
• Salt and pepper to taste
• frying oil
• Sour cream - for serving, no way without it

Grate potatoes with onions. You can do this in a food processor, it's faster and there will be no tears from the onion. Put in a bowl. You can remove excess juice, just squeeze.

Add salt and pepper.

Heat oil in a frying pan and fry. Three minutes on each side, then you can still hold a little under the lid - this is for softness. I love crunchy ones, so I immediately put them on a napkin so that excess oil is gone.

Serve immediately with sour cream while still hot.

The most delicious pancakes with cheese

• Potato -3-4 pcs.
• Onion - 1 pc.
• Egg - 1 pc.
• Flour - 2-3 tablespoons.
• - 100 g
• Salt and pepper - to taste.
• Vegetable oil for frying
• Sour cream for serving

We rub raw potatoes with onions. Add egg, flour, salt, pepper and grated cheese. We mix everything until a homogeneous mass.

Fry on both sides for about 3 minutes until golden brown.

There is another option. We do not add cheese to the dough, but simply sprinkle it on top of almost ready-made cakes, cover with a lid and let the cheese melt.

Serve hot with sour cream. Mmmm the cheese is stretching, so appetizing!

From potatoes with mushrooms

• Potato -3-4 pcs.
• - 200 g
• Onion - 1 pc.
• Egg - 1 pc.
• Flour - 2-3 tablespoons.
• Cheese - 100 g
• Salt and spices to taste
• Vegetable oil for frying
• Butter for frying mushrooms

Finely chop the mushrooms and fry in butter with onions.

Now we rub the potatoes, add the egg, salt, spices, flour to it, knead well. Now the cooled mushrooms. We mix. We fry.

Another option. You can not add mushrooms to the dough, but make bigger cakes and

wrap mushrooms in them as a filling.

From potatoes with pumpkin

• Potato - 3-4 pcs.
• - 200 g
• Milk - a third of a glass
• Egg - 1 pc.
• Flour - 2-3 tablespoons
• Salt and spices to taste
• Vegetable oil for frying

Grate potatoes and pumpkin.

Now you need to boil milk and pour potatoes over it, let it stand for 5 minutes, soak. Then the milk can be drained through a colander. Add the grated pumpkin to the potatoes, mix. Now the egg - you need to separate the yolk from the protein, add the yolk immediately, and beat the protein with a whisk and carefully add to the dough. Now flour, salt and spices.

Heat the frying pan well, put some butter there and fry our potato pancakes on both sides. At the end, cover with a lid and let it sweat a little, for softness.

And serve hot with sour cream. Incredibly tasty for those who love pumpkin.

With tomatoes and herbs

• Potato - 3-4 pcs.
• - 2-3 pcs.
• Egg - 1 pc.
• Flour - 2-3 tablespoons
• Greens to taste
• Garlic 1-2 cloves
• Salt and spices to taste
• Vegetable oil for frying

As always, we rub raw potatoes, add flour, salt, spices, garlic (through a garlic press). Finely chop the tomatoes and greens too and add them to the dough

Fry until golden crisp.

There is a vegan version without eggs. They won't fall apart. The taste doesn't change at all. Try it.

With zucchini

• Potato - 3-4 pcs.
• - 1 PC.
• Egg - 1 pc.
• Onion - 1 pc.
• Flour - 2-3 tablespoons
• Greens to taste
• Garlic 1-2 cloves
• Salt and spices to taste
• Vegetable oil for frying

Potato, onion, zucchini. wash, clean, rub. There is a lot of juice in the zucchini, it is better to squeeze it out by hand or let it drain in a colander. Add flour, salt, spices, eggs.

Popularly called draniki, or potato pancakes, this is a simple and very tasty dish related to Belarusian cuisine. Everyone can cook it in their own kitchen, using products that can be found in any refrigerator. Potato pancakes are quick and easy to make. We bring to your attention the simplest recipe for potato pancakes with step-by-step execution.

How to prepare products?

To prepare potato pancakes, you will need potatoes, eggs and flour. In different recipes, other components may also be found, but without the indicated basic pancakes, they will not work. Products will be baked from dough with a creamy consistency. To prepare it, potatoes should be peeled and chopped. Use a medium grater or food processor. A little trick: grate the potatoes immediately before cooking. If too much juice is released, it is better to carefully drain some of it. The simplest pancake recipe does not involve adding other vegetables to the dough. But if you decide to make pancakes from several vegetables, chop everything in the same way. An interesting fact: in its classic version, potato pancakes are prepared using the smallest grater. This is how our grandmothers made them, but it is impossible to call this method of chopping potatoes the fastest and easiest.