Quick pancakes. How to cook potato pancakes. Recipe for making pancakes from potatoes and zucchini

Potato pancakes are prepared differently for everyone. I don’t know why this happens, but I have never seen them cooked the same way. Some people grate potatoes for hash browns on a coarse grater, some on a fine grater, and some chop the potatoes in a food processor or blender. However, all these differences are not important, because we still love hash browns. In any form.

In my family, we also never adhere to a strict recipe for making pancakes. We always prepare them a little differently. Today, for example, they were prepared in such a way that they turned out, as children call them: cosmatics or hairballs.

Ingredients for making potato pancakes

To prepare potato pancakes-cosmatics we will need:

• potatoes, about 10 medium potatoes
• three eggs
• 2-3 cloves of garlic
• vegetable oil for frying pancakes

How to make potato pancakes

First you need to peel a lot of potatoes and wash them thoroughly.

In order to get not just potato pancakes, but hairy ones, it is necessary that the potatoes be grated on a coarse grater. So we take a grater in our hands and, carefully, so as not to injure our hands, rub our potatoes.

Then you need to squeeze out excess water from the grated potatoes. To do this, salt the potatoes (salt helps to release liquid from the food), mix the grated potatoes and drain the excess liquid from the cup.

Now break three eggs into a cup with potatoes. Eggs are needed so that our potato pancakes do not crumble.

Add 2-3 cloves of garlic to the potatoes. The garlic must be either finely chopped or put through a garlic press.

Mix everything thoroughly. If excess liquid appears in the cup during cooking, it is better to drain it.

Place a frying pan on the stove, pour vegetable oil into it and heat it.

Place some grated potatoes into the boiling oil with a fork and press and level them with a fork so that the potato pancakes turn out flat. This way they will cook better.

Fry the potato pancakes thoroughly until golden brown on both sides.

We take the potato pancakes out of the pan and place them on a napkin so that it absorbs excess fat.

We repeat the operation until we run out of grated potatoes. I advise you to post a guard if you want the potato pancakes to survive until serving. In our family, they have a strange property of disappearing from the plate as soon as you turn your back!

Potato pancakes must be served with sour cream.

Potato pancakes, potato pancakes or potato pancakes, are found in the national cuisines of European peoples. Fried potato cakes are loved in both Latin America and Scandinavian countries. And in Belarus, potato pancakes with meat or sorcerers are the most beloved and revered dish.

This delicious page features easy and simple recipes for potato pancakes. With minimal investment of time and money, you can prepare a quick, satisfying and very healthy dish to the delight of adults and children.

Classic potato pancake recipe

It will be useful for novice housewives to master this simple classic recipe for potato pancakes. A step-by-step cooking process and useful tips from chefs will help you quickly organize a hearty breakfast or light dinner.

Let's prepare the necessary ingredients:

• 6 potatoes;
• 1 egg;
• 2 large spoons of flour;
• 1 onion;
• salt pepper;
• 1 spoon of sour cream (optional);
• vegetable oil for frying.

Preparation:

Peel the potatoes and onions, take a grater or blender from the shelf.

We grate the potatoes on a fine or medium grater, or even better, put them together with the onions through a chopper! Draniki will bake faster and be more tender!

We get tender, airy potato mass! If the potatoes were grated, it is better to drain the resulting juice. To do this, you need to squeeze out the mass and transfer it to another bowl! Add egg and flour to potatoes and onions.

It is better to separate the yolk and white. Immediately add the yolk to the mixture, beat the white with salt until it forms a stiff foam, and then add to the potatoes. Add salt, pepper and mix thoroughly.

A tablespoon of sour cream will add fluffiness, juiciness and a pleasant creamy note to the potato pancakes.

Using a spoon, place the dough into a heated frying pan with oil. We wait for the rims to brown and carefully turn the cakes over.

After frying, it is better to place the finished pancakes on a paper towel. This will remove excess fat from the potato cakes and be absorbed into the paper. Children will definitely love these crispy potato pancakes because they taste a little like chips! Have a nice and delicious crunch!

Potato pancakes with cheese - step-by-step recipe

Products:

• 6 potatoes;
• 1 carrot and 1 onion;
• 1 egg;
• 150-200 g hard cheese;
• 2-3 large spoons of flour;
• dill, garlic clove;
• spices and vegetable oil.

Cooking process at several points:

1. Peel the potatoes, onions and carrots and pass them through a meat grinder.
2. Add egg and flour to the minced vegetables.
3. Season well with spices and mix everything thoroughly.
4. Grate the cheese on a track, and finely chop the dill and garlic. Let's mix the filling!
5. Put a portion of potato dough on a heated frying pan, a little cheese filling on top, and then again a little potato. We carefully level it and wait for the potato pancake to stick.
6. Turn the cakes over several times and fry on both sides for several minutes.

The pyzy are ready! They are best served hot with sour cream and fresh bread.

Recipe for potato pancakes with minced meat

Ingredients for cooking:

• 1 kg of potatoes;
• 350 – 400 grams of minced pork;
• 1 small onion;
• 1 egg;
• 1 clove of garlic and any greens;
• spices, oil for frying.

Preparation:

Grate the peeled potatoes on a fine grater.

To prevent the potatoes from darkening, add 1 teaspoon of lemon juice to them.

1. It is advisable to transfer the grated potatoes into a colander and remove excess juice. Salt, pepper and break 1 egg into the mixture. Generously season the minced meat with spices, garlic and mix with chopped onions.
2. It's time to form fluffy potato pancakes with meat. To do this, put a thin layer of potatoes on your hand, then a layer of minced meat and again a layer of potato mass. Gently pinch the edges. Place the pieces on a paper towel to absorb excess liquid.
3. Place the sorcerers in a hot frying pan with vegetable oil. Fry on both sides for 2-3 minutes until golden brown. At the end of frying, it is advisable to keep the potato pancakes under the lid for a couple of minutes so that they are thoroughly fried.

Place the finished sorcerers on a paper towel and check one cutlet for readiness. The potato crust should be thin, and the meat filling should be juicy and cooked through. Bon appetit!

Cooking potato pancakes with mushrooms

In the next recipe we will use healthy mushrooms as a delicious filling. Potatoes in pancakes go perfectly with onions and fried champignons. The cooking process is fast and food consumption is minimal!

Ingredients:

• 0.5 kg potatoes;
• 250 grams of champignons;
• 2 onions;
• 1 egg;
• 2 – 3 tablespoons of flour;
• frying oil;

Preparation:

1. Cut the mushrooms and onions into cubes and fry in vegetable oil. During this time, grate the potatoes on a medium grater. Squeeze out the excess liquid, add salt and pepper and mix the potato mixture with the egg and flour.
2. Heat the frying pan over medium heat. Lay out a layer of potatoes, then a layer of mushrooms and again a layer of potato mass. As soon as the potato pancakes are browned on the edges, it’s time to turn them over and fry them on the other side.

Fragrant potato pancakes with mushrooms are ready! For a beautiful presentation you will need sour cream and chopped green onions. Have a hearty and delicious lunch!

How to cook potato pancakes without flour? Simply and easily!

For those who are on a diet, the following recipe for potato pancakes. The dough contains no flour, and the pancakes turn out more tender and airy.

• 5 potatoes;
• 1 onion;
• 2 eggs;
• garlic and spices.

Preparation:

1. To make the potato pancakes stick together using eggs and without flour, you need to grate the potatoes on a coarse grater. It is better to grate in a colander so that the juice flows into the lower bowl, and a semi-dry potato mass remains for the dough.
2. The onion can also be grated or very finely chopped. Season the vegetable mixture well with spices and mix with beaten eggs.

The main secret of delicious potato pancakes is that they need to be cooked before the potatoes darken! Therefore, you should not delay the cooking process!

1. Heat the frying pan and spoon out the potato mixture in portions. Fry the tortillas on both sides until hard brown.

Serve hot and enjoy the great taste of hearty potato pancakes!

The original recipe for potato pancakes with chicken breast is distinguished by the method of preparation and serving of the dish. The result is a delicious uncovered flatbread with a hearty filling, which can even be prepared for a festive romantic dinner.

Let's prepare the products:

• 4 potatoes;
• 250 grams of chicken breast;
• 2 eggs;
• 1 onion;
• 2 tablespoons flour;
• 50 grams of cheese;
• spices and dill for sprinkling.

Preparation:

1. First, fry the onion until golden translucent. Next, prepare the breast cut into small pieces.
2. Grate the potatoes on a coarse grater and squeeze out the juice. Break eggs into potatoes, add flour and generously season with spices.
3. Mix the potato dough thoroughly and place a large round cake on a heated frying pan. Carefully level it and wait for it to catch slightly on the bottom.
4. Turn over the potato cake. Place fried breasts, onion, grated cheese and a little dill on one half. Cover the layers with the second half of the cake and press lightly.

Fry the potato pancakes with filling on both sides and place them on a large beautiful plate to serve. You can feed heartily and surprise your household with such a simple and incredibly tasty dish!

I suggest you watch a video recipe for making potato pancakes according to the classic recipe

Bon appetit and see you new recipes!

One of the most recognizable dishes of Belarusian cuisine, made from potatoes, is well known outside the republic. Of course, similar dishes are found in many other cuisines around the world. These are Ukrainian deruns, Russian Teruns, Czech bramboracs, and even American hashbrowns. And yet, it was potato pancakes that became the standard for these delicious, aromatic potato pancakes. At first glance, there is nothing complicated in preparing potato pancakes. Judge for yourself, the simplest traditional recipe for this dish includes only potatoes and a pinch of salt. And yet, preparing even such a simple dish requires knowledge of little tricks and secrets. Secrets that will help you make truly delicious traditional potato pancakes. Let's try together today to figure out and remember how to make potato pancakes.

Like any other popular folk dish, potato pancakes are famous for their huge variety of cooking recipes. From house to house, from region to region, the cooking methods and ingredients of this delicious dish change. Some grate potatoes for potato pancakes exclusively on a fine grater, while others recognize only those potato pancakes for which the potato mass was prepared on a coarse grater. Somewhere grated potatoes are mixed with a little salt and simply fried. In other houses, they don’t forget to add onions to the potatoes, and the fried potato pancakes are additionally simmered in the stove or oven. And of course, additional ingredients are not limited to just onions. Minced meat and pieces of chopped poultry, vegetables and mushrooms, fresh herbs and a wide variety of spices, all these and many other additives allow skillful housewives to diversify the taste and aroma of ready-made pancakes.

And even the potato mass itself can be prepared in three different ways. Tarkovan mass is distinguished using grated potatoes along with the released juice; wedge mass, straining out excess potato juice in a cone-shaped linen bag; and boiled potato mass, preparing potato pancakes from crushed boiled potatoes. Traditionally, potato pancakes are prepared from tarnik, but in modern Belarusian cuisine, all three types of potato mass are used separately or mixed and combined, trying to achieve an even greater variety of flavors from such a seemingly simple dish.

Today, “Culinary Eden” has collected and recorded for you the most important tips and cooking secrets, supplementing them with proven recipes that will definitely tell even novice housewives how to cook potato pancakes.

1. When starting to prepare potato pancakes, it is very important to choose the right potatoes. The fact is that Belarusian potatoes differ from Russian potatoes in their increased starch content. Thanks to this, the finished potato pancakes retain their shape better. When choosing potatoes, pay attention to strong, mature tubers with rough skin and a yellowish center. Be sure to ask to cut one tuber. Potatoes with a high starch content will immediately sparkle when cut with starch crumbs contained in their juice. But it is better to refrain from buying new potatoes - the low starch content in them will not allow you to prepare tasty and strong potato pancakes. If, contrary to expectations, the purchased potatoes contain an insufficient amount of starch, you can always add one or two teaspoons of starch to the finished potato mass.

2. As mentioned above, traditional potato pancakes are prepared from baked potato mass. To prepare such a mass, peeled raw potatoes are grated. Depending on the recipe and personal preference, you can use a fine grater, a regular fine grater, or even a coarse grater. If you are lucky enough to visit Belarus, be sure to look for a special grater for potato pancakes in local stores. Squeeze out excess moisture from the finished potato mixture and mix with additional astringent ingredients. The most common ingredients used are wheat flour and potato starch. Modern cuisine also allows the use of finely ground corn flour. This flour will give your potato pancakes a beautiful golden hue. One tablespoon of cold milk or kefir added to the raw potato mixture will help your potato pancakes avoid an unappetizing gray tint. The finished dough should be quite liquid, but at the same time viscous.

3. Fry pancakes by spooning a small amount of potato mixture into a frying pan with hot oil. The most delicious and aromatic potato pancakes are those cooked in good ghee, but vegetable oil will not spoil your potato pancakes, just remember that only refined vegetable oil is suitable for frying. Pour oil into the pan so that the potato pancakes are covered with it up to half their thickness. Heat the oil over high heat, spoon out the tart mixture so that there is at least one centimeter of free space between the potato pancakes, and quickly fry the potato pancakes on both sides. Be extremely careful not to get burned by the hot splashes of oil!

4. Let's try to cook the simplest traditional pancakes with onions! On a fine grater, grate one onion and six large potato tubers. Squeeze out excess vegetable juice, add one raw egg, one tbsp. a spoonful of kefir, salt and black pepper to taste. Mix the potato mixture thoroughly and fry your potato pancakes on both sides, placing them in small portions in hot melted or vegetable oil. Serve the finished pancakes to the table immediately. Serve sour cream separately.

5. Unusual potato pancakes with pumpkin are very tasty. Peel and grate 500 g on a fine grater. potatoes, one onion and 100 gr. pumpkin pulp. Squeeze out excess vegetable juice, add one chopped garlic clove, one raw egg and one tablespoon of sour cream. Add salt and black pepper to taste and mix the vegetable mixture thoroughly. Fry in vegetable oil on both sides until golden brown. Serve hot with sour cream or pork cracklings.

6. Those who cannot imagine their meal without meat will definitely enjoy pancakes with minced meat. Peel and grate 700 g on a fine grater. potatoes and one large onion. Pass 150 grams each through a meat grinder with a fine grid. lean pork and beef. Mix the vegetable mass with minced meat, add one egg, one tbsp. a spoonful of kefir, two tbsp. spoons of flour, salt and black pepper to taste. Mix the resulting mass thoroughly and fry the potato pancakes in ghee or vegetable oil on both sides until golden brown. Serve with sour cream, fresh herbs and vegetables.

7. Delicious potato pancakes with mushrooms will decorate your Lenten menu. Soak one glass of any dried mushrooms for 20 minutes in a small amount of cool water, then rinse thoroughly and boil in three glasses of water for 15 minutes. Pour the mushroom broth into a separate bowl and finely chop the mushrooms. Finely chop one onion and fry it in a small amount of vegetable oil until golden brown. 700 gr. Grate the potatoes on a fine grater and squeeze out excess moisture. Mix potatoes, onions and mushrooms, add 4 tbsp. spoons of flour, salt and black pepper to taste and mix everything thoroughly again. Fry potato pancakes in vegetable oil on both sides until golden brown. Prepare the mushroom sauce separately. Heat 2 tbsp in a saucepan. tablespoons vegetable oil, add 2 tbsp. spoons of flour and mix thoroughly. Then, stirring constantly, add 2 cups of boiling mushroom broth and bring the sauce to a boil. Add salt and pepper to taste and, continuing to stir, cook your sauce until thickened, 2 to 3 minutes. Serve the finished sauce with pancakes.

8. Potato pancakes with cheese are very aromatic and tasty. Peel and grate 500 g on a fine grater. potatoes and one onion. Grate two hundred grams of any hard cheese on a coarse grater. Mix vegetables and cheese, add 5 tbsp. spoons of flour, two raw eggs, 4 tbsp. spoons of milk, salt to taste. Mix the dough thoroughly and fry the pancakes on both sides in vegetable oil over medium heat until golden brown. Serve hot with any hot sauce and fresh herbs.

9. Potato pancakes that are additionally baked in the oven are incredibly tasty, aromatic and tender. Grate 500 gr on a fine grater. potatoes and one onion. Squeeze out the excess juice and add one egg, 1 tbsp. a spoonful of flour, salt and black pepper to taste. Mix thoroughly and fry the potato pancakes as usual. In a separate pan, heat 2 tbsp. spoons of vegetable oil, add two onions, cut into rings, and fry until golden brown. When the onion is ready, add 200 grams to it. pork belly, cut into small cubes, salt and black pepper to taste. Fry the meat until cooked through for 15 minutes, stirring frequently. Place the finished pancakes in layers in a cast-iron pot or deep baking dish, alternating them with layers of fried meat and onions. Pour one glass of sour cream over everything and bake in an oven preheated to 180⁰ for 30 - 40 minutes.

10. On weekends, potato pancakes with cottage cheese can also be served for breakfast. Grate finely grater 500 gr. potatoes and squeeze out excess moisture. 200 gr. Rub dry low-fat cottage cheese through a fine sieve or colander. Mix potatoes with cottage cheese, add one raw egg, 1 tbsp. a spoonful of flour, one pinch each of soda and salt. Mix the mixture thoroughly and fry the potato pancakes over medium heat in vegetable oil until golden brown. Serve with sour cream or any sweet and sour fruit sauce.

And on the pages of “Culinary Eden” you can always find even more proven recipes and original ideas that will definitely tell you how to cook potato pancakes.

Oh, potatoes, delicious! Hardly anyone can disagree with this. True, potatoes were not always so popular. It first appeared in Russia under Peter the Great, but was met with misunderstanding. For a long time he was treated with caution and distrust. They considered him almost a “damn apple.” The main food root crop in those days was turnip. Only during the reign of Catherine the Second, potatoes gradually began to win the sympathy of the peasants, then completely pushing aside turnips, they became a highly revered and beloved root vegetable.

Potatoes are good both boiled and fried, in the form of mashed potatoes and pancakes. Pancakes are a mass of chopped raw potatoes, with the addition of eggs and flour, which are fried like small pancakes in a frying pan in oil. This dish is found in many national cuisines, but differs in minor preparation options - garlic, apples, onions can be added to the dough or cooked without flour and eggs. But the main ingredient is always potatoes. Potato pancakes are also called differently. In Ukraine they are more often spoken as “deruns”, in some areas – “kremzliks” or “tertyukhi”, in Poland – “plyatski”, in the Czech Republic – “bramboraki”, in Russia – “teruntsy”, “kakorki”, “deriks”, in Belarus - “pancakes”. It was the Belarusian name that stuck and was liked the most. Draniki are served hot, with butter, sour cream, cracklings, mayonnaise, ketchup, and apple mousse. Sometimes, to diversify the dish, pancakes are made with meat, cheese, and mushrooms.

Potato pancakes - food preparation

Preparing potato pancakes is quite simple and easy. The only labor-intensive process is chopping the potatoes. It is believed that in order for the pancakes to turn out especially tasty and fried, the potatoes must be grated manually on a grater, and precisely on a fine one. Although this is a matter of personal tastes and preferences. So, to prepare potato pancakes, the tubers need to be washed, peeled and chopped. In addition to a grater, a meat grinder and a food processor or blender also work well with this process. Then, based on your desire or recipe instructions, add eggs, flour, pepper, mushrooms, garlic, seasonings to the dough, or limit yourself to the only additional ingredient in the form of salt. Mix the mixture well and fry the pancakes in hot oil, spooning them out with a large spoon. To speed up the frying process, you can use two frying pans at the same time.

Potato pancakes - the best recipes

Recipe 1: Potato pancakes - traditional

The simplest and most common potato pancakes. There is no need to say that they are very tasty; this is accepted by default. Potatoes simply cannot be tasteless. If you are preparing them for the first time, you can start with this recipe. The dough includes potatoes, flour and eggs. This is enough to get crispy, delicious, rosy potato pancakes.

Ingredients: 4 potatoes, 4 tablespoons. flour, 2 eggs, salt, vegetable oil.

Cooking method

Wash, peel and grate potato tubers - finely, coarsely, or pass through a meat grinder. Add eggs, flour, salt and mix thoroughly to avoid the appearance of lumps.

Pour oil into the frying pan, wait until it gets hot and spoon out the potato mixture. When one side is fried to a crisp, turn it over. Potato pancakes fry quite quickly, so it’s better not to leave the pan.

Recipe 2: Potato pancakes without eggs

Potato pancakes without eggs are a godsend for allergy sufferers, vegetarians and fasting people, and they turn out very tasty. And to prevent the pancakes from falling apart during frying, there is one secret: you need to grate half the potatoes on a fine grater, the rest on a coarse grater. And you will need a little more oil than when frying potato pancakes without eggs.

Ingredients: 5 medium potatoes, salt, pepper, 1 tablespoon. flour, 1 tsp. starch, vegetable oil, a pinch of soda.

Cooking method

Peel the potato tubers and grate them, as mentioned earlier, in half - on a fine and coarse grater. Squeeze. Add flour, starch, add the remaining ingredients and mix. Heat the oil and spread the mixture with wet hands or a tablespoon. Fry on both sides until a crust forms. You can serve with mayonnaise, sour cream, ketchup. Or make homemade tomato sauce: fry onion half rings, add pieces of fresh peeled tomatoes and salt. After simmering for two to three minutes, add a little flour and cook until thickened. The sauce is ready.

Recipe 3: Potato pancakes with mushrooms

Potatoes, and even with mushrooms. It is fantastic! If you are tired of regular potato pancakes, you can make pancakes with mushrooms - your family will be delighted with such deliciousness. Mushrooms should be finely chopped, fried with onions until the liquid evaporates, and cool. They are then added to the dough and fried like regular potato pancakes. Serve with sour cream. If suddenly the dough spreads in the pan and merges into one pancake, add another egg.

Ingredients: 4 large potato tubers (700-800g), 300g champignons, 1 large onion, 2 table. lie flour, salt, 1 egg, pepper, vegetable oil.

Cooking method

Finely chop the mushrooms and onion. Fry the onion in oil first, then add the mushrooms. Keep in the pan for about fifteen minutes until the water evaporates.

While the mushrooms are cooling, peel and grate the potatoes, add the egg, salt and pepper. Add cooled mushrooms with onions, flour, mix well.

Heat the oil and fry the pancakes on both sides.

Recipe 4: Potato pancakes with cheese

Another option to diversify the taste of classic potato pancakes. The result is delicious potato-cheese fried flatbreads, somewhat similar in taste to cheese chips.

Ingredients: 5 potatoes, 5 tablespoons. flour, 1 onion, 200g cheese, 2 eggs, salt, vegetable oil.

Cooking method

Grate cheese, onion and peeled raw potatoes coarsely or finely. Add eggs, salt, add flour, mix well.

Fry on both sides in hot oil.

— To get rid of excess fat in which the potato pancakes were fried, after frying, you need to blot them with a paper towel.

— If the finished potato pancakes have cooled down, they can be reheated in the microwave or oven, and they will become hot and appetizing again.

— Finely grated onion added to the dough will not only improve the taste of potato pancakes, but also prevent the potatoes from darkening.

— To ensure that the potato pancakes do not burn and have a beautiful crust, it is necessary that the oil covers the bottom of the pan by about three millimeters.

— To make the potato pancakes roast better, you can cover the top of the pan with a lid.

Fry pancakes over medium heat until golden brown.
Turn over and fry on the other side until done.

Draniki cook quickly; just fry them on both sides until golden brown and they will be completely cooked during this time. But, if desired, you can simmer them a little further under the lid by adding a little water.

Serve hot potato pancakes with sour cream.

Enjoy your meal!

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RECIPE IN ENGLISH

POTATO PANKACES WITH SOURCREAM

prep: 20 mins
cook: 20 mins
total: 40 mins

Makes: 15-20 potato pancakes

Ingredients
6-8 Yukon Gold potatoes (700 grams)
1 medium yellow onion
1 egg
2-3 tablespoons all-purpose flour
salt to taste
freshly ground black pepper to taste
vegetable oil for frying
sour cream to serve

PREPARATION

1. Peel the potatoes, wash them and put in cold water to prevent them from turning brown. Using a grater or a food processor finely grate the potatoes and onion into a large bowl. You can drain off any excess liquid (I don't always do that).
Mix in egg, salt, freshly ground black pepper and add enough flour to make the mixture thick.

2. Heat some oil in the bottom of a non-stick pan over medium heat.
Pour one portion of potato mixture in a hot pan (using little less than 1/4 cup for each pancake) and flatten to make 1/2 inch thick pancakes. Fry pancakes for 2-3 minutes until golden. Then turn upside down and brown the other side. Remove them from the pan and place to paper towels to absorb excess oil.
Repeat the same steps until all potato mixture is used.

8. Serve potato pancakes hot with sour cream and chopped dill or parsley.

Enjoy your potato pancakes!