Recipe for potato pancakes without sour cream. How to make potato pancakes. How to make potato pancakes so they don’t darken

From potatoes to make them really tasty? Each housewife has her own recipes and secrets. And in this article you will learn about several of the most delicious of them. However, if you want to give free rein to your culinary imagination, you can come up with your own

Classic version

First, we will look at how to prepare potato pancakes according to a traditional recipe.

What you will need

• 1 kg potatoes;
• 3 chicken eggs;
• 1.5 cups wheat flour;
• 3 tbsp. l. vegetable oil;
• salt.

How to cook

The potatoes need to be grated on a coarse grater, then pepper and salt. Next, break 3 raw eggs and add them to the resulting potato mixture. We begin to stir and at the same time add flour until a fairly thick consistency is obtained. Then all that remains is to make miniature cakes and start placing them in a frying pan filled with oil. Those who want to learn how to cook potato pancakes should know that they are ready when they are covered with a crispy brownish-golden crust on both sides. There is also a slightly modified version of the recipe. If you don't use eggs for cooking, you will get equally tasty potatoes.

Draniki with garlic and cheese

If you already know how to cook potato pancakes according to the classic recipe, then the option we offer should also interest you.

What you will need

• 8 potatoes;
• 1 onion;
• 2 teeth garlic;
• 100 g cheese;
• 50 g vegetable oil;
• 3 tbsp. l. wheat flour;
• 2 chicken eggs;
• to taste - pepper and salt.

How to cook

First, wash, peel and dry the potatoes, then grate them on a coarse grater and the cheese on a fine grater. You should also grate the onion (alternatively, chop it very finely), crush the garlic, sprinkle with pepper and salt, and then add the eggs. All ingredients should be mixed thoroughly, then add the required amount of flour (so that no water remains), mix thoroughly again. Before frying potato pancakes, heat the frying pan well, spoon out the potato mixture, reduce the heat and fry until a golden-brown crust forms on both sides.

Mushroom pancakes

What you will need

• 700 g potatoes;
• 1 turnip head Luke;
• 2 chicken eggs;
• 300 g mushrooms;
• 3 tbsp. l. wheat flour;
• 500 g 20% ​​sour cream;
• to taste - salt and pepper.

How to cook

So, you have stocked up on all the necessary ingredients, now the most important question for you: and mushrooms?" First of all, peel the potatoes and grate them using a fine grater. You can add the spices you need to taste. Fry the mushrooms and onions in a frying pan until they acquire a golden hue. Mix potatoes with mushrooms, add eggs and flour to the resulting mass. Draniki should be spooned onto a hot frying pan covered with a layer of oil. Fry until done on both sides. Best served with sour cream.

So we learned how to cook potato pancakes. As you can see, the recipes themselves are simple. But is there at least one person who would refuse such pleasure?

Bon appetit!

Pancakes made from grated raw potatoes are best made by Belarusians. Therefore, the word potato pancakes is known throughout the world, at least to the Slavic world.

In terms of potato dishes, Belarusians can generally give a head start to all other nations. There are a lot of potato dishes in Belarusian cuisine: sorcerers, zrazy, dumplings, drachena, babka, etc. From raw potatoes with juice, from potatoes with squeezed juice, from boiled and crushed potatoes... Potatoes are added to pancakes, pies are made from them, and they are not only used for filling, but also for dough. So you can safely trust Belarusians in potato matters.

How to get very tasty potato pancakes with a crispy crust? There are several tricks.

Photo: Shutterstock.com

Preparation

All ingredients for potato pancakes must be removed before cooking. Prepare everything so that the dough can be made as quickly as possible. Don't forget about cheesecloth for squeezing potatoes and a grater.

To prevent potatoes from turning black

To make potato pancakes tender

Potatoes should be grated on the finest grater. Grate the onion along with the potatoes. Mix. Onion juice will prevent the potatoes from darkening.

Instead of flour

Draniki will turn out even better if you let the squeezed liquid from the potatoes sit, then drain it, and add the settled starch to the dough. In this case, you don’t have to put flour in the dough.

Even easier

You can fasten the potato mass not with a whole egg, but replace it with two whites. The pancakes will turn out to be very fluffy, and although it’s somehow strange to remember the calorie content when frying potato pancakes in lard, they will be a little easier on the stomach and liver than it could be when using yolks.

What to fry with

The best potato pancakes are made with lard. It heats up better than meat and sets the potato dough better. And in general it goes very well with the taste of potato pancakes. But, unfortunately, many people cannot stand the smell of frying lard.

In this case, you can take either odorless vegetable oil or ghee. Regular butter is bad. When heated, it will hiss and “spit”, since there is water in it, and additional impurities, everything that is melted out of the oil, will burn and give a black precipitate.

Preheat the frying pan

Draniki should be placed on a very well heated frying pan. And the fat on it should also warm up, so after pouring the oil (if you cook with it), wait a couple of minutes and lay out the potato mixture.

What to serve with

Very hot potato pancakes with very cold sour cream. If fried in lard, you can also sprinkle with cracklings.

Traditionally

The classic Belarusian recipe for potato pancakes does not include eggs or flour. Only potatoes, onions, salt, fat for frying. But now eggs are most often added to pancakes. Usually about 1 egg for 4-5 medium potatoes.

Photo: Commons.wikimedia.org

Draniki

Recipe for 5 potatoes

1 onion

2 tbsp. flour

4 tbsp. vegetable oil

A little soda

1 cup sour cream

Salt and pepper

Step 1. Peel the potatoes and onions and grate them. Drain the juice or squeeze through cheesecloth.

Step 2. Add egg, flour, soda, salt and pepper. Stir everything well.

Step 3. Pour oil into the frying pan, heat it properly and place the pancakes, forming them with a spoon.

Step 4. Fry over medium heat on both sides, add oil if necessary.

Step 5. Serve with sour cream.

Draniki with meat or sorcerers

Recipe for 5 large potatoes

1 onion

2 tbsp. flour

200 g minced meat

Salt and pepper

Vegetable oil

Step 1. Wash the potatoes and onions, peel them and grate them on a fine grater. Add eggs, flour, salt and pepper.

Step 2. Salt and pepper the minced meat.

Step 3. Heat a frying pan with oil. Place portions of potato dough on it with a spoon and smooth it out to form pancakes.

Step 4. Place a little minced meat on top of each pancake and cover with a spoonful of potato mixture.

Step 5. Fry on both sides, then close the lid, reduce the heat and simmer for about 15 minutes. Serve hot with sour cream.

The recipe for potato pancakes has long been borrowed by our chefs from traditional Belarusian cuisine. By the way, in Belarus this dish is served in almost every cafe and restaurant, due to its national origin, as well as its low cost. After all, traditionally Belarusian pancakes are prepared exclusively from potatoes and onions. The imagination of chefs has changed traditional cuisine beyond recognition and now there is a huge variety of recipes for preparing this dish. Improvisation is great! Let's turn your kitchen into a corner of culinary creativity and try to create some delicious recipes for soft, aromatic, hot pancakes. And we will be happy to tell you a few secrets about how to make potato pancakes, not simple ones, but varied ones, for every taste, even the most spoiled.

Classic potato pancakes

This is the most famous recipe that is prepared in the kitchen of any self-respecting housewife. To prepare 3 servings we will need:

• Potatoes – 5-6 pcs.
• Onion – 1 pc.
• Egg – 1 pc.
• Flour – 2-3 spoons.
• Salt, pepper - to taste.
• Vegetable oil.
• Fresh sour cream.
• Pancake frying pan or regular one with thick walls.

Preparing the dough:

We grate raw potatoes, peeled and washed, on a fine grater (some housewives advise grinding potatoes in a meat grinder or blender or in a host of other ways. All the tips are good, you can choose exactly the method that is acceptable to you. The main thing is that the chopped potatoes are presented form a homogeneous mass). To prevent the potatoes from darkening, three quickly, mixing with onions, also grated in a blender. Beat in the egg, add flour, salt, pepper, mix thoroughly (there are recipes where a spoonful of sour cream is also added to the potato pancake dough, again, experiment). If the potatoes turn out to be too watery and release a lot of juice, it is better to take it out with a spoon, otherwise frying will be inconvenient. Although if you cook with the addition of flour, the juice should not stand out much.

Fry:

Fry the potato pancakes over medium heat on both sides until golden brown, then you can reduce the heat and keep the dish covered, the potato pancakes will turn out soft and juicy. If you want them to be fattier and crispier, do not cover with a lid and add a little more oil, the main thing is not to overdo it. Size also matters; if you make them a little larger, you will have the opportunity to experiment with fillings. Three servings take about 15 minutes to fry, so your family won't have long to salivate over the amazing aroma wafting from the kitchen.

Serve:

Draniki are served hot, fresh from the frying pan, with fresh sour cream. Delicious - you'll lick your fingers!

Traditional potato pancakes without eggs

Traditionally, Belarusian pancakes are prepared from potatoes and onions, without any additives in the form of eggs or flour. Therefore, this recipe can be prepared in any conditions, the main thing is that there are potatoes in the kitchen. We will need:

• Potatoes – 1 kg. (5-6 large potatoes).
• Onion – 1 large onion.
• Salt and pepper to taste.

Preparing the dough:

Peel raw potatoes, rinse and grate on a fine grater. It is advisable to do everything quickly, do not let the potatoes darken, otherwise the color of your potato pancakes will not be appetizing. Grind the onion in a blender (just don’t grate it, you’ll get a lot of tears and a huge amount of onion juice), add it to the potatoes. There's also salt and pepper. Mix thoroughly. Remove excess juice with a spoon.

Fry:

Place the dough on a pre-heated frying pan, forming pancakes. Fry on both sides over medium heat, then you can keep them for another three minutes on low heat under the lid so that the pancakes are baked inside and soft.

Serve:

Drizzle with sour cream and eat. Simple, but so delicious! The dish prepared according to this recipe is quite lean, so if you adhere to religious traditions, nothing can stop you from tasting delicious, hot pancakes even during Lent. Of course, provided that you have to abstain from sour cream. By the way, to get rid of excess oil, it is better to place the finished potato pancakes on a paper towel.

Potato pancakes with cheese

To prepare potato pancakes according to this original recipe we will need:

• Potatoes – 5-6 pcs. (large).
• Onion – 1 pc. (average).
• Egg – 1 pc.
• Flour – 2-3 spoons.
• Salt and pepper - to taste.
• Sour cream.
• Vegetable oil.
• Pan.

Preparing the dough:

We peel the potatoes, wash them, grate them on a fine grater (grind them with a blender, food processor, meat grinder - whatever is more convenient for you), also grind them and add cheese and onions to the dough. Add the egg, flour, pepper and salt there and mix thoroughly.

Fry:

Place potato pancakes on a hot frying pan and fry on each side until an appetizing golden crust. You can fry covered, then the potato pancakes will be soft, fluffy, but not crispy. As for the cheese: as an option, you can not put the cheese directly into the dough, but sprinkle grated cheese on the already fried, almost ready pancakes and hold under the lid so that the cheese melts.

Serve:

Draniki should only be eaten hot. As soon as you remove them from the frying pan, serve them immediately, topped with sour cream. Or don’t water it, but serve the sour cream separately. You can also use any other sauce suitable for potato dishes.

Potato pancakes with mushrooms

You will probably agree that there is no other ingredient that harmonizes as perfectly with potatoes as mushrooms fried with onions. Whether boiled or fried potatoes, such a side dish will always be a perfect match. To prepare mushroom pancakes we will need:

• Potatoes – 1 kg (5-6 large potatoes).
• Mushrooms – 300-350 g.
• Onion – 1 pc.
• Flour – 2-3 spoons.
• Egg – 1 pc.
• Spices - to taste.

Preparing the dough:

First, wash and clean the mushrooms. Cut the mushrooms into pieces. Peel the onion, chop it and fry it in a heated frying pan. Add the mushrooms to the frying pan and cook until the water is completely released. Remove the filling and let it cool. In the meantime, we'll take care of the potatoes. Peel and grate the potatoes on a fine grater (or chop in another convenient way for you until a homogeneous mass is formed), beat in 1 egg, salt and pepper to taste, add mushrooms here, then flour and mix thoroughly.

Fry:

Pour 2-3 tablespoons of oil into a hot frying pan, heat it up and lay out the dough, forming small pancakes. Fry pancakes over medium heat on both sides until fully cooked. If the dough turns out too loose or juicy and will spread in the pan, you can add 1 more egg and a little flour to make the mass more dense.

Serve:

As an option, you can not mix mushrooms into the dough, but prepare classic pancakes of a larger size, wrap the mushroom filling in them, and heat them a little in a frying pan. In any case, we put them on the table hot, fresh, pouring plenty of sour cream on them or serving them separately.

Pumpkin pancakes with potatoes

An original combination of vegetables such as pumpkin and potatoes can easily be turned into another masterpiece of culinary art - pumpkin and potato pancakes. To prepare pumpkin-potato pancakes we will need:

• Pumpkin – 0.5 kg.
• Potatoes – 5-6 medium potatoes.
• Milk – 0.5 cups.
• Egg – 2 pcs.
• Flour – 3-4 spoons.
• Salt, pepper - to taste.
• Sour cream.
• Vegetable oil.

Preparing the dough:

Peel the pumpkin and potatoes, rinse and grate on a fine grater. Bring the milk to a boil, pour it over the potatoes and let it brew for about 5 minutes, then drain the milk. Mix pumpkin with potatoes, add yolks, flour, spices previously separated from whites and mix thoroughly. Beat the whites into a strong foam and carefully fold into the dough.

Fry:

First, heat the frying pan well, then pour 2-3 tablespoons of vegetable oil into it and let it warm up. Lay out the dough, form the pancakes and fry them over medium heat, first on both sides until golden brown, and then keep them covered over low heat for another 5 minutes so that the pancakes are well baked inside.

Serve:

We remove our pumpkin splendor from the stove and immediately serve it to the table, pouring plenty of fresh sour cream on it. Mmmm, delicious! Enjoy your meal.

Draniki are pancakes made from grated potatoes, onions, spices and sometimes eggs.

Things to consider before preparing the dough

1. It is best to use starchy potato varieties. They typically have light brown skin and whitish flesh. Young potatoes are not suitable because they have less starch than old ones.
2. It is best to grate potatoes on a fine grater. Just peel not all the potatoes at once, but 2-3 at a time. Otherwise, you will have to soak the tubers so that they do not darken. And in water they will lose some of the necessary starch.
3. To prevent grated potatoes from darkening, you need to grate them alternately with onions. In addition, onion puree will also give the finished potato pancakes a wonderful aroma and golden color.
4. Instead of onions, you can add 1-2 tablespoons of sour cream. It will prevent the potatoes from darkening and will also make the potato pancakes more airy.
5. If grated potatoes have yielded too much juice, you can lightly squeeze them. But not too much, otherwise the potato pancakes will turn out dry and tough. It is better not to pour out the liquid: it may come in handy at the end of cooking.
6. It is not necessary to add to classic potato pancakes. It is added if there is not enough starch in the potatoes. The egg will prevent the dough from falling apart.
7. Do not add flour: it can make the potato pancakes “rubbery” and tasteless. If the dough turns out too liquid, it is better to add a little starch. You can use store-bought starch, or you can take the starch that will settle to the bottom of the container with potato juice.

Over time, many different recipes for potato pancakes have appeared, but potatoes always remain the same ingredient. Here are some of the best hash brown options.

Ingredients

• 5–7 potatoes;
• 1 onion;
• salt - to taste;
• 1 egg - optional;

Preparation

Grate the potatoes and onions. Add salt and mix thoroughly. If necessary, add egg and starch and mix until smooth.

Ingredients

• 100 g hard cheese;
• 1 clove of garlic;
• 5–7 potatoes;
• 1 onion;
• salt - to taste;
• 1 egg - optional;
• 1–2 tablespoons starch - optional.

Preparation

Grate the cheese and garlic. Grate the potatoes and onions alternately. Add cheese and spices to this mixture and mix well. If the cheese is salty enough, you don’t have to add salt or just a little bit. If necessary, add egg and starch to the dough.

Ingredients

• 200–300 g of minced meat (you can take any meat, such as pork, beef or);
• 2 onions;
• salt - to taste;
• ground black pepper - to taste;
• 5–7 potatoes;
• 1 egg - optional;
• 1–2 tablespoons starch - optional.

Preparation

Add 1 grated onion, salt and pepper to the minced meat and mix. You can add other spices of your choice. Grate the potatoes and the second onion alternately. Add some spices and, if required, egg and starch and mix thoroughly.

You can simply mix the minced meat and potatoes, or you can make pancakes with filling. You will find the method for preparing them below.

Ingredients

• 200–300 g champignons;
• a little vegetable oil;
• 5–7 potatoes;
• 1 onion;
• salt - to taste;
• ground black pepper - to taste;
• 1 egg - optional;
• 1–2 tablespoons starch - optional.

Preparation

Ingredients

• 300 g pumpkin;
• 5–7 potatoes;
• 1 onion;
• salt - to taste;
• 1 egg - optional;
• 1–2 tablespoons starch - optional.

Preparation

Grate the pumpkin. Grate the potatoes and onions alternately. Mix these ingredients, add salt and, if necessary, egg and starch.

How to fry potato pancakes without filling

Draniki are fried in a hot frying pan with heated vegetable or butter. It should cover the potato pancakes up to about half. Then they will acquire an appetizing crispy crust.

It is better to heat the oil in a frying pan in advance. As soon as the dough for pancakes is ready, you need to immediately start frying.

Scoop the potato mixture into a tablespoon and place it in the pan, smoothing it out with a spoon. The thinner the layer of dough, the crispier the pancakes will be.

Fry the potato pancakes over medium heat for a few minutes on both sides: the crust should turn out golden. Cooking time depends on the thickness of the potato pancakes. Each side of thin pancakes will take approximately 3-5 minutes, and thick ones - 7-10 minutes.

Before frying, each subsequent portion of potato pancakes must be thoroughly mixed. The starch in its composition can settle to the bottom, then the potato pancakes will not hold their shape well.

After frying, place the pancakes on a paper napkin to drain excess fat.

Place the potato mixture in the pan and smooth it out. Immediately top them with small meat patties, mushrooms or other ingredients of your choice. Then cover the filling with another spoon of dough and fry the potato pancakes in the same way as regular ones.

How to serve pancakes

The best pancakes are freshly cooked. They won't taste as good when cold.

Draniki are considered an independent dish. Most often they are served with sour cream and fresh herbs. But you can use it to suit your taste.

Draniki (or pancakes) are the most popular potato pancakes in Belarus, which have firmly entered the cuisine of neighboring countries: Ukraine and Russia. Grated potatoes with garlic, onion and egg are fried in a hot frying pan in oil or animal fat. It turns out to be a very satisfying and simple dish. The main “partner” of hot potato pancakes is sour cream. Of course, this dish cannot be considered dietary, because the calorie content of potato pancakes is 170 kcal per 100 grams, and if the dough contains flour, then the total is 199 kcal. But this in no way reduces their popularity, and they will never lose people’s love.

A step-by-step recipe for potato pancakes will teach you how to cook real Belarusian pancakes.

Required ingredients:

• Potatoes - 10 pcs;
• Egg - 2 pcs;
• Salt - to taste;
• Oil for frying.

How to cook potato pancakes:

The best potato pancake recipes

Having studied the classic recipe for potato pancakes, you can proceed to its more complex versions. After all, they are cooked with vegetables and meat, fried in a pan or baked in the oven. So it turns out that a simple and satisfying dish is fraught with many secrets.

All recipes for potato pancakes are very similar, but sometimes a minor detail significantly changes the taste of the dish.

Vegetarian pancakes with vegetables

Strict vegetarians also love Belarusian cuisine, especially its potato pancakes. By adding various vegetables to the dough, potato pancakes without eggs turn out to be lean, but very bright.

Ingredients:

• Potatoes - 8 pcs;
• Carrots - 1 piece;
• Onion - 2 pcs;
• Salt, spices - to taste;
• Onion - 2 pcs.

Preparation:

1. Peel medium-sized potatoes, large carrots and onions and rinse in water.
2. Grate all the vegetables on a fine grater into one bowl. Grate the potatoes last so that they don’t darken too much. Salt the mixture and season with spices to taste. Excess liquid.
3. Pour oil into a frying pan and heat it up. Just pour the mixture into the hot oil, shaping it into a flat cake. Do not make potato pancakes very thick, as the middle may not be cooked through.
4. Fry pancakes on each side until golden brown.

Pancakes with cheese and ham

Potato pancakes with cheese are not only appetizing, but also very filling. And if you add a little ham and herbs, you get a complete dinner without any side dishes.

Ingredients:

• Potatoes - 6 pcs;
• Onion - 1 piece;
• Ham - 200 gr;
• Cheese - 200 gr;
• Egg - 2 pcs;
• Dill - 1 bunch;
• Flour - 4 tbsp. spoons;
• Salt and spices - to taste.

Preparation:

1. Peel the onions and potatoes. Finely chop the dill. Grate all vegetables, cheese and ham. In this recipe for potato pancakes, all ingredients should be grated on the coarsest grater to avoid the products becoming mushy. Drain off excess liquid.
2. Add eggs, dill and flour to the mixture. Mix everything and add salt to taste.
3. Spoon the mixture into a hot frying pan with oil, giving it the shape of pancakes. Fry until golden brown on each side.

Similar to minced pies

Departing from classic recipes, you can prepare potato pancakes in the form of pies with minced meat.

Ingredients:

• Potatoes - 60 pcs;
• Onion - 1 piece;
• Egg - 2 pcs;
• Minced meat - 200 gr;
• Salt and pepper to taste;
• Flour - as needed.

Preparation:

1. For the potato mixture, vegetables must be grated on the finest grater. Salt the potatoes and season with spices to taste. Drain any liquid that appears. Beat the eggs into the mixture and mix everything. If you get a liquid consistency, then you need to add a little flour.
2. You can use any minced meat, but it is better to use finely ground minced meat and without a large amount of lard. Add grated onion to the minced meat and season with spices. Mix everything until smooth.
3. These potato pancakes with minced meat are fried only in hot oil. Spoon a thin layer of the mixture and top with some minced meat. Smooth the minced meat over the entire surface of the pancake. Place a thin layer of potato mixture over the filling again. As soon as one side is browned, carefully turn the potato pancake over, being careful not to let the filling fall out.
4. Such meat pancakes are cooked under a closed lid so that the minced meat has time to steam while the crust forms.

Multicooker recipe

You can cook potato pancakes not only in a frying pan, but also in a slow cooker. This option will require a minimal amount of oil, which is very useful for a healthy lifestyle.

Ingredients:

• Potatoes - 1 kg;
• Onion - 1 piece;
• Egg - 2 pcs;
• Flour - 3 tbsp. spoons;
• Salt and spices to taste.

Preparation:

1. Peel the onions and potatoes. Grate the vegetables. Drain the resulting liquid.
2. Beat the eggs. Season everything with spices. Add flour and mix thoroughly until smooth.
3. Grease the multicooker bowl with oil. Use a spoon to form pancakes and place them on the bottom of the bowl.
4. Cook on the “Baking” or “Frying” mode for 20 minutes on each side.

With mushrooms and pork belly in a pot

Cooking potato pancakes has not been a common procedure for a long time. Imagination and the desire to search for new tastes lead to the fact that even simple dishes change beyond recognition. These potato pancakes with mushrooms and pork belly in a pot may well become a decoration for the holiday table.

The dish is based on classic potato pancakes, which must be prepared in any convenient way.

Ingredients:

• Classic potato pancakes - 15-20 pcs;
• Champignons - 300 gr;
• Onion - 2 pcs;
• Pork belly - 500 g;
• Sour cream - according to product yield;
• Greens, cheese - optional;
• Salt and spices to taste.

Preparation:

1. We consider that the potato pancakes are already ready.
2. Cut the brisket into oblong pieces and fry in a dry frying pan until cooked. 15-20 minutes will be enough. Place the meat on a plate and leave the rendered fat in the pan.
3. Cut the champignons into slices and the onion into thin half rings. Place everything in a frying pan and simmer until soft for 5-7 minutes.
4. Place 2-3 potato pancakes in portioned oven-safe pots at the very bottom. Grease them with sour cream. Place a layer of mushrooms and onions on top, and then the brisket. Cover the top with 2 potato pancakes, which are also greased with sour cream. Cover the pot with a lid.
5. Bake at 200C for 30 minutes.

Potato pancakes in the oven turn out much more tender and softer than in a frying pan, because... excess moisture does not leave, but is absorbed into the dough.

To prevent the pancakes from falling apart during baking, be sure to drain all the liquid during cooking and add flour to the dough.

Potato pancakes with meat are an original dish, the interesting taste of which is obtained by adding chicken fillet to the dough.

Ingredients:

• Potatoes - 6 pcs;
• Onion - 1 piece;
• Eggs - 2 pcs;
• Salt - ½ teaspoon;
• Flour - 3 tbsp. spoons;
• Chicken fillet - ½ pc.

Preparation:

1. Cut the chicken breast into small flat pieces.
2. Peel and wash the vegetables. Grate them on a grater of any size. Season with salt and pepper to taste and combine with fillet. Strain off excess water.
3. Beat in the eggs and mix gently. If the dough consistency is too liquid, add flour. Mix the whole mass until smooth.
4. Fry potato pancakes in a hot frying pan with oil over medium heat or a little higher. Spoon into portions, giving a round, thin shape. To prevent the meat from remaining raw, the pancakes should not be thick. When a golden brown crust appears on both sides, lower the heat slightly and cover the pan with a lid for 3 minutes. In this case, the chicken fillet is definitely cooked.

Unusual potato pancakes with crab sticks

By adding new ingredients to the main recipe, you can get an amazing taste and unusual richness of color. Potato pancakes with an original filling of crab sticks will surprise and delight at the same time.

Ingredients:

• Potatoes - 4 pcs;
• Onion - 1 piece;
• Garlic - 2 cloves;
• Egg - 2 pcs;
• Crab sticks - 4 pcs;
• Flour - 4 tbsp. spoons;
• Greens - 1 bunch;
• Salt and pepper to taste.

Preparation:

1. Finely chop the greens. Fresh green onions will add spring colors and brightness to the dish.
2. Grind the crab sticks by cutting them into small cubes or grating them.
3. Grate the potatoes and onions on a medium grater. Remove excess water.
4. Add eggs, herbs and crab sticks to the vegetables. Season to taste with salt and pepper.
5. Fry potato pancakes in a hot frying pan on both sides until golden brown.

Potato and zucchini recipe

Want something interesting?

In the summer, when young zucchini just appear, it’s so nice to pamper yourself with fresh vitamins. And children will eat zucchini in this form much more willingly.

This recipe will also tell you how to cook potato pancakes in a very unusual way with oatmeal and semolina.

Ingredients:

• Potatoes - 2 pcs;
• Zucchini - 1 piece;
• Onion - 1 piece;
• Semolina - 1 tbsp. spoon;
• Oatmeal - 1 tbsp. spoon;
• Flour - 3 tbsp. spoons;
• Cheese - 50 gr;
• Vegetable oil - 2 teaspoons;
• Salt to taste.

Preparation:

1. Peel the skins of potatoes and onions. If the zucchini is young with thin skin, then you don’t have to cut it off. Grate all vegetables to the same size. Be sure to remove excess liquid.
2. Add semolina, flour and finely ground oatmeal to the vegetables. Mix everything well. If the liquid appears again, get rid of it again.
3. Pour 1 teaspoon of oil into the mixture. Add salt to taste and mix everything.
4. It is best to fry such potato pancakes on a non-stick coating. For such a frying pan, the remaining 1 teaspoon of oil will be enough. When the pan is hot, spoon the mixture into it, giving it the desired shape.
5. Fry pancakes on both sides until nice golden color and crispy crust. With this cooking process, pancakes take longer to fry than in a large amount of oil, but they turn out to be more dietary.

What do you eat potato pancakes with?

To truly appreciate potato pancakes and fully experience their taste, you need to not only prepare them correctly, but also serve them correctly. What do you eat potato pancakes with? Yes with anything!

1. Sour cream and sauces based on it are the most common dressing for potato pancakes. You can make the sour cream sharper by squeezing 2-3 cloves of garlic into it through a press. Fresh herbs will also work well. Finely chop a few sprigs of dill and 2-3 green onions and mix with sour cream. And any other sour cream sauce will go perfectly with potato pancakes.
2. Mushroom sauce is the second most popular. Heat a little oil in a frying pan and fry 2 tbsp. spoons of flour until caramel color. Pour in 2 cups of mushroom broth and bring everything to a boil. Add salt and pepper to taste. You can chop some herbs into the finished sauce.
3. Mild homemade ketchup is ideal for pancakes with minced meat.
4. As a very original addition, you can serve thick apple or cranberry sauce with potato pancakes.

To ensure that your hash browns always turn out fluffy and crispy, and not just boiled potatoes in a crust, use a few helpful tips.

• Which potatoes are best to use? Draniki are prepared only from old potatoes. Those. from the fact that it lay for at least 2 months after digging. Young potatoes do not make such a tasty dish.
• How to make pancakes crispy? It is imperative to squeeze out excess liquid from potatoes and onions, because... it makes the dish more cooked. Also, excess flour reduces the crunch, making the dough more rubbery.
• How to fry potato pancakes? The main thing is not to skimp on oil so that the pancakes don’t burn. To ensure even cooking, they should be leveled when placing them in a frying pan.
• How to speed up the cooking process? To make potato pancakes faster, you can use a blender or food processor. This kitchen appliance will save you a lot of time.
• How to make potato pancakes less calorie? To reduce calories, you can bake potato pancakes in the oven or cook them in a slow cooker. In these cases, almost no oil is used. When frying in a frying pan, the finished pancakes should be placed on a paper napkin so that it absorbs excess fat.