The best recipe for potato pancakes. Lush and most delicious potato pancakes

One of the most recognizable dishes of Belarusian cuisine, potato pancakes, is well known outside the republic. Of course, similar dishes are found in many other cuisines of the world. These are Ukrainian potato pancakes, and Russian Terunians, and Czech bramboraks, and even American hashbrown. And yet, potato pancakes have become the standard of these delicious fragrant potato pancakes. At first glance, there is nothing complicated in cooking potato pancakes. Judge for yourself, the easiest traditional recipe This dish includes only potatoes and a pinch of salt. And yet, the preparation of even such a simple dish requires knowledge of little tricks and secrets. Secrets to help you cook truly delicious traditional potato fritters. Today let's try to figure it out together and remember how to cook potato pancakes.

Like any other popular folk dish, potato pancakes are famous for a huge variety of cooking recipes. From house to house, from region to region, the methods of preparation and the ingredients of this delicious dish. Someone rubs potatoes for pancakes exclusively on a fine grater, while others recognize only those potato pancakes for which the potato mass was cooked on a coarse grater. Somewhere grated potatoes are mixed with a small amount of salt and simply fried. In other houses, they do not forget to add an onion to the potatoes, and the fried potato pancakes are additionally simmered in a stove or oven. And of course additional ingredients are not limited to just one bow. Minced meat and pieces chopped bird, vegetables and mushrooms, fresh herbs and a wide variety of spices, all these and many other additives allow skilled housewives to diversify the taste and aroma of ready potato pancakes.

And even the potato mass itself can be cooked in three different ways. Distinguish mass tarkovannaya, using grated potatoes along with the allocated juice; clinked mass, filtering off excess potato juice in a cone-shaped linen bag; and boiled potato mass, preparing pancakes from crushed boiled potatoes. Traditionally, draniki are made from sliced mass, 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 tastes 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 surely tell even novice housewives how to cook potato pancakes.

1. Starting the preparation of potato pancakes, it is very important to choose the right potatoes. The fact is that Belarusian potatoes are different from Russian potatoes. high content starch. Thanks to this, ready-made potato pancakes retain their shape better. When choosing potatoes, pay attention to strong, mature tubers with a rough skin and a yellowish center. Be sure to ask to cut one tuber. Potatoes with high content starch will immediately sparkle in the context of the starch crumbs contained in its juice. But from the purchase young potatoes better to refrain low maintenance starch in it will not allow you to cook tasty and strong potato pancakes. If, contrary to expectations, the purchased potato contains an insufficient amount starch, you can always add one or two teaspoons of starch to the finished potato mass.

2. As mentioned above, traditional potato pancakes are made from bagged potato mass. To prepare such a mass, purified raw potatoes rubbed on a grater. 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 in local stores for a special grater for hash browns. Squeeze out excess moisture from the finished potato mass and mix with additional astringent ingredients. The most common of these ingredients are Wheat flour and potato starch. Modern kitchen allows and use cornmeal fine grind. Such flour will give your pancakes a beautiful golden hue. One tablespoon of cold milk or kefir added to raw potato mass will help your potato pancakes to avoid an unappetizing gray tint. Ready dough should be quite liquid, but at the same time viscous.

3. Pancakes are fried by spooning a small amount of potato mass into a frying pan with hot oil. The most delicious and fragrant are pancakes cooked in good ghee, but the vegetable oil will not spoil your potato pancakes, just do not forget that only refined vegetable oil is suitable for frying. Pour the oil into the pan so that the potato pancakes are covered with it to half their thickness. Heat the oil over high heat, spread the tarkovanny mass with a spoon so that at least one centimeter of free space remains between the potato pancakes, and quickly fry the potato pancakes on both sides. Be extremely careful, try not to burn yourself with hot oil splashes!

4. Let's try to cook the simplest traditional pancakes with onions! Grate one onion and six large potato tubers on a fine grater. Squeeze out excess vegetable juice, add one a raw egg, one st. a spoonful of kefir, salt and black pepper to taste. Thoroughly mix the potato mass and fry your potato pancakes on both sides, spreading them in small portions in hot ghee or vegetable oil. Ready pancakes immediately serve to the table. Serve sour cream separately.

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

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

7. Delicious pancakes with mushrooms will decorate your Lenten menu. One glass of any dried mushrooms soak for 20 minutes in not in large numbers cool water, then rinse thoroughly and boil in three cups 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. tablespoons 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. Separately cook mushroom sauce. In a saucepan, heat 2 tbsp. tablespoons of 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 to the potato pancakes.

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

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

10. On weekends, pancakes with cottage cheese can also be served for breakfast. Grate on fine grater 500 gr. potatoes and squeeze out excess moisture. 200 gr. wipe low-fat dry cottage cheese through a rare sieve or colander. Mix potatoes with cottage cheese, add one raw egg, 1 tbsp. a spoonful of flour, one pinch of soda and salt. Mix the mass 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 who will definitely tell you how to cook potato pancakes.

Good day! Today we have a simple and tasty dish - potato pancakes. How to cook potato pancakes? On what grater to grate potatoes? Do you add flour to the dough? What to serve with? You can find answers to all your questions about the preparation of this dish in this review.

Draniki is a versatile dish that can be cooked in a variety of ways, while they will always be amazingly tender. So, let's look at how delicious to cook potato pancakes.

How to cook delicious potato pancakes

Potatoes should only be used when they are ripe. Young is not suitable for this recipe, because. there is little starchyness in it and potato pancakes in the pan will simply spread.
You can rub the tubers both on a fine and on a coarse grater. And it is not necessary to do it manually. The choice of grater size depends on personal tastes and preferences.
If a potato dough it turned out to be liquid, then it is thrown into a sieve so that all the moisture is glassed.
Excess liquid from the dough can not be removed, but added semolina. She will absorb it all, which will make pancakes more satisfying and tender.
Flour gives the pancakes a rubbery texture, so it's best to either leave it out or put in just a little bit.
An essential ingredient of the meal is onion. It prevents the potato mixture from darkening. It, like potatoes, is rubbed on a selected grater.
Mute garlic can be squeezed into the dough through a press, it will add piquancy and moderate spiciness to the dish. Various spices, seasonings and herbs are also added to the potato pancakes to taste.

Pancakes are fried exclusively in a well-hot frying pan, sparing no oil.
For greater fat content, potato pancakes are prepared on lard and fat.
Remove from potato pancakes excess fat paper napkins will help, on which they are laid out immediately from the pan.
The size of potato pancakes can be very different: a large pancake, palm-sized pancakes, or a standard medium size.
For a change, the dish can be made with filling (meat, mushroom, vegetable), like zrazy. To do this, a small portion is poured into the pan potato dough, the finished filling is laid out on top and the second portion of the dough is poured.
Potato pancakes are consumed fresh and hot, immediately after preparation.
Served with sour cream, ketchup, mayonnaise, meat sauce, mushroom sauce, fried eggs, garlic sauce etc.

Ingredients:

Potato - 5 tubers
Bulb - 2 pcs.
Vegetable or other oil - for frying
Salt and pepper - to taste
Egg - 1 pc.

Potato pancakes, recipe with photo step by step

Peel potatoes with onions and rinse under running water.

Using a grater (fine, medium, large), food processor or blender, chop the potatoes and onions. Which kitchen utensils for this dish is better, each housewife decides individually. To make a choice, you need to cook a dish several times, and stop at the recipe that you like best.

I prefer to use a fine grater, then the texture of the fritters is more delicate.

Add salt and pepper to the potato mixture and beat in the egg.

Mix the ingredients well until smooth.

Place a frying pan, preferably thick-bottomed, on the stove, pour in oil (put lard or fat), and chop well at medium temperature regime. After, spread the dough with a tablespoon, giving it the shape of pancakes. When the pancakes are browned on one side, turn them over. After 2 minutes, a delicious blush will appear on the second side.

Remove the pancakes from the pan and put the next portion of the dough.

Since you can serve potato pancakes with a variety of products, I advise you to try them with fried eggs and fried onions. These two dishes, together, complement each other well, it appears new taste and extra satiety.

To prepare scrambled eggs, melt the lard in another pan. Pass the chopped onion in it and fry the eggs until the proteins coagulate.

Put the pancakes in portioned plates along with fried eggs, and eat them, dipping them into a tender yolk, like in a sauce.

Now you know how to cook potato pancakes. I hope you enjoy the recipe and come back to it again and again! Everyone Bon appetit and good mood! With respect and love, Alevtina.

Draniki (or potato 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 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 g, and if there is flour in the dough, then all 199 kcal are obtained. But this does not reduce their popularity in any way, and they will never lose their people's love.

Step by step recipe 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 recipes for potato pancakes

Having studied the classic recipe for potato pancakes, you can proceed to its more complex options. After all, they are cooked with vegetables and meat, fried in a pan or baked in the oven. So it turns out that simple and hearty meal hides 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 pc;
Onions - 2 pcs;
Salt, spices - to taste;
Onion - 2 pcs.

Cooking:

Peel and rinse medium-sized potatoes, large carrots and onions in water.
Grate all vegetables on a fine grater into one bowl. Grate the potatoes last, so as not to darken too much. Salt the mixture and season with spices to taste. excess liquid.
Pour the oil into the pan and heat up. Spread the mixture only in hot oil, giving the shape of cakes. Make potato pancakes not very thick, as the middle may not be baked.
Fry the potato pancakes on each side until golden brown.

Pancakes with cheese and ham

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

Ingredients:

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

Cooking:

Peel onions and potatoes. Finely chop the dill. Grate all vegetables, cheese and ham. In this recipe for potato pancakes, all the ingredients should be rubbed on the largest grater to avoid the mushy state of the products. Drain excess liquid.
Add eggs, dill and flour to the mixture. Mix everything and salt to taste.
Spoon the mixture into the hot skillet with oil, shaping it into a pancake shape. Fry until golden brown on each side.

Analogue of pies with minced meat

Retreating from classic recipes you can cook potato pancakes in the form of pies with minced meat.

Ingredients:

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

Cooking:

For the potato mixture, the vegetables must be grated on the smallest grater. Salt the potatoes and season with spices to taste. Drain the liquid that appears. Crack the eggs into the mixture and mix everything. If you get a liquid consistency, then you need to add a little flour.
Minced meat can be used any, but it is better to take a fine grind and without a lot of fat. Add the grated onion to the minced meat and season with spices. Mix everything until smooth.
These potato pancakes with minced meat are fried only in hot oil. Spread a thin layer of the mixture with a spoon, and put a little minced meat on top. Spread the minced meat over the entire surface of the pancake. Put a thin layer of potato mixture over the filling again. As soon as one side is browned, carefully turn the potato pancake over, trying so that the filling does not fall out.
Such meat pancakes are cooked under a closed lid so that the minced meat has time to steam while the crust forms.

Recipe for multicooker

You can cook potato pancakes not only in a pan, but also in a slow cooker. With this option, you will need minimal amount oils, which is very useful for a healthy lifestyle.

Ingredients:

Potato - 1 kg;
Onion - 1 pc;
Egg - 2 pcs;
Flour - 3 tbsp. spoons;
Salt and spices to taste.

Cooking:

Peel onions and potatoes. Grate vegetables. Drain the resulting liquid.
Whisk the eggs. Season everything with spices. Add flour and mix thoroughly until the mixture is smooth.
Lubricate the multicooker bowl with oil. Form potato pancakes with a spoon and put them on the bottom of the bowl.
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 long been no ordinary procedure. Fantasy and the desire to search for new tastes lead to the fact that even simple dishes change beyond recognition. Such potato pancakes with mushrooms and pork belly in a pot may well become a decoration of the festive 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;
Onions - 2 pcs;
Pork belly - 500 gr;
Sour cream - by product yield;
Greens, cheese - optional;
Salt and spices to taste.

Cooking:

We believe that the potato pancakes are ready.
Cut the brisket into oblong sticks and fry in a dry frying pan until tender. 15-20 minutes will be enough. Put the meat on a plate, leave the melted fat in the pan.
Cut the champignons into plates, and the onion into thin half rings. Put everything in a pan and simmer until soft, 5-7 minutes.
AT portion pots for the oven, lay 2-3 potato pancakes at the very bottom. Brush them with sour cream. Put a layer of mushrooms with onions on top, and then the brisket. Close the top with 2 potato pancakes, which are also greased with sour cream. Cover the pot with a lid.
Bake at 200C for 30 minutes.

Potato pancakes in the oven are much more tender and softer than in a pan, because. excess moisture does not go away, but is absorbed into the dough.

So that the pancakes do not fall apart during baking, during the cooking process, be sure to drain all the liquid and add flour to the dough.

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

Ingredients:

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

Cooking:

Cut chicken breast into small flat pieces.
Peel and wash vegetables. Grate them on a grater of any size. Season with salt and pepper to taste, combine with the fillet. Drain off excess water.
Whisk in the eggs and mix gently. When unnecessarily liquid consistency add flour to the dough. Mix the whole mass until smooth.
Fry potato pancakes in a hot oil pan over medium heat or slightly stronger. Spread with a spoon in portions, giving a rounded thin shape. So that the meat does not remain raw, pancakes should not be thick. When a golden crust appears on both sides, remove the fire a little and cover the pan with a lid for 3 minutes. In this case chicken fillet get ready exactly.

Unusual pancakes with crab sticks

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

Ingredients:

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

Cooking:

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

Potato zucchini recipe

Do you want something interesting?

In the summer, when young zucchini are just appearing, it's so nice to treat yourself to fresh vitamins. Yes, and children will eat zucchini in this form much more willingly.

And this recipe will tell you how to cook potato pancakes very in an unusual way with oatmeal and semolina.

Ingredients:

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

Cooking:

Peel potatoes and onions. If the zucchini is young with a thin skin, then it can not be cut off. Grate all vegetables the same size. Be sure to remove excess liquid.
Add semolina, flour and cereals fine grind. Mix everything well. If the liquid reappears, get rid of it again.
Pour 1 teaspoon of oil into the mixture. Salt to taste and mix everything.
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 the pan, giving it the desired shape.
Fry pancakes on both sides until a pleasant golden color and crisp. With this cooking process, pancakes are fried longer than in a large amount of oil, but they turn out to be more dietary.

What do potato pancakes eat with?

In order to appreciate potato pancakes and fully feel their taste, it is necessary not only to cook them correctly, but also to serve them correctly. What do potato pancakes eat with? Yes, with anything!

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

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

What is the best potato to use? Draniki are prepared only from old potatoes. Those. from what lay at least 2 months after digging. Young potatoes do not make such a tasty dish.
How to make pancakes crispy? Be sure to squeeze the potatoes and onions from excess liquid, 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 spare oil so that the pancakes do not burn. And for even cooking, they should be leveled when laid out in a pan.
How to speed up the cooking process? To make potato pancakes faster, you can use a blender or a food processor. This kitchen appliances saves a lot of time.
How to make potato pancakes less high-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 pan, ready-made pancakes should be laid out on a paper towel so that it absorbs excess fat.

This dish of Belarusian cuisine has long gained popularity in different cities of Europe. It is very tasty, and cooking it is so easy and fast that any hostess can learn this skill.

What are pancakes

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

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

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

Why is this dish so delicious?

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

Real potato pancakes have crispy golden crust, and inside they are juicy, tender and fragrant. They can treat guests, supplement festive table, cook for breakfast or take with you to work. You can also easily cook - such a dish will be even more nutritious.

Step by step cooking recipe

How to make potato pancakes on your own?

We will need:

6-7 large potato tubers (1kg)
two small onions
2 raw chicken eggs
garlic clove
two tablespoons of wheat flour

a spoonful of sour cream
bunch of fresh dill
pepper and salt
vegetable oil (olive or sunflower)

Cooking steps:

Peeled potatoes need to be grated.

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

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

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

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

How to serve the dish

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

Simple mushroom sauce

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

Cooking steps:

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

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

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

One of the most recognizable dishes of Belarusian cuisine, potato pancakes, is well known outside the republic. Of course, similar dishes are found in many other cuisines of the world. These are Ukrainian potato pancakes, and Russian Terunians, and Czech bramboraks, and even American hashbrown. And yet, potato pancakes have become the standard of these delicious fragrant potato pancakes. At first glance, there is nothing complicated in cooking potato pancakes. Judge for yourself, the simplest traditional recipe for this dish includes only potatoes and a pinch of salt. And yet, cooking even such a simple dish requires knowledge of little tricks and secrets. Secrets to help you make truly delicious traditional potato pancakes. Today let's try to figure it out together and remember how to cook potato pancakes.

Like any other popular folk dish, potato pancakes are famous for a huge variety of cooking recipes. From house to house, from region to region, the preparation methods and ingredients of this delicious dish change. Someone rubs potatoes for pancakes exclusively on a fine grater, while others recognize only those potato pancakes for which the potato mass was cooked on a coarse grater. Somewhere grated potatoes are mixed with a small amount of salt and simply fried. In other houses, they do not forget to add an onion to the potatoes, and the fried potato pancakes are additionally simmered in a stove or oven. And of course, additional ingredients are not limited to onions alone. Minced meat and pieces of minced poultry, vegetables and mushrooms, fresh herbs and a wide variety of spices, all these and many other additives allow skilled housewives to diversify the taste and aroma of ready potato pancakes.

And even the potato mass itself can be cooked in three different ways. Distinguish mass tarkovannaya, using grated potatoes along with the allocated juice; clinked mass, filtering off excess potato juice in a cone-shaped linen bag; and boiled potato mass, preparing potato pancakes from crushed boiled potatoes. Traditionally, draniki are made from sliced mass, 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 tastes 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 surely tell even novice housewives how to cook potato pancakes.

1. Starting the preparation of potato pancakes, it is very important to choose the right potatoes. The fact is that Belarusian potatoes differ from Russian potatoes in a high content of starch. Thanks to this, ready-made potato pancakes retain their shape better. When choosing potatoes, pay attention to strong, mature tubers with a rough skin and a yellowish center. Be sure to ask to cut one tuber. Potatoes with a high starch content will immediately sparkle in the cut with starch crumbs contained in its juice. But it is better to refrain from buying young potatoes - the low starch content in it will not allow you to cook tasty and strong potato pancakes. If, contrary to expectations, the purchased potato contains 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 made from bagged 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 in local stores for a special grater for hash browns. Squeeze out excess moisture from the finished potato mass and mix with additional astringent ingredients. The most commonly used ingredients are wheat flour and potato starch. Modern cuisine also allows the use of finely ground cornmeal. Such flour will give your pancakes a beautiful golden hue. One tablespoon of cold milk or kefir added to raw potato mass will help your potato pancakes to avoid an unappetizing gray tint. The finished dough should be quite liquid, but at the same time viscous.

4. Let's try to cook the simplest traditional pancakes with onions! Grate one onion and six large potato tubers on a fine grater. Squeeze out excess vegetable juice, add one raw egg, one tbsp. a spoonful of kefir, salt and black pepper to taste. Thoroughly mix the potato mass and fry your potato pancakes on both sides, spreading them in small portions in hot ghee or vegetable oil. Ready pancakes immediately serve to the table. Serve sour cream separately.

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

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

7. Delicious pancakes with mushrooms will decorate your Lenten menu. Soak one cup of any dried mushrooms for 20 minutes in a little cool water, then rinse thoroughly and boil in three cups 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. tablespoons 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. In a saucepan, heat 2 tbsp. tablespoons of 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 to the potato pancakes.

8. Draniki with cheese are very fragrant and tasty. Peel and grate on a fine grater 500 gr. 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. tablespoons of milk, salt to taste. Mix the dough thoroughly and fry potato pancakes on both sides in vegetable oil over medium heat until golden brown. Serve hot with any hot sauce and fresh herbs.

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

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.