Draniki with onions - step-by-step recipe with photos. Potato pancakes - a classic recipe Delicious potato pancakes with

Date of writing: 10.03.2024

Reading time: 23 minutes

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!

I love potato pancakes. But I found out about this as an adult (since I had never eaten them before). I once saw a program on TV where they told how to cook them (it sounded very appetizing).

And one day, walking through the culinary department of the Spar store, I saw the inscription “Draniki”. It was on that day that I saw them live for the first time.

I bought them - they turned out to be very tasty (despite the fact that the cooking of a large chain store is often disappointing (but these potato pancakes tasted very good).

And finally, I decided to cook them myself. Moreover, Spar’s cooking has stopped preparing them (and this is understandable - the procedure for preparing this seemingly simple dish is quite labor-intensive).

There are a huge number of recipes for making potato pancakes on the Internet. There are pancakes with garlic, and separately with onions. Some recipes use flour, others don't.

First of all, I decided to try the recipe that my mother sent me (via VKontakte) from her old notebook notes.

I repeated it, slightly modifying it. I took more potatoes (because I like to cook with extra), added more garlic and sour cream. So,

We will need:

10 medium potatoes,
2 onions (large enough)
3 tablespoons flour,
4 cloves of garlic,
2 eggs,
2 tablespoons sour cream,
4 pinches of salt,
6 tablespoons of vegetable oil - for frying.

The potatoes need to be peeled, and to prevent them from darkening prematurely, you need to put them in cold water (I took a large saucepan for these purposes):

In fact, I took 13 potatoes because some of them were small (I count 3 small potatoes as 2 medium ones).

Potatoes darken quite quickly, so you have to cook pancakes quite quickly.

While I still had the potatoes in a pan of water, I peeled 2 onions:

And I prepared 4 cloves of garlic:

First of all, we grate the potatoes on a coarse grater (this process is the most labor-intensive, especially since you have to be very careful with your hands; think a little and leave your skin on the grater):

It is better to immediately put it in a colander, because water will flow from it.

Then grate the onion on a coarse grater and the garlic on a fine grater.

By that time, I had already transferred the potatoes into a deep saucepan - simply because when grated they take up too much volume, I would have to knead the ingredients for a long time, but it is more convenient to do this in a deep saucepan (nothing falls out on the table).

Add the grated onion and garlic to the potatoes (as you can see, they have already darkened):

Mix everything thoroughly.

Immediately I add 4 pinches of salt, mix again - and taste the mixture - is it salty enough? (if not enough, you can add a little more salt)

Then add 2 raw eggs (after adding them, the potato mass decreases slightly in volume):

I mix everything again.

At the end I add 2 tablespoons of sour cream (although it can be replaced with mayonnaise):

And again I mix everything thoroughly.

As mixing progresses, water may be released from the mixture. It’s better to drain it (squeeze it out) somehow, because it will prevent the potato pancakes from frying properly.

That's it, our potato mixture is ready, you can start frying.

I place a large frying pan over medium heat and pour vegetable oil onto the surface of the pan (you will need more than usual because potato pancakes absorb it very well).

Since the resulting potato mixture is a little liquid and does not stick together, I put the mixture into the pan directly from the pan, using a spoon. Slam the potatoes a little on all sides to compact the potatoes in the potato pancake (they tend to crawl out):

Try to make potato pancakes thinner. They fry very quickly and it is necessary that not only the edges, but also the core have time to fry.

Literally 10 minutes later, one side of the potato pancakes was already fried. You can turn them over:

10 minutes of frying is enough for the second side. I don’t cover the pan with a lid, because there is a lot of moisture in potato pancakes, it’s better to let it come out.

Sometimes you have to add vegetable oil to the pan - it is absorbed very well by the potatoes.

I needed to fill one large frying pan twice and use a small frying pan to help me fry everything quickly. It turned out 20 potato pancakes:

I weighed them all on my recently purchased kitchen scales - it turned out to be 1061 grams of ready-made pancakes (I’ll calculate their cost and calorie content below).

I liked the taste of them, especially if they are smeared with mayonnaise (then the combination of onion taste and mayonnaise is ideal).

Next time I will prepare them using a different recipe.

In the meantime, let’s calculate how much this democratic dish cost us (in my opinion, in Belarus it is considered the food of the poor).

Cost of preparing potato pancakes

I got 950 grams of potatoes, including the peels, that’s the whole kilogram (or a little more). A kilogram of unpeeled potatoes costs 30 rubles.

Onions, 2 heads, 150 grams - 3 rubles.

Flour, 3 tablespoons, 75 grams - 2 rubles.

Garlic, 4 cloves, 9 grams - 1 ruble.

2 eggs - 10 rubles.

2 tablespoons of 20% sour cream - 50 grams - 10 rubles.

6 tablespoons of vegetable oil - 120 g - 10 rubles.

In total, 1 kilogram (20 pieces) of ready-made potato pancakes cost us 66 rubles.

1 potato pancake, it turns out, costs 3.3 rubles (quite affordable).

Let's also calculate their caloric content (for those who are watching their figure).

Calorie content of potato pancakes

Through careful calculation I came up with the following figures:

The calorie content of 1 kilogram of potato pancakes is 1540 kcal, or 154 kcal per 100 grams.

If you are taking care of your figure, then two or three pieces (150-230 kcal) are enough for one serving.

Be healthy!

More potato pancake recipes:

Potato pancakes
Today I want to write about potato pancakes, or potato pancakes, as they are also called. In general, I can talk about potatoes endlessly, because this is a product for which, in principle, in my opinion, it is impossible to find a replacement. Today I ate potato pancakes with such pleasure, as if it were some exquisite delicacy! Let's cook them together! Read my recipe and see 12 photos.

Belarusian cuisine has given many nations its traditional potato delicacy. Recipes for potato pancakes have spread all over the world. Due to its simple preparation, even children can handle the dish. The classic recipe is considered to be potato pancakes with onions. Over the years, culinary experts have developed many variations of potato pancakes with the addition of various products. Let's look at some of them in order.

Potato pancakes: a classic of the genre

potatoes - 950 gr.
chicken egg - 2 pcs.
onions - 3 pcs.
garlic - 7 cloves
sour cream - 30 gr.
pepper - to taste
flour - 55 gr.
rock salt - to taste
sunflower oil - 70 gr.

Rinse the potatoes thoroughly and remove the skins. Start grating the root vegetable on a coarse grater. Do the same with onions.
If the chopped potatoes have released a large amount of juice, the vegetable should be squeezed out using gauze. Get rid of excess liquid.
Combine eggs, finely chopped garlic and spices. Bring the mixture until smooth using a whisk. Add sour cream and mix the mixture well.
Pay attention to the consistency of the product; if the mass turns out to be liquid, add the required amount of flour.
Place a thick-bottomed heat-resistant container on the stove, pour in the oil. Set the fire to medium power and wait until the appliance heats up.
Make small cakes like pancakes. Start frying, each side takes 3-5 minutes.

Potato pancakes with mushrooms

fresh mushrooms - 320 gr.
potatoes - 1 kg.
onion - 1 pc.
chicken egg - 2 pcs.
spices - to taste
wheat flour - 50 gr.
olive oil - 45 gr.

Rinse the mushrooms in a colander under running water. Wait until the liquid has completely drained, chop finely. Peel the onion and chop into small cubes.
Add oil to the pan, fry the mushrooms, then add the onions. Saute the products until golden. Wash the potatoes and grate them on a fine grater.
Combine the prepared roast with the mass of root vegetables. Add flour, egg, spices to taste, mix well. Start preparing the dish. Serve with sour cream.

egg - 1 pc.
potatoes - 550 gr.
flour - 100 gr.
carrot - 1 pc.
onion - 1 pc.
champignons - 120 gr.
table salt - 13 gr.
fresh herbs - 40 gr.
hard cheese - 110 gr.
natural oil - 95 ml.

Peel the potatoes, place in an enamel container, and fill with water. Boil the product and make a puree. Give the dish a chance to cool.
At the same time, grate the carrots, chop the onions and chop the mushrooms. Place the vegetables in a frying pan, add a little oil and fry. Bring the composition until golden.
Add grated cheese to the prepared roast and mix well. Mix the egg, flour and salt into the potato mixture. Place a clean frying pan on the stove, add oil and heat.
Place a small amount of puree into a heat-resistant container. Add mushroom mixture as filling. Also add potato mixture as the last layer.
Fry the dish on both sides for the required amount of time until a crispy crust forms.

Potato pancakes with cheese and garlic

onion - 1 pc.
potatoes - 600 gr.
chicken eggs - 2 pcs.
wheat flour - 75 gr.
hard cheese - 160 gr.
rock salt - to taste
vegetable oil - 65 gr.
garlic - 8 cloves

Peel the onions and potatoes, chop the vegetables, and squeeze them through gauze if necessary. Get rid of excess juice.
Grate the cheese on a coarse grater and add to the vegetables along with flour and eggs. Finely chop the garlic and combine with the total mass.
Stir the mixture until smooth, add salt if necessary. Pour oil into the frying pan and heat the household appliance on the burner. Proceed with immediate frying.

Draniki with ham

ham - 120 gr.
potatoes - 650 gr.
cheese - 110 gr.
egg - 1 pc.
flour - 55 gr.
fresh herbs - 25 gr.
ground pepper - 7 gr.
vegetable oil - 100 ml.
salt - 8 gr.

Wash the potatoes and peel the skins. Grate the root vegetables and cheese on a coarse grater. Chop the ham into small cubes. If necessary, squeeze out the chopped vegetable.
Combine chopped herbs, potatoes, egg, ham, cheese, spices and flour. Mix the ingredients until smooth. Pour a small amount of vegetable oil into the pan.
Heat the appliance over medium heat. Form the molds into patties from the potato mixture. Start frying, spending 4 minutes on each side of the potato pancake.

onion - 1 pc.
potatoes - 800 gr.
Sunflower oil - 75 gr.
spices - to taste

Peel the vegetables, rinse and grate. Squeeze out excess juice if necessary.
After this, add spices to the potato mixture. Heat a frying pan with oil. Start frying potato pancakes, bring the food until golden brown.

Draniki with added zucchini

zucchini - 450 gr.
potatoes - 600 gr.
onion - 1 pc.
egg - 1 pc.
flour - 65 gr.
spices - to taste

Peel and grate potatoes and onions. Add spices and egg to the total mixture. Mix the composition thoroughly.
Now peel the zucchini, grate it on a fine grater, and squeeze out excess juice if necessary. Connect the two masses together, add flour.
Stir again until smooth. Heat a heavy-bottomed frying pan with oil. Start preparing the dish.

Potato pancakes without flour

chicken eggs - 2 pcs.
potatoes - 400 gr.
salt - 10 gr.
black pepper - to taste
Sunflower oil - 55 gr.

Grind the peeled potatoes on a grater. Beat the eggs and add the spices.
Combine the root mixture with the second mass, mix thoroughly. Pour oil into a hot frying pan and start cooking pancakes.

zucchini pulp - 320 gr.
potatoes - 700 gr.
chicken eggs - 2 pcs.
vegetable oil - in fact
flour - 130 gr.
pumpkin pulp - 190 pcs.
carrots - 1 pc.
dried herbs and salt - to taste
onion - 1 pc.

Place the zucchini and pumpkin pulp into a blender bowl and blend until smooth. After this, do the same with the rest of the vegetables.
Combine the mixtures together, then add eggs, flour, salt and herbs to them. Bring the composition to homogeneity. Next, proceed to heat treatment in a frying pan.

Draniki in the oven with cheese

eggs - 1 pc.
onion - 1 pc.
potatoes - 750 gr.
hard cheese - 230 gr.
vegetable oil - 80 ml.
breadcrumbs - in fact
salt - 8 gr.

Wash and peel the potatoes as usual. Grind the root vegetable, get rid of excess juice. Salt the mixture and stir.
Remove the skin from the onion and chop into small cubes. Send to potatoes, add beaten egg and wheat flour. Mix the ingredients thoroughly.
Preheat the oven to 200 degrees. Grease a baking dish with butter, then sprinkle with a small amount of breadcrumbs. This manipulation will help avoid burning of the potato pancakes.
Place potato pancakes on a baking sheet and place in the oven. After 8 minutes, remove the dish, turn it over and sprinkle with grated cheese. Then put it back into the oven and wait until it is completely cooked.

Draniki with sausage

raw smoked sausage - 120 gr.
potatoes - 350 gr.
garlic - 5 cloves
eggs - 2 pcs.
fresh dill - 30 gr.
olive oil - 65 gr.
spices - to taste

Wash and remove skins from potatoes. Grind the root vegetable and squeeze out the juice. Finely chop the sausage, beat the eggs, squeeze out the garlic with a special device.
Combine all the ingredients together in one container, add pepper, salt and chopped dill. Mix the mixture thoroughly. Place the potato dough in a hot frying pan with oil. Fry the product on both sides.

Draniki in a slow cooker with minced meat

eggs - 2 pcs.
onion - 2 pcs.
minced meat - 550 gr.
potatoes - 1 kg.
wheat flour - 50 gr.
salt, pepper - to taste
vegetable oil - 45 gr.

Prepare the potatoes using the methods described above. Chop the peeled onion and add to the total mass. Add salt and pepper.
Add beaten eggs and flour to the main mixture. Bring the mixture until smooth. The minced meat will serve as a filling. Grease the multi-bowl with oil and set the “Frying” mode. Start manipulating.
Place a small amount of potato dough on the bottom of the multicooker, then spread the meat product in a thin layer, cover it again with the vegetable mixture. Fry the product in the usual way on both sides until golden brown.
After preparing the entire portion of potato pancakes, place the completely cooked dish into the multi-bowl and set the “Warming” mode. Simmer the treat for about half an hour. Serve the meat pancakes with a variety of sauces to suit your taste.

onions - 3 pcs.
potatoes - 600 gr.
eggs - 2 pcs.
pepper - 9 gr.
table salt - 12 gr.
semolina - 30 gr.
vegetable oil - 50 ml.

Peel the onion and chop into rings, fry it in a frying pan with butter until golden. Wash the potatoes, remove the skins, and grate them.
Mix the mass of root vegetables with semolina, pepper, eggs and salt. Mix thoroughly. Heat a second frying pan, pour in a little oil. Start preparing pancakes.
The fried delicacy should be placed on the bottom of a thick-walled pan. Place the fried onion on top and pour in 50 ml. boiled water. Place the burner on low heat and simmer the dish for about 5 minutes.

Onions are added to the dish not only for taste, but also to prevent the potatoes from darkening. The ingredients must be mixed together at the same time.
If you like to eat potato pancakes with a crispy crust, you need to fry them in a hot frying pan (in a multi-bowl, oven) with butter.
To get the unique taste from potato pancakes, you need to choose varieties of root vegetables with a high starch content.
You should not use young potatoes as a base for potato pancakes. It contains a small amount of starch.
After frying, pat the potato pancakes dry with paper towels. This move will allow you to get rid of excess oil and reveal the true taste of the dish.
If after cooking the potato pancakes turn out “rubbery”, you should add a little starch or completely replace the flour with it.

If this is your first time trying to prepare a national Belarusian dish, you should start with simple recipes. Please your household with a new delicacy. Find your ideal technology and proportions. Once you gain experience, don't be afraid to experiment with supplements.

Video: how to cook delicious potato pancakes

Have you prepared pancakes? Have you eaten at a party? What about in a restaurant? Yes, yes, in a restaurant.

For some reason, it is believed that potato pancakes are a particularly simple dish, and making it, let’s say, is a piece of cake. But the only thing that has a bluish tint and a sticky consistency is not potato pancakes. These are clumsily prepared pancakes.

By the way, several world cuisines argue about whose dish this is. Somehow it happened that it is considered a traditional Belarusian dish. But Ukrainians will correct you and say that these are not potato pancakes at all, but potato pancakes and the dish belongs to their cuisine, and Jews will answer that latkes (these are potato pancakes again) are one of the main dishes for Hanukkah, and can be ordered in the most prestigious restaurants. These are not simple ones, potato pancakes, or teruntsy, or kremzliks, or...

If you don’t get potato pancakes (or get them blue as described above), then read carefully, strictly follow the recipe and get correct, tender, sunny pancakes.

Since there are so many cooking recipes, we will narrow this circle to a basic recipe, then we will complicate it a little, and then we will change it slightly. The main goal is to understand all the principles and subtleties of preparing potato pancakes. Join us, it will be exciting because you will learn many secrets.

Basic recipe for potato pancakes

Be that as it may, potato pancakes are potatoes that have been grated. That's the whole secret.

Recipe ingredients

potatoes - 5 large
onion - half
flour - 2 tbsp. spoons
eggs - 2
salt, pepper to your taste
vegetable oil for frying

How to cook potato pancakes

Potatoes and onions need to be grated on a fine grater (with the smallest round holes). If you have an assistant (a food processor), then the task of making a lot of potato pancakes becomes much easier.

First, grate the onion and place it in a bowl.

The first secret. The onion, oxidizing, prevents the potatoes from darkening. Therefore, firstly, the finished potato pancakes will have a golden color, and, secondly, there is no need to rush, fearing that the potatoes will darken.

The second secret. Draniki are also called potato pancakes, hence the misconception that the consistency of pancakes should be similar to the consistency of pancake batter.

We will not be mistaken, so we will remove all the liquid from the potatoes and other products that will be used.

To do this, place the potatoes and onions in a colander, and when the liquid has drained, squeeze it out - there should be only a “dry residue” at the exit. Add salt, pepper, egg and flour, mix thoroughly.

Fry in a heated frying pan with vegetable oil, adding potato pancakes with a tablespoon.

Don't make them too thick, smooth them out with the back of a spoon.

The third secret. Fry over medium heat - the potatoes should be well cooked inside.

Secret four: place potato pancakes on a paper napkin, which will remove excess oil, because they are best served with sour cream, and so much fat content is not very healthy, although tasty.

Secret five: if you want crispy potato pancakes, do not stack them, place them in one layer.

Draniki should be served immediately while they are hot. With sour cream, in which be sure to cut the greens.

ADVICE. If you need to serve a large number of fried pancakes, then turn on the oven (t 120-140), cover a baking sheet with parchment and place pancakes from the pan on it. When everything is fried, place the pan in a warm oven until serving, but not for too long so that the potato pancakes do not dry out.

Potato pancakes with filling

Yes, if you add filling to the basic recipe, you will get a new dish. And although you never get tired of potatoes, you still want variety. What filling should I use? Imagine boiled or fried potatoes, what would you eat them with? Yes with anything. It is precisely this “anything” that can be an addition. For example, Belarusians prefer to add meat; an excellent addition is a variety of vegetables: eggplant, sweet peppers, garlic, mushrooms, zucchini and others. Or sauerkraut.

Replace flour with starch to make it completely potato-like.

Recipe ingredients

potatoes - 3 pcs.
onion - 1
sauerkraut - 130 grams
egg - 1
potato starch - 1 tbsp. spoon
vegetable oil for frying

How to cook potato pancakes with filling

Finely grate the onion and potatoes and drain in a colander.
Chop the cabbage very finely.
Squeeze the potatoes and cabbage and place in a bowl.

Break the egg into a small bowl, whisk and pour into the potatoes. Add starch and stir.

Fry as in the first case, in vegetable oil, medium heat. Place on a napkin.
Serve hot.

BONUS. A related recipe is delicious potato babka.

Potato pancakes with carrots

Why with carrots? Because she and potatoes are a very tasty combination. Carrots give potatoes tenderness and sweetness, and potatoes give carrots satiety.

But so that life doesn’t seem like a culinary paradise, let’s make potato pancakes, grated on a coarse grater.

Recipe ingredients

potatoes - 4
carrots - 1 medium
greens, salt, pepper - to taste
egg - 1
flour - 2 tbsp. spoons

How to cook potato pancakes with carrots

Grate the carrots and potatoes on a coarse grater. Place in a colander, then squeeze out and transfer to a bowl. By the way, coarsely grated potatoes produce significantly less liquid.

Add the egg and finely chopped herbs, salt and pepper. Stir.

Add flour and mix well again.
Fry over medium heat in vegetable oil.

Serve hot with sour cream.

After trying variations with finely and coarsely grated potatoes, you will understand which one you like best. But this is not a reason to stop, because you can combine, for example, finely and medium grated potatoes - you will get a soft center and a crispy top.

If some vegetables do not grate well on a fine grater, pass them through a meat grinder.

P.S. It seems that we have diligently revealed all the secrets of making potato pancakes, and they are clearly visible on your monitor. Or we forgot something. Then please remind us in the comments of everything that you consider necessary, important and useful.

Draniki are potato pancakes, the national dish of Belarusian cuisine. But they are loved not only in Belarus, but also in Russia. They are also present in European cuisine.

They are baked from potatoes, adding various vegetables or meat. There are many recipes for their preparation, as well as additives for them. Basically, potato pancakes are served with sour cream as a separate dish. But since they are eaten hot, when they cool down they are an ingredient for a completely different recipe. Why is that? Because the hot ones have a particularly strong potato taste. And when it cools, it is no longer clearly expressed and potato pancakes, as a separate dish, become inconspicuous.

These potato pancakes are pretty easy to make. The most difficult thing in preparing them is peeling the potatoes, as well as further grating them. But what a taste!

Here we have prepared for you delicious recipes that are not only simple, but also varied. You can surprise your loved ones every day not only for breakfast, but also for lunch or dinner.

The classic recipe is always the simplest and most convenient. But don’t think that if it’s simple it doesn’t mean it’s tasty. This is wrong. And you will see this for yourself when you try it.

Ingredients:

Potatoes – 3 pcs.;
Chicken egg – 1 pc.;
Flour – 2 tablespoons;
Salt – 0.5 teaspoon;

Preparation:

1. Wash and peel the potatoes. Grate it on a fine grater.

2. Beat a chicken egg into a cup with the potatoes.

3. Sift the flour through a sieve directly into a cup. Mix so that there are no lumps.

The flour is sifted so that it is saturated with oxygen. This makes it more sticky. And the potato pancakes will be more airy.

4. Salt and pepper if desired. Whisk everything again.

5. Pour oil into a frying pan and heat it over the fire. Pour in more vegetable oil because the potato pancakes will absorb it well. Using a spoon, spoon the mixture into the pan and fry until golden edges form.

6. When the edges are toasted, turn the pancakes over to the other side. Bake for another 1.5 minutes. Serve the finished pancakes immediately to the table with sour cream.

How to make potato pancakes so they don't turn dark?

Very often, when we use potatoes, they turn dark. We don't know why this happens. Perhaps the reason is in the air. Some elements react with it. But we’ll show you how to prevent this from happening.

Ingredients:

Potatoes – 4 pcs.;
Chicken egg – 1 pc.;
Flour – 2 tablespoons;
Salt – 0.5 teaspoon;
Vegetable oil - for frying;
Onions – 1 pc.;
Lemon – 1 teaspoon.

Preparation:

1. Peel the potatoes and grate them on a coarse grater. While we are working on other ingredients, the potatoes will begin to darken.

To prevent the potatoes from darkening, sprinkle them with lemon juice and stir.

2. Peel the onion and grate it on a fine grater. If you have a blender, it is better to use it. Onions also prevent the potatoes from browning.

3. Add the chicken egg and sift the flour. Salt and pepper. Mix everything well.

4. Pour vegetable oil into a frying pan and heat it. Using a spoon, we form our pancakes in a frying pan. Bake on one side until golden brown on the edges.

5. Turn over to the other side and bake until done.

Readiness is easy to determine: both sides should be golden in color, which means they are also ready inside.

How to cook potato pancakes with minced meat and potatoes?

Many people love potato pancakes, but not everyone has tried cooking them with minced meat. This way they turn out more satisfying. They can be served with some vegetable salad. This makes them more suitable for lunch or dinner.

Ingredients:

Potatoes – 7 pcs.;
Minced meat – 200 gr.;
Onions – 1 pc.;
Salt, pepper - to taste;
Lemon juice – 0.5 teaspoon;
Vegetable oil - for frying.

Preparation:

1. Peel the potatoes and grate them on a coarse grater. Pour lemon juice over it to prevent it from darkening. Mix and transfer it to a sieve. So the juice should flow into the cup. Never pour out the juice from potatoes. When it has settled, pour it into a glass, and send the resulting starch back to the potatoes. Now you can pour out the juice.

2. Peel the onion and chop it very finely. You should not grate or grind it into a paste, as it will also release juice. But we don't need this.

3. You can use any minced meat you like. In our case, the minced meat is mixed (pork and beef). Add chopped onion, salt and pepper to it to taste. Mix. We make small preparations from it: small cutlets.

4. Salt the potatoes and mix lightly with your hands. Now we make a potato flatbread in the palm of our hand, put one cutlet on top and distribute it over the flatbread. Now cover the cutlet with another flatbread and seal it on all sides. Since the potatoes continue to release juice, place the potato pancakes with the filling on paper towels. They will absorb excess juice while the pan heats up.

5. Transfer pancakes to a frying pan heated with vegetable oil and fry on both sides. Cook for five minutes on each. We place the finished sorcerers again on paper towels so that the excess oil can now drain off.

Recipe for potato pancakes with mushrooms:

Draniki with mushrooms are not only tasty, but also varied. These pancakes are easy to prepare. I would call them lean, only we make them with an egg. Although they may be appreciated.

Ingredients:

Potatoes – 1 kg;
Mushrooms – 0.5 kg;
Chicken egg – 2 pcs.;
Flour – 2 tablespoons;
Salt, pepper - to taste;
Vegetable oil - for frying.

Preparation:

1. Cut mushrooms (champignons) into small pieces and fry in vegetable oil until tender.

2. Three potatoes on a fine grater and mix with mushrooms, which have already cooled a little. Break chicken eggs into them, salt and pepper to taste. Strain the flour and mix everything well.

3. Heat a frying pan with oil on fire and spoon out our mixture. You can make large or small pancakes. Fry on both sides until cooked.

Potato pancakes with cheese and ham

My children love these pancakes. What child doesn't like sausages? I think that’s why they run to the table to eat these delicious flatbreads with fervor.

Ingredients:

Potatoes – 6 pcs.;
Ham – 100 gr.;
Hard cheese – 100 gr.;
Onions – 1 pc.;
Chicken egg – 1 pc.;
Flour – 2 tablespoons;
Salt, pepper - to taste;
Dill - to taste;

Preparation:

1. First, grate the ham and cheese on a coarse grater.

2. Peel and grate potatoes and onions. They need to be squeezed out of the juice a little. Mix it with ham and cheese. Break a chicken egg into it. Salt and pepper to taste. Add flour and mix well. If you like greens, then add it.

3. Spoon the mixture into a frying pan heated with vegetable oil. Fry the flatbreads on both sides. Best served with sour cream.

A simple recipe for pancakes with chicken

Many people fry the chicken separately, but I don’t like it that way. This turns out to be a completely different dish, and their taste also becomes different.

Ingredients:

Potatoes – 3 pcs.;
Chicken breast – 1 pc.;
Chicken egg – 1 pc.;
Onions – 1 pc.;
Flour – 2 tablespoons;
Salt, pepper - to taste;
Vegetable oil - for frying.

Preparation:

1. Cut the chicken breast into small cubes. Salt and pepper. Stir well and set aside to marinate.

2. Peel the potatoes and onions and grate them on a coarse grater. Rinse in a sieve under running water. We squeeze it out.

3. Mix the chicken and washed mixture. Add to them: egg, flour, and also a little more salt (don’t forget that the chicken is already salted). Mix well.

4. Spoon the dough onto a hot frying pan and bake on both sides under the lid.

The fire should not be strong. Otherwise, the chicken will not have time to cook, and the potatoes will already burn.

Belarusian pancakes (sorcerers) stuffed with meat

I learned this recipe from my mother. Always adored her sorcerers. She cooked them for me very often. And now I’m giving her a treat. They are somewhat similar to pies.

Ingredients:

Potatoes – 10 pcs.;
Minced meat – 250 gr.;
Onions – 2 pcs.;
Salt, pepper - to taste;
Greens - to taste;
Vegetable oil - for frying.

Preparation:

1. Peel the onion and grind it in a blender. We put some into the minced meat, and leave the other for potatoes. Salt and pepper. Finely chop the greens and add to the meat. Mix the minced meat until smooth.

2. Peel the potatoes and chop them using a combine or grater. The finished product must be squeezed to remove all the juice. The juice must again sit to release the starch, which we will add back to the potatoes. Salt and mix.

3. While the vegetable oil is heating up in the frying pan, make the sorcerers. To do this, we form a flat cake on the palm of the potato. Place a small minced meat patty on top and cover with a small amount of potatoes. Form a pie and fry it in a frying pan on three sides until golden brown.

4. Place the fried sorcerers in any container with a lid that can be used in the oven. Pour the remaining vegetable oil from the frying pan into it and add another 50 ml so that they do not burn. You can add water if you don't like it fried. Place in the oven preheated to 180°. Cook for 50 minutes with the lid closed.

Delicious potato pancakes (deruny) without flour and eggs

Real Belarusian pancakes are always prepared without flour or eggs. I would also say that this dish is lean, but not dietary. They turn out almost white.

Ingredients:

Potatoes – 8 pcs.;
Onions – 1 pc.;
Salt, pepper - to taste;
Vegetable oil - for frying.

Preparation:

1. First, grate the onion on a fine grater. This is to prevent the potatoes from turning dark later.

2. Peel the potatoes and grate them on a grater, which seems to be pierced with nails. You just need to work with a grater, and not use a food processor or blender. Using a sieve, drain the juice. There is no need to squeeze anything out. We put the starch that has formed back into the potatoes. Salt and mix. You can pepper it.

3. Spoon the potato mixture onto a frying pan heated with vegetable oil. Fry on both sides until golden brown. It is better to place it on a paper towel to drain the oil.

Recipe for making pancakes from potatoes and zucchini:

I used to not like zucchini at all, but every year my tastes change for the better. I start eating something I never wanted to hear about before. Now I use this product wherever possible.

Ingredients:

Potatoes – 3 pcs.;
Zucchini – 300 gr.;
Garlic – 1 clove;
Chicken egg – 1 pc.;
Flour – 2 tablespoons;
Salt, pepper - to taste;
Vegetable oil - for frying.

Preparation:

1. Zucchini, if not young, needs to be cleaned. Grate together with the potatoes on a coarse grater. Leave for five minutes to allow the juice to drain.

2. Add to them: chicken egg, salt, pepper, flour and garlic. Mix thoroughly until smooth.

3. Spoon the mixture into a frying pan heated with vegetable oil. Bake on both sides until golden brown.

Prepare pancakes with sausage and cheese:

Sausage and cheese always turn out delicious after you cook something with it. We took hard cheese so that it would not melt too much, and also boiled sausage so that there would not be a lot of fat.