Potato pancakes: classic step-by-step recipes for potato pancakes. Homemade recipes for delicious potato pancakes

Draniki are a dish of Belarusian cuisine, which are pancakes made from grated raw potatoes. However, in other cuisines of the world there is a similar dish, only under different names: in Ukraine, pancakes are called pancakes, in the Czech Republic - bramborak, in Poland - plyatska. For this reason, there are also many recipes for making potato pancakes. We will tell our readers how to make proper potato pancakes and give best recipes, illustrated with their photos.

How to make potato pancakes correctly

At first glance, the technology for preparing potato pancakes is simple. This is true: even an inexperienced housewife can make them, but only if she knows a few important secrets. Otherwise, she may have many questions during the cooking process. To ensure that the result meets your expectations, we will share the secrets of making potato pancakes.

Draniki are made only from raw potatoes. It is better to give preference to Belarusian varieties, which contain a lot of starch. However, such varieties can also be found in Russia. If you think there is not enough starch in potatoes, you can buy it and add a little. Literally half a teaspoon.
To prepare classic Belarusian potato pancakes, potatoes are crushed by grating on a fine grater with holes with sharp edges. You could say they grate potatoes - hence the name of the dish. Modern kitchen appliances make this process easier by using a food processor. Many housewives grate potatoes on a coarse grater, and as a result, the pancakes, as can be seen in some of the photos below, also turn out appetizing. But still, if you want to cook real potato pancakes, like in Belarus, you need to use a fine grater.
It may turn out that the grated potato mixture is too liquid. In this case, it must be squeezed out.
Some housewives try to thicken the potato mass by adding flour to it. This is the wrong choice because it results in hard pancakes. If you want to get tender potato pancakes, you can thicken the “dough” only with starch.
To prevent the pancakes from darkening, add chopped onion to the potato mixture.
To add piquancy, many housewives add garlic to potato pancakes, but only a little is needed - one clove per kilogram of potatoes. The garlic is crushed with a press and mixed with the vegetable mass.
To give the potato pancakes an appetizing golden color, fry them in a hot frying pan in a large amount of oil (its layer should be approximately 3 mm).
To speed up the process, you can cover the pan with a lid. Many experienced housewives fry pancakes in two frying pans at once.
After frying, it is advisable to place the potato pancakes on paper napkins to drain excess oil, and only then transfer them to a plate. This way they will be less caloric, and they will be more pleasant to eat.
Draniki are most often served with sour cream, but you can use any other sauce, including lean sauce.
The pancakes are eaten hot; if you have prepared too many of them, you can heat the pancakes in the microwave or oven before serving the cooled portion.
You can prepare potato pancakes either from potatoes alone or with the addition of other products: apples, mushrooms, meat. In Belarusian cuisine there is an unusual recipe for pancakes with meat; such pancakes are called sorcerers. Below we present their recipe, accompanied by a photo.

Most potato pancake recipes involve the use of eggs, but there is a recipe without them. We will also tell our readers how to prepare lean potato pancakes without eggs in this material.

The most common (classic) recipe

What you need:

potatoes – 1 kg;
onions – 100-150 g;
chicken egg – 2 pcs.;
flour or starch - 2-3 tbsp. l.;
salt, pepper - to taste;
vegetable oil - how much will be needed.

How to cook:

Wash, peel and grate the potatoes. Squeeze to remove excess liquid.
Chop the onion and mix it with the potatoes.
Salt, pepper, beat in the eggs.
Thicken with flour or starch.
Heat the oil in a frying pan, place the potato mixture in the pan. You need to spread it out with a tablespoon, then you will get the desired size.
Fry on each side for about 5 minutes.
Place on a napkin to drain the oil, then transfer to plates.

These pancakes are served hot with sour cream.

Traditional recipe

What you need:

potatoes – 1 kg;
onion – 150-200 g;
egg – 1 pc.;
salt, ground black pepper - to taste;
vegetable oil - as needed.

How to do:

Peel the potatoes and grate them on a fine or coarse grater. Squeeze it out to make it drier.
Grate or very finely chop a couple of peeled onions with a knife and mix with the potatoes.
Beat in the egg.
Add some salt and pepper.
Fry in a large amount of oil in a very hot frying pan: first fry on both sides over medium-intensity heat for 2-3 minutes, then keep for 5 minutes under the lid on low heat so that the potato pancakes are baked.

It will be easier to fry such potato pancakes if you grate the potatoes not too finely. Needed for this variety with high content potatoes - these are often grown on Belarusian soil. If you follow tradition, it is better to serve such pancakes with sour cream.

Lenten potato pancakes without eggs

What you need:

potatoes – 1 kg;
flour - 1 tbsp. l.;
starch - 1 tbsp. l.;
soda - a pinch;
salt, pepper - to taste;
vegetable oil - as much as needed.

How to do:

Peel the potatoes. Grate half the potatoes on a fine grater, the other half on a coarse grater. Stir.
Add remaining ingredients (except oil) and mix again.
Fry until golden brown in boiling oil.

These pancakes can be served with garlic or mushroom sauce, as well as lean mayonnaise.

With apples

What you need:

raw potatoes – 0.6 kg;
apples – 0.4 kg;
chicken egg – 2 pcs.;
salt, pepper - to taste;
oil - for frying.

How to cook:

Wash and clean the main ingredients.
Grate on a coarse grater and mix.
Beat the eggs into the fruit and vegetable mixture, add salt and pepper.
Fry in oil in a hot frying pan.

You shouldn’t be afraid of such a strange combination at first glance as potatoes and apples - almost everyone likes potato-apple pancakes, and their taste can safely be called harmonious.

With meat (sorcerers)

What you need:

potatoes – 1.5 kg;
minced meat – 0.3 kg;
onion – 150 g (2 pcs.);
chicken egg – 1 pc.;
salt, pepper - to taste;
garlic – 1 clove;
vegetable oil - as much as needed.

How to cook:

Peel and finely grate the potatoes (on the part of the grater called the “hedgehog”).
Pass the onion through a meat grinder and add half of it to the potatoes, stir.
Mix the second part of the onion with minced meat.
Add garlic passed through a press to the potato mixture.
Salt and pepper both the potatoes and the minced meat.
Transfer the potato mixture into gauze folded in several layers, place it in a bowl, and squeeze the potatoes through it. Do not throw out the squeezed water, but let it settle. Then drain the top layer of liquid and add the sediment back to the potatoes.
Beat the egg into the potato mixture. Mix well.
Place a spoonful of potato mixture on your hand and form into a flat cake.
Place a spoonful of minced meat on top, smooth it out, not reaching about 1 cm from the edges.
Add another spoonful of potato mixture, level it, compacting it so that it completely covers the minced meat. Seal the edges.
Place in a hot frying pan with boiling oil. When the frying pan is filled with sorcerers (the so-called Belarusian potato pancakes with minced meat), cover it with a lid. Fry over low heat for 12 minutes.
Turn the sorcerers over, fry them on the other side for 10 minutes, but now without a lid.

Sorcerers are not only a tasty, but also a filling dish. In Poland, zeppelins are prepared from approximately the same products, but the method of preparation is somewhat different.

With mushrooms

What you need:

potatoes – 1 kg;
mushrooms (champignons are also suitable) – 0.2 kg;
onion – 1 head;
chicken egg – 1 pc.;
flour - 1 tbsp. l.;
salt, pepper - to your taste;
oil - as much as needed.

How to do:

Cut the mushrooms and onions into small pieces, fry them in oil until the excess liquid evaporates.
Grate the potatoes, beat the egg into them, add flour, salt, pepper, mix.
Mix with mushrooms.
Fry like regular pancakes.

These pancakes are also served with sour cream. However, if you are fasting or do not eat animal products, you can replace the egg with a teaspoon of starch, and sour cream with lean mayonnaise.

Potato pancakes can also be made with cheese. To do this, after they are ready, sprinkle them with finely grated cheese, cover with a lid and simmer over low heat for several minutes.

An experienced housewife is ready to name at least 10 dishes made from potatoes at any time. Among them there will definitely be potato pancakes. This Belarusian delicacy has long been a part of everyday life at home.

The advantage of potato pancakes is the combination of high satiety and ease of preparation. Just a couple of potato cakes can replace a full meal. You can supplement their nutritional value with a vegetable salad or simple sauerkraut. There are many recipes for preparing the dish and they all have excellent taste and attractive prices.

Among the many side dishes, potato pancakes are not best choice, because it is a fairly fatty product, because it is prepared in a large amount of oil. However, they can be made lower in calories by baking them in the oven!

Step-by-step video recipe

However, potato pancakes without frying are not at all the same taste the taste of which is so familiar to us since childhood. Therefore, if you are tired of buckwheat and pasta as a side dish, we offer you a recipe for classic potato pancakes, which go well with all types of meat and fish.

Potatoes – 500 gr. (depending on the desired number of potato pancakes, the amount of potatoes may vary)
Flour – 150 gr.
Sour cream 15-20% - 1 tbsp. l.
Egg – 2 pcs.
Onion – 2 heads.
Ground garlic or two or three cloves crushed in a garlic press.
Salt.
Pepper, to taste.
Oil for frying.
Greens, to taste.

1. Peel the vegetables.

2. Grate the potatoes and onions on a coarse grater, add a spoonful of sour cream and mix everything thoroughly. Sour cream is needed so that the potatoes do not lose their fresh color, and the potato pancakes are light and not dark gray.

3. Salt and pepper the resulting mass, add herbs (optional). Mix everything well.

4. Add 2 eggs to the resulting mass and sift the flour - this will make the potato pancakes softer and more tender. Stir until smooth.

6. Since potatoes are a starchy product, and in the future they will have to be fried, let’s make our potato pancakes a little healthier: take a strainer and place it over a pan or container. Place a couple of tablespoons of the prepared dough into it and mix thoroughly so that the potato juice flows into the pan. This is also necessary in order to remove excess liquid and get especially crispy pancakes.

7 Heat a frying pan with oil well. Place the dough there (1 tablespoon - 1 potato pancake). Fry on both sides until done.

8. Serve potato pancakes as a separate dish, or with vegetables or meat. You can use sour cream with garlic and pepper as a sauce - a great flavor addition!

How to cook Lenten pancakes

Often they prefer to cook potato pancakes on days of fasting or fasting diets. When planning to prepare this type of food, you will need to take:

6 or 7 potatoes;
1 medium-sized onion;
3-4 tbsp. spoons of wheat flour;
4-5 tbsp. spoons of any vegetable oil.

Often 1 head of garlic is added to this type of dish. It is added at the same time as the onion and finely chopped.

Before you start preparing potato pancakes, potatoes must be thoroughly peeled and washed in running water.
Grate the prepared tubers on a special grater with large holes and leave for a few minutes until the mass releases juice.
Drain off excess liquid. Otherwise, the formed cutlets will literally float in the liquid.
Finely chop the onion or grate it too. Next it is added to the potato mass.
Pour flour into the prepared potato and onion puree. Mix thoroughly.
You can add 1 tablespoon of vegetable oil to the mixture so that the finished cutlets are better separated from the pan.
The pan is heated. Vegetable oil is carefully poured onto its surface. To shape the products, just pour a tablespoon of dough into the pan.
Fry the cutlets for about 4-5 minutes on each side. During this period they become a spectacular golden color.
Then you can cover the frying pan with a lid, transfer the potato pancakes to low heat and leave to “simmer” for another 20 minutes.
Sometimes, for the same purpose, fried cutlets are placed in a preheated oven for 10-15 minutes.

Draniki without eggs

An alternative to eggless potato pancakes is to choose a recipe that uses semolina. To prepare this second dish you need to take:

7 or 8 potatoes;
1 head of peeled onion;
3-5 tablespoons of any vegetable oil;
Salt.

If desired, you can add to future potato pancakes:

a pinch of black pepper;
1 head of garlic, grated or finely chopped;
chopped greens.

Such additives will make the taste of the finished dish more interesting and varied.

The first step in preparing tasty and nutritious cutlets from raw grated potatoes is peeling the tubers.
Next, you need to grate it on a convenient grater with large meshes. It is advisable to squeeze the resulting mass, ridding the dish of excess juice.
head onions finely chop. At the same time, you can chop a head of garlic.
Add raw potato puree and gently mix all ingredients.
The next step is to add semolina.
The semolina puree should stand for 10-15 minutes so that the semolina swells and is saturated with liquid. After this, you can add seasonings and spices.
You need to cook cutlets from raw minced potatoes in a hot frying pan in which vegetable oil has already been heated.
Fry the potato pancakes for 4-5 minutes on each side and then cook for about 10 more minutes over low heat under the lid until fully cooked.

Recipe for delicious pancakes with minced meat - very tasty pancakes with potatoes and meat

Sometimes these beautiful minced potato cutlets can become a full-fledged meat dish. To do this, you just need to add minced meat to the potato pancakes. To treat your friends and family members to a hearty meal, you will need to take:

300 gr. your favorite type of minced meat;
6-7 potatoes;
1.5 heads of onions;
1 or 1.5 cloves of garlic;
1 chicken egg;
0.5 teaspoon salt;
3-5 tablespoons of vegetable oil;
a pinch of black pepper.

The potatoes are thoroughly peeled and washed in running water. The prepared potatoes are grated. Only a large grater is suitable for this. The finished mass should be transferred to a colander or sieve for a few minutes to remove excess moisture.
Garlic and onion are finely chopped and added to the resulting minced potatoes. Next, add a chicken egg and spices.
The filling is minced meat, to which salt and half a finely chopped onion are added to taste.
Vegetable oil is poured into a frying pan and allowed to heat up. Place a layer of potatoes into the heated oil with a tablespoon, place a layer of minced meat on it and cover with another layer of potatoes. The edges of the potato pancake with meat are lightly crushed.
Fry the cutlets for 4-5 minutes on each side and leave to simmer over low heat under a lid or in a hot oven for another 20 minutes.

How to make delicious potato pancakes with cheese

Among the delicious and aromatic recipes, tender potato pancakes with cheese occupy an important place. To prepare them you will need:

7-8 medium potatoes;
1 egg;
100 gr. any cheese;
1 onion;
1 head of garlic (to taste);
0.5 teaspoon salt;
4-5 tablespoons of vegetable oil;
black pepper.

Finely chopped greens are often added to the minced meat.

You need to start preparing potato pancakes with cheese by preparing the potatoes. It is carefully peeled, damaged areas are removed, and washed in running water. You need to prepare the minced meat using a coarse grater.
While the grated potatoes produce juice, which must be drained later, you need to finely chop the onion and clove of garlic. Garlic is often squeezed into a mass using a garlic press or grated on a fine grater.
Drain the excess juice from the grated potatoes and mix the resulting mass with chopped onion and garlic.
Add egg, salt, black pepper and cheese to the minced meat. The cheese needs to be either finely chopped or grated on a coarse grater.
To prepare the dish, heat a frying pan with vegetable oil. Draniki are placed in boiling oil with a damp tablespoon.
Each potato pancake is fried on one side for about 4-5 minutes until golden brown, then turned over and fried for the same amount.
Then cover the pan with a lid and continue cooking over low heat for about 15-20 minutes.

Recipe for potato pancakes with mushrooms

Delicious potato pancakes with mushrooms will help diversify the everyday table, which can be prepared using raw, dried and canned mushrooms. To prepare you will need:

7 medium potatoes;
1 onion;
1 clove of garlic;
200 gr. raw, canned or pre-soaked dry mushrooms;
1 egg;
0.5 teaspoon salt;
a pinch of black pepper;
greens to taste.

To prepare the potato mass, the potatoes must be peeled and washed thoroughly with strong water.
Clean potatoes are grated. To do this, take only a large grater, and then leave it for 10-15 minutes so that the mass releases the juice. It must be drained.
Finely chopped onions and garlic are added to the finished mass. If greens are used, then they are also finely chopped and added to the minced potatoes. Next come the egg, salt and pepper.
Mushrooms need to be prepared in advance. Canned mushrooms are thoroughly washed, dried ones are soaked until swollen and boiled in two waters, raw mushrooms are also boiled in two waters. After preparation, their milk is chopped and added to the minced potatoes.
Vegetable oil is poured into a frying pan, put on fire and allowed to warm up. Place potato pancakes into hot oil using a damp tablespoon. They need to be fried on each side for 4-5 minutes.
Finish cooking over low heat in a frying pan, which must be covered with a lid. You can bring the potato pancakes to full readiness in a preheated oven. This will take 15-20 minutes.

How to make pancakes from potatoes and zucchini

In the summer season, every housewife can pamper her family with light and tasty pancakes made from new potatoes and zucchini. To prepare this easy dietary dish you will need:

6-8 potatoes;
0.5 medium-sized zucchini;
1 egg;
1 onion;
1 clove of garlic;
0.5 teaspoons salt;
4-5 tablespoons of vegetable oil;
a pinch of black pepper.

Given the large amount of vegetable juice, sometimes an additional 2-3 tablespoons of flour are added to such minced meat.

Potatoes and zucchini must be thoroughly peeled. (Young vegetables do not need to be peeled.) Next, they are grated, for which they use only a grater with large meshes.
The resulting mixture produces a large amount of juice, which can interfere with the preparation of the dish when frying; for this reason, the minced zucchini and potatoes must be thoroughly squeezed out.
Then add chopped onions and garlic, beat in an egg, add salt and black pepper.
Pour vegetable oil into a frying pan and heat it well.
Place future vegetable cutlets into hot oil with a damp tablespoon. Each side is golden brown in about 5 minutes over medium heat.
When the potato pancakes are fried on both sides, turn down the heat, cover the pan with a lid and leave the products to cook for another 15-20 minutes until fully cooked.

Juicy potato pancakes with onions

The taste of onion dishes is underestimated by many housewives. To realize how tasty it can be, you can cook juicy potato pancakes with onions. To prepare them you need to take:

3 large onions;
5-6 potatoes;
2-3 tablespoons of semolina;
1-2 eggs;
1 teaspoon salt;
a pinch of ground black pepper;
4-5 tablespoons of vegetable oil.

The first step in preparing juicy potato pancakes with onions is to peel and peel the potatoes and onions.
The onion is cut into thin rings and fried in vegetable oil until golden brown.
The potatoes are grated on a large-mesh grater, the excess juice is drained and mixed with fried onions.
Add semolina to the mixture and leave for a few minutes for the semolina to swell.
Eggs are beaten into the minced meat. Add salt and pepper to the resulting mixture. You can grate a clove of garlic.
For further cooking, place the frying pan over high heat and pour oil on the bottom. When the oil is hot, the formed products are placed in it. They will cook for about 5 minutes on each side until golden brown.
Next, the fire is reduced to minimum and the pancakes are brought to full readiness for another 15-20 minutes.

Cooking pancakes in the oven

This delicious dish, like potato pancakes, is not always held in high esteem by those who carefully control their body weight. Primarily due to frying in a large amount of vegetable oil. By cooking potato pancakes in the oven, excess calories can be avoided. To prepare a dish in the oven you need to take:

6 large potatoes or 7-8 small potato tubers;
1 onion;
1 clove of garlic;
1 egg;
2-3 tbsp. spoons of flour;
0.5 teaspoon salt;
a pinch of black pepper to taste.

To get tasty and golden-brown products cooked in the oven, potatoes are grated on a coarse grater. Add a head of onion to the resulting mass. First, finely chop the onion. You can add a head of garlic and herbs. Pour the egg into the mixture and stir in the flour.
The oven is heated to approximately 200 degrees. Grease a baking sheet with a thin layer of vegetable oil. The products are placed with a spoon on the surface approximately two to three centimeters from each other.
It is best to bake ready-made diet cutlets for five minutes on each side in a hot oven. Turn the pancakes over using a wide spatula.
Next, you can simply turn off the oven and leave the potato pancakes in it for another 10–15 minutes until they are fully cooked.

Diet pancakes without flour

Diet pancakes without flour contain a fairly small number of calories, but they taste just as pleasant and nutritious. To prepare a dish without flour you will need:

7 medium potatoes;
1 onion;
1 clove of garlic;
1 egg;
0.5 teaspoons salt;
3-4 tablespoons of vegetable oil;
a pinch of black pepper.

A special feature of preparing the dish without additional use of flour is the maximum removal of liquid from the minced potatoes.

To prepare potato pancakes without using flour, you will need to grate peeled and thoroughly washed potatoes. To do this, take a large grater. The grated potatoes are left to release their juice, which is later drained thoroughly. You can even squeeze the mass by hand.
The onion is also grated on a coarse grater or chopped very finely. A grated clove of garlic will give an interesting flavor. Finely chopped greens are often included in the mixture.
The finished mass is placed next to the fire, on which there is a frying pan with heated vegetable oil. Place the future pancakes into the heated oil with a damp spoon, one at a time.
On each side they will fry over a fairly high heat for about 4-5 minutes. Then the fire needs to be reduced. Draniki are completely ready after simmering under the lid over low heat for about 15-20 minutes.

To prepare delicious potato pancakes of any type, you need to follow a few tips and recommendations:

Onions must be added to the potato mixture to preserve its white color.
The products are fried over high heat. The potato pancakes are brought to full readiness in the oven or on the stove under the lid.
You can determine the degree of readiness of the bottom side by the beginning of the appearance of a golden crust around the edges.
Draniki can be eaten with sour cream, which can eliminate the taste of raw potatoes that not everyone likes.
This hearty dish is usually served without bread.
Before serving, it is best to remove excess fat from the potato pancakes by blotting them with a kitchen towel.

Potatoes themselves are tasty in almost any form except raw. Potatoes are mashed, fried, boiled, baked. But today I propose to prepare delicious potato pancakes.

Draniki are pancakes made from grated potatoes. They are also called pancakes, potato cakes. Every corner of our world has its own name for this dish. But no matter what you call it, it will taste like potato pancakes and nothing else.

Draniki have been prepared since Peter the Great brought potatoes to Russia. Not right away, of course, but over time, people began to understand a little that so many people loved this dish. So all possible recipes for making these flatbreads began to appear. Draniki with cheese, with mushrooms, with minced meat, in general, for every taste and color. So let's not talk too long and let's start preparing these flatbreads.

Ingredients.

6 medium potatoes.
1 egg.
1 onion.
2 tbsp. spoons of wheat flour.
A pinch of salt.
Allspice to taste.
1-2 tbsp. spoons of sour cream.
Vegetable oil.

Cooking process.

1. And so, to prepare potato pancakes, you need to peel and chop the potatoes. Grind potatoes using any in an accessible way. You can grate it or use a blender. In both cases, after grinding, the released juice will need to be squeezed out.

2. After the potatoes, chop the onion in the same way.

3. Mix the two masses in a bowl. Add salt, egg, pepper, flour and mix until smooth.

Some chefs claim that you need to add a tablespoon of sour cream to this dough to make the dough much fluffier. For me, potato pancakes are not a dish from which you will expect splendor. That's why I never add sour cream to potato pancakes. But if you want to try, no one forbids you to do it.

And so the dough is ready, now you can start frying it.

4. Pour oil into a frying pan, heat it and place portions of dough onto the hot oil using a tablespoon.

5. Fry on one side, then on the other.

A little advice. To ensure that the potatoes do not burn and are well fried, you do not need to apply too much heat under the frying pan. For optimal frying, it is better to choose medium or low heat. Then the potato pancake will not burn and will be baked from the inside.

6. Serve ready-made pancakes with sour cream and milk. Bon appetit.

Draniki with cheese

Ingredients.

5-7 potatoes.
1 carrot.
1 onion.
200 grams of cheese.
2 tbsp. spoons flour.
Salt and pepper to taste.
Vegetable oil.
1-2 cloves of garlic.
Half a bunch of dill.

Cooking process.

1. We also chop the vegetables. For me, the easiest way is to put everything through a meat grinder. It turns out both quickly and efficiently. True, then you will have to wash the meat grinder, and this is a little longer than a grater. Well, okay, for the sake of such pancakes, you can wash the meat grinder :).

2. But you still have to use a grater since you can’t grind the cheese through a meat grinder.

3. All that remains is to finely chop the dill and garlic. These will be the filling components; you also need to add cheese to them.

4. Now everything is ready, let's do the dough. Mix ingredients in one large bowl. Potatoes, carrots, onions, eggs. Mix and add flour. Mix everything again until you get a good dough.

The dough is ready, you can start preparing pancakes.

5. Take a tablespoon and place part of the dough on hot vegetable oil. Then we take the cheese filling and place it on top of the raw dough and cover with the potato dough.

6. It turns out that the cheese remains closed on both sides by the potatoes. After frying on one side, turn it over to the other and fry until crusty.

7. We prepared according to the same principle. Check out the recipe if you haven’t made these belyashi.

Potato pancakes with meat

Ingredients.

Potatoes 1 kg.
Minced meat 400 grams.
Egg 1 pc.
Half a lemon.
Salt and pepper to taste.
Vegetable oil.

Cooking process.

1. Grate the potatoes. Add salt, pepper, juice from half a lemon, and an egg. And mix. Lemon juice will prevent the potatoes from darkening and will keep them looking beautiful.

2. Prepare minced meat according to the classics. Add salt, pepper and chopped onion. Mix well.

3. Place grated potatoes on top of a little minced meat in your palm, then more potatoes and close the minced meat inside. If there are not enough potatoes, you can take an additional portion. It is important to close the edges so that the juice from the minced meat remains inside the cutlet during frying.

4. Place the finished stuffed pancakes on a plate or paper towel.

Before frying, you can roll in flour or breadcrumbs.

5. Fry in vegetable oil until cooked.

6. You can also prepare potato pancakes with meat according to the recipe provided above. And so and so will be correct. Well, which recipe did you like best, you can write in the comments below.

Potato pancakes with mushrooms

Ingredients.

Potatoes 500 grams.
Eggs 2 pcs.
Flour 2 tbsp. spoons.
Onion 1 pc.
Mushrooms 300 gr.
Vegetable oil.
Salt and pepper to taste.

Cooking process.

And so let's start preparing potato pancakes by preparing the filling.

1. You can take any mushrooms that you managed to get. According to the classics, I will have champignons.

2. I cut the mushrooms and onions into cubes, place them in a frying pan and fry until tender.

3. I pass the potatoes through a grater and add salt, pepper, egg and flour. I'll knead the dough.

4. Place the ingredients on the heated oil in the following order. Potatoes, mushrooms, potatoes.

5. Fry on both sides. In order to fry well, you need to turn each pancake several times.

Bon appetit.

How to cook potato pancakes without flour

Ingredients.

Potatoes 400 grams.
1 carrot.
2 eggs.
1 onion.
Salt and pepper to taste.
Vegetable oil.

Cooking process.

1. Grate potatoes, onions and carrots on a fine grater.

2. Place egg, salt and pepper in one bowl and mix well.

3. The egg will act as a binder. And therefore, potato pancakes will keep their shape well when frying.

4. Place the dough in portions in a small frying pan and fry on both sides alternately until nicely crusted.

After the potato pancakes are cooked, place them on a paper napkin. This will help remove any remaining vegetable oil from the potato pancakes.

Cooled potato pancakes can always be reheated in the microwave or in a frying pan with a lid. And they will become fragrant and tasty again.

To prevent the grated potatoes from darkening, add onion or lemon juice to it. You can simply mince the onion or finely chop it.

When frying potato pancakes, pour a 3-4 mm layer of oil and do not heat it too much. Also, after frying on both sides, you can simmer them under a lid over low heat.

For additional filling, use carrots, zucchini, and cabbage.

You can also add your favorite seasonings to the pancake dough. And to add a spicy taste, add garlic, ginger or hot pepper.

Potato pancakes are the simplest and most delicious dish that can be quickly prepared at home for breakfast. You can serve potato pancakes with sour cream for tea or eat them as an independent and quite nutritious dish.

There are quite a lot of recipes for making potato pancakes. So, some housewives prefer to cook them with sauerkraut or mushrooms, add carrots, herbs and even cheese to them.

The simplest recipe involves coarsely grated potatoes. To prevent potato pancakes from falling apart, they add egg and wheat flour. Let's look at a simple one classic recipe potato pancakes with step by step photos and several alternative variations for preparing delicious pancakes at home.

Potato pancakes - a simple classic recipe

In fact, preparing potato pancakes is very easy. The main thing is to stick to a few simple rules, which allow you to achieve a beautiful golden color and an unforgettable aroma of fried potatoes.

To prepare potato pancakes, you will need raw potatoes grated on a coarse grater. To prevent the potatoes from turning blue, you can immediately mix them with grated or chopped onion using a blender.

It is better to fry potato pancakes over low heat so that the inner layers of the potatoes have time to steam and do not remain damp. You need to pour a little oil into the pan, otherwise our dish will turn out too greasy and cloying. So, let's look at a step-by-step recipe for preparing delicious and juicy potato pancakes in a frying pan.

Ingredients:

3 - 4 raw potatoes
1 small or half a large onion
1 egg
2 tbsp. spoons of flour
Garlic – 2 cloves (optional)
Salt, spices - to taste

Preparation:

Peel the onions and potatoes. If you like potato pancakes with garlic, you can also prepare two cloves. But this is not for everybody.
Grate the potatoes. We also grate the onion and add it to the potatoes. Squeeze out the garlic. If the potatoes and onions are too juicy, you can squeeze them and drain off the excess liquid. Then the potato pancakes will not spread over the pan and will fry evenly.
Break an egg into the potato mixture.
Add salt and favorite spices to taste. By the way, dried dill and ground pepper are good for potato pancakes. You can also add prefabricated potato spices.
Add flour. Mix the potato mixture thoroughly.
Pour a small amount of vegetable oil into the frying pan. We wait until it warms up well.
Using a spoon, carefully spread the potato mixture into pancakes. Fry pancakes over medium heat on both sides until golden brown. Please note that the potato pancakes should not be too thick, otherwise the potatoes inside will not have time to cook.
If you don't like greasy or oily dishes, remove the hash browns from the pan and place on a paper towel. It will absorb excess fat, and the finished dish will turn out even tastier.
We transfer the finished potato pancakes to a beautiful plate and serve with sour cream. If desired, sour cream can be mixed with chopped herbs or garlic - it’s up to your taste. Bon appetit!

Calorie content of potato pancakes:

The calorie content of potato pancakes can vary depending on the composition and ratio of products. On average, 1 serving (200 g) of the dish contains:

Calories: 397.2 kcal.

Fat: 26.4 g.

Proteins: 6.0 g.

Carbohydrates: 35.2 g.

Delicious and nutritious potato pancakes can be prepared by combining potatoes with minced meat. You can use minced pork, beef, chicken or turkey - whichever you prefer.

To prevent potato pancakes from falling apart, you need to add a chicken egg to them. It is better to grate the potatoes smaller. You can also add chopped dill to the potato and meat mixture, which will hold the potato pancakes and give them a pleasant aroma.

Ingredients:

Potatoes – 6 – 7 pcs.
Minced meat (pork, beef, chicken) – 250 – 300 g
Onions – 2 pcs.
Egg – 1 pc.
Onions, garlic, spices - for minced meat
Spices, salt - to taste
Flour – 2 tbsp. spoons

Preparation:

Add onion, garlic, salt, ground pepper and other spices to the minced meat to your taste.
Chop one large onion with a knife or grate it. We do the same with potatoes.
Squeeze the potatoes and onions and drain the juice with the starch.
Add egg, flour, salt and spices to potatoes.
We form a flat cake from the potato mass, put a little minced meat inside and make small pancakes so that the minced meat filling is inside. If you wish, you can simplify the task and simply mix the minced meat with the potato mixture.
Place potato pancakes on a heated frying pan and cover with a lid. The fire should be small. Carefully turn the pancakes over and fry with reverse side until golden brown.

Serve the dish to the table and enjoy its pleasant and rich taste!

Potato pancakes with mushrooms - hearty and tasty

Potato pancakes with mushrooms are a simple and tasty stand-alone dish that is perfect for a family dinner. You can cook them with fresh or salted mushrooms. Fresh champignons are perfect for these purposes; they are best fried in butter beforehand.

Ingredients:

Raw potatoes – 6 – 7 pcs.
Fresh champignons – 200 g
Onion – 1 pc.
Egg – 1 pc.
Flour – 2 tbsp. spoons
Butter – for frying mushrooms
Vegetable oil - for frying
Salt, spices - to taste
Greens - to taste

Preparation:

Since champignons produce a large amount of juice when cooked, we will first fry them in butter. Butter will give the mushrooms a delicate and pleasant taste. To fry the potato pancakes themselves, it is better to use vegetable oil so that they do not stick to the pan.

We clean the champignons and cut them into medium-sized pieces, because... They will shrink significantly when cooked. Fry the mushrooms in butter in a frying pan until all the moisture is gone. To give the mushrooms a pleasant aroma, you can add a little finely chopped onion to the pan.
Peel the onion and chop it into smaller pieces.
Grate the potatoes on a coarse grater and mix with onions. Thanks to the onion, the potatoes will not turn blue.
Place the potatoes and onions in a colander and squeeze thoroughly to get rid of juice and excess starch.
Transfer the potatoes and onions to a bowl, add the fried champignons.
Break the egg, add flour, salt and ground pepper to taste. If desired, add chopped herbs and mix thoroughly.
Heat a frying pan with vegetable oil to medium temperature. Using a spoon, spread the resulting mass into a frying pan and fry the potato pancakes on both sides under the lid until golden brown. Just don’t make the potato pancakes too thick, otherwise the potatoes inside may remain slightly soggy.

Serve potato pancakes (deruny) with mushrooms to the table along with sour cream. Bon appetit!

By the way, you can cook potato pancakes with canned mushrooms, which need to be cut into smaller pieces and carefully squeezed out of the juice.

If you prefer to use dried mushrooms, soak them for 10 hours in cold water, then cut into smaller pieces and fry in butter. It will be delicious!

Potato pancakes with sauerkraut

When you are already quite tired of classic potato pancakes, you can add various fillings to them. Some housewives prefer to make potato pancakes with sauerkraut, which turn out less cloying and acquire a slight sourness.

You can serve this dish with green onions and sour cream. It is perfect for a full lunch, it turns out filling and tasty.

Ingredients:

Potatoes – 6 pcs.
Sauerkraut – 200 g
Chicken egg – 1 pc.
Onion – 1 pc.
Flour – 2 tbsp. spoons
Vegetable oil - for frying

Preparation:

Grate the onion or chop it using a blender.
Chop the sauerkraut into smaller pieces with a knife, mix with the onion and squeeze to remove excess juice.
Grate the potatoes, squeeze and mix with cabbage and onions.
Add the egg to the resulting mass, salt and pepper to taste.
Add a couple of tablespoons of flour. If desired, you can replace the flour with semolina. Mix thoroughly.
Heat a frying pan with vegetable oil and fry pancakes over medium heat on both sides under the lid. Remove the potato pancakes and place on a paper towel to remove excess oil.

Ready pancakes can be sprinkled with chopped green onions and served with sour cream. It turns out very tasty. Bon appetit!

Very tender, satisfying and tasty potato pancakes can be prepared by adding a little grated cheese to the potatoes. Hard cheese is best suited for these purposes, but if you wish, you can limit yourself to processed or feta cheese.

If you take processed cheese, do not forget to leave it in the freezer for 30 - 40 minutes. Then it will be easy to grate without spreading over its surface.

You can also add a little chopped dill or garlic to the cheese pancakes. They are best served with sour cream, to which you can also add herbs or your favorite spices.

Ingredients:

Raw potatoes – 7 pcs.
Onion – 1 pc.
Cheese – 200 g
Chicken egg – 1 pc.
Flour – 2 tbsp. spoons
Oil – for frying
Spices, herbs and salt - to taste

Preparation:

Chop the onion into smaller pieces and place in a colander to allow the juice to drain.
Peel the potatoes and grate them on a coarse grater. Add to the onion and squeeze.
Three cheese on a grater. Place in a bowl and add potatoes and onions to it.
Break the egg, add flour, salt and pepper the resulting mass. If desired, add chopped herbs.
Heat the frying pan with oil well and leave it on medium heat. Spread the resulting potato-cheese mixture with a spoon and level it so that you get potato pancakes that are not too thick.
Fry the potato pancakes on both sides until they acquire an appetizing golden hue. Place them on paper napkins or a towel to remove excess fat.

Transfer the finished cheese pancakes to serving plates and serve. Bon appetit!

Recipe for potato pancakes without eggs

If you prefer diet or vegetarian potato pancakes without eggs, you can use this recipe. Since potatoes without eggs are harder to turn, it is better to grate them on a fine grater. We will also add a little semolina to the potato mixture for binding, and a clove of garlic to add flavor. Try it, you will like it!

Ingredients:

Potatoes – 6 – 8 pcs.
Onion – 1 pc.
Semolina – 3 tbsp. spoons
Garlic – 1 clove
Salt, ground pepper - to taste
Oil – for frying

Preparation:

Peel and grate the potatoes on a fine grater.
Grind the onion on a grater or using a blender. Mix with potatoes and squeeze to get rid of juice and starch.
Squeeze out a small clove of garlic and mix with potatoes.
Add semolina, ground pepper and a small amount of salt to the resulting mass. If desired, you can also add chopped herbs, such as dill.
Heat a frying pan with oil over medium heat. During this time, the semolina will swell a little and you can start frying the potato pancakes.
Carefully spoon out the resulting mixture and form pancakes. Just don’t make them too thick so that the potatoes inside don’t remain damp.
Fry the potato pancakes on both sides until golden brown and serve. Bon appetit!

Delicious potato pancakes with carrots

Juicy and tasty potato pancakes can be made from potatoes and carrots. Carrots make the dish less cloying and give it extra sweetness. Like classic pancakes, they are best served with sour cream and herbs. If desired, you can add a little chopped herbs to the potato mixture before frying.

Ingredients:

Raw potatoes – 5 pcs.
Carrot – 1 pc.
Egg - to taste
Greens - to taste
Flour – 2 tbsp. spoons
Salt, spices - to taste
Oil – for frying

Preparation:

Grate carrots and potatoes. It is advisable to take a larger grater for this.
Squeeze the vegetables and drain the juice and starch from them. Add flour, egg, salt and ground pepper to the resulting mass. Mix thoroughly.
In a preheated frying pan, fry potato and carrot pancakes on both sides until golden brown. Just don't do it big fire, otherwise the potatoes inside will not have time to cook and will remain damp.
We serve potato pancakes with sour cream to the table and enjoy their delicate taste and unforgettable aroma. Bon appetit!

Little tricks and secrets for making crispy potato pancakes

Despite the apparent simplicity of this wonderful dish, the preparation of potato pancakes has its own nuances and secrets. Even the size of the mashed potatoes can largely determine the duration of cooking and the taste of the finished dish.

To prepare truly tasty and juicy potato pancakes, just follow these rules:

Before adding the egg, squeeze the potatoes thoroughly to get rid of excess starch. Then, when placed in a frying pan, the potato pancakes will not spread and turning them over will be much easier.
Grated potatoes quickly turn blue and acquire a characteristic smell. You can get rid of this property by adding a little chopped onion or lemon juice to the potato mixture.
It is better to fry pancakes over medium heat and even under a lid. Then the inner layers of the potatoes will have time to cook, and the top layers will not burn.
To prevent potato pancakes from spreading, egg and wheat flour are added to them. Also, sometimes flour is replaced with starch, and in vegetarian recipes only flour is used.
You can add new flavor notes to potato pancakes by preparing them with filling or additional ingredients. Thus, many recipes use mushrooms, fresh or pickled cabbage, zucchini, broccoli, and even minced chicken or meat.
If potato pancakes are prepared without eggs, it is better to grate the potatoes on a fine grater. Then it will be easier to turn the pancakes, and they will not spread around the pan so much.
For frying potato pancakes, you need to pour just a little oil and add as needed. Then the finished pancakes will turn out less greasy and will not spread over the surface of the pan.
Fried pancakes can be placed on a paper napkin or towel to get rid of excess fat.
It is best to serve potato pancakes with low-fat sour cream, to which you can also add a little garlic or chopped herbs.
You can quickly cook a large number of potato pancakes on a baking sheet in the oven. To do this, line a baking dish with foil or parchment paper, grease it with vegetable oil and carefully lay out the potato pancakes.

Potato pancakes are called draniki. This dish is considered Belarusian, but it is loved and prepared in many countries. Depending on the country in which the dish is prepared, potato pancakes have a different name and composition. Plyatski, potato pancakes, tertiukhi, kakorki - all these are names of the same dish.

Pay attention to several recipes that can diversify your idea of potato pancakes.

Classic potato pancakes

This is the main recipe that housewives prepare in a hurry. Basically, our grandmothers and mothers prepared these pancakes for us.

Products:

5 potatoes;
2 chicken eggs;
1 onion;
3 large spoons of flour;
frying oil;
spices.

How to cook potato pancakes:

The hardest part of making potato pancakes is grating the potatoes. Peel the potatoes and grate them on a fine grater.
Add egg, chopped onion, flour and salt to potatoes.
Mix everything well. That's it, the “dough” for frying is ready.
Heat the oil in a frying pan and start spooning out the pancakes. Press them down on top with a spatula.
Fry for 4 minutes on each side and serve immediately.

Eat with sour cream.

With added mushrooms

Potato pancakes with mushrooms are a favorite dish of residents of Western Ukraine. They put mushrooms in almost all of their dishes, and potato pancakes are no exception.

What is required:

potatoes – 700 g;
mushrooms (champignons, porcini, chanterelles – to choose from) – 300 g;
onion 1 large head;
flour up to 2 tablespoons (as much as you need);
egg;
spices.

Cooking:

First we'll start cooking the mushrooms. Finely chop the onion, then the mushrooms and place them in a heated frying pan with oil. Salt and fry until the water evaporates.
Now let's cook the potatoes. We clean it and grate it on a medium grater.
Beat in the egg, add salt, add spices and mix everything.
Add the fried mushrooms and flour and mix again.
Now let's start frying. Place potato pancakes on a hot frying pan with a spoon and press down on top so that they are flat.
We wait until they acquire a golden color and remove them. Serve warm with the addition of sour cream.