With poultry, fish, cheese, mushrooms, vegetables, herbs ... Look for the best recipes for potato pancakes in our article!

- a dish loved since childhood. Fresh, piping hot, fragrant, with a crispy golden crust - nothing can compare with the taste of mom's pancakes served with herbs and sour cream.

Yes, it’s pancakes, because potato pancakes themselves are ordinary pancakes, but they are prepared not from flour, but from potatoes. In Belarusian cuisine, this is one of the most popular national dishes. But potato pancakes are loved in Russia, Ukraine, and many other countries.

There are a huge number of recipes for potato pancakes. Most often they are prepared from raw, grated potatoes. But you can also use boiled vegetables or mashed potatoes. In our selection - only the best potato pancake recipes.

10 recipes for making potato pancakes


Recipe 1. Classic potato pancakes

Ingredients: 1 kg potatoes, 1-2 tablespoons of wheat flour, 2 eggs, 1 onion, salt, ground black pepper, vegetable oil.

Wash the potatoes, cut off the skin and rinse again with water. Then grate on a fine grater. Peel the onion (but leave the tail, so it will be easier to grate it). Finely chop the onion or chop it very finely. In a deep bowl, combine mashed potatoes, chopped onion, eggs and flour. Add salt and pepper, mix well. Pour vegetable oil into a thick-walled frying pan, heat it well, reduce the heat to medium, put the dough in the form of pancakes with a tablespoon and fry until golden brown on each side. Place cooked potato pancakes on paper towels to remove excess oil. Serve with fresh herbs and sour cream.

Recipe 2. Potato pancakes with cabbage

Ingredients: 6 medium-sized potato tubers, 1 large onion, 50 g wheat flour, 500 g white cabbage, 2 eggs, vegetable oil, salt, black pepper, spices and seasonings to taste.

Wash the cabbage, dry it and chop finely. Peel the potatoes, rinse under running water, grate coarsely, and then squeeze well to remove excess liquid. Peel the onion, rinse and chop finely. Crack the eggs into a bowl, add a pinch of salt and beat lightly with a whisk. Then send grated potatoes, chopped cabbage and onions to the eggs. Add your favorite spices, add flour and mix thoroughly. Heat the oil in a frying pan, reduce the heat to medium, scoop up the potato-cabbage dough with a spoon and spread it into the pan in the form of cakes. Fry potato pancakes until golden brown on one side, then turn over and cook, covered, until tender. Serve with sour cream and finely chopped greens.

Recipe 3. Diet pancakes from potatoes and zucchini

Ingredients: 1 kg of raw potatoes, 1 large zucchini, 1 egg, 1 onion, 3 tablespoons of flour, refined sunflower or olive oil, sour cream, salt, pepper, garlic and other seasonings to taste.

Separate the protein from the yolk. Whip egg white and yolk separately. Vegetables (zucchini, onions and potatoes), peel, peel and rinse under running water. Finely chop the onion. Coarsely grate the zucchini and drain in a colander to drain excess moisture. Grate the potatoes as well, add chopped onion, protein, egg yolk, salt, pepper and other seasonings to it. At the very end, put the zucchini mass and mix everything thoroughly. Pour the oil into the pan, heat it to the maximum temperature, reduce the heat to medium and spread the dough cakes with a spoon, giving them the desired shape. Fry until golden brown on each side.

Recipe 4. Potato pancakes with chicken

Ingredients: 750 g chicken fillet, 5 medium-sized potato tubers, 100 ml vegetable oil, 1 egg, 1 onion, 1 tablespoon wheat flour, salt, spices to taste.

Free the chicken fillet from the film, veins and rinse well in cold water. Then cut the bird into small cubes, put in a bowl, roll in salt and your favorite spices and leave for 10-15 minutes. While the meat is soaking, peel the potatoes and onions, wash and grate on a medium grater. In a deep bowl, combine chicken fillet, vegetables, lightly beaten egg, flour and mix thoroughly. Chicken Potato Dough is ready! Heat a frying pan with oil well and fry the potato-chicken pancakes over medium heat until golden brown.

Recipe 5. Potato pancakes baked with mushrooms

Ingredients: 4 medium-sized potatoes, 1 tablespoon of flour without a slide, 2 eggs, 1 onion, 1 cup of cream, 200 g of mushrooms, a small bunch of dill, 3 cloves of garlic, 3 tablespoons of grated hard cheese, a piece of butter, salt and pepper to taste.

Grate the peeled and washed onions and potatoes on a fine grater, one by one - this will prevent the potatoes from darkening. Then beat in the eggs, add flour, salt, pepper, mix thoroughly and fry potato pancakes over medium heat, pouring the dough onto the red-hot pan with a tablespoon. Put the finished potato pancakes into a baking dish. Fry washed and sliced ​​mushrooms in butter. Salt and pepper at the end. Finely chop the dill. Cut the garlic into thin slices across. Mix the garlic, dill and mushrooms, put on top of the potato pancakes, pour over the cream and bake at 180° for about 30 minutes. Sprinkle with grated cheese 5 minutes before done.

Recipe 6. Potato pancakes in the oven

Ingredients: 1 onion, 3 eggs, 3 tablespoons wheat flour, 8 medium-sized potato tubers, salt and spices to taste, vegetable oil, herbs and sour cream for serving.

Wash potatoes, peel and finely grate. Then squeeze to remove excess juice, salt a little and mix thoroughly. Cut the peeled onion into very small cubes or grate, add to the potatoes and mix well. In the resulting mass, beat the eggs and mix again until smooth. Salt again, add spices and mix. Gradually add flour and knead a homogeneous dough. Please note: the dough should be soft enough, but not liquid, then the pancakes after baking will have a pleasant “fullness” and will not turn out stale. Preheat the oven, grease a baking sheet and sprinkle with breadcrumbs (but you can do without them). Spoon the potato batter into pancakes. Send to the hot oven for 10 minutes, then remove the baking sheet, turn the pancakes over and bake for another 5-7 minutes.

Recipe 7. Spicy potato pancakes with herbs

Ingredients: 4 medium-sized potatoes, 2 tablespoons flour, 2 tablespoons vegetable oil, 1 small onion, dried spices (basil, coriander and rosemary), salt, ground black pepper.

Clean the potatoes. Finely grate 2 tubers (that is, exactly half), put on a flat dish and sprinkle with herbs. Grate the remaining potatoes on a coarse grater and put on a plate with finely grated vegetables. Grate the onion on a fine grater and add to the potatoes. Salt, pepper, add flour and mix thoroughly. Pour oil into a well-heated frying pan, heat it and put the cakes with a spoon. Fry until golden brown on each side.

Recipe 8. Potato pancakes with cheese

Ingredients: 6 medium-sized potato tubers, 1 egg, 2 tablespoons of flour, 80 g of hard cheese, 1 small onion, vegetable oil, ground black pepper, salt.

Rinse the potatoes thoroughly in cold water, cut off the peel and rub the vegetables on a coarse grater. Free the onion from the husk and chop it just like potatoes. Mix the grated vegetables, add the egg, salt, pepper and pour the flour into the potato mass. Mix well until a homogeneous consistency is obtained. On a hot, oiled pan with a spoon spread the dough in the form of small round cakes. Fry potato pancakes over medium heat on each side until a delicious golden brown appears. After turning them over, cover the pan with a lid, turn down the heat and bring to a boil. Serve hot potato pancakes on the table in a duet with sour cream.

Recipe 9. Potato pancakes with fish filling

Ingredients: 10 medium-sized potato tubers, 1 raw egg, 1 boiled egg, 100 g of mushrooms, 1 tablespoon of flour, salt, fresh herbs, red and black pepper, vegetable oil, sour cream. For minced fish: 1 small onion, 250 g of white fish, pitted, 2 tablespoons of melted butter.

Peel the mushrooms, wash, boil, cool slightly and cut into small cubes. Free the onion from the husk, wash, chop into thin strips and send to a preheated pan - fry in vegetable oil until golden brown. Grind the fish in a meat grinder, mix with browned onions, boiled mushrooms, salt, pepper and hold in a pan for 4-5 minutes. Then add finely chopped boiled egg and mix well. Peel potatoes, wash and finely grate. Put grated potatoes, raw egg, salt, pepper, flour in a separate container and mix everything well. Spread the resulting mixture with a spoon on a hot frying pan with oil in the form of thin cakes. Place a tablespoon of minced fish on top. And the third layer - again comes the potato mass. Gently lay it on top of the minced meat and press lightly. Fry until golden brown on both sides, and then put on a baking sheet and put in an oven preheated to 180º for 10 minutes.

Recipe 10. Potato pancakes with soaked cranberries

Ingredients: 9-10 medium-sized potato tubers, 1 cup sour cream, 1 cup soaked cranberries, 2 tablespoons wheat flour, 1 egg, 70 g sugar, salt, ground white pepper, vegetable oil.

Finely grate the peeled and washed potatoes. Then add an egg, salt and pepper to it, mix well until smooth, add flour and knead the dough; spread it with a spoon in the form of cakes on a greased, hot frying pan. Fry on both sides until golden brown. Put the soaked lingonberries in a colander, and then dry on paper towels. Mix the juice that drains with sugar, boil, cool and combine with lingonberries. Serve draniki warm with berry sauce.

7 secrets of delicious potato pancakes


1. Before you start cooking potato pancakes, it is important to pay attention to the choice of the main ingredient. Young potatoes will not work: pancakes will fall apart when frying due to their low starch content. The ideal option is ordinary white or red tubers.

2. Draniki burn on the outside, but inside remain raw? There is one little trick to help avoid this. The dough should be spread in heated oil, fry over medium heat until golden brown, then turn over and bring to readiness under the lid - so the pancakes are well baked inside and do not burn outside. It is also advisable to use a thick-walled pan.

3. So that the dough does not darken (although this will not affect the appearance or taste of the finished dish), you need to grate potatoes and onions alternately, that is, each small portion of grated tubers should be layered with chopped onions.

4. For piquancy, you can add a couple of cloves of garlic squeezed through a press, herbs (rosemary, basil, parsley, dill) and spices (black pepper, paprika, nutmeg, coriander) into the potato dough. And to give the dish a special flavor, you can brown garlic slices or onion sliced ​​​​in half rings in heated oil, and then fry potato pancakes in this aromatic oil.

5. To make the pancakes tender, grind the dough in a blender or food processor. And to increase the usefulness of the finished dish, instead of frying, you can bake potato pancakes in the oven by laying them on a baking sheet.

6. You can also cook potato pancakes in pots: first fry them a little in a pan, and then put them in pots, layer them with mushrooms, vegetables or minced meat and bake under a cheese cap.

7. Traditionally, potato pancakes are served with finely chopped herbs and sour cream. However, you can use other sauces, for example, mushroom, cheese, meat, or not quite traditional, berry sauces - raspberry, lingonberry, pomegranate, cranberry.

Even from such a simple dish as potato pancakes, you can create a real culinary masterpiece. To do this, add mushrooms, fish, zucchini, cabbage, cheese, ham, sour cream, fried onions and much more to the dough.


Draniki also has other advantages - ease of preparation, available ingredients, a variety of recipes. Of all the potato dishes, none can boast such a combination of satiety, roastiness, unusual aroma and amazing taste, like potato pancakes. Cook and enjoy!

You can please your loved ones by making an interesting dish - ordinary potato pancakes. These are pancakes, but chopped potatoes are fried instead of flour-based dough. Simple Belarusian draniki are traditionally made with garlic, onions and eggs, but there are other options for the dish with the addition of minced meat, cheese, mushrooms, zucchini and even cottage cheese.

Recipe 1. Classic

Potato pancakes, the recipe of which is used most often, are liked by almost everyone. This is a classic dish.

Ingredients:

  • 1 kg of potato tubers;
  • 3 onions;
  • 2 eggs;
  • 4 cloves of garlic;
  • 2 tbsp. spoons of flour or starch;
  • salt and black pepper to taste;
  • olive or any other odorless vegetable oil for frying;
  • 1 st. a spoonful of sour cream or milk.

How to cook, with a photo:

  1. Grate the tubers together with onions on a fine grater.
  2. Drain excess juice.
  3. Beat the eggs, mix them with chopped garlic cloves, black pepper, salt and combine with the potato mass.
  4. Add milk or sour cream, starch (flour).
  5. Spoon into skillet and fry on both sides until golden and crispy (about 5 minutes each). You don't need to close the lid.

Advice! If the mass of eggs and potatoes turned out to be thick enough, then flour or starch should not be added.

Classic potato pancakes are served with sour cream. They will be especially tasty with machanka - a traditional Belarusian sauce designed specifically for potato pancakes.

Machanka recipe: chop the salted ribs, smoked sausage, melted bacon and ham, put everything in a pot and sweat with sour cream. Take the proportions of the products arbitrarily, to your taste, it is not necessary to add all the listed ingredients.

Recipe 2. Without eggs

Draniki without eggs is the easiest dish to prepare, but very tasty. It will not be difficult even for an inexperienced cook to make such lean potato pancakes, and you will need a minimum set of products.

Ingredients:

  • 5 medium sized potatoes;
  • 2 tbsp. l. flour;
  • salt and seasoning to taste;
  • vegetable oil for frying.

Advice! Potato varieties with a high starch content are ideal for cooking. This allows you to get the potato mass of the desired consistency.

Step by step preparation:

  1. Peel the tubers and grate on a fine (until mashed potatoes) or coarse grater. The better the tubers are crushed, the more homogeneous the mass will turn out and the thinner the pancakes. From potatoes grated on a coarse grater, pancakes are obtained with a more crispy crust.
  2. Squeeze out the resulting potato mass, removing excess liquid from it. If this is not done, the pancakes in the pan will blur.
  3. Add salt, flour and spices to potatoes. Mix thoroughly.
  4. Spread the resulting dough with a spoon in a pan with heated vegetable oil. Fry on one side, then on the other, turning the pancakes over.

Serve with sour cream.

Recipe 3. With minced meat

Potato pancakes with minced meat are more satisfying, men especially like their taste. The dish is made simply, although it will take a little longer to prepare it than when cooking according to the classic recipe.

Ingredients:

  • 1 kg of potatoes;
  • 2 onions;
  • 300 g of any minced meat;
  • vegetable oil;
  • salt and pepper to taste.

How to cook:

  1. Peel the onions, cut one of them into half rings and fry in a pan in vegetable oil until golden brown.
  2. Finely chop the second onion with a blender or on a grater. Divide the resulting mass into 2 parts.
  3. Add one of the chopped onion parts, salt, pepper to the minced meat.
  4. Peel the tubers from the peel and grate it on a fine grater. Mix the resulting mass with the remaining onion, salt and pepper.
  5. Fry potato pancakes in a pan (preferably with a non-stick coating) in vegetable oil. Put the potato mass with a spoon into the preheated pan and level it - the layer should be thin. From above, in the middle of the pancake, put a little minced meat and cover it with potato mass.
  6. Fry first on one side, then turn over and fry on the other. Close the pan with a lid - this will allow the potato pancakes to bake well.
  7. Serve with fried half-rings of onions.

Advice! Without changing the set of products and their proportions, you can make potato and meat pancakes - mix the potato mass with minced meat and fry like regular pancakes.

Recipe 4. With sausage and cheese

Draniki with ordinary boiled sausage and cheese turn out to be hearty, and at the same time they are very tasty. The dish is perfect for lunch or breakfast.

Ingredients:

  • 500 g of potato tubers (6 pcs.);
  • 100 g boiled sausage;
  • 100 g of cheese;
  • 1 onion;
  • 3 art. spoons of flour;
  • 2 eggs;
  • salt and black pepper to taste (other spices can be added);
  • sunflower oil for frying.

Step by step recipe how to cook:

  1. Grate peeled potatoes with onions on a coarse grater or chop with a blender.
  2. Squeeze out excess juice.
  3. Cut sausage and cheese into thin slices, mix with potato mass, add egg, flour, spices, salt.
  4. Spread the mass with a spoon in a pan with heated vegetable oil.
  5. Fry on both sides until golden brown (about 5 minutes each).
  6. Pat the finished pancakes dry with a paper towel to remove excess oil.

Serve hot, topped with sour cream.

Recipe 5. In the oven

Draniki can be made not only in a frying pan, they will turn out to be no less tasty if you cook them in the oven. The crust will be just as golden and crispy. In this case, the dish will not come out so greasy, since the amount of vegetable oil used in the cooking process will decrease significantly. We can say that pancakes will turn out dietary.

Ingredients:

  • 4 large potatoes;
  • 1 egg;
  • 2 tbsp. spoons of mayonnaise;
  • half an onion;
  • 2 cloves of garlic;
  • 2 tbsp. spoons of flour;
  • salt and spices to your taste;
  • vegetable oil.

How to cook:

  1. Grate peeled potato tubers and onions on a coarse grater. Drain or squeeze out excess juice.
  2. Immediately add mayonnaise to the potato-onion mass.
  3. Finely chop the garlic cloves or pass through a special garlic press.
  4. Mix the mass, garlic and egg, salt.
  5. Add flour.
  6. The dough should be quite viscous so that you can form cakes.
  7. Turn on the oven, it should warm up to 200-220 degrees.
  8. Line a baking sheet with pre-greased parchment paper.
  9. Lay out cakes on paper.
  10. For browning potato pancakes, 20 minutes is enough. They will need to be turned once during cooking.

Serve warm with sour cream, ketchup or mayonnaise.

Recipe 6. With zucchini

Delicious potato pancakes are made with zucchini, the addition of which makes the dish tender.

Ingredients:

  • 1 kg of potatoes;
  • 1 medium-sized zucchini;
  • 3 eggs;
  • 1 large onion;
  • 3 art. spoons of flour;
  • salt, garlic and seasonings to taste;
  • vegetable oil for frying;
  • sour cream to serve the dish to the table.

Advice! Zucchini is better to take young, with unripened seeds.

How to cook:

  1. Grind the tubers on a fine grater or blender.
  2. Grate the zucchini and the peeled onion on a coarse grater.
  3. Mix potatoes, onion and zucchini.
  4. Add pre-beaten eggs, spices, chopped garlic, salt everything.
  5. Spread with a tablespoon, forming pancakes and fry them in a pan in hot vegetable oil until a crispy golden crust forms. First on one side, then on the other.

Advice! If desired, any greens can be added to the mass.

Serve hot with sour cream. Potato pancakes with zucchini will appeal to adults and children.

Potato pancakes will turn out especially tasty if you use the recommendations for their preparation.

  1. Choose the right potato: it should have a lot of starch. Large potatoes with a rough skin, yellowish inside are ideal. Young tubers do not contain very much starch, so they are not very suitable for making potato pancakes.
  2. Insufficient "starchy" potatoes are easy to eliminate - just add 1-2 tablespoons of starch to the mass.
  3. Grate the tubers on a fine grater at the same time as the onions. This will prevent darkening of the mass. You don't have to do it by hand, use a blender or food processor. You can grind potatoes with an ordinary juicer - in this case, the juice and pulp must be mixed, but there should not be too much liquid.
  4. Add flour to the excessively batter, but it is important not to overdo it here, otherwise the potato pancakes will turn out to be slightly “rubber”. It is better to use starch for this purpose.
  5. Spices enhance the taste and aroma of the dish, add them as you wish.
  6. Draniki will turn out with a golden crust, crispy if you fry them in a well-heated pan. Vegetable oil should cover half the thickness of the potato mass.
  7. Too thick potato pancakes may not be fried inside, so when laying out the mass, it must be leveled with a spoon, making them thinner.
  8. You can get rid of excess fat content by laying pancakes immediately not on a plate, but on paper napkins.

Potato pancakes are an easy-to-prepare dish with a minimum set of ingredients, but at the same time very tasty and satisfying. Food can be made completely different in taste by adding various spices.

To begin with, not every potato is suitable for potato pancakes, i.e. the taste of pancakes depends on the variety of potatoes, the place where the potatoes grew and the degree of their freshness. What to focus on? Early maturing varieties of potatoes are absolutely not suitable. Good potato pancakes are made from yellow potatoes. There is one, I don't know what it's called. But the taste of these potatoes is excellent. Potatoes from Central Asia are not suitable for potato pancakes. You can see the composition of the soil there. Our Siberian potatoes are the best option. The freshness of potatoes is as follows: although there is a tradition in my family to make potato pancakes from freshly harvested potatoes, this is not the best option. Potatoes should lie down for 2 months - then it will be the very thing. Well, if the potatoes are stored correctly, then you can use it until the new harvest.

In general, it is checked empirically - potato pancakes are made from the incoming batch - it becomes clear whether the potatoes are good or not.

Two more important points: forget about flour - real potato pancakes are made WITHOUT FLOUR. And forget about large graters and meat grinders - potatoes should be chopped to very small fractions.

Well, now the process with slides.

We clean potatoes. There is nothing special here, everything is elementary.

Now we grind. The best option is a grater, which looks like a piece of iron, into which nails have been driven in and it has bumps with sharp edges. Here is such. This is the most tedious and long process, but this is how the best taste is obtained.

When a lot of pancakes are made or there is little time, a different method of chopping potatoes can be used, which does not greatly impair the taste, but simplifies the cooking process. Potatoes are cut into cubes with a side of about 2 cm.

And it is crushed in a food processor with such knives to a mushy state.

Further, regardless of the grinding method, the technology is the same. Little know-how. The most harmful thing in cooking potato pancakes is the juice that is gradually released from the potatoes. Firstly, it dilutes the dough, which leads to a decrease in the thickness of potato pancakes (not buzzing), and, secondly, the dough turns black from it, and, as a result, potato pancakes (and this is unaesthetic). Yes, and the taste is spoiled. Therefore, we will try to get rid of excess juice in the process of creating the test. I use this mesh colander

We place the colander in a saucepan, where the juice will drain, put the chopped potato mass in the colander. And leave for 10 minutes. This is enough for the excess juice to flow out. It is not necessary to squeeze additionally and even harmful, otherwise the potato pancakes will turn out dry.

Another important point. When the juice drains, carefully pour it out of the saucepan. Starch remains at the bottom of the saucepan, which is added back to the potato mass.

Well, we actually make the dough: potato mass, eggs (a couple for 10 medium potatoes), salt to taste and starch from the drained juice.

mix

We take a frying pan with a thick bottom, ideally cast iron. I have a special frying pan for potato pancakes, which is probably 30 years old. We fry in sunflower oil. Yes, still, potato pancakes like a lot of butter, don't save much. We spread the dough on the pan with rather thick pancakes (about 1 cm thick or slightly less). The fire must be strong enough, so to speak, above average, this is empirically selected on different stoves. In such a way that pancakes are fried to a golden state in 2-3 minutes.

Flip over to the other side

Fry and put on a plate. Here is a photo of potato pancakes, for which the potatoes were chopped on a combine.

And then the potatoes were crushed on a grater.

That's all. Bon appetit. It is better to eat warm. Sour cream, ketchup to taste. Delicious and just like that.

Well, variations on the theme of potato pancakes. Family recipe for shvyndriks. We do everything as for potato pancakes. A pancake 2-3 mm thick is laid out in a frying pan, sausage plastic is also 2-3 mm on top, potato mass is again on top. Fried on one side, turned over, fried on the other side. Sausage is both boiled and smoked. Recipe for an amateur.

There is also a Belarusian dish, which in our family is called “jackdaws”. Pies are made from potato mass (as for potato pancakes, but a little drier) and minced meat as a filling. Fried on four sides. They are laid in a saucepan, a little water is added, spices can be added, and stewed until tender.

Cooked potato pancakes? Have you been visiting? And in a restaurant? Yes, in a restaurant.

For some reason, it is believed that potato pancakes are a dish of special simplicity, and making it, let's say, is a spit. But that's just what has a bluish tint and a sticky consistency - these are not potato pancakes. These are clumsily cooked potato pancakes.

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

If you do not get (or get as described above with blue) potato pancakes, then read carefully, strictly follow the recipe and get the right, tender, sunny potato pancakes.

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

Basic recipe for potato pancakes

Be that as it may, potato pancakes are grated potatoes. 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

Grate potatoes and onions on a fine grater (with the smallest round holes). If you have an assistant (combine), then the task of making a lot of potato pancakes is greatly simplified.

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

Secret one. Onion, oxidizing, does not allow the potatoes to darken. Therefore, firstly, the finished potato pancakes will turn golden, and, secondly, there is no need to rush, fearing that the potatoes will darken.

Second secret. Draniki is also called potato pancakes, hence the misconception that the consistency of potato pancakes should be similar to the consistency of pancake dough.

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

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

Fry in a preheated pan with vegetable oil, spreading potato pancakes with a tablespoon.

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

Secret third. Fry over medium heat - the potatoes should be well fried inside.

Fourth secret: put potato pancakes on a paper napkin, which will take away excess oil, because they are best served with sour cream, and so much fat content is not very healthy, although tasty.

The fifth secret: if you want to get crispy potato pancakes, do not stack them, lay them out in one layer.

Serve pancakes 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 potato pancakes to the table, then turn on the oven (t 120-140), cover the baking sheet with parchment and put pancakes from the pan on it. When everything is overcooked, put the baking sheet in a warm oven until serving, but not too long so that the potato pancakes do not dry out.

Stuffed potato pancakes

Yes, if you add the filling to the basic recipe, you get a new dish. And although potatoes never get bored, you still want variety. What stuffing to take? 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, a great addition is a variety of vegetables: eggplant, sweet peppers, garlic, mushrooms, zucchini and others. Or sauerkraut.

Replace the flour with starch to make it look like a potato.

Recipe Ingredients

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

How to cook stuffed potato pancakes

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

Break the egg into a small bowl, shake it up and pour it into the potatoes. Add starch, stir.

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

BONUS. A related recipe is a delicious potato babka.

Potato pancakes with carrots

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

But so that life does not seem like a culinary paradise, we will make pancakes grated on a coarse grater.

Recipe Ingredients

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

How to cook potato pancakes with carrots

Grate carrots and potatoes on a coarse grater. Place in a colander, then squeeze and transfer to a bowl. By the way, there is much less liquid from coarsely grated potatoes.

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

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

Serve hot with sour cream.

Having tried 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 get a soft center and a crispy top.

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

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

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.

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

Required Ingredients:

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

How to cook potato pancakes:


The best 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 a simple and hearty dish is fraught with many secrets.

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

Vegetarian pancakes with vegetables

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

Ingredients:

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

Cooking:

  1. Peel and rinse medium-sized potatoes, large carrots and onions in water.
  2. 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.
  3. 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.
  4. Fry the potato pancakes on each side until golden brown appears.

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:

  1. 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.
  2. Add eggs, dill and flour to the mixture. Mix everything and salt to taste.
  3. 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

Departing 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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, a minimum amount of oil is required, 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:

  1. Peel onions and potatoes. Grate vegetables. Drain the resulting liquid.
  2. Whisk the eggs. Season everything with spices. Add flour and mix thoroughly until the mixture is smooth.
  3. Lubricate the multicooker bowl with oil. Form potato pancakes with a spoon and put them on the bottom of the bowl.
  4. Cook on the “Baking” or “Frying” mode for 20 minutes on each side.

With mushrooms and pork belly in a pot

Cooking potato pancakes has 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:

  1. We believe that the potato pancakes are ready.
  2. 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.
  3. Cut the champignons into plates, and the onion into thin half rings. Put everything in a pan and simmer until soft, 5-7 minutes.
  4. Place 2-3 potato pancakes in portioned oven pots 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.
  5. 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 is an original dish, an interesting taste of 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:

  1. Cut chicken breast into small flat pieces.
  2. 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.
  3. Whisk in the eggs and mix gently. If the dough is too liquid, add flour. Mix the whole mass until smooth.
  4. 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, the chicken fillet is definitely cooked.

Unusual pancakes with crab sticks

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

Ingredients:

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

Cooking:

  1. Finely chop the greens. Fresh green onions will add spring color and brightness to the dish.
  2. Grind crab sticks by cutting them into small cubes or grating them.
  3. Grate potatoes and onions on a medium grater. Remove excess water.
  4. Add eggs, greens and crab sticks to vegetables. Season to taste with salt and pepper.
  5. 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 in a very unusual way with oatmeal and semolina.

Ingredients:

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

Cooking:

  1. 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.
  2. Add semolina, flour and finely ground oatmeal to vegetables. Mix everything well. If the liquid reappears, get rid of it again.
  3. Pour 1 teaspoon of oil into the mixture. Salt to taste and mix everything.
  4. It is best to fry such potato pancakes on a non-stick coating. For such a frying pan, the remaining 1 teaspoon of oil will be enough. When the pan is hot, spoon the mixture into the pan, giving it the desired shape.
  5. 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!

  1. 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 will go well with potato pancakes.
  2. 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.
  3. Mild homemade ketchup is ideal for pancakes with minced meat.
  4. As a very original addition, you can serve thick apple or cranberry sauce with potato pancakes.

To ensure that 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 appliance will save you 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.