Potato pancakes are called pancakes, a favorite dish of children and adults not only in Belarus, where, in fact, the history of pancakes began, but also in many other countries. In Russia, potato pancakes were called terunes, in our country – potato pancakes, in the Czech Republic – bramborak, and even in America there is a similar product – hash brown.
A quick and satisfying dish. Draniki help out when you need to quickly and tasty feed a large number of guests, as well as for breakfast or a quick dinner. Like many fasting dishes, potato pancakes in their classic version contain only two ingredients – proper potatoes and salt. Pancakes are fried in a pan with a thick bottom, in a large amount of sunflower or ghee. Young potatoes are not suitable for cooking potato pancakes, as they contain an insufficient amount of starch.
Traditional pancakes
Ingredients:
- Potatoes – 5 large pieces.
- Sol – 0,5 tsp.
Grate peeled potatoes on a coarse grater, you can use a special grater for Korean carrots. Salt, drain the excess juice. Heat oil in a frying pan, spread the potato mass with a spoon, crushing each portion a little so that the pancakes are thin. Fry the pancakes on both sides until golden brown. Such potato pancakes are very “smart”, because the pieces of potatoes are visible and the crust turns out to be very appetizing. Serve with sour cream or cold milk.
If you grate potatoes on a fine grater, potato pancakes will turn out to be soft, slightly “rubbery” in consistency and a completely different taste.
Classic pancakes
Ingredients:
- Potatoes – 5-6 large pieces.
- Onions – 1 pc.
- Egg of chicken – 2 pcs.
- Wheat flour – 4-5 tablespoons
- Sol – 1 tsp.
Rub the peeled potatoes on a grater, you can use half of the tubers on a small one, the rest on a large one, so the potato pancakes will turn out more tender. Add finely chopped onions, eggs and flour, knead thoroughly. Fry potato pancakes in a large amount of hot oil for a few minutes on each side, serve hot.
Potato pancakes with meat filling
Ingredients:
- Potatoes – 6 pcs.
- Minced beef – 150 g.
- Minced pork – 150 g.
- Onions – 1 pc.
- Wheat flour – 3 tablespoons
- Egg of chicken – 1 pcs.
- Kefir – 2 tablespoons
- Sol – 1 tsp.
- Ground black pepper – to taste
Grate raw potatoes on a fine grater, mix with minced meat, add onion, which can also be grated, egg, flour, kefir and spices. Fry potato pancakes, spreading them in small portions in highly heated ghee. Serve with fresh herbs and vegetables. You can use minced chicken instead of meat. Another option is not to mix the minced meat with the potatoes, put a little grated potato in the pan, a spoonful of minced meat on top and again potatoes to make a kind of zrazy.
Draniki with mushrooms
Ingredients:
- Potatoes – 5-6 pcs.
- Dried mushrooms – 1 glass
- Onions – 1 pc.
- Wheat flour – 4 tablespoons
- Sol – 1 tsp.
- Ground black pepper – to taste
Boil the mushrooms in several waters, chop and mix with finely chopped onions. Grate potatoes, salt, drain off excess juice and mix with mushrooms and flour. Fry in vegetable oil until golden brown. An excellent dish for a lenten table. Can be served with sour cream or mushroom sauce.
Draniki with cheese
Ingredients:
- Potatoes – 5 pcs.
- Onions – 1 pc.
- Hard cheese – 200 g.
- Egg of chicken – 2 pcs.
- Wheat flour – 5 tablespoons
- Milk – 4 tbsp.
Grate potatoes and onions on a fine grater, cheese – on a coarse grater. Mix all ingredients thoroughly, fry in vegetable oil on both sides. Serve with a salad of fresh vegetables and lettuce and sour cream.
Potato pancakes with cottage cheese
Ingredients:
- Potatoes – 5 pcs.
- Cottage cheese – 200
- Egg of chicken – 1 pcs.
- Wheat flour – 2 tablespoons
- Soda – a pinch
- Sol – 0,5 tsp.
Grate potatoes on a fine grater, drain off excess juice, add cottage cheese, rubbed through a sieve, egg, flour, soda and salt. Fry over high heat, serve with sour cream.
There are a lot of options for cooking potato pancakes, often vegetables are added to the potato mass – pumpkin, carrots, cabbage. Potato pancakes prepared according to any of these recipes can be sent to the oven for a few minutes to improve the taste. Do not be alarmed if after a while the potato pancakes turn blue, this is the reaction of starch with air. But, as a rule, potato pancakes are eaten instantly, hot, so making potato pancakes is a great reason to get everyone together!
Other recipes for potato pancakes can be found in our Recipes section.