Potato pancakes: recipes, cooking features and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Potato pancakes are one of the most popular dishes in the countries of the former USSR. When properly cooked, the top of the potato is crispy, and the inside is very tender and tasty. Despite the fact that the preparation of this dish seems simple, there are a lot of tricks and features that everyone will be interested to know. For a long time, a large number of varieties of potato pancakes have appeared, which are served not only in establishments of national cuisine, but also in good restaurants. There are potato pancakes with cheese, mushrooms, cottage cheese, meat and a dozen different fillings. The most popular of them are presented in the article below.

Classic Potato Pancakes Step by Step Recipe

Ordinary pancakes are served with sour cream or fried pieces of undercut. According to the classic recipe, they are not stuffed with fillings, only potatoes and a few additional ingredients. List of requiredproducts for 3 servings:

• potatoes 700 g (the weight of the already peeled vegetable is indicated, in an unprepared form it is necessary to take 850-900 g);
• 2 eggs;
• tablespoon of flour (with a small slide);
• 120 g onion and 2 garlic cloves;
• s alt and pepper.

This is a classic set of products, nothing more will be needed.

Cooking method

To make classic potato pancakes cooked according to the recipe really tasty, with a crispy crust, soft and juicy stuffing inside, you must follow the step-by-step instructions exactly:

1. Peel potatoes and grate them on a special potato pancake grater. How it looks can be seen in the photo above. This procedure is best done in a food processor, as it is a very tedious and lengthy process. Also on this grater you need to grate the required amount of onion and garlic.
2. Put the potato mass on a sieve and squeeze it a little. This is necessary in order to get rid of excess water. Otherwise, pancakes will be too liquid and spread over the pan.
3. Put the mass into a bowl, beat in two eggs, add a tablespoon of flour and sprinkle with s alt and pepper. Mix well and taste.

Cook the dish

When the potato mass is ready, you should proceed directly to frying the dish:

1. Put a dry frying pan on the fire and heat it up.
2. Pour a lot of vegetable oil. PayPlease note that the oil should be poured only after the pan has warmed up. Otherwise, the crust of potato pancakes will not be crispy.
3. When the oil is hot in a frying pan with a tablespoon, put potato pancakes and give them a round shape. The thickness of the semi-finished product should be about 2 cm, and the diameter should be about 6-7 cm.
4. Fry pancakes on one side until they turn golden, then they can be turned over. Don't flip the potato pancake too many times, it will be too oily and will need to be spread on paper towels.
5. When potato pancakes turned golden brown on both sides, they should be put on portioned plates and poured with plenty of sour cream. You can pour it into a gravy bowl and serve it separately, as you like.

This completes the process of cooking classic potato pancakes in a pan.

Draniki stuffed with cottage cheese

This recipe for a potato dish is not much different from the previous one, but still it uses curd filling, thanks to which ordinary potato pancakes acquire a new taste. To prepare the dish, you should take exactly the same set of products as in the previous case, however, there will be additional ingredients:

• cottage cheese - 150 g;
• a few sprigs of fresh dill;
• ½ eggs.

How to cook?

We prepare the potato mass according to the classic recipe. In a separate bowl, put the required amount of cottage cheese andcrush it with a fork. Pour a small amount of chopped dill and pour in the egg. Add s alt and pepper, mix thoroughly. When all the products are prepared, you should start frying potato pancakes.

Put a frying pan on the fire, heat it up and pour vegetable oil. Put half a spoonful of potato mass, put a small amount of cottage cheese in the center of the potato pancake. Take some more grated potatoes and cover them completely with cottage cheese.

In this case, it is recommended to fry the dish over medium heat, as potato pancakes are much thicker than classic ones, otherwise they will be ready on the outside, but will remain raw inside.

Draniki in pots

Since ancient times, this dish was placed in clay pots and placed in the oven. Now, of course, everything is much simpler, but the traditions remain. Moreover, such pancakes are significantly different from the previous versions of the dish. The crust here is not crispy, but tender, like the dish itself as a whole.

List of required products

To prepare 4 servings of this dish, you need to take 1 kg of peeled potatoes, 200 g of onions, 3 eggs, s alt and pepper. Garlic is not included in this recipe, but you can add it if you wish. Since flour is not added (it is what makes the crust crispy), the grated vegetables should be squeezed more thoroughly on a sieve.

Draniki cannot just be served in pots, they must be cooked with some kind of meat or mushrooms. In this case, you will need to take 250 g of undercut, 200 g of onions and about 50 g of fresh dill.

Cooking process

Whenall products will be prepared, you should start cooking. Peel the potatoes and rinse well, peel the onion, and cut the undercuts into thin slices. Grate potatoes and onions on a special grater and put on a fine sieve, squeeze out the mass, it should be a little dry. Remember that flour is not used in this case.

S alt, pepper and add three eggs to the potato mixture, mix all products thoroughly and taste. After that, form ordinary round potato pancakes and fry them in a pan until cooked.

Put potato pancakes into pots, in the meantime, fry pieces of undercut and onion in a pan. Onions should be cut into strips and put to fry first, after a few minutes add meat. These two products should be fried until fully cooked. Then pour them into a pot, on top of potato pancakes. Preheat the oven to 220-250 degrees and put the pots in it for 10-15 minutes.

After the allotted time, remove the finished dish from the oven, open the lid and put a small amount of chopped dill. Separately, in a gravy boat, serve a little sour cream.

Unusual pancake recipes

The previous three variants of the dish are considered classic. Now pay attention to unusual and very original recipes for potato pancakes. Such dishes are often served in many restaurants throughout the post-Soviet space.

The coolest recipe for potato pancakes in a pan

Cooking this dish will takequite a lot of time, so you should expect that this process will take you about 1.5 hours. To prepare three large pancakes, you should take the following ingredients:

• potato - 650 g (the weight of the already processed vegetable is indicated, without peel);
• one large onion;
• 3 eggs;
• a tablespoon of flour and starch.

To prepare the filling, you need to take 400 g of lean pork, you can use a cue ball or a spatula. You will also need 200 g of mushrooms, 200 g of sour cream, 100 g of onion and 150 g of hard cheese.

Preparing the filling

First of all, you need to cook the braised pork. To do this, clean the meat and rinse it well, cut into small cubes about 1.5 cm thick. Peel the onion and cut into very small cubes. Take a frying pan with a thick bottom, pour vegetable oil into it, heat it well and fry the pork pieces until golden brown, then pour them into any bowl. Fry the onions in the same fat, then put the meat, add a small amount of water to the pan, pour in the sour cream, reduce the heat and simmer under the lid for 40-60 minutes. The cooking time depends on the type of meat chosen, but it must be very tender and juicy.

After the allotted time, the filling can be transferred to any container, you should get a thick mass. If you have a lot of liquid left, then at the end of the heat treatment you need to increase the heat and evaporate the excess water. Grate hard cheese on a fine grater and set aside.

Main process

Now you need to make a delicious potato mass. The cooking process is no different from the previous recipes, only here you will still need to add a heaping tablespoon of starch. The thing is that in this version one large potato pancake is fried, which is very difficult to turn over without adding this ingredient.

Now you need to heat the pan well, pour in the vegetable oil and heat it, and then put the potato mass and evenly distribute it throughout the pan so that there are no holes in the potato pancake. Fry the pancake on one side and turn it over to the other. This is best done with a large spatula and a little help with your hand. You need to turn over quickly, otherwise there is a risk that the potato pancake may crumble. When it is a little fried on the other side, put the filling on one half and cover with the other half of the potato pancake. The dish should be in the shape of a crescent. Sprinkle the potato pancakes on top with grated hard cheese, reduce the heat a little, cover with a lid. Cook until cheese is melted. The dish should be served with sour cream.

Draniki on a coarse grater

The dish prepared according to this recipe will pleasantly surprise everyone, the highlight of the dish is Parmesan cheese, which is sprinkled on ready-made potato pancakes. To prepare this unusual variation of potato pancakes, you will need to take: 600 g of peeled potatoes, 1-2 eggs, 2 tablespoons of flour (with a slide), s alt, pepper and quite a bit of parmesan. It is recommended to serve the dish with freshsour cream. For two servings, it is enough to take 100-120 g of this full-fat dairy product.

Cooking a dish

Potatoes should be peeled and washed. You need to grate the vegetable on a coarse grater, which is popularly called beetroot. Squeeze out excess liquid from the potato mass, add flour and one egg. If the mass is too thick, then you can drive in a second egg, add s alt and pepper. To stir thoroughly. If desired, you can add one clove of garlic, grated on a fine grater.

Form small pancakes from the potato mass and fry them in a well-heated frying pan until crispy. They should be made thin, in which case they taste very unusual and interesting.

When pancakes are fried on both sides, put them on a plate and sprinkle generously with grated parmesan.

Cooking Features

To make beautiful potato pancakes, the potato mass must be made immediately before heat treatment. Otherwise, it will darken, and the finished dish will not have such an attractive appearance, and its taste will also deteriorate. If it so happened that the potatoes were grated in advance, then you can take the usual vitamin C, crush it and add it to the mass. Vitamin will keep the potato mass from darkening for several hours.

Draniki should be fried in a large amount of vegetable oil, then it will be possible to achieve a pleasant, crispy crust. Spread pancakes in the pan is best with the help of the dining roomspoons, it is then that they will have approximately the same size, and this is important when frying the dish.

The cooking process should only take place in a frying pan (except in pots), if they are cooked in the oven or microwave, the crisp will get soggy and they will no longer have the desired taste.

Dish reviews

Monitoring reviews on the Internet, we can conclude that all the presented potato pancake recipes are tasty and not very difficult to prepare. Draniki on a coarse grater are very popular on festive tables, guests are delighted with such an interesting and simple dish. Large pancakes are also popular among housewives. They report that the male part of the family is always happy to see a similar lunch or dinner on the table.

Now you know how to cook potato pancakes to make them really tasty. For many years, this dish has been considered one of the most beloved and simple in every family.