Potato pancakes are a recipe often found in many cuisines of Eastern Europeans and almost all of them differ from their "congeners". Given that the dish includes a modest list of ingredients and a simple cooking technique, its taste and texture vary depending on the variety of the vegetable base, as well as the way it is grinded.
How to cook potato pancakes?
Potato pancakes, the recipe of which varies depending on the region, can include both only finely grated tubers and their mixture with additional binding components. The need for additives arises if the tuber contains an insufficient volume of natural starch and easily decomposes during roasting. Belarusian potato peel potatoes are considered a standard, because they use starchy potato varieties that do not need flour or eggs.
Potato pancakes with ground meat
Potato pancakes - a recipe variable, mainly due to its simplicity, both in taste and cooking, which is why there were varieties of dishes with all kinds of fillers. The most popular among the latter was and remains meat minced meat. Depending on your personal preferences, use a twisted flesh of the bird, or beef mixed with pork.
Ingredients:
- potatoes - 750 g;
- onions - 1 pc .;
- flour - 45 g;
- yoghurt - 2 tbsp. spoons;
- minced meat - 250 g.
Preparation
- Pour the first pair of vegetables. Depending on texture preferences, use a small or large grater.
- Press out the mass, season and add the remaining ingredients from the list, excluding meat.
- Lay half the mixture on the palm, distribute a small spoonful of ground meat and again close the vegetable mass.
- Potato pancakes with meat are fried until browned and served with sour cream.
Potato pancakes with cheese
It's hard to remember a dish that could not be improved by adding cheese to it. Not an exception was the recipe for potato pancakes, in which the popular sour-milk component plays the role of not only one of the binders, but also adds flavor. In the course can be allowed as available pickle cheeses, like cheese and feta, and favorite hard varieties.
Ingredients:
- grated potatoes - 4 items;
- handful of green coriander;
- brynza - 80 g;
- yoghurt - 2 tbsp. spoons;
- bread crumb - ½ tbsp.
Preparation
- Before you make potato pancakes, crush the cheese and combine it with the rest of the ingredients. Season and divide.
- Cook, frying in preheated oil until browning, and serve together with your favorite white sauce and herbs.
Potato pancakes with mushrooms
Delicious potato pancakes are obtained by combining the base with mushrooms. In the course can go as familiar oyster mushrooms with champignons, and more "exotic" representatives of the mushroom kingdom: dried boletus, mushrooms, fresh chanterelles and maslings, which will make the usual dish more flavorful. Mushrooms can be added directly to the dish, or used as a supplement, for example sauce.
Ingredients:
- tubers - 5 pcs .;
- flour - 60 g;
- eggs - 3 pieces;
- champignons - 130 g;
- onions - 1 pc.
Preparation
- Maximize the mushrooms and save them with the onions until all the excess liquid comes out. Do not forget about the condiments.
- While the filling is cooled, add the tubers and combine them with flour and eggs.
- Lay a layer of mushroom mass between two layers of vegetable.
- Cook by frying or baking, making sure that the filling does not leak out.
- Excess fat absorb with towels and immediately serve the dish hot.
Draniki potato with sausage
The recipe for potato pancakes has grown not only according to the region in which it was in demand, but also on the basis of time. So, the end of the 90's and the beginning of the zero gave the world such an original version of the presentation of classical food. As a stuffing mixture used boiled or smoked sausage, turning everything into a kind of vegetable sandwich.
Ingredients:
- tubers - 4 pcs .;
- starch - 2 tbsp. spoons;
- sour cream - 1 tbsp. a spoon;
- sausage - 8 pieces.
Preparation
- The preparation of potato pancakes begins with the grinding of the first component.
- The resulting mass is combined with starch and sour cream, divided into 16 small portions and stacked pieces of sausage between the cakes.
- After, the pancakes are fried until golden, and served with sour cream or yoghurt.
- If desired, you can sprinkle the dish with crispy bits of bacon or cracklings.
Draniki from mashed potatoes
Potato pancakes, the recipe of which consists of mashed potatoes, involuntarily resembles a related dish made from the same tuber - zrazy, although if it is customary to put the stuffing on the latter, in this case you can do without it. This appetizer is especially relevant to breakfast in case there are a few servings of the prepared puree left over from dinner, which has nowhere to go.
Ingredients:
- mashed potatoes - 400 g;
- grated cheese - 80 g;
- green onions - 3 feathers;
- egg - 1 piece;
- flour - 115 g.
Preparation
- All the elements from the list are combined together, thoroughly mixing.
- Divide the finished mixture.
- Form a lot of pancakes and brown potato pancakes with the use of preheated oil.
Potato pancakes without eggs
As noted above, classic potato potatoes can be made without adding additional binders by selecting the right tubers with the highest starch content. Having decided on the choice, you can start cooking. Potato potato pancakes, the recipe of which does not provide for anything other than the potato itself, salt and oil for frying, are made simply and quickly.
Ingredients:
- grated potatoes - 700 g;
- smiles;
- salt.
Preparation
- The grated vegetable is well wrung out, dried with paper towels and salted.
- The mixture is fried until it crunches in a melted smoker.
Potato pancakes in the oven
Transfer the dish to the category of dietary can, if you change the way of cooking. Instead of roasting, you can bake a lot, the main thing is to use the right dishes for these purposes. The non-stick baking sheet or small cake molds will fit perfectly, as an alternative, any dish covered with oiled parchment can be used.
Ingredients:
- grated potatoes - 700 g;
- onion - 60 g;
- egg - 1 piece;
- flour - 20 g;
- grated Parmesan - 45 g;
- greens onions - to taste.
Preparation
- Combine the chopped onions together with grated and well-pressed potatoes from excess liquid, add the mixture with the rest of the ingredients from the list.
- Lubricate the cells of the selected shape and put in them about one or two tablespoons of the base.
- Bake the potato drankards for 30-35 minutes at 180 degrees, serve immediately, supplemented with your favorite sauce or sprinkled with fresh herbs.