Potato pancakes - a classic recipe

Draniki can be safely called the ideal breakfast of the day off, in which crispy pancakes from raw potatoes can be served with sour cream or yogurt, complemented with bacon, poached eggs, onions or fresh salad - a universal potato base is combined with anything. Below we will consider the classic recipe for potato pancakes from the kitchens of different peoples.

Draniki - classic recipe

For classical Belarusian draniki, nothing is needed except for quality and starchy potatoes and a small bulb. A similar base is also found in many variations, but if you prefer an authentic recipe, then it is better to dwell on minimalism.

Rub a couple of large starchy potato tubers. Then grind and bulb. Season the mixture generously with a pinch of salt. Roll out a cast-iron frying pan and melt a piece of fat on it. Fry the pancakes in boiling fat until ruddy. Serve pancakes should be immediately, along with sour cream or remaining in the frying pan cracklings.

Classic potato pancakes - recipe

Adding eggs and flour to grated potatoes is also accepted in Jewish cuisine, as draniki are considered a traditional dish to Hanukkah. The reason for this is simple - not enough starchy potatoes hold shape well, and the egg and flour serve as ideal binders. Therefore, if you are not sure about the quality of the tubers used, take note of this recipe.

Ingredients:

Preparation

The procedure for the preparation of classic potato pancakes according to the Jewish recipe is the same: peel potato tubers and finely chop them. Also grate and onions. Mix the ingredients together, generously season with salt and season with black pepper. Strain the egg with potatoes and pour in the flour. Mix the homogeneous mass and fry it in preheated vegetable oil until it turns brown.

How to cook crispy potato pancakes - recipe

In order for the draniki to turn out to be as crisp and light as possible, be sure to squeeze out excess moisture well and add a little citric acid to prevent the potatoes from getting dark.

Ingredients:

Preparation

Finely chop the peeled potatoes together with the onion. Squeeze out excess moisture and salt vegetables. Add egg whites and flour, pour in lemon juice and mix all the ingredients together. Preheat about 2-3 cm of vegetable oil in a frying pan and fry the potato pancakes to a pronounced golden color.

How to cook potatoes in the oven correctly?

Ingredients:

Preparation

Scrub the peeled tubers on a fine grater. Chop onion or potato as well as potatoes. Press the mixture of vegetables and season everything with a good pinch of salt. Next, send eggs, chopped chives and sprinkle with flour. Stir all the ingredients together and spread the portions of the potato mixture over the parchment. Bake at 180 degrees for 25-30 minutes.

Classic potato pancakes with celery

Ingredients:

Preparation

Together with the raw peeled potatoes, chop the celery root and onions. Mix the vegetables, salt them, pour in the flour and beat one egg. Stir the ingredients together. Fry the pancakes until golden brown in an abundance of vegetable oil.