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Red unpolished rice how to cook. Ruby Red Rice - Health Benefits and How to Cook It

Fragrant, crunchy, amazing delicious pancakes potatoes are very popular in many countries. They have different names, such as "turds" in Ukraine, "bramboraks" in the Czech Republic, "plyacks" in Poland. But in Russia they are known to us under the word "draniki".

Draniki is a traditional dish Belarusians and their cuisines. As you know, potatoes are a favorite delicacy of Belarusians. Many of them sincerely believe that the first potatoes grew on Belarusian soil, and that it was not Peter the Great who brought them to Russia at all. Potatoes are eaten there in any form, but potato pancakes have a special place. Real Belarusian potato pancakes, crispy on the outside and soft inside, have a unique aroma and taste. They are eaten hot, most often with sour cream or its analogue, for example, the Belarusian “machanka”.

Cooking potato pancakes is quite easy and even an inexperienced culinary specialist can cope with this dish. However, if you want your potato pancakes to be really tasty, there are a few secrets you need to know.

Secrets of cooking potato pancakes.

If at the exit you want to get crispy pancakes, then the potatoes for them need to be chopped as finely as possible, preferably by hand on the smallest grater. However, a food processor or even a blender does not do a bad job with this process.
Potatoes must be grated as quickly as possible so that they do not darken. This can be avoided by adding finely chopped onions to it. You can also add a tablespoon of sour cream.
The resulting potato mass must be squeezed well. This must be done before adding onions to it. A smaller amount of liquid in the original product will make pancakes lush and prevent unpleasant splashing of oil during frying.
Do not add too much flour to potatoes. Flour makes pancakes less tasty and viscous inside. Such pancakes are poorly fried and lose their taste and aroma.
It is necessary to fry potato pancakes in a hot frying pan.
Pancakes do not need to be covered during frying.
After you fry the pancakes, place them on a paper towel to remove excess fat.

There are a huge number of recipes for making potato pancakes. They can be made with onions, garlic, herbs, with the addition of flour, eggs, and also made with a variety of fillings: cheese, minced meat, mushrooms.

They can be fried or baked. They can be made lean. Consider the 10 most popular and delicious recipes.

Recipe number 1. Traditional Belarusian potato pancakes.

Traditional Belarusian draniki are most often cooked without adding flour. The potatoes must be well pressed. In Belarus, even a child can cook such potato pancakes. How to cook real potato pancakes?

1.5kg. potato
1 large onion
Salt to taste
frying oil
Sour cream for serving

Potatoes and onions need to be rubbed on a fine grater or chopped in a food processor.
Salt and mix well. Excess liquid must be drained.
Heat the frying pan well and fry the potato pancakes on both sides.
Serve draniki hot with sour cream or cracklings.

Recipe number 2. Potato pancakes "Traditional"

This recipe is very popular in Russia. To taste, they resemble everyone's favorite pancakes. They turn out fluffy, ruddy and fragrant.

0.5 kg. potatoes
2 eggs
4 table. spoons of flour
frying oil

How to cook potato pancakes:

Grate potatoes or pass through a meat grinder. Drain excess juice.
Add eggs, mix well.
Add flour and salt and mix thoroughly to avoid lumps.
Heat the frying pan and fry the potato pancakes on both sides. Draniki fry instantly, so you need to watch them.

Recipe number 3. Lean pancakes.

These potato pancakes are made without eggs. In fact, they also turn out lush and do not fall apart. And for this you need to know one little trick. For potato pancakes without eggs, potatoes should be divided into two parts. Rub one part on a fine grater, the other on a coarse grater. You can also add some starch.

0.5 kg. potatoes
1 table spoon of flour
1 teaspoon starch
Pepper
pinch of soda

Grate potatoes, squeeze well.
Add flour, starch, soda, salt and pepper, mix.
Fry well on both sides.
Best served with sour cream or tomato sauce.

These pancakes are especially tasty and lush. The potatoes are cooked last. First, the dough is kneaded, into which the potatoes are then introduced.

Potatoes 1 kg.
Onion -2 medium
Flour - 2 tablespoons
Milk or sour cream -2 tablespoons
Garlic -2 cloves
Salt, black pepper to taste

Let's prepare the dough first. It is necessary to beat the eggs with salt and pepper, add chopped garlic to them, mix well.
Grate the onion on the smallest grater or put it in a meat grinder, drain the juice from it.
Finely grate the potatoes, drain the juice, quickly mix with onions.
Add milk or sour cream to the mixture of onions and potatoes.
Mix both mixtures and add flour. The consistency of the dough should resemble low-fat sour cream. Depending on this, the flour may take more or less.
Fry potato pancakes in a hot pan on both sides until cooked. To make potato pancakes more accurate, you can put them in the pan not with a tablespoon, but with a small spoon.
Serve hot, with sour cream.

The combination of potatoes and mushrooms is very popular. It's delicious and nutritious. In Ukraine, dranik is fried in the form of one large pancake, in the middle of which they put a spoonful of stuffing, usually mushroom. One pancake is enough to eat properly.

1 kg. potato
300 grams of champignons
1 large onion
1 egg
2 table spoons of flour
Salt, pepper to taste
Vegetable oil.

Wash mushrooms. Finely chop. Chop the onion.
Fry the onion in a pan, then add the mushrooms to it. Saute until all the liquid has evaporated from the mushrooms. Cool down.
Grate potatoes, add onion, egg, flour, salt and pepper. Mix well.
Add mushrooms to the potato mass, mix.
In a hot frying pan, fry potato pancakes from other sides. If the dough spreads during frying, you need to add another egg.

If ordinary potato pancakes are tired, then it's time to move on to experiments! Potato pancakes with cheese are tasty and crispy. They taste like cheese chips and the kids really like it.

0.5 kg. potato
5 table spoons of flour
1 bulb
200 grams of cheese 2 eggs

Grate potatoes and onions, mix.
Add eggs, flour, salt.
Grate cheese and add to potatoes. To mix everything.
Fry on both sides.

Recipe number 8. Potato pancakes with meat.

These pancakes are also an alternative to traditional pancakes. They will not leave indifferent the male half of the globe, because almost all men love potatoes and meat. How to cook this potato pancakes?

1 kg. potato
1 large onion
1 large egg
2 table spoons of flour
300 grams of minced meat (pork, beef or mixed)
Salt pepper
Some milk, sour cream or cream

Grate potatoes and onions. Mix. Add egg, flour, salt, pepper.
Make minced meat. To do this, twist the meat in a meat grinder. Minced meat should not be dry. To do this, add a little milk, cream or sour cream to the meat. You can also add water. To mix everything.
Mix potatoes and meat, fry on both sides until golden brown.

Recipe number 9. Draniki baked in the oven.

These pancakes are not only tasty, but also healthy. When preparing them, a smaller amount of oil is used, and you can also cook a lot at once and not spend time on frying, but cook other dishes.

1 kg. potato
2 medium onions
1 large egg
3 table spoons of flour
Salt pepper.

Grate the potatoes, also grate the onion. Mix.
Add egg, flour, salt, mix.
Grease a baking sheet olive oil, form round or oval cakes and send to an oven preheated to 200 degrees.
Bake for approximately 25-30 minutes until golden brown.
Serve hot with sour cream or sauce.

Recipe number 10 Potato pancakes with zucchini.

This recipe is quite unusual. The taste of potato-zucchini potato pancakes is not like classic potato pancakes. However, such potato pancakes are more juicy and will replace boring potato pancakes.

0.5 kg. potato
1 bulb
1 egg
500 grams of zucchini
3 table spoons of flour
Salt, black pepper to taste

Grate potatoes. Add grated onion. Mix.
Add the egg, salt, pepper to the potato mass, stir well.
Grate the zucchini very finely, squeeze the resulting mass well, mix with potato dough.
Fry in a hot pan on both sides until a golden crust forms.
Serve hot with your choice of sauce.

No matter what potato pancakes you make, it is always tasty and healthy! Do not be afraid to experiment with ingredients and delight your loved ones. Enjoy your meal!

Belarusian cuisine has given many nations its traditional potato delicacy. Draniki recipes scattered all over the world. because of easy cooking even children can handle the dish. The classic recipe is considered potato fritters with onion. Many years later, culinary specialists brought out many variations of potato pancakes with the addition of various products. Let's consider some of them in order.

Potato pancakes: a classic of the genre

potatoes - 950 gr.
chicken egg - 2 pcs.
onions - 3 pcs.
garlic - 7 teeth
sour cream - 30 gr.
pepper - to taste
flour - 55 gr.
rock salt - to taste
sunflower oil - 70 gr.

Rinse the potatoes well, remove the uniform. Proceed to rubbing the root crop on a coarse grater. Do the same with onions.
If the crushed potatoes have released a large amount of juice, the vegetable must be squeezed out with a gauze cloth. Get rid of excess liquid.
Combine eggs, finely chopped garlic and spices. Bring the mass to homogeneity with a whisk. Add sour cream and mix well.
Pay attention to the consistency of the product, if the mass turned out to be liquid, add required amount flour.
Place a thick-bottomed heat-resistant container on the stove, pour in the oil. Set the fire to medium power, wait for the household appliance to heat up.
Blind small cakes like pancakes. Start frying, it takes 3-5 minutes on each side.

Potato pancakes with mushrooms

fresh mushrooms - 320 gr.
potatoes - 1 kg.
bulb - 1 pc.
chicken egg - 2 pcs.
spices - to taste
wheat flour - 50 gr.
olive oil - 45 gr.

Rinse the mushrooms in a colander under running water. Wait for the liquid to drain completely, chop finely. Peel the onion and cut into small cubes.
Pour the oil into the pan, fry the mushrooms, then add the onion. Saute foods until golden. Rinse the potatoes, grate on a fine grater.
Combine the cooked frying with the mass of the root crop. Add flour, egg, spices to taste, mix well. Start cooking. Serve with sour cream.

egg - 1 pc.
potatoes - 550 gr.
flour - 100 gr.
carrot - 1 pc.
onion - 1 pc.
champignons - 120 gr.
table salt - 13 gr.
fresh herbs - 40 gr.
cheese hard varieties- 110 gr.
natural oil - 95 ml.

Peel the potatoes, send them to an enameled container, fill with water. Boil the product, make a puree. Let the dish cool down.
In parallel, grate the carrots on a grater, chop the onion and chop the mushrooms. Place the vegetables in a frying pan, add some oil and fry. Bring the composition to golden.
Add to cooked stir-fry grated cheese, mix well. Mix the egg, flour and salt into the potato mixture. Put a clean frying pan on the stove, add oil, heat it up.
Put a small amount of puree on a heat-resistant container. Add as a topping mushroom mixture. Put the potato mass in the last layer as well.
Fry the dish on both sides for the required amount of time, until a crispy crust forms.

Potato pancakes with cheese and garlic

onion - 1 pc.
potatoes - 600 gr.
chicken eggs - 2 pcs.
wheat flour - 75 gr.
hard cheese - 160 gr.
rock salt - to taste
vegetable oil - 65 gr.
garlic - 8 teeth

Peel the onions and potatoes, chop the vegetables, if necessary squeeze them through a gauze cloth. Get rid of excess juice.
Grate the cheese on a coarse grater, add to the vegetables along with flour and eggs. Finely chop the garlic, combine with the total mass.
Stir the composition until smooth, add salt if necessary. Pour the oil into the pan, heat the household appliance on the burner. Proceed to direct frying.

Draniki with ham

ham - 120 gr.
potatoes - 650 gr.
cheese - 110 gr.
egg - 1 pc.
flour - 55 gr.
fresh herbs - 25 gr.
ground pepper - 7 gr.
vegetable oil - 100 ml.
salt - 8 gr.

Rinse the potatoes, peel the skin. Grate the root vegetable and cheese on a coarse grater. Chop the ham into small cubes. Squeeze out the chopped vegetable if necessary.
Combine chopped greens, potatoes, egg, ham, cheese, spices and flour. Stir the ingredients until smooth. Pour in a small amount vegetable oil to the pan.
Heat the household appliance over medium heat. Blind molds in the form of cutlets from the potato mixture. Start frying, give each side of the potato pancake for 4 minutes.

bulb - 1 pc.
potatoes - 800 gr.
sunflower oil - 75 gr.
spices - to taste

Peel the skin from vegetables, rinse and grate. Squeeze out excess juice if necessary.
Then add spices to the potato mixture. Heat up a frying pan with oil. Start frying potato pancakes, bring the products to goldenness.

Draniki with zucchini

zucchini - 450 gr.
potatoes - 600 gr.
onion - 1 pc.
egg - 1 pc.
flour - 65 gr.
spices - to taste

Peel and grate potatoes, onions. Add spices and an egg to the total mass. Mix thoroughly.
Now peel the zucchini, grate on a fine grater, squeeze out excess juice if necessary. Connect the two masses together, add flour.
Mix again until smooth. Heat up a deep frying pan with oil. Start cooking.

Flourless potato pancakes

chicken eggs- 2 pcs.
potatoes - 400 gr.
salt - 10 gr.
black pepper - to taste
sunflower oil - 55 gr.

Grind the peeled potatoes on a grater. Beat chicken eggs, add spices.
Combine the root mixture with the second mass, mix thoroughly. Pour oil into hot pan, start cooking potato pancakes.

zucchini pulp - 320 gr.
potatoes - 700 gr.
chicken eggs - 2 pcs.
vegetable oil - in fact
flour - 130 gr.
pumpkin pulp - 190 pcs.
carrots - 1 pc.
dried herbs and salt - to taste
onion - 1 pc.

Place the pulp of zucchini and pumpkin in a blender bowl, grind until smooth. Then do the same with the rest of the vegetables.
Combine the mixtures together, then add eggs, flour, salt and herbs to them. Bring the composition to homogeneity. Next, proceed to heat treatment in a pan.

Draniki in the oven with cheese

eggs - 1 pc.
onion - 1 pc.
potatoes - 750 gr.
hard cheese - 230 gr.
vegetable oil - 80 ml.
breadcrumbs - in fact
salt - 8 gr.

Rinse and peel the potatoes in the usual way. Grind the root crop on a grater, get rid of excess juice. Salt the mass and mix.
Remove the peel from the onion, chop into small cubes. Send to the potatoes, add the beaten egg and wheat flour there. Mix ingredients thoroughly.
Heat the oven to 200 degrees. Grease a baking dish with oil, then sprinkle with a little breadcrumbs. The manipulation will help to avoid burning potato pancakes.
Put the potato pancakes on a baking sheet, put in the oven. After 8 minutes, remove the dish, turn over and sprinkle with grated cheese. Then send it back to the oven, wait until it is fully cooked.

Draniki with sausage

raw smoked sausage - 120 gr.
potatoes - 350 gr.
garlic - 5 teeth
eggs - 2 pcs.
fresh dill - 30 gr.
olive oil - 65 gr.
spices - to taste

Rinse and remove the jacket from the potatoes. Grind the root crop on a grater, squeeze the juice. chop finely sausage product, beat the eggs, squeeze the garlic with a special device.
Combine all the ingredients together in one container, add pepper, salt and chopped dill. Mix thoroughly. Place the potato dough in a hot skillet with oil. Fry the product on both sides.

Draniki in a slow cooker with minced meat

eggs - 2 pcs.
bulb - 2 pcs.
chopped meat- 550 gr.
potatoes - 1 kg.
wheat flour - 50 gr.
salt, pepper - to taste
vegetable oil - 45 gr.

Prepare potatoes as described above. Chop the peeled onion, add to the total mass. Add salt and pepper.
Mix the beaten eggs and flour into the main composition. Bring the mass to homogeneity. The stuffing will serve as the filling. Lubricate the multi-bowl with oil, set the "Frying" mode. Start manipulating.
Place a small amount potato dough on the bottom of the multicooker, then spread the meat product in a thin layer, cover it again with a mixture of vegetables. Fry the product in the usual way on both sides until golden brown.
After cooking the entire portion of potato pancakes, put the fully cooked dish into a multi-bowl, set the “Heating” mode. Simmer a treat for about half an hour. Serve meat pancakes with various sauces to your taste.

onion - 3 pcs.
potatoes - 600 gr.
eggs - 2 pcs.
pepper - 9 gr.
table salt - 12 gr.
semolina - 30 gr.
vegetable oil - 50 ml.

Peel the onion and chop the rings, fry it in a pan with butter until golden. Rinse the potatoes, remove the uniform, grate.
Mix the root mass with semolina, pepper, eggs and salt. Mix thoroughly. Heat the second frying pan, pour in some oil. Start cooking potato pancakes.
The fried delicacy must be sent to the bottom of a thick-walled pan. Place the fried onion on top and pour in 50 ml. boiled water. Put the burner on a small fire, simmer the dish for about 5 minutes.

Onions are added to the dish not only for taste, but also so that the potatoes do not darken. The ingredients must be mixed together at the same time.
If you like to eat pancakes with a crispy crust, you need to fry them in a hot frying pan (in a multi-bowl, oven) with oil.
To get a unique taste from potato pancakes, you need to choose varieties of root crops with a high starch content.
You should not use young potatoes as the basis for potato pancakes. It contains a small amount of starch.
After frying, the potato pancakes should be blotted with paper towels. Such a move will allow you to get rid of excess oil, reveal the true taste of the dish.
If, after cooking, the potato pancakes turned out to be “rubber”, you should add a little starch or completely replace the flour with it.

If you have taken up the preparation of the national Belarusian dish for the first time, you should start with simple recipes. Delight your household with a new delicacy. Find the perfect technology and proportions for you. As you gain experience, don't be afraid to experiment with supplements.

Video: how to cook delicious potato pancakes

Draniki, delicious, tender potato pancakes with a ruddy crispy crust, are considered Belarusian national dish, although German gourmets were the first to master their preparation. Draniki are loved in many countries, only they are called differently. Ukrainians cook potato pancakes, tertyukhas and kremzliks. The Poles fry plyacki, the Czechs - bramboraki, and in different regions of Russia potato pancakes are known as kakorki, terunets and deriki. The technology for making potato pancakes is simple - potatoes are crushed, mixed with eggs, flour, onions, garlic and seasonings, and then fried in oil like pancakes. Juicy, mouth-watering potato pancakes are loved by both adults and children, and preparing this dish is easy, fast and pleasant.

First secret: good potatoes

Young potatoes are not suitable for potato pancakes, because they are not very starchy and potato pancakes can spread or burn. In this case, starch or eggs are added for a bunch, which are sometimes replaced with beaten ones. egg whites. For 1 kg of potatoes, 2 eggs or 1–2 tbsp. l. starch. By the way, some chefs believe that eggs make pancakes too dense, so it all depends on tastes and preferences.

So, peeled potatoes are rubbed on a fine or coarse grater or ground in a combine, blender, meat grinder. It is no coincidence that potato pancakes are called teruns - from the word "rub" or in the Ukrainian manner - "tear". Sometimes in recipes there is an advice to grate half the potatoes finely, and half coarsely. They say that this is how potato pancakes keep their shape better. For some reason, it is believed that for pancakes you need to chop potatoes by hand, but this is not at all necessary. Still, we live in the 21st century, and the hardest work in the kitchen has long been done by appliances.

Second secret: less flour

A large amount of flour spoils the taste of potato pancakes, and they become rubbery. If the potato mass turned out to be liquid, it is thrown back onto a sieve and the liquid is allowed to drain. At the same time, starch will remain at the bottom of the cup with potato juice, which is added to potatoes instead of flour and eggs. The crust of such potato pancakes is crispy and tasty. If there is no time to strain potato juice, instead of flour, you can add semolina, which absorbs excess liquid and makes tender, juicy and lush. For 1 kg of potatoes, they usually take 1-2 tbsp. l. flour or 3-4 tbsp. l. decoys.

The third secret: seasonings and proper frying

One of the subtleties of cooking classic potato pancakes is seasonings and spices. Together with potatoes in a blender, onions are also ground, which prevents the potato mass from quickly darkening. In addition to salt, garlic, black pepper, dried herbs and favorite spices are added to the potatoes. Potato pancakes are fried only in a hot frying pan with a large amount of vegetable, ghee or melted lard. If you cook pancakes in a warm pan, they will look like boiled potato cutlets. Ready potato pancakes are laid out on a wire rack or on a paper towel to remove unnecessary fat, and served with sour cream, mayonnaise, ketchup, meat and mushroom sauce. Belarusian housewives prepare the traditional machanka sauce, which includes meat trimmings, sausage, lard and onions.

Unusual ways of cooking potato pancakes

In western Ukraine, they make potato pancake the size of a large pancake, fry on both sides, put meat, mushroom or vegetable stuffing and topped with sour cream. It is enough to eat one such potato pancake to eat for half a day. Sometimes, in the process of kneading the dough, fried onions and mushrooms, grated cheese, cereals, minced meat, pieces of chicken, fish and vegetables, seafood, squeezed cottage cheese, an apple are added to it, and if the mass turns out to be dry, it is diluted with a small amount of milk or sour cream. Exists interesting recipe Swiss rösti pancakes from jacket-boiled potatoes with cheese, fried like meatballs and served with greens and sour cream sauce. If you are on a diet, learn how to cook pancakes in a slow cooker without fat. Of course, they will not be so juicy, but the calorie content of the dish will decrease several times. “Lazy” potato pancakes are usually prepared by bachelors, rubbing the potatoes along with the peel, but otherwise the recipe does not differ from ordinary potato pancakes.

Very tasty stuffed potato pancakes, reminiscent of zrazy. Minced meat, fish, vegetable or mushrooms are placed on a potato pancake, a little dough is spread on top to cover the filling and fried on both sides. Draniki with meat in Belarusian cuisine are called sorcerers. This option is not dietary, but very appetizing.

Draniki are often baked on a baking sheet under sour cream or in pots, layered with meat, mushrooms and vegetables. In the oven, they languish under a cheese cap and become even softer and more tender than fried ones.

Three original recipes

Ukrainian potato pancakes

Grind 1 kg of potatoes and 1 onion, let the liquid drain, add 300 g of cottage cheese, 2 eggs and any spices. We knead the dough well and fry potato pancakes in oil like pancakes.

Draniki with seeds

600 g cleaned raw potatoes, 1 onion and 1 clove of garlic grate or chop in a food processor. Squeeze the potatoes or let the juice drain on their own. Add 3 eggs and 200 ml of hot milk to the mass, mix well and pour out a handful of seeds, which can first be crushed a little. Season the dough with salt, pepper, fresh basil and fry in a hot pan. You can serve such pancakes with a poached egg.

Draniki with oatmeal

Pour boiling water over 1 cup of hercules and leave for 10-15 minutes. Grate 2 peeled potatoes, squeeze and combine with 1 finely chopped onion, mix with steamed oatmeal and a pinch of oregano. Next, we form pancakes, fry and serve with sour cream.

Versatile homemade food that can be varied as you like. This dish always turns out delicious, so even a novice hostess can master it. It is not necessary to serve potato pancakes as a side dish, they are also good as an independent dish. Ruddy and crispy pancakes, melting in your mouth, sometimes disappear from the plate before the family gathers at the table. And for any hostess, this is the best recognition of her culinary skills!

Draniki are a tradition of Belarusian cuisine. Traditionally, in old recipe only potatoes and onions were included, now there are many recipes for frying potato pancakes, it all depends on the chef's imagination and the gastronomic preferences of those for whom the dish is being prepared.

Classic

By classic recipe for potato pancakes you will need: 6 potatoes, an onion, an egg, 3 large tablespoons of flour, a little salt and pepper, as well as vegetable oil and fresh sour cream.

Peel, wash and rub the potatoes raw using a fine grater, although some prefer to use a large grater or scroll the potatoes through a meat grinder in a blender. It is necessary to achieve a homogeneous mass. Chop the onion well and quickly mix with grated potatoes, otherwise it will darken.

The egg is beaten, flour is sprinkled, salt and pepper, if desired, it is not forbidden to add a spoonful of sour cream, the composition is mixed together with potatoes.

Tip: When selecting a large number liquid in the dough for hash browns, it can be scooped out with a spoon.

Usually, potato pancakes are cooked in a pan with thick walls, fry them correctly by turning on medium heat, and when potato pancakes become rosy, the mode switches to low. The lid is covered on top, and the product languishes for several minutes, which makes it soft and juicy. Time for frying three servings is about 15 minutes.

Tip: Crispy and fatter potato pancakes will turn out if you do not use a lid to cover the pan at all, and add more oil.

Draniki should be served hot. The perfect combination product with sour cream.

with minced meat

Draniki, for the filling of which minced meat is used, are also called sorcerers. Ingredients: 0.5 kilo potatoes, minced meat from any meat, poultry (200 grams), 3 chicken eggs, half an onion, 2 large tablespoons of flour, half a teaspoon of suneli and basil hops, the same amount of salt, sour cream if desired .

If there is minced meat in frozen form, it is thawed. The peeled onion is finely chopped and choked a little with your fingers to extract the juice. Minced meat with onion, egg, as well as half the amount of salt and spices is kneaded in a deep bowl. Potato rubs finely. When the potato juice drains, add a couple of eggs to the potatoes, mix the mass to get a uniform consistency. Then flour and salt are poured, everything is mixed again.

Olive or sunflower oil is poured into a heated frying pan, the potato mass is laid out in the form of cakes with a tablespoon. Each cake is carefully leveled, minced meat is laid out on it, the filling is covered with additional potato mass on top, it should also be leveled.

Fritters need to be fried on a medium fire for 5 minutes. on the one hand, without covering with a lid, turning them over to the second side, fry for 3 minutes. in an open pan, and the same amount with a covered lid. To garnish finished product sour cream is served.

With mushrooms

To prepare mushroom pancakes, you will need the following ingredients: potatoes (kilo, about 6 pcs.), 350 grams of mushrooms, onion, 3 large tablespoons of flour, chicken egg, spices to taste.

Mushrooms are washed and cleaned. They should be cut into pieces. Chopped onion should be fried in a hot pan. Mushrooms are laid out to the fried onion, you need to fry the food until all the water released by them evaporates.

While the filling is cooling, make homogeneous mass from grated potatoes, eggs, pepper, salt it. Then spread the fungi there and pour out the flour, mixing everything thoroughly.

The frying pan is heated, vegetable oil is poured into it, about 3 large spoons. When the oil warms up, pancakes are formed from potato dough, which are fried for about 4 minutes on one side, and the same amount on the other, and you need to fry without a lid, turn on the stove mode not too strong so that the potato pancakes do not burn.

Tip: The friability and juiciness of the dough, when the pancakes spread around the pan, can be corrected by driving in another egg and sprinkling a little flour for greater mass density.

Mushrooms may not be mixed into the dough for potato pancakes, the filling can be wrapped in potato pancakes. Serve pancakes with mushroom stuffing freshly baked, poured with sour cream or put sour cream in a separate bowl.

without eggs

In the traditions of the cuisine of Belarusians, you need to fry potato pancakes without additives, flour and eggs are not required in this recipe, you can make potato pancakes from potatoes (5 or 6 pieces) and onions (one large head).

Correctly in the process of cooking, mix potatoes grated on a fine grater and finely chopped or twisted onion, salt and pepper the dough, forming pancakes in the form of cakes with a spoon from the resulting mass. Be sure to fry in a hot pan so that both sides turn golden. Switching the medium mode of the stove to low, put a lid on top, hold potato pancakes for 3 minutes so that they can bake properly and become soft.

Tip: If the finished product seems greasy, spread it from the pan on clean paper sheets or napkins that will absorb the excess.

With cheese

6 large potatoes are peeled, washed. A grater, food processor, meat grinder or blender is suitable for grinding them. The middle onion is also frayed. Cheese should be grated separately. The amount of cheese mass is determined "by eye". All chopped ingredients are mixed with a chicken egg, two or three large spoons of flour, a little salt and pepper.

Draniki are baked in a hot frying pan until a pronounced golden and slightly brownish hue appears on both sides. If you use a lid, the product will turn out lush, soft, but not crispy.

Cheese can not be added to the dough mass, sometimes it is sprinkled with slightly unfinished pancakes, in which case you should cover the lid and wait until the cheese melts. In addition to sour cream, various sauces are combined with potato pancakes, depending on preferences.

From a pumpkin

To fry pancakes, you need: half a kilo of pumpkin, potatoes (5 or 6 pieces), half a glass of milk, a couple of testicles, 4 tbsp. tablespoons of flour, a little salt and pepper, sour cream and vegetable oil.

Pumpkin and potatoes are peeled, washed and rubbed on a grater, it is better to use a fine one. The milk boils, hot, it is combined with potatoes, the mixture is infused for 5 minutes, and the milk is drained. A pumpkin is added to the potatoes, 2 yolks are poured in, flour with spices is sprinkled. The composition mixes well. The strong foam obtained by whipping the egg whites is carefully mixed into the dough mass.

Oil is heated in a hot frying pan (2 or 3 large spoons). Draniki formed from dough with a spoon are fried on both sides until golden brown appears. After switching the medium heat to slow, they should be covered with a lid and steamed for about 5 minutes. for complete baking. Served hot in sour cream.

with sausages

Potato pancakes with the addition of sausages are very tasty. To fry them according to this recipe, you will need: 200 grams of sausages, half a kilogram of potatoes, 1 egg, 4 tablespoons wheat flour, onion, a little dill, salt, black pepper, other spices, a little vegetable oil.

The onion is thinly chopped. From the sausages peeled from the films, thin circles are cut, which are crushed to make straws. The potatoes are rubbed, which will require a medium grater. All necessary ingredients mixed thoroughly by hand. The mass is infused for 10 minutes.

Potato dough with sausages is laid out with a spoon on hot pan with oil, the mass is leveled into a thin layer. Fry each side until both are browned.