Potatoes themselves are tasty in almost any form except raw. Potatoes are mashed, fried, boiled, baked. But today I propose to prepare delicious potato pancakes.

Draniki are pancakes made from grated potatoes. They are also called pancakes, potato cakes. Every corner of our world has its own name for this dish. But no matter what you call it, it will taste like potato pancakes and nothing else.

Draniki have been prepared since Peter the Great brought potatoes to Russia. Not right away, of course, but over time, people began to understand a little that so many people loved this dish. So all possible recipes for making these flatbreads began to appear. Draniki with cheese, with mushrooms, with minced meat, in general, for every taste and color. So let's not talk too long and let's start preparing these flatbreads.

Ingredients.

• 6 medium potatoes.
• 1 egg.
• 1 onion.
• 2 tbsp. spoons of wheat flour.
• A pinch of salt.
• Allspice to taste.
• 1-2 tbsp. spoons of sour cream.
• Vegetable oil.

Cooking process.

1. And so, to prepare potato pancakes, you need to peel and chop the potatoes. Grind the potatoes using any available method. You can grate it or use a blender. In both cases, after grinding, the released juice will need to be squeezed out.

2. After the potatoes, chop the onion in the same way.

3. Mix the two masses in a bowl. Add salt, egg, pepper, flour and mix until smooth.

Some chefs claim that you need to add a tablespoon of sour cream to this dough to make the dough much fluffier. For me, potato pancakes are not a dish from which you will expect splendor. That's why I never add sour cream to potato pancakes. But if you want to try, no one forbids you to do it.

And so the dough is ready, now you can start frying it.

4. Pour oil into a frying pan, heat it and place portions of dough onto the hot oil using a tablespoon.

5. Fry on one side, then on the other.

A little advice. To ensure that the potatoes do not burn and are well fried, you do not need to apply too much heat under the frying pan. For optimal frying, it is better to choose medium or low heat. Then the potato pancake will not burn and will be baked from the inside.

6. Serve ready-made pancakes with sour cream and milk. Bon appetit.

Draniki with cheese

Ingredients.

• 5-7 potatoes.
• 1 carrot.
• 1 onion.
• 200 grams of cheese.
• 2 tbsp. spoons flour.
• Salt and pepper to taste.
• Vegetable oil.
• 1-2 cloves of garlic.
• Half a bunch of dill.

Cooking process.

1. We also chop the vegetables. For me, the easiest way is to put everything through a meat grinder. It turns out both quickly and efficiently. True, then you will have to wash the meat grinder, and this is a little longer than a grater. Well, okay, for the sake of such pancakes, you can wash the meat grinder :).

2. But you still have to use a grater since you can’t grind the cheese through a meat grinder.

3. All that remains is to finely chop the dill and garlic. These will be the filling components; you also need to add cheese to them.

4. Now everything is ready, let's do the dough. Mix ingredients in one large bowl. Potatoes, carrots, onions, eggs. Mix and add flour. Mix everything again until you get a good dough.

The dough is ready, you can start preparing pancakes.

5. Take a tablespoon and place part of the dough on hot vegetable oil. Then we take the cheese filling and place it on top of the raw dough and cover with the potato dough.

6. It turns out that the cheese remains closed on both sides by the potatoes. After frying on one side, turn it over to the other and fry until crusty.

7. We prepared according to the same principle. Check out the recipe if you haven’t made these belyashi.

Potato pancakes with meat

Ingredients.

• Potatoes 1 kg.
• Minced meat 400 grams.
• Egg 1 pc.
• Half a lemon.
• Salt and pepper to taste.
• Vegetable oil.

Cooking process.

1. Grate the potatoes. Add salt, pepper, juice from half a lemon, and an egg. And mix. Lemon juice will prevent the potatoes from darkening and will keep them looking beautiful.

2. Prepare minced meat according to the classics. Add salt, pepper and chopped onion. Mix well.

3. Place grated potatoes on top of a little minced meat in your palm, then more potatoes and close the minced meat inside. If there are not enough potatoes, you can take an additional portion. It is important to close the edges so that the juice from the minced meat remains inside the cutlet during frying.

4. Place the finished stuffed pancakes on a plate or paper towel.

Before frying, you can roll in flour or breadcrumbs.

5. Fry in vegetable oil until cooked.

6. You can also prepare potato pancakes with meat according to the recipe provided above. And so and so will be correct. Well, which recipe did you like best, you can write in the comments below.

Potato pancakes with mushrooms

Ingredients.

• Potatoes 500 grams.
• Eggs 2 pcs.
• Flour 2 tbsp. spoons.
• Onion 1 pc.
• Mushrooms 300 gr.
• Vegetable oil.
• Salt and pepper to taste.

Cooking process.

And so let's start preparing potato pancakes by preparing the filling.

1. You can take any mushrooms that you managed to get. According to the classics, I will have champignons.

2. I cut the mushrooms and onions into cubes, place them in a frying pan and fry until tender.

3. I pass the potatoes through a grater and add salt, pepper, egg and flour. I'll knead the dough.

4. Place the ingredients on the heated oil in the following order. Potatoes, mushrooms, potatoes.

5. Fry on both sides. In order to fry well, you need to turn each pancake several times.

Bon appetit.

How to cook potato pancakes without flour

Ingredients.

• Potatoes 400 grams.
• 1 carrot.
• 2 eggs.
• 1 onion.
• Salt and pepper to taste.
• Vegetable oil.

Cooking process.

1. Grate potatoes, onions and carrots on a fine grater.

2. Place egg, salt and pepper in one bowl and mix well.

3. The egg will act as a binder. And therefore, potato pancakes will keep their shape well when frying.

4. Place the dough in portions in a small frying pan and fry on both sides alternately until nicely crusted.

• After the potato pancakes are cooked, place them on a paper napkin. This will help remove any remaining vegetable oil from the potato pancakes.

• Cooled potato pancakes can always be reheated in the microwave or in a frying pan with a lid. And they will become fragrant and tasty again.

• To prevent the grated potatoes from darkening, add onion or lemon juice to it. You can simply mince the onion or finely chop it.

• When frying potato pancakes, pour a 3-4 mm layer of oil and do not heat it too much. Also, after frying on both sides, you can simmer them under a lid over low heat.

• For additional filling, use carrots, zucchini, and cabbage.

• You can also add your favorite seasonings to the pancake dough. And to add a spicy taste, add garlic, ginger or hot pepper.

Draniki are pancakes made from grated potatoes, onions, spices and sometimes eggs.

Things to consider before preparing the dough

1. It is best to use starchy potato varieties. They typically have light brown skin and whitish flesh. Young potatoes are not suitable because they have less starch than old ones.
2. It is best to grate potatoes on a fine grater. Just peel not all the potatoes at once, but 2-3 at a time. Otherwise, you will have to soak the tubers so that they do not darken. And in water they will lose some of the necessary starch.
3. To prevent grated potatoes from darkening, you need to grate them alternately with onions. In addition, onion puree will also give the finished potato pancakes a wonderful aroma and golden color.
4. Instead of onions, you can add 1-2 tablespoons of sour cream. It will prevent the potatoes from darkening and will also make the potato pancakes more airy.
5. If grated potatoes have yielded too much juice, you can lightly squeeze them. But not too much, otherwise the potato pancakes will turn out dry and tough. It is better not to pour out the liquid: it may come in handy at the end of cooking.
6. It is not necessary to add to classic potato pancakes. It is added if there is not enough starch in the potatoes. The egg will prevent the dough from falling apart.
7. Do not add flour: it can make the potato pancakes “rubbery” and tasteless. If the dough turns out too liquid, it is better to add a little starch. You can use store-bought starch, or you can take the starch that will settle to the bottom of the container with potato juice.

Over time, many different recipes for potato pancakes have appeared, but potatoes always remain the same ingredient. Here are some of the best hash brown options.

ru.m.wikipedia.org

Ingredients

• 5–7 potatoes;
• 1 onion;
• salt - to taste;
• 1 egg - optional;

Preparation

Grate the potatoes and onions. Add salt and mix thoroughly. If necessary, add egg and starch and mix until smooth.

postila.ru

Ingredients

• 100 g hard cheese;
• 1 clove of garlic;
• 5–7 potatoes;
• 1 onion;
• salt - to taste;
• 1 egg - optional;
• 1–2 tablespoons starch - optional.

Preparation

Grate the cheese and garlic. Grate the potatoes and onions alternately. Add cheese and spices to this mixture and mix well. If the cheese is salty enough, you don’t have to add salt or just a little bit. If necessary, add egg and starch to the dough.

gotovite.ru

Ingredients

• 200–300 g of minced meat (you can take any meat, such as pork, beef or);
• 2 onions;
• salt - to taste;
• ground black pepper - to taste;
• 5–7 potatoes;
• 1 egg - optional;
• 1–2 tablespoons starch - optional.

Preparation

Add 1 grated onion, salt and pepper to the minced meat and mix. You can add other spices of your choice. Grate the potatoes and the second onion alternately. Add some spices and, if required, egg and starch and mix thoroughly.

You can simply mix the minced meat and potatoes, or you can make pancakes with filling. You will find the method for preparing them below.

postila.ru

Ingredients

• 200–300 g champignons;
• a little vegetable oil;
• 5–7 potatoes;
• 1 onion;
• salt - to taste;
• ground black pepper - to taste;
• 1 egg - optional;
• 1–2 tablespoons starch - optional.

Preparation

cgotovim.ru

Ingredients

• 300 g pumpkin;
• 5–7 potatoes;
• 1 onion;
• salt - to taste;
• 1 egg - optional;
• 1–2 tablespoons starch - optional.

Preparation

Grate the pumpkin. Grate the potatoes and onions alternately. Mix these ingredients, add salt and, if necessary, egg and starch.

How to fry potato pancakes without filling

Draniki are fried in a hot frying pan with heated vegetable or butter. It should cover the potato pancakes up to about half. Then they will acquire an appetizing crispy crust.

It is better to heat the oil in a frying pan in advance. As soon as the dough for pancakes is ready, you need to immediately start frying.

Scoop the potato mixture into a tablespoon and place it in the pan, smoothing it out with a spoon. The thinner the layer of dough, the crispier the pancakes will be.

Fry the potato pancakes over medium heat for a few minutes on both sides: the crust should turn out golden. Cooking time depends on the thickness of the potato pancakes. Each side of thin pancakes will take approximately 3-5 minutes, and thick ones - 7-10 minutes.

Before frying, each subsequent portion of potato pancakes must be thoroughly mixed. The starch in its composition can settle to the bottom, then the potato pancakes will not hold their shape well.

After frying, place the pancakes on a paper napkin to drain excess fat.

Place the potato mixture in the pan and smooth it out. Immediately top them with small meat patties, mushrooms or other ingredients of your choice. Then cover the filling with another spoon of dough and fry the potato pancakes in the same way as regular ones.

How to serve pancakes

The best pancakes are freshly cooked. They won't taste as good when cold.

Draniki are considered an independent dish. Most often they are served with sour cream and fresh herbs. But you can use it to suit your taste.

Draniki are a traditional Belarusian cuisine. Traditionally, the old recipe included only potatoes and onions, now there are many recipes for how to fry pancakes, it all depends on the imagination of the cook and the gastronomic preferences of those for whom the dish is being prepared.

Classic

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

Peel, wash and grate the potatoes raw using a fine grater, although some prefer to use a coarse grater or grind the potatoes through a meat grinder in a blender. You need to achieve a homogeneous mass. Chop the onion well and quickly mix with the grated potatoes, otherwise they will darken.

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

Tip: If a large amount of liquid is released in the pancake dough, you can scoop it out with a spoon.

Typically, potato pancakes are cooked in a frying pan with thick walls; fry them correctly by turning on medium heat, and when the pancakes become golden brown, switch the mode to low. The lid is placed on top, and the product simmers for several minutes, which makes it soft and juicy. It takes approximately 15 minutes to fry three portions.

Tip: Potato pancakes will turn out crispier and fattier if you don’t use a lid to cover the frying pan at all, and also add more oil.

Draniki should be served hot. An ideal combination of product with sour cream.

With minced meat

Draniki, which are filled with minced meat, are also called sorcerers. Ingredients: 0.5 kilos of potatoes, minced meat from any meat, possibly poultry (200 grams), 3 chicken eggs, half an onion, 2 large spoons of flour, half a teaspoon each of suneli hops and basil, the same amount of salt, sour cream if desired .

If there is frozen minced meat, it is thawed. The peeled onion is finely chopped and pressed a little with your fingers to extract juice. In a deep bowl, mix the minced meat with onion, egg, and half the amount of salt and spices. The potatoes are finely grated. When the potato juice has drained, add a couple of eggs to the potatoes, mix the mass to obtain a homogeneous consistency. Then flour and salt are poured in and everything is mixed again.

Olive or sunflower oil is poured into a heated frying pan, and the potato mixture is laid out in the form of flat cakes with a tablespoon. Each flatbread 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.

Pancakes need to be fried on medium heat for 5 minutes. on one side, without covering with a lid, turn them over to the other side, fry for 3 minutes. in an open frying pan, and the same amount with the lid on. Sour cream is served as a side dish for the finished product.

With mushrooms

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

The mushrooms are washed and cleaned. They should be cut into pieces. The chopped onion should be fried in a hot frying pan. Mushrooms are placed on top of the fried onions; the food must be fried until all the water released by them has evaporated.

While the filling is cooling, make a homogeneous mass of grated potatoes, eggs, pepper, and salt it. Then the mushrooms are placed there and the flour is poured in, mixing everything thoroughly.

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

Tip: The looseness and juiciness of the dough, when the pancakes spread across the frying pan, can be corrected by driving in another egg and sprinkling a little flour to make the mass more dense.

The mushrooms may not be mixed into the pancake dough; the filling may be wrapped in potato pancakes. Serve potato pancakes with mushroom filling freshly baked, sprinkled with sour cream, or place sour cream in a separate bowl.

No eggs

In the traditions of Belarusian cuisine, potato pancakes need to be fried without additives; flour and eggs are not required in this recipe; pancakes can be prepared from potatoes (5 or 6 pieces) and onions (one large head).

Correctly during the cooking process, mix finely grated potatoes and finely chopped or twisted onions, add salt and pepper to the dough, and use a spoon to form pancakes in the form of flat cakes from the resulting mass. Be sure to fry in a hot frying pan so that both sides turn out golden brown. Having switched the medium mode of the stove to low, place the lid on top, hold the potato pancakes for 3 minutes so that they can bake properly and become soft.

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

With cheese

6 large potatoes, peeled and washed. A grater, food processor, meat grinder or blender is suitable for grinding them. The middle onion is also ground. The cheese should be grated separately. The amount of cheese mass is determined by eye. All crushed ingredients are mixed with a chicken egg, two or three large spoons of flour, a small amount of 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 be fluffy, soft, but not crispy.

You don’t have to add cheese to the dough mixture; sometimes it’s sprinkled on slightly undercooked pancakes, in which case you should cover the lid and wait until the cheese melts. In addition to sour cream, different sauces can be combined with potato pancakes, depending on preferences.

From pumpkin

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

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

Heat oil (2 or 3 large spoons) in a hot frying pan. Pancakes formed from dough using a spoon are fried on both sides until golden brown. After switching medium heat to low, cover them with a lid and steam for about 5 minutes. for complete baking. Serve 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 of wheat flour, onion, a little dill, salt, black pepper, and other spices, a little vegetable oil.

The onion is finely chopped. Thin circles are cut from peeled sausages and crushed to form strips. The potatoes are grated, which requires a medium grater. All necessary ingredients are thoroughly mixed by hand. The mass is infused for 10 minutes.

Potato dough with sausages is spooned onto a hot frying pan with oil, the mass is leveled into a thin layer. Fry each side until both are browned.

Popularly called potato pancakes, or potato pancakes, is a simple and very tasty dish belonging to Belarusian cuisine. Anyone can prepare it in their own kitchen, using products that can be found in any refrigerator. Potato pancakes are quick and easy to make. We bring to your attention the simplest recipe for potato pancakes with step-by-step execution.

How to prepare products?

To prepare potato pancakes you will need potatoes, eggs and flour. Different recipes may contain other components, but without these basic pancakes you won’t get them. The products will be baked from dough with a creamy consistency. To prepare it, potatoes should be peeled and chopped. Use a medium grater or food processor. A little trick: you should grate the potatoes immediately before cooking. If too much juice is released, it is better to carefully drain some of it. The simplest pancake recipe does not involve adding other vegetables to the dough. But if you decide to make pancakes from several vegetables, chop them all in the same way. Interesting fact: in its classic version, potato pancakes are prepared using the finest grater. This is exactly how our grandmothers made them, but it is impossible to call this method of chopping potatoes the fastest and easiest.

One of the most recognizable dishes of Belarusian cuisine, made from potatoes, is well known outside the republic. Of course, similar dishes are found in many other cuisines around the world. These are Ukrainian deruns, Russian Teruns, Czech bramboracs, and even American hashbrowns. And yet, it was potato pancakes that became the standard for these delicious, aromatic potato pancakes. At first glance, there is nothing complicated in preparing potato pancakes. Judge for yourself, the simplest traditional recipe for this dish includes only potatoes and a pinch of salt. And yet, preparing even such a simple dish requires knowledge of little tricks and secrets. Secrets that will help you make truly delicious traditional potato pancakes. Let's try together today to figure out and remember how to make potato pancakes.

Like any other popular folk dish, potato pancakes are famous for their huge variety of cooking recipes. From house to house, from region to region, the cooking methods and ingredients of this delicious dish change. Some grate potatoes for potato pancakes exclusively on a fine grater, while others recognize only those potato pancakes for which the potato mass was prepared on a coarse grater. Somewhere grated potatoes are mixed with a little salt and simply fried. In other houses, they don’t forget to add onions to the potatoes, and the fried potato pancakes are additionally simmered in the stove or oven. And of course, additional ingredients are not limited to just onions. Minced meat and pieces of chopped poultry, vegetables and mushrooms, fresh herbs and a wide variety of spices, all these and many other additives allow skillful housewives to diversify the taste and aroma of ready-made pancakes.

And even the potato mass itself can be prepared in three different ways. Tarkovan mass is distinguished using grated potatoes along with the released juice; wedge mass, straining out excess potato juice in a cone-shaped linen bag; and boiled potato mass, preparing potato pancakes from crushed boiled potatoes. Traditionally, potato pancakes are prepared from tarnik, but in modern Belarusian cuisine, all three types of potato mass are used separately or mixed and combined, trying to achieve an even greater variety of flavors from such a seemingly simple dish.

Today, “Culinary Eden” has collected and recorded for you the most important tips and cooking secrets, supplementing them with proven recipes that will definitely tell even novice housewives how to cook potato pancakes.

1. When starting to prepare potato pancakes, it is very important to choose the right potatoes. The fact is that Belarusian potatoes differ from Russian potatoes in their increased starch content. Thanks to this, the finished potato pancakes retain their shape better. When choosing potatoes, pay attention to strong, mature tubers with rough skin and a yellowish center. Be sure to ask to cut one tuber. Potatoes with a high starch content will immediately sparkle when cut with starch crumbs contained in their juice. But it is better to refrain from buying new potatoes - the low starch content in them will not allow you to prepare tasty and strong potato pancakes. If, contrary to expectations, the purchased potatoes contain an insufficient amount of starch, you can always add one or two teaspoons of starch to the finished potato mass.

2. As mentioned above, traditional potato pancakes are prepared from baked potato mass. To prepare such a mass, peeled raw potatoes are grated. Depending on the recipe and personal preference, you can use a fine grater, a regular fine grater, or even a coarse grater. If you are lucky enough to visit Belarus, be sure to look for a special grater for potato pancakes in local stores. Squeeze out excess moisture from the finished potato mixture and mix with additional astringent ingredients. The most common ingredients used are wheat flour and potato starch. Modern cuisine also allows the use of finely ground corn flour. This flour will give your potato pancakes a beautiful golden hue. One tablespoon of cold milk or kefir added to the raw potato mixture will help your potato pancakes avoid an unappetizing gray tint. The finished dough should be quite liquid, but at the same time viscous.

3. Fry pancakes by spooning a small amount of potato mixture into a frying pan with hot oil. The most delicious and aromatic potato pancakes are those cooked in good ghee, but vegetable oil will not spoil your potato pancakes, just remember that only refined vegetable oil is suitable for frying. Pour oil into the pan so that the potato pancakes are covered with it up to half their thickness. Heat the oil over high heat, spoon out the tart mixture so that there is at least one centimeter of free space between the potato pancakes, and quickly fry the potato pancakes on both sides. Be extremely careful not to get burned by the hot splashes of oil!

4. Let's try to cook the simplest traditional pancakes with onions! On a fine grater, grate one onion and six large potato tubers. Squeeze out excess vegetable juice, add one raw egg, one tbsp. a spoonful of kefir, salt and black pepper to taste. Mix the potato mixture thoroughly and fry your potato pancakes on both sides, placing them in small portions in hot melted or vegetable oil. Serve the finished pancakes to the table immediately. Serve sour cream separately.

5. Unusual potato pancakes with pumpkin are very tasty. Peel and grate 500 g on a fine grater. potatoes, one onion and 100 gr. pumpkin pulp. Squeeze out excess vegetable juice, add one chopped garlic clove, one raw egg and one tablespoon of sour cream. Add salt and black pepper to taste and mix the vegetable mixture thoroughly. Fry in vegetable oil on both sides until golden brown. Serve hot with sour cream or pork cracklings.

6. Those who cannot imagine their meal without meat will definitely enjoy pancakes with minced meat. Peel and grate 700 g on a fine grater. potatoes and one large onion. Pass 150 grams each through a meat grinder with a fine grid. lean pork and beef. Mix the vegetable mass with minced meat, add one egg, one tbsp. a spoonful of kefir, two tbsp. spoons of flour, salt and black pepper to taste. Mix the resulting mass thoroughly and fry the potato pancakes in ghee or vegetable oil on both sides until golden brown. Serve with sour cream, fresh herbs and vegetables.

7. Delicious potato pancakes with mushrooms will decorate your Lenten menu. Soak one glass of any dried mushrooms for 20 minutes in a small amount of cool water, then rinse thoroughly and boil in three glasses of water for 15 minutes. Pour the mushroom broth into a separate bowl and finely chop the mushrooms. Finely chop one onion and fry it in a small amount of vegetable oil until golden brown. 700 gr. Grate the potatoes on a fine grater and squeeze out excess moisture. Mix potatoes, onions and mushrooms, add 4 tbsp. spoons of flour, salt and black pepper to taste and mix everything thoroughly again. Fry potato pancakes in vegetable oil on both sides until golden brown. Prepare the mushroom sauce separately. Heat 2 tbsp in a saucepan. tablespoons vegetable oil, add 2 tbsp. spoons of flour and mix thoroughly. Then, stirring constantly, add 2 cups of boiling mushroom broth and bring the sauce to a boil. Add salt and pepper to taste and, continuing to stir, cook your sauce until thickened, 2 to 3 minutes. Serve the finished sauce with pancakes.

8. Potato pancakes with cheese are very aromatic and tasty. Peel and grate 500 g on a fine grater. potatoes and one onion. Grate two hundred grams of any hard cheese on a coarse grater. Mix vegetables and cheese, add 5 tbsp. spoons of flour, two raw eggs, 4 tbsp. spoons of milk, salt to taste. Mix the dough thoroughly and fry the pancakes on both sides in vegetable oil over medium heat until golden brown. Serve hot with any hot sauce and fresh herbs.

9. Potato pancakes that are additionally baked in the oven are incredibly tasty, aromatic and tender. Grate 500 gr on a fine grater. potatoes and one onion. Squeeze out the excess juice and add one egg, 1 tbsp. a spoonful of flour, salt and black pepper to taste. Mix thoroughly and fry the potato pancakes as usual. In a separate pan, heat 2 tbsp. spoons of vegetable oil, add two onions, cut into rings, and fry until golden brown. When the onion is ready, add 200 grams to it. pork belly, cut into small cubes, salt and black pepper to taste. Fry the meat until cooked through for 15 minutes, stirring frequently. Place the finished pancakes in layers in a cast-iron pot or deep baking dish, alternating them with layers of fried meat and onions. Pour one glass of sour cream over everything and bake in an oven preheated to 180⁰ for 30 - 40 minutes.

10. On weekends, potato pancakes with cottage cheese can also be served for breakfast. Grate finely grater 500 gr. potatoes and squeeze out excess moisture. 200 gr. Rub dry low-fat cottage cheese through a fine sieve or colander. Mix potatoes with cottage cheese, add one raw egg, 1 tbsp. a spoonful of flour, one pinch each of soda and salt. Mix the mixture thoroughly and fry the potato pancakes over medium heat in vegetable oil until golden brown. Serve with sour cream or any sweet and sour fruit sauce.

And on the pages of “Culinary Eden” you can always find even more proven recipes and original ideas that will definitely tell you how to cook potato pancakes.