A simple recipe for potato pancakes with eggs. How to cook potato pancakes: from classics to innovative technologies

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 famous dishes of Belarusian cuisine is potato pancakes or shingles, potato pancakes. In other words, these are hash browns. This delicacy is served hot, with sour cream or butter. Pamper your loved ones with this delicacy - pancakes are prepared quite quickly, and their taste is indescribable. The aroma will spread throughout the apartment. No one can resist such a delicacy.

How to cook regular pancakes?

Ingredients

1. Six potatoes.
2. One egg.
3. Two tablespoons of flour.
4. One onion.
5. Salt and ground black pepper.
6. Sunflower oil for frying.

Cooking method

The washed and peeled potatoes must be grated together with the onion on a coarse grater. Add the egg and flour, add salt and pepper to taste - mix everything, you should get a homogeneous mass.

Heat a frying pan and sunflower oil in it. Spread the potato mixture like pancakes - using a tablespoon. Fry the small flatbreads on each side for two to three minutes. As a result, a golden brown crust should form. After this, reduce the heat and simmer the delicacy for another three to four minutes with the lid closed.

Draniki with meat

This dish is tasty and appetizing. To prepare it you will need:

1. Half a kilogram of potatoes.
2. One hundred and fifty grams of minced meat.
3. One egg.
4. One or two onions.
5. Salt and sunflower oil.

Cooking instructions

Peel and wash the potatoes and onions. Grind them on a coarse grater. Add salt and pepper to taste. Beat the egg and add the flour - mix everything thoroughly.

Heat a frying pan, place a tablespoon of potato mixture on hot sunflower oil. Place some minced meat on top and cover with potato mixture. Fry pancakes on each side for two to three minutes until golden brown. After this, turn the heat to minimum, cover the frying pan with a lid and simmer the dish for another four minutes.

Potato pancakes without eggs

This dish is a real find for allergy sufferers and vegetarians, as well as for those who are fasting. To prevent the potato pancakes from falling apart during frying, you need to grate half the potatoes on a fine grater, and the other on a coarse grater. Yes, and this recipe will require a little more oil.

Products you will need when preparing the dish

1. Five medium-sized potatoes.
2. Salt and pepper.
3. One tablespoon of flour.
4. One teaspoon of starch.
5. Vegetable oil.
6. A pinch of soda.

Cooking instructions

Peel and grate the potato tubers - half finely and the other coarsely. Squeeze out the potatoes and add flour and starch. Add all other ingredients to the mixture and mix everything together. Place a tablespoon of potato mixture onto a hot frying pan with sunflower oil. Fry on both sides until a crust forms. Serve this deliciousness with mayonnaise or sour cream, or maybe with ketchup - whichever you prefer. You can make your own tomato sauce. To do this, fry onion half rings and add fresh tomatoes cut into pieces, peeling them and salting them. After a couple of minutes of simmering, add a little flour and cook the sauce until thick.

Potato pancakes with mushrooms

This is a fantastic dish that everyone in your household will love.

Ingredients

1. Four large potatoes.
2. Three hundred grams of champignons.
3. One onion.
4. Two tablespoons of flour.
5. Salt.
6. One egg.
7. Pepper.
8. Sunflower oil.

How to cook?

Finely chop the mushrooms, fry with onions - the liquid should correct. Cool and add to the dough. Fry like hash browns. This delicacy should be served with sour cream. During cooking, if necessary, you can add another egg to prevent the dough from spreading in the pan.

Peeled and coarsely grated potatoes should be mixed with an egg, salt and pepper.

Potato pancakes with cheese

In order to diversify the menu of an everyday or special table, you can prepare delicious potato and cheese pancakes, reminiscent of cheese chips in taste.

Ingredients

1. Five potatoes.
2. Five tablespoons of flour.
3. One onion.
4. Two hundred grams of cheese.
5. Two eggs.
6. Salt and sunflower oil.

How to cook pancakes?

Coarsely or finely grate cheese and onion, as well as peeled and washed raw potatoes. Add eggs and salt to taste. Add flour and mix everything. Fry on both sides in hot oil in a frying pan.

1. To prevent potato pancakes from being too greasy, after frying they should be blotted with a paper towel.
2. The cooled treat can be heated in the microwave to make it tastier.
3. Add finely grated onion to the dough, and the taste of potato pancakes will become even better. In addition, this way the potatoes will not darken.
4. The oil should cover the bottom of the frying pan by about three millimeters - then the potato pancakes will not burn, they will have a beautiful and appetizing crust.
5. Cover the frying pan with a lid, and the potato pancakes will fry better.

Draniki, delicious, tender potato pancakes with a golden-brown crispy crust, are considered a Belarusian national dish, although German gourmets were the first to master their preparation. Draniki are loved in many countries, but they are called differently. Ukrainians prepare potato pancakes, tertiukhi and kremzliks. Poles fry plyatski, Czechs fry bramborak, and in different regions of Russia potato pancakes are known as kakorki, teruntsy and derik. 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. Both adults and children love juicy, appetizing potato pancakes, and preparing this dish is easy, quick and enjoyable.

First secret: good potatoes

New potatoes are not suitable for potato pancakes, since they are not very starchy and the potato pancakes can spread or burn. In this case, starch or eggs are added for the binder, which are sometimes replaced with beaten egg whites. For 1 kg of potatoes, 2 eggs or 1–2 tbsp are enough. 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 grated on a fine or coarse grater or ground in a food processor, blender, or meat grinder. It is no coincidence that potato pancakes are called teruns - from the word “to rub” or in the Ukrainian manner - “to tear”. Sometimes in recipes there is advice to grate half the potatoes finely and half coarsely. They say that this way the potato pancakes retain their shape better. For some reason, it is believed that for potato pancakes you need to chop the potatoes by hand, but this is not at all necessary. After all, we live in the 21st century, and the most difficult work in the kitchen has long been performed by equipment.

Second secret: less flour

A large amount of flour spoils the taste of potato pancakes and they become rubbery. If the potato mixture turns out to be liquid, place it on a sieve and allow the liquid 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 these potato pancakes turns out crispy and tasty. If you don’t have time to strain potato juice, instead of flour you can add semolina, which absorbs excess liquid and makes it tender, juicy and fluffy. For 1 kg of potatoes 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 preparing classic potato pancakes is seasonings and spices. Along with the potatoes, the onion is also ground in a blender, which prevents the potato mass from darkening quickly. In addition to salt, garlic, black pepper, dried herbs and favorite spices are added to the potatoes. Fry potato pancakes only in a hot frying pan with a large amount of vegetable, melted butter or melted lard. If you cook pancakes in a warm frying pan, they will look like boiled potato cutlets. The finished potato pancakes are placed 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 a traditional machanka sauce, which contains meat trimmings, sausage, lard and onions.

Unusual ways to prepare potato pancakes

In western Ukraine, they make potato pancakes the size of a large pancake, fry them on both sides, put meat, mushroom or vegetable filling on one side and decorate the top with sour cream. It is enough to eat one such potato pancake to fill you up for half a day. Sometimes, during the process of kneading the dough, fried onions and mushrooms, grated cheese, cereal, 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. There is an interesting recipe for Swiss potato pancakes, Rösti, made from jacket-boiled potatoes with cheese, fried like cutlets and served with herbs and sour cream sauce. If you are on a diet, learn to cook potato pancakes in a slow cooker without fat. They, of course, will not be so juicy, but the calorie content of the dish will decrease several times. “Lazy” pancakes are usually prepared by bachelors by grating the potatoes along with the skin, but otherwise the recipe does not differ from ordinary pancakes.

Stuffed potato pancakes, reminiscent of zrazy, are very tasty. Place minced meat, fish, vegetables or mushrooms on a potato pancake, place a little dough on top to cover the filling and fry on both sides. Draniki with meat are called sorcerers in Belarusian cuisine. This option is not dietary, but very appetizing.

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

Three original recipes

Ukrainian pancakes

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

Draniki with seeds

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

Draniki with oat flakes

Pour boiling water over 1 glass of rolled oats 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.

A versatile homemade meal that can be varied in any way you like. This dish always turns out delicious, so even a novice housewife 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 potato pancakes, melting in your mouth, sometimes disappear from the plate before the family gathers at the table. And for any housewife this is the best recognition of her culinary skills!

This simple and very tasty dish has many names: in Ukraine - pancakes, in Belarus - pancakes, in some regions of Ukraine - teruns, or, more simply, - pancakes made from raw potatoes.

Draniki are very easy to prepare, but to make them tasty, you need to try a little and know a few secrets.
How to prepare potato pancakes, what should they be like?
Delicious pancakes are ruddy, fluffy potato pancakes, crispy on the outside and tender on the inside. The same principle is used for batter - crispy crust and tender center. Mmmmm...
They are usually served with sour cream, mushroom sauce or minced meat. Potato pancakes go well with such a spicy appetizer as, even on a festive table. And also together with, you will get a complete lunch.

Basic mistakes when preparing pancakes:

The dough darkens, to avoid this, grate the potatoes or pass them through a meat grinder last, when the rest of the ingredients have already been prepared.
Deruns sometimes turn out thin and watery. To prevent this from happening,

you need, firstly, to squeeze out some of the potato juice; some people try to add more flour to thicken the dough. I categorically do not recommend doing this - the taste will deteriorate greatly, and the potato pancakes themselves will seem “rubbery”. In general, flour should be added to a minimum (for 1 kg of potatoes - no more than 2 tablespoons of flour).
And one more secret of making potato pancakes, without knowing which you can reduce all previous efforts to nothing. Deruns need to be fried in a hot frying pan until crispy. If you put the dough for potato pancakes in a cold frying pan, you get something with the taste of burnt boiled potatoes, and has nothing to do with real potato pancakes.

Preparation of potato pancakes - products

Potatoes - 1 kg
Onions - 2-3 pcs.
Egg - 2 pcs.
Flour - 1-2 tbsp.
Garlic - 1-2 cloves
Sour cream or milk - 1 tbsp.
Salt, ground black pepper - to taste
As I said earlier, first we prepare all the ingredients except the potatoes.

Beat eggs with salt and pepper, add garlic, passed through a garlic press or grated on a fine grater.

We pass the onion through a meat grinder with the smallest holes or three on a fine grater, and we also chop the potatoes.

Squeeze out the juice and drain, and quickly mix the potatoes with onions. Next, to be completely sure that the dough will not darken, add a little sour cream or milk to the mixture of onions and potatoes.
Next is the turn of milk and beaten eggs - mix everything thoroughly and add a little flour.
If the consistency of the dough suits you (the potato pancakes should not “spread” when placed in a frying pan), you do not need to add flour. I’ll add on my own that I put 1 tbsp per 1 kg of potatoes. spoon of flour. Mom’s potato pancakes are not friendly with flour at all, she does it a little differently - she pours the potato juice into a separate bowl, when the starch settles to the bottom, drains the liquid, and adds the starch to the dough to get an even crispier crust.
True, at the same time, additional time is needed for starch, and I usually don’t have enough of it.
Now that the dough for potato pancakes is ready, you need to warm up a frying pan with vegetable oil or lard, onto which we place our pancakes - potato pancakes.
Fry in a hot frying pan on both sides, do not cover with a lid, but at the same time I spread the dough not with a tablespoon, but with a dessert spoon, i.e. potato pancakes are medium in size. Then I put them on a napkin to remove fat and serve with sour cream.

True, usually, for me, the process of serving potato pancakes ends at the stage of laying them out on a napkin. At the same time, the male population of our family stands nearby with a jar of sour cream in impatient hands. The potato pancakes disappear before they even reach the plate. To all my comments that it is advisable to eat at the table, they smile guiltily, but with a new batch of potato pancakes the same thing is repeated.
The story with potato pancakes is almost over, I just want to add that if you want to make them larger, spoon out the dough with a tablespoon. But, in this case, after frying the potato pancakes until golden brown on one side, turn them over and, reducing the heat, cover with a lid for 4-5 minutes, otherwise, in the middle, the potato pancakes will be raw.
In western Ukraine they make potato pancakes, the size of a whole frying pan, and fry them like pancakes. Then the filling is laid on one side (mushrooms, meat, feta cheese...), and a mesh of sour cream is made on top. The dish is called in the singular - “Derun with mushrooms”, Derun with meat.”
One ate and stuffed himself.
Pancakes are also cooked in pots, layered with meat or mushrooms and baked with a cheese cap.
Bon appetit, I wish you to prepare potato pancakes, and I hope there are no questions left about how to prepare them deliciously.

One of the most delicious dishes that has glorified Belarusian cuisine is potato pancakes. The recipe, thanks to its originality, has spread around the world, and even children can handle its simple preparation. Of course, the potato dish has undergone many innovations, and today chefs surprise with products with meat, cheese, mushrooms, and lean vegetarian options. In addition, the classic dish can be supplemented with interesting sauces.

Preparing to cook

The technology and set of products are simple and accessible to everyone. You will need potatoes (about 1 kg), onions (1 medium head), flour (several tablespoons), eggs (2-3 pcs.), vegetable oil for frying. For kitchen utensils, you should have a grater or food processor on hand for chopping ingredients and a frying pan.

Culinary experts advise choosing starchy varieties, which has a positive effect on the taste of potato pancakes. If this is not possible, you can add starch as another product. Young potato tubers are not suitable, since they contain very little starch.

Spices will help you make potato pancakes unique at home; the dish will have an original taste every time.

It is prepared like this: add a few tablespoons of flour, eggs, chopped onions, salt, and spices to chopped raw potatoes. Mix everything thoroughly to form a homogeneous mass, then fry it like pancakes, spooning it out and forming it in a frying pan. Fry on both sides until golden in refined oil.

Classic potato pancake recipe

The classic recipe calls for dough with a minimum amount of liquid, that is, after chopping the potatoes, squeeze out the juice and drain it.

Ingredients

Servings: 6

potato 5 pcs
chicken egg 2 pcs
flour 3 tbsp. l.
onion 1 piece
salt ¼ tsp.
spices to taste

Per serving

Calories: 199 kcal

Proteins: 3 g

Fats: 13.2 g

Carbohydrates: 17.6 g

15 min. Video recipe Print

Peel the potato tubers, grate them on a fine grater, and drain the resulting juice.

Add flour and eggs, mix until smooth.

Heat a frying pan, pour in vegetable oil. Take the potato mixture with a tablespoon, place it in a frying pan, and form round or oblong pancakes.

Fry for 5 minutes on each side.

Lay out a paper towel and place hash browns on top. This way they will give up excess moisture and fat to the napkin, turning out crispy and appetizing.

An excellent addition would be sour cream and garlic sauce with herbs. No one limits you here, it all depends on taste.

Lenten potato pancakes

Potato delicacy will be an appropriate addition to the Lenten table. To make the potato pancakes airy, add a pinch of soda to the dough.

Ingredients:

Potatoes – 8 pcs.
Salt and ground black pepper to taste.
Baking soda - a pinch.
Wheat flour – 5 tbsp. l.
Sunflower oil – 4 tbsp. l. in dough and for frying.

How to cook:

Grate the potatoes. You might like more textured pancakes by choosing larger holes on a grater. Drain the resulting juice.
Pour flour and baking soda into the mixture (no need to extinguish), pour in sunflower oil. Mix until smooth.
Place a heaping tablespoon of potato dough into the hot oil in a frying pan and fry on each side for 5 minutes until golden brown.
Place the finished pancakes on a paper napkin to remove excess oil.

In garlic sauce

You can cook potato pancakes with an unusual garlic sauce. This option is quite original and will appeal to the whole family.

Ingredients:

1 kg of potatoes;
3 tbsp. l. flour;
1 glass of sunflower oil;
salt to taste;
1 can of canned white beans;
1 clove of garlic.

Preparation:

The potatoes are grated on a fine grater and excess juice is removed.
Salt and flour are added to the potato mixture and everything is thoroughly mixed.
In a heated frying pan, pancakes are fried for 5 minutes on each side.
In a blender, grind the beans until creamy, adding a few tablespoons of sunflower oil, salt (to taste), and garlic.
The finished dish is seasoned with sauce and served.

Easy recipe for potato pancakes without eggs

The recipe will appeal to vegans, allergy sufferers, and those who are fasting or want to reduce calories.

Ingredients:

Potatoes -- 8 pcs.
Carrots -- 1 pc.
Onion -- 1 pc.
Flour - 3 tbsp. l.
Spices.
Vegetable oil.

Preparation:

The potatoes are grated, salt is added, and left for 10 minutes to allow the juice to separate.
The liquid is removed, chopped carrots, onions, and favorite spices are added.
The flatbreads are fried in a frying pan. If desired, you can add sauces.

Interesting and original potato pancake recipes

Every housewife wants to surprise her loved ones and pamper her with something delicious, so the following recipes are suitable for these purposes.

With cheese and onions

Draniki with cheese are an excellent option for those who want to make their usual dish more tender and melting.

You can add any type of hard cheese to the traditional version. For a standard recipe of 8 potatoes, take 100 grams of product. Don't forget the onions.

With minced meat

Another option to please yourself and your loved ones. They resemble the usual whites. For cooking you will need minced meat, and the other ingredients remain the same, only the frying technology differs.

Ingredients:

Minced meat - 300 g.
Five potatoes.
1-2 chicken eggs.
Flour – 3 tbsp. l.
1 medium sized onion.
Salt and spices to taste.

How to cook:

We prepare potato dough according to the classic recipe.
We form potato pancakes. First, lay out a thin pancake.
Then we make a thin layer of minced meat on it.
Cover the meat filling with a potato layer on top.
As a result, minced meat is obtained between the dough.
Fry over moderate heat, covered, for at least 7 minutes on each side.

The minced meat for potato pancakes is no different from the one you use to make meatballs or meatballs. This recipe uses sour cream or a sauce based on it.

With mushrooms

Draniki with mushrooms is another interesting recipe with a unique taste and seductive aroma. You can use pre-fried onions in a frying pan.

If you add a spoonful of even low-fat sour cream, add another 40 kcal. In this case, the nutritional value is based on carbohydrates.

If you cook according to the traditional Belarusian recipe - without flour and eggs, the calorie content is reduced to 150-190 kcal. A dish with the addition of minced meat has an energy value of 280 kcal, but it all depends on the type of meat.

If you are on a diet, it is better to eat potato pancakes in limited quantities and in the first half of the day.

Simple tips will help you make potato pancakes the pinnacle of culinary art.

Onions improve the taste and prevent the potatoes from darkening.
After frying, place the potato pancakes on a paper towel to remove excess oil and enhance the flavor.
Do not add more flour than stated in the recipe to prevent them from becoming rubbery.
It is better to grate potatoes, although some use a food processor or meat grinder.
The crust will be golden brown and crispy if the pan is hot enough.

Potato pancakes will suit your taste on the everyday table and on the New Year's menu. If you prepare this dish taking into account useful recommendations, success is guaranteed. With the addition of mushrooms, minced meat, cheese, the treat will go beyond the usual and surprise you with its originality. Be sure to serve them with sauces: sour cream with herbs or mushrooms, mayonnaise, mustard, garlic... There are hundreds of variations on this theme - you can safely experiment.