For the first time, European countries got acquainted with potato pancakes in the 30s of the XIX century, when their recipe was published in the book of the famous Polish cook J. Szytler.
Since then, this dish has gained a huge number of fans. And in Belarus it is considered national.
We keep traditions
Real potato pancakes are distinguished by their special taste, which is provided due to the properties of Belarusian potatoes.
Did you know that these varieties of bulba (or potatoes) contain a large amount of starch and this is what makes traditional Belarusian dishes so delicious?
Interesting: in cases where the dough turned out to be a little thin, some cooks add starch instead of flour.
Let's consider in stages how to cook potato pancakes:
We prepare our potatoes: wash, peel, grind with a grater along with onions;
Sometimes it happens that potatoes give off a lot of juice. In this case, it should be squeezed out and drained;
Beat the eggs with a fork or whisk, after which we add to them very finely chopped, or better squeezed out with a press, garlic, as well as pepper and salt;
We put everything together, mix and add sour cream or milk;
We look at the resulting dough: if its consistency is thick enough, then it is better not to add flour;
If the dough is liquid, add flour;
Prepare the frying pan: pour out a little oil and rest for a couple of minutes while the frying pan heats up;
We proceed directly to frying.
This dish is served hot along with sour cream or other sauces.
Potato pancakes without eggs: a basic recipe
No less well-known is the recipe for making potato pancakes without the use of flour or eggs.
In this case, if the dough turns out to be watery, the juice is drained, and it is allowed to stand a little. While the juice is standing, starch sinks to the bottom, which then returns back to the dough.
To create this dish, you need to prepare:
- A dozen potato tubers;
- Onion;
- Vegetable oil;
- Salt and pepper.
To cook such potato pancakes without eggs, first of all we clean and wash onions and potatoes, rub vegetables on a fine grater. 
Interesting: onions are added not only because of their own taste, but also so that the potatoes do not lose their color.
Next, pour salt and pepper into the dough to taste, prepare a frying pan and oil for frying. Fry on each side for a couple of minutes, until a golden crust forms. Serve hot with sour cream or other sauces.
An alternative to a frying pan: cooking potato pancakes with cheese in the oven
But potato pancakes can not only be fried on the stove, but also baked in the oven. This recipe will be especially useful for those who are not recommended to use fried food, but you want potato pancakes.
We use as ingredients:
- Potatoes - 8 pcs.;
- Flour - 3 tbsp. spoons;
- Chicken eggs - 1 pc.;
- Onions - 1 pc.;
- Cheese (preferably hard varieties) - 250 g;
- Salt to taste.
For baking, you will also need vegetable oil and bread crumbs.
Now let's look at how delicious it is to cook potato pancakes with cheese. The first stage is the preparation of the dough. Potatoes must be thoroughly washed, peeled and chopped. The resulting juice must be squeezed out, after which we add salt. 
Peel the onion and cut into small cubes, add to the potatoes. Beat the egg a little with a fork or whisk and pour in to the previous ingredients.
Add flour last on the list and mix everything thoroughly. Preparing the powder: three grated cheese (you can use a large one).
Second step: baking. Grease the baking sheet a little with vegetable oil and sprinkle a little with breadcrumbs. This will allow us to easily turn the pancakes.
We spread the dough with a spoon and put the baking sheet in the oven for 7-10 minutes at 200 degrees. After the allotted time, turn over, sprinkle the pancakes with cheese and set for another 5-7 minutes.
Put the finished potato pancakes on the dishes. Serve with sauce or sour cream.
The latest technology: potato pancakes with minced meat in a slow cooker
More and more often housewives use not classic pans and pots, and more innovative appliances: pressure cookers, multicooker and so on. Moreover, you can “cook” almost any dish in them, including potato pancakes with meat.
Stocking up:
- Potatoes - 1 kg;
- Minced meat - 0.5 kg;
- Onions - 2 pcs.;
- Eggs - 2 pcs.;
- With flour - two spoons;
- Spices (salt, pepper) - to taste.
For frying potato pancakes with minced meat, you will need a small amount of oil.
We start according to the traditional scheme: we thoroughly wash and grind the potatoes. Add finely chopped onion (if you are afraid of tears, you can chop it with a blender) and salt. After that, add in turn: eggs and flour, beaten with a fork or whisk.
We also take out our minced meat, pepper and salt it. If you want it to be a little softer and more tender, you can add a spoonful of sour cream or cream.
Preparing the multicooker: select the “Multipovar” program and set the temperature to 160º.
Grease the bowl with a little oil or fat. First, lay out a small potato pancake, and then carefully distribute a small amount of minced meat over it. The third layer is dough.
Important: the minced meat should be distributed almost over the entire surface of the potato pancake, and not lie in the center in the form of a ball. Otherwise, you risk getting a half-finished dish.
Fry pancakes in a slow cooker on both sides until golden crisp. When all the potato pancakes are fried, wash the multicooker bowl and put it in the "Heating" program.
We put all the potato pancakes there and wait another 20-25 minutes. After this time, hot potato pancakes with minced meat are served to the table. Season with fresh herbs, sour cream, sauces or cracklings.
The indisputable positive side of the multicooker is the presence of a temperature maintenance program. Thanks to her, you can not worry about the fact that the dish will cool down and lose its flavor characteristics.
Secrets of delicious potato pancakes
It would seem that there are no pitfalls in such a simple dish. However, few people know how to properly cook potato pancakes so that the potatoes do not darken and the pancakes are tender and crispy.
The main precepts of the preparation of the national Belarusian dish:
- To prevent the potatoes from darkening, do not forget to add onions to it during the chopping process;
- To get a beautiful golden crust, you need to preheat the pan (oven / multicooker bowl);
- The most delicious potato pancakes are obtained from those potato varieties with a high starch content;
- Young potatoes are not suitable as a base because they have a very low starch content;
- Soak the potato pancakes after frying with paper towels - this will get rid of excess oil;
- If you often get a little gum from flour, try using starch instead.
Whatever recipe for cooking potato pancakes you choose, do not forget about the secrets of cooking this dish. After all, there are not so many of them, however, if you remember them, your relatives will brag about your dishes to all their friends.
In addition, you can not adhere to the "classics" and experiment with ingredients, creating new masterpieces of culinary delights.
Potato pancakes (or potato pancakes) are the most popular potato pancakes in Belarus, which have firmly entered the cuisine of neighboring countries: Ukraine and Russia. Grated potatoes with garlic, onions and eggs are fried in a hot skillet in oil or animal fat. It turns out to be a very satisfying and simple dish. The main “partner” of hot potato pancakes is sour cream. Of course, this dish cannot be considered dietary, because the calorie content of potato pancakes is 170 kcal per 100 g, and if the dough contains flour, then all 199 kcal are obtained. But this does not diminish their popularity in any way, and they will never lose their people's love.
Step by step recipe will teach you how to cook real Belarusian pancakes.
Required Ingredients:
- Potatoes - 10 pcs;
- Egg - 2 pcs;
- Salt to taste;
- Oil for frying.
How to make potato pancakes:
The best recipes for potato pancakes
Having studied the classic recipe for potato pancakes, you can proceed to its more complex options. After all, they are prepared with both vegetables and meat, fried in a pan or baked in the oven. So it turns out that a simple and hearty dish conceals many secrets.
All recipes for potato pancakes are very similar, but sometimes a minor detail can significantly change the taste of the dish.
Vegetarian pancakes with vegetables
Strict adherents of vegetarianism also love Belarusian cuisine, especially its potato pancakes. By adding various vegetables to the dough, potato pancakes without eggs are lean, but very bright.
Ingredients:
- Potatoes - 8 pcs;
- Carrots - 1 pc;
- Onions - 2 pcs;
- Salt, spices - to taste;
- Onions - 2 pcs.
Preparation:
- Peel and rinse medium-sized potatoes, large carrots and onions.
- Grate all vegetables on a fine grater into one bowl. Rub the potatoes last so that they don't darken too much. Season the mixture with salt and spices to taste. Excess fluid.
- Pour oil into a frying pan and heat. Spread the mixture only in hot oil, giving the shape of a cake. Make potato pancakes not very thick, as the middle may not bake.
- Fry the potato pancakes on each side until golden brown.
Deruny with cheese and ham
Potato pancakes with cheese are not only appetizing, but also very satisfying. And if you add a little ham and herbs, then you get a full-fledged dinner without any side dishes.
Ingredients:
- Potatoes - 6 pcs;
- Onions - 1 pc;
- Ham - 200 gr;
- Cheese - 200 gr;
- Egg - 2 pcs;
- Dill - 1 bunch;
- Flour - 4 tbsp. spoons;
- Salt and spices to taste.
Preparation:
- Peel the onions and potatoes. Finely chop the dill. Grate all vegetables, cheese and ham. In this recipe for potato pancakes, all the ingredients should be grated on the largest grater to avoid the mushy state of the products. Drain off excess liquid.
- Add eggs, dill and flour to the mixture. Mix everything and salt to taste.
- Spoon the mixture into a hot skillet with butter, shaping it into a pancake. Fry until golden brown on each side.
Analogue of minced meat pies
Retreating from classic recipes you can cook potato pancakes in the form of pies with minced meat.
Ingredients:
- Potatoes - 60 pcs;
- Onions - 1 pc;
- Egg - 2 pcs;
- Minced meat - 200 gr;
- Salt and pepper to taste;
- Flour - on demand.
Preparation:
- For the potato mixture, grate the vegetables on the finest grater. Season the potatoes with salt and spices to taste. Drain any liquid that appears. Drive eggs into the mixture and mix everything. If you get a liquid consistency, then you need to add a little flour.
- Any mince can be used, but it is better to take fine grinding and without a large amount of bacon. Add the grated onion to the minced meat and season with spices. Mix everything until smooth.
- These potato pancakes with minced meat are fried only in hot oil. Spoon a thin layer of the mixture and put some minced meat on top. Smooth the minced meat over the entire surface of the pancake. Put a thin layer of potato mixture on the filling again. As soon as one side is browned, gently turn the potato pancake, being careful not to drop the filling.
- Such meat potato pancakes are cooked under a closed lid so that the minced meat has time to steame while the crust forms.
Multicooker recipe
You can cook potato pancakes not only in a pan, but also in a slow cooker. With this option, a minimum amount of oil is required, which is very beneficial for a healthy lifestyle.
Ingredients:
- Potatoes - 1 kg;
- Onions - 1 pc;
- Egg - 2 pcs;
- Flour - 3 tbsp. spoons;
- Salt and spices to taste.
Preparation:
- Peel the onions and potatoes. Grate vegetables. Drain the resulting liquid.
- Beat eggs. Season everything with spices. Add flour and mix thoroughly until smooth.
- Grease the multicooker bowl with oil. Spoon into pancakes and place on the bottom of the bowl.
- Cook on the "Bake" or "Fry" mode for 20 minutes on each side.
With mushrooms and pork belly in a pot
Cooking potato pancakes is no longer an ordinary procedure. Fantasy and the desire to search for new tastes lead to the fact that even simple dishes change beyond recognition. Such potato pancakes with mushrooms and pork belly in a pot may well become a decoration of the festive table.
The dish is based on classic potato pancakes, which must be prepared in any convenient way.
Ingredients:
- Classic potato pancakes - 15-20 pcs;
- Champignons - 300 gr;
- Onions - 2 pcs;
- Pork belly - 500 gr;
- Sour cream - according to the product yield;
- Greens, cheese - optional;
- Salt and spices to taste.
Preparation:
- We believe that the potato pancakes are ready.
- Cut the brisket into oblong cubes and fry in a dry frying pan until tender. 15-20 minutes will be enough. Put the meat on a plate, leave the melted fat in the pan.
- Cut the champignons into plates and cut the onions into thin half rings. Put everything in a skillet and simmer until soft for 5-7 minutes.
- Put 2-3 potato pancakes in portioned pots for the oven at the very bottom. Lubricate them with sour cream. Top with a layer of mushrooms and onions, and then the brisket. Close on top with 2 pancakes, which are also greased with sour cream. Cover the pot with a lid.
- Bake at 200C for 30 minutes.
Potato pancakes in the oven are much softer and softer than in a pan, because excess moisture does not leave, but is absorbed into the dough.
So that the pancakes do not fall apart when baking, during the cooking process, be sure to drain all the liquid and add flour to the dough.
Potato pancakes with meat - original dish, an interesting taste of which is obtained by adding chicken fillet to the dough.
Ingredients:
- Potatoes - 6 pcs;
- Onions - 1 pc;
- Eggs - 2 pcs;
- Salt - ½ tsp;
- Flour - 3 tbsp. spoons;
- Chicken fillet - ½ pc.
Preparation:
- Cut the chicken breast into small flat pieces.
- Peel and wash vegetables. Grate them with any size grater. Season with salt and pepper to taste, combine with fillets. Drain off excess water.
- Beat in eggs and mix gently. If the dough is too thin, add flour. Mix the whole mass until smooth.
- Fry potato pancakes in a hot skillet with oil over medium heat or slightly higher. Spread out with a spoon in portions, giving a rounded thin shape. So that the meat does not remain raw, the pancakes should not be thick. When a golden brown crust appears on both sides, remove the heat a little and cover the pan with a lid for 3 minutes. In this case chicken fillet get ready for sure.
Unusual potato pancakes with crab sticks
By adding new ingredients to the main recipe, you can get an amazing taste and unusual juiciness of color. Potato pancakes with original filling from crab sticks will surprise and delight at the same time.
Ingredients:
- Potatoes - 4 pcs;
- Onions - 1 pc;
- Garlic - 2 cloves;
- Egg - 2 pcs;
- Crab sticks - 4 pcs;
- Flour - 4 tbsp. spoons;
- Greens - 1 bunch;
- Salt and pepper to taste.
Preparation:
- Finely chop the greens. Fresh green onions will add spring colors and brightness to the dish.
- Chop the crab sticks by cutting them into small cubes or grating them.
- Grate potatoes and onions on a medium-sized grater. Remove excess water.
- Add eggs, herbs and crab sticks... Season to taste with salt and pepper.
- Fry the pancakes in a hot skillet on both sides until golden brown.
Potato squash recipe
Do you want something interesting?
In the summer, when young zucchini are just emerging, it is so nice to pamper yourself with fresh vitamins. And children will eat zucchini in this form much more willingly.
And this recipe will tell you how to cook potato pancakes very in an unusual way with oatmeal and semolina.
Ingredients:
- Potatoes - 2 pcs;
- Zucchini - 1 pc;
- Onions - 1 pc;
- Semolina - 1 tbsp. a spoon;
- Oatmeal - 1 tbsp. a spoon;
- Flour - 3 tbsp. spoons;
- Cheese - 50 gr;
- Vegetable oil - 2 tsp;
- Salt to taste.
Preparation:
- Peel potatoes and onions. If the zucchini is young with a thin skin, then it may not be cut off. Grate all vegetables the same size. Be sure to remove excess fluid.
- Add semolina, flour and oat flakes finely ground. Mix everything well. If the liquid reappears, get rid of it again.
- Pour 1 teaspoon of oil into the mixture. Salt to taste and mix everything.
- It is best to fry such potato pancakes on a non-stick coating. For such a frying pan, the remaining 1 teaspoon of oil will be enough. When the pan is hot, spoon the mixture into it, giving it the desired shape.
- Fry potato pancakes on both sides until pleasant golden brown and crisp. With this cooking process, the pancakes are fried longer than in a large amount of oil, but they are more dietary.
What do potato pancakes eat with?
In order to appreciate the potato pancakes and fully experience their taste, it is necessary not only to cook them correctly, but also to serve them correctly. What are potato pancakes eaten with? Yes with anything!
- Sour cream and sauces based on it are the most common dressing for potato pancakes. You can make the sour cream sharper by squeezing 2-3 cloves of garlic into it through a press. Will also go well fresh herbs... Finely chop a few sprigs of dill and 2-3 green onions and mix with sour cream. And any other sour cream sauce will go well with potato pancakes.
- Mushroom sauce is the second most popular. Heat some oil in a frying pan and fry 2 tbsp. tablespoons of flour until caramel color. Pour in 2 cups of mushroom broth and bring everything to a boil. Add salt and pepper to taste. Greens can be crumbled into the finished sauce.
- Mild homemade ketchup is ideal for minced pancakes.
- As a very original addition, you can serve thick apple or cranberry sauce with potato pancakes.
To keep potato pancakes always fluffy and crispy, and not just boiled potatoes in a crust, use a few helpful tips.
- Which potatoes are best to use? Pancakes are prepared only from old potatoes. Those. from what lay at least 2 months after excavation. Young potatoes do not work like that tasty dish.
- How to make pancakes crispy? It is imperative to squeeze the potatoes and onions from excess liquid, because it makes the dish more boiled. Also, excess flour reduces crunchiness, making the dough more rubbery.
- How to fry potato pancakes? The main thing is not to spare the oil so that the pancakes do not burn. And for even cooking, they should be leveled when laid out in the pan.
- How to speed up the cooking process? To make cooking potato pancakes faster, you can use a blender or food processor. This kitchen appliance will save you a lot of time.
- How to make potato pancakes less nutritious? To reduce calories, you can bake potato pancakes in the oven or cook them in a slow cooker. In these cases, oil is hardly used. When frying in a pan, the finished pancakes should be laid out on a paper napkin so that it absorbs the excess fat.
Did you cook potato pancakes? Did you eat at a party? And in the restaurant? Yes, in the restaurant.
For some reason, it is believed that potato pancakes are a dish of particular simplicity, and to make it, let's say, is a snap. But the only thing that has a bluish tint and a sticky consistency is not potato pancakes. These are ineptly cooked potato pancakes.
By the way, several world cuisines argue about whose dish it is. Somehow it so happened that it is considered a traditionally Belarusian dish. But the Ukrainians will correct you and say that these are not potato pancakes at all, but potato pancakes and a dish related to their cuisine, and the Jews will answer that latkes (this is again pancakes) is one of the main dishes on Hanukkah and can be ordered in the most prestigious restaurants. These are not simple ones, potato pancakes, or terunets, or kremzliks, or ...
If you do not succeed (or you get potato pancakes as described above with blue), then read carefully, strictly follow the recipe and get the correct, most tender, sunny pancakes.
Since there are a lot of recipes for cooking, we will narrow this circle down to a basic recipe, then complicate it a little, and then slightly change it. The main goal is to understand all the principles and subtleties of cooking potato pancakes. Join, it will be exciting, because you will learn a lot of secrets.
Basic recipe for potato pancakes
Anyway, potato pancakes are grated potatoes. That's the whole secret.
Ingredients for the recipe
- potatoes - 5 large
- half onion
- flour - 2 tbsp. spoons
- eggs - 2
- salt, pepper to your taste
- vegetable oil for frying
How to cook potato pancakes
Grate potatoes and onions on a fine grater (with the smallest round holes). If you have an assistant (harvester), then the task of making a lot of potato pancakes is greatly simplified.
First, grate the onion and place it in a bowl.
The first secret. Onions, being oxidized, do not darken the potatoes. Therefore, firstly, the finished pancakes will have a golden color, and, secondly, there is no need to rush, fearing that the potatoes will darken.
The second secret. Potato pancakes are also called potato pancakes, hence the misconception that the consistency of pancakes should be similar to the consistency of pancake dough.
We will not be mistaken, therefore, we will remove all the liquid from the potatoes and other products that will be used.
To do this, put the potatoes and onions in a colander, and when the liquid drains, squeeze out more - there should only be a "dry residue" at the exit. Add salt, pepper, egg and flour and mix thoroughly.
Fry in a preheated skillet with vegetable oil, spreading the pancakes with a tablespoon.
Don't make them too thick, smooth with the back of a spoon.
The third secret. Fry over medium heat - the potatoes should be well done inside too.
The fourth secret: put the potato pancakes on a paper napkin, which will take away the excess oil, because they are best served with sour cream, and so much fat is not very useful, albeit tasty.
The fifth secret: if you want to get crispy pancakes, do not stack in a pile, lay out in one layer.
Serve the pancakes immediately, while they are hot. With sour cream, into which be sure to cut the greens.
ADVICE. If you need to serve a large number of fried pancakes to the table, turn on the oven (t 120-140), cover the baking sheet with parchment and put the pancakes from the pan on it. When everything is overcooked, place the baking sheet in warm oven before serving, but not too long so that the potato pancakes do not dry out.
Potato pancakes with filling
Yes, if to basic recipe add the filling, you get a new dish. And although potatoes never get bored, you still want variety. What kind of filling to take? Imagine boiled potatoes or fried, with what would you eat it? Yes with anything. This is exactly this "anything" and can be an addition. For example, Belarusians prefer to add meat, an excellent addition is the most different vegetables: eggplant, Bell pepper, garlic, mushrooms, zucchini and others. Or sauerkraut.
Replace flour with starch to make it completely potato.
Ingredients for the recipe
- potatoes - 3 pcs.
- onion - 1
- sauerkraut - 130 grams
- egg - 1
- potato starch- 1 tbsp. a spoon
- vegetable oil to fry
How to cook stuffed potato pancakes
Finely grate the onions and potatoes, discard in a colander.
Cut the cabbage very finely.
Squeeze out potatoes and cabbage and place in a bowl.
Break the egg into a small bowl, loosen it and pour over the potatoes. Add starch, stir.
Fry as in the first case, on vegetable oil, medium heat. Place on a napkin.
Serve hot.
BONUS. A related recipe is the delicious potato granny.
Potato pancakes with carrots
Why with carrots? Because she and the potatoes are very tasty combination... Carrots give tenderness and sweetness to potatoes, and potatoes endow carrots with satiety.
But so that life does not seem like a culinary paradise, we will make potato pancakes, grated on a coarse grater.
Ingredients for the recipe
- potatoes - 4
- carrots - 1 medium
- greens, salt, pepper - to taste
- egg - 1
- flour - 2 tbsp. spoons
How to cook potato pancakes with carrots
Grate the carrots and potatoes on a coarse grater. Place in a colander, then squeeze and transfer to a bowl. By the way, there is much less liquid from coarsely grated potatoes.
Add the egg and finely chopped herbs and season with salt and pepper. Stir.
Add flour and mix well again.
Fry over medium heat in vegetable oil.
Serve hot with sour cream.
Having tried variations with finely and coarsely grated potatoes, you will understand which one you like best. But this is not a reason to stop, because you can combine, for example, finely and medium grated potatoes - you get a soft center and a crispy top.
If some vegetables rub badly on a fine grater, pass them through a meat grinder.
P. S. It seems that we diligently revealed all the secrets of making potato pancakes, and they are clearly visible on your monitor. Or we forgot something. Then please remind me in the comments everything that you think is necessary, important and useful.
One of the most recognizable dishes of Belarusian cuisine, potato, is well known outside the republic. Of course, similar dishes are found in many other cuisines around the world. These are Ukrainian potato pancakes, Russian terunians, Czech brambaraki, and even American hashbrown. And yet, it is the pancakes that have become the standard of these delicious fragrant potato pancakes. At first glance, there is nothing complicated in the preparation of potato pancakes. Judge for yourself, the simplest traditional recipe for this dish includes only potatoes and a pinch of salt. And yet, cooking even this simple dish requires knowledge of little tricks and secrets. Secrets to help you make truly delicious traditional potato pancakes. Let's try today to figure out and remember how to cook potato pancakes.
Like any other popular folk dish, potato pancakes are famous for a huge variety of cooking recipes. From house to house, from region to region, the cooking methods and ingredients of this delicious dish change. Someone grates potatoes for pancakes exclusively on a fine grating grater, while others recognize only those pancakes for which the potato mass was cooked on a coarse grater. Somewhere grated potatoes are mixed with a little salt and simply fried. In other houses, they do not forget to add onion to the potatoes, and the fried potato pancakes are additionally simmered in the oven or oven. And of course, the additional ingredients aren't just limited to 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 potato pancakes.
And even the potato mass itself can be cooked in three different ways... Distinguish between a tarkovaya mass, using grated potatoes together with the juice that has been released; bladed mass, straining off excess potato juice in a cone-shaped linen bag; and boiled potato mass, preparing pancakes from crushed boiled potatoes... Traditionally, potato pancakes are cooked from the cooked mass, 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 tastes from such a seemingly simple dish.
Today "Culinary Eden" has collected and wrote down for you the most important tips and secrets of cooking, supplementing them with proven recipes that will surely tell even novice housewives how to cook potato pancakes.
1. When starting to cook 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, ready-made potato pancakes retain their shape better. When choosing potatoes, pay attention to strong, ripe tubers with a rough skin and a yellowish center. Be sure to ask to cut one tuber. Potatoes with a high starch content will immediately sparkle in the cut with starch crumbs contained in their juice. But from the purchase young potatoes it is better to abstain - the low starch content in it will not allow you to cook 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 potato mass. To prepare such a mass, peeled raw potatoes 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 the finished potato mass out of excess moisture and mix with additional astringent ingredients. These ingredients are most often Wheat flour and potato starch. Modern kitchen can also be used corn flour finely ground. This flour will give your potato pancakes a beautiful golden hue. One tablespoon of cold milk or kefir added to the raw potato mass will help your pancakes to avoid an unappetizing gray tint. Ready dough it should turn out to be quite liquid, but at the same time viscous.
3. Fry potato pancakes, spooning a small amount of potato mass into a frying pan with hot oil. The most delicious and aromatic pancakes are cooked in good ghee, but vegetable oil will not spoil your pancakes, just do not forget that only refined vegetable oil is suitable for frying. Pour the oil into the pan so that the pancakes are up to half their thickness. Heat the oil over high heat, spoon the cooked mass so that there is at least one centimeter of free space between the pancakes, and quickly fry the pancakes on both sides. Be extremely careful not to burn yourself from the hot splashes of oil!
4. Let's try to make 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 a raw egg, one st. a spoonful of kefir, salt and black pepper to taste. Stir the potato mixture thoroughly and fry your potato pancakes on both sides, spreading in small portions in hot ghee or vegetable oil. Serve the prepared pancakes immediately. Serve sour cream separately.
5. Unusual potato pancakes with pumpkin are very tasty. Peel and finely grate 500 gr. potatoes, one onion and 100 gr. pumpkin pulp. Squeeze out the excess vegetable juice, add one minced 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 rinds.
6. Those who cannot imagine their meal without meat will definitely like potato pancakes with minced meat. Peel and finely grate 700 gr. potatoes and one large onion. Pass through a meat grinder with a fine wire rack, 150 g each. lean pork and beef. Mix vegetable mass with minced meat, add one egg, one tbsp. a spoonful of kefir, two tbsp. tablespoons of flour, salt and black pepper to taste. Mix the resulting mass thoroughly and fry the pancakes in ghee or vegetable oil on both sides until golden brown. Serve with sour cream, fresh herbs and vegetables.
7. Delicious pancakes with mushrooms will decorate your lean menu. One glass of any dried mushrooms soak for 20 minutes in a little 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. Chop one onion finely and fry it in a little vegetable oil until golden brown. 700 gr. Grate potatoes on a fine grater and squeeze out excess moisture. Mix potatoes, onions and mushrooms, add 4 tbsp. tablespoons flour, salt and black pepper to taste and mix thoroughly again. Fry the pancakes in vegetable oil on both sides until golden brown. Cook separately mushroom sauce... Heat 2 tbsp in a saucepan. tablespoons of vegetable oil, add 2 tbsp. tablespoons of flour and mix thoroughly. Then, stirring constantly, add 2 cups of boiling mushroom broth and bring the sauce to a boil. Season with salt and pepper to taste and, while stirring, cook your sauce until thick, for 2 to 3 minutes. Ready sauce serve to the pancakes.
8. Pancakes with cheese are very aromatic and tasty. Peel and finely grate 500 gr. potatoes and one onion. Two hundred grams of any hard cheese grate on a coarse grater. Mix vegetables and cheese, add 5 tbsp. tablespoons of flour, two raw eggs, 4 tbsp. spoons of milk, salt to taste. Stir 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 additionally baked in the oven are unusually tasty, aromatic and tender. Grate 500 gr. potatoes and one onion. Squeeze out excess juice and add one egg to the vegetable mass, 1 tbsp. a spoonful of flour, salt and black pepper to taste. Stir well and brown the pancakes as usual. In a separate skillet, heat 2 tbsp. tablespoons 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. Cook the meat until tender for 15 minutes, stirring frequently. Put the finished pancakes in layers in a cast iron pot or deep baking dish, alternating them in layers fried meat with onion. Pour everything over with one glass of sour cream and bake in an oven preheated to 180⁰ for 30 - 40 minutes.
10. On weekends, pancakes with cottage cheese can be served for breakfast. Rub on fine 
grater 500 gr. potatoes and squeeze out excess moisture. 200 gr. wipe low-fat dry cottage cheese through a rare sieve or colander. Mix potatoes with cottage cheese, add one raw egg, 1 tbsp. a spoonful of flour, one pinch of soda and salt. Stir the mixture thoroughly and fry the 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, which will definitely tell you how to cook potato pancakes.
People called potato pancakes, or potato pancakes, are a simple and very tasty dish related to Belarusian cuisine. Everyone can cook it in their own kitchen, using products that can be found in any refrigerator. Potato fritters done quickly and easily. We bring to your attention the simplest recipe for potato pancakes with step by step execution.
How do I prepare food?
To prepare potato pancakes, you will need potatoes, eggs and flour. V different recipes other components can also be found, but without the specified basic pancakes it will not work. We will bake the products from creamy dough. To prepare it, the 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 his classic version 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.
