Draniki proportions. How to cook potato pancakes. An unusual recipe for potato pancakes with pumpkin

From potatoes you can cook a lot of delicious and satisfying dishes. And one of them is pancakes. And what is it, and how to cook such a dish?

What are draniki?

Draniki are basically potato pancakes. Such a dish is considered, but it is also found in the cuisines of other countries of the world.

So, in Ukraine, potato pancakes are called pancakes or potato pancakes, in - latkes, in Sweden - ragmunks (which translates as "bristled monk"), in the Czech Republic - bramboraks, in America - hashbrowns, and in Lithuania such a dish is called potato pancakes. By the way, the word draniki is translated from Old Russian as “rub, tear”, so we can assume that the name contains the whole essence of the dish.

A bit of history

It is not known exactly when and where potato pancakes were first used in the form in which they are known to us. After all, potatoes began to be cultivated a long time ago, and, probably, a wide variety of dishes were prepared from it. Thus, the first mention of potato pancakes dates back to 1830.

And some believe that they appeared under the influence of German cuisine. But if Belarus is still considered the homeland of the dish, then here initially the potatoes were not grated (then there were simply no graters), but on the board.

In those days, they ate potato pancakes for breakfast. And there was also such a tradition: before the main meal, you had to eat a piece of black bread. Draniki are always eaten only hot with sour cream, lard or butter.

Ingredients

Today, there are many different recipes for potato pancakes, but in its original form, such a dish consisted of only a few components. We list the ingredients that are used most often and in most cases:

Potato. It is worth talking about it separately, because it is he who is the main and most important ingredient. The taste of the finished dish depends on his choice. It is worth choosing varieties with a high starch content, because if there is not enough of it, potato pancakes will not be juicy and soft or will burn during the frying process. it is better not to use it, there is little starch in it.
Eggs play the role of a connecting element, so many people add them too. Usually there is 1 egg for 4-5 potatoes.
Onion. Onion, firstly, makes potato pancakes more juicy and gives them a pleasant taste. Secondly, onion juice protects the potatoes from browning and allows the potato mass to be stored longer.
Flour or starch. If you can't find starchy potatoes, then add starch during the cooking process. It can be replaced with wheat or corn flour.
Instead of onions, some use kefir, which also prevents browning.
Salt and pepper are added to taste. As for other seasonings, they are not traditionally used. But you can add garlic or dill or parsley.
If you like to experiment in the kitchen, you can make stuffed pancakes or just mix potatoes with vegetables or minced meat.

How to cook?

How to cook delicious potato pancakes? You need to remember some rules. Here are the main preparation steps:

First peel and wash the potatoes.
Now you need to start grinding. How to grate potatoes? It all depends on your preferences and tastes, as well as on what potato pancakes you want to end up with. If you plan to cook tender and uniform potato pancakes, then use a fine tearing grater. If you want potato pancakes to be fried and crunchy, then grate the potatoes on a medium or even large grater. If you have little time, then you can use a blender or meat grinder to grind.
Then you need to squeeze out excess juice from the potatoes. In general, you can not do this, since the juice also gives the dish a special taste. By the way, the mass with juice is called tarkovannaya. There is also a clinked mass (in this case, the juice is squeezed out) and boiled. In the latter case, the potatoes are first boiled and then chopped in boiled form.
Now mix the potato mass with the egg, add the onion or other ingredients, as well as salt and pepper. Knead the dough. By consistency, it will resemble not too thick sour cream.
Now start cooking. It is best to fry pancakes, in this form they will be crispy. But you can also use the oven, slow cooker and even a double boiler. By the way, melted fat or butter is best suited for frying, but you can also use ordinary vegetable oil (preferably refined).

Recipes

We offer you several recipes for potato pancakes.

Recipe one

These are the simplest potato pancakes. Cooking Ingredients:

3 large potatoes;
1 small onion;
1 egg;
salt and pepper to taste.

Cooking method:

Peel potatoes and grate. Squeeze out excess juice if necessary.
Also peel the onion and either chop it finely, or grate it, or chop it in a blender.
Mix potatoes and onions, add egg, salt and pepper. Mix everything well.
Heat oil or fat in a pan.
With a spoon, spread the mass on a preheated pan, leaving free space between the potato pancakes (at least 1 centimeter) so that they do not stick together.
Fry the pancakes until golden brown on each side.

Recipe two

If you cannot imagine your life without meat, then cook meat pancakes. Here's what you'll need:

100 grams of pork;
100 grams of beef;
700 grams of potatoes;
1 onion;
3 tablespoons of kefir;
1 egg;
3 bunches of green dill;
pepper and salt to taste.

Cooking method:

Rinse the meat, clean from the veins and pass through a meat grinder. You can immediately pass through a meat grinder and peeled onions.
Peel the potatoes and grate on a medium grater. Squeeze out excess juice and mix potato mass with kefir and egg.
Chop the dill with a knife, after washing and drying.
Add minced meat, chopped dill, pepper and salt. Mix everything thoroughly.
Fry potato pancakes in butter.

Recipe three

Very tasty pancakes with mushrooms. The list of ingredients is:

For pancakes:

600 grams of potatoes;
300 grams of fresh champignons;
2 eggs;
2 onions;
2 tablespoons of flour;
salt and pepper to taste.

For sauce:

200 grams of sour cream;
2-3 cloves of garlic;
dill greens;
salt.

How to cook? Everything is very simple:

Get started with mushrooms. Wash them well and cut into small pieces.
Heat the oil in a frying pan, fry the mushrooms.
Now grate the previously peeled potatoes on a fine grater.
Peel the onion and finely chop it or chop it in a meat grinder or in a blender.
Combine the potato mass with mushrooms and onions, add flour, eggs, pepper and salt. Mix everything well.
Spread the mass in a pan, fry potato pancakes on each side for 4-7 minutes until golden brown.
Now prepare the sauce. To do this, peel the garlic and grate it on a fine grater, chop the dill with a knife (do not forget to wash it). Add dill with garlic to sour cream, salt everything and mix.
Serve hot pancakes with sauce.

A few useful tips for cooking potato pancakes:

If you decide to cook pancakes with filling, then make the filling in advance, it should be completely ready. So, if you use raw mushrooms, they will not be fried.
Start frying potato pancakes immediately after preparing the dough. Grated potatoes are not stored even in the refrigerator.
Spare no oil. It should cover half of the pancakes. If there is not enough oil, then potato pancakes will not be crispy and golden.
To remove excess oil after cooking, blot potato pancakes with paper towels.
Cook potato pancakes at once, as they will no longer be so tasty when heated. It is better to serve such a dish directly from the pan.

Now you know everything about cooking potato pancakes. Delight your household and guests with this simple but delicious dish!

How to cook potato pancakes - the best recipes

Learn from the article how to cook real tasty and simple potato pancakes, how and with what to serve them to the table. The recipe will not leave anyone indifferent

20 minutes

200 kcal

5/5 (6)

Potato pancakes, potato pancakes and terunki - as soon as these delicious potato pancakes are called! They are made from both raw and boiled potatoes with the addition of eggs. This dish of Belarusian cuisine has long gained popularity in different cities of Europe. It is very tasty, and cooking it is so easy and fast that any hostess can learn this skill.

What are pancakes

Draniki are pancakes made from potatoes. In Ukraine they are traditionally called potato pancakes, but in Russia Terunami or kakorami. In Europe, this dish became known in the 19th century, and thanks to the Polish people it appeared in Russia.

Although any potato is suitable for their preparation, some culinary experts believe that the best pancakes are made from Belarusian varieties. Probably because potatoes grown on their lands are more starchy and delicate in taste.

It is interesting that similar ones are found in the cuisines of different countries of the world, but traditionally it considered Belarusian.

Why is this dish so delicious?

Draniki are loved by both adults and children. And how can you not love them if they are prepared from a vegetable that about 80% of people around the world love. This vegetable is sometimes called the second bread, and more than 110 culinary creations can be made from it.

Real potato pancakes have crispy golden crust, and inside they are juicy, tender and fragrant. They can be fried in a pan or baked in the oven, and then they can be treated to guests, complement the festive table, cook for breakfast or take with you to work. You can also easily cook - such a dish will be even more nutritious.

Step by step cooking recipe

How to make potato pancakes on your own?

We will need:

Cooking steps:

Peeled potatoes need to be grated.

Advice: you can grind vegetables in a food processor (with a special nozzle) or in a meat grinder. Just don't use a blender, as the vegetables shouldn't turn into a puree.

Vegetable juice must be drained and squeezed.
Grate the onion or chop finely with a knife and pour it into the potatoes.
Salt, pepper, chopped fresh dill, flour and eggs are placed in a bowl and everything is thoroughly mixed.
Put a frying pan on the stove, pour oil. When the pan is hot, you need to fry the potato pancakes on one side, and then on the second until a golden brown crust is formed.

It is most convenient to apply the potato mass with a spoon. In shape, they should look like pancakes.

To make pancakes juicy and golden, should be fried in a hot frying pan in a large amount of oil.
So that the dish is not too oily and greasy, after frying, put the pancakes on paper napkins and then transfer them to a plate.
Try to choose starchy potatoes. It is better to choose Belarusian varieties. The taste of the dish and the shape of potato pancakes will depend on this. Not suitable for cooking young potatoes.
If you doubt the quality of the potatoes, you can add during the cooking process 0.5-1 tablespoon of starch.
If before frying it seems that the mass is too liquid, you do not need to add flour, as the pancakes will turn out hard. It is better to put a little starch.
In traditional cooking, vegetables are grated, but to spend less time cooking, you can use a food processor.

How to serve the dish

Traditionally, pancakes are served on the table hot with sour cream. You can decorate them with fresh herbs or cranberries. You can put lettuce leaves on a plate, and potato pancakes on top.
During cooking, you can add boiled champignons, finely chopped carrots or apples.
There is a wide variety of sauces for potato pancakes. You can make your own sauce.

Simple mushroom sauce

We will need: champignons (200 grams), onion, 200 ml of sour cream, a piece of butter, salt and pepper.

Cooking steps:

Finely chop the onion into cubes, and the mushrooms into thin slices
Tip: it is better to boil the mushrooms in advance, and then lightly fry them.
Fry mushrooms separately until golden brown and onions.
Then we shift the mushrooms to the onion, add sour cream, pepper and salt. Simmer for a few minutes and you're done!
Drizzle draniki with sauce and serve.

Advice: The sauce should be dealt with before cooking potato pancakes to serve them hot from the stove

As you can see, this dish is very easy and simple to prepare. Your family and guests will love it!

Feb 03 2017

How to cook the most delicious potato pancakes?

Hello, my dear friends, regular readers and random visitors!

Oh, something so drannikov wanted! I want to cook the most delicious! This is me losing weight for the summer. And, anyway, Maslenitsa is coming soon. After that, I'll start. Today potatoes are on the agenda!

We have already prepared with you, and even.

But there are many more recipes. While looking, I learned so many new and interesting things.

It is believed that potato pancakes were invented in Belarus. And the name came from there. It is the most common dish there, it is even served in even the most expensive restaurants. And they cook mainly from potatoes and onions.

But here in Russia in different regions they call it differently: kakorki, teruns, teruns, terunki, deriki. And they cook everything in their own way.

But there are some common features and now I will talk about them.

For pancakes, yellow potatoes are best, they contain a lot of starch. And for some reason, they are the most delicious from it.
So that the potatoes do not darken, it is necessary to grind them mixed with onions, one potato, onion, again potatoes and onions.
The best spices for potato pancakes are curry, ground black pepper, coriander, marjoram, red pepper, white mustard, dried dill, garlic, sweet pepper and chili pepper
Do not put too thick pancakes on the pan, they may not be fried inside
The prepared Belarusian delicacy must be laid out on a towel, which will remove excess vegetable oil.
Belarusians have a secret - they use a special grater for hash browns. It looks like a small grater, which is found in almost every kitchen. But I prefer the big one. Completely different taste.

My favorite simple pancakes without flour are potatoes, eggs and salt. But the diet needs to be diversified, so I have collected several recipes. I've tried everything. All awesome, for those who understand. And my family loved the cheese ones. She treated her friend to mushrooms - she liked it. In general, the taste, the color. Choose for yourself what you like.

Traditional Belarusian draniki

- 3-4 pcs.
Onion - 1 pc.
Salt and pepper to taste
frying oil
Sour cream - for serving, no way without it

Grate potatoes with onions. You can do this in a food processor, it's faster and there will be no tears from the onion. Put in a bowl. You can remove excess juice, just squeeze.

Add salt and pepper.

Heat oil in a frying pan and fry. Three minutes on each side, then you can still hold a little under the lid - this is for softness. I love crunchy ones, so I immediately put them on a napkin so that excess oil is gone.

Serve immediately with sour cream while still hot.

The most delicious pancakes with cheese

Potato -3-4 pcs.
Onion - 1 pc.
Egg - 1 pc.
Flour - 2-3 tablespoons.
- 100 g
Salt and pepper - to taste.
Vegetable oil for frying
Sour cream for serving

We rub raw potatoes with onions. Add egg, flour, salt, pepper and grated cheese. We mix everything until a homogeneous mass.

Fry on both sides for about 3 minutes until golden brown.

There is another option. We do not add cheese to the dough, but simply sprinkle it on top of almost ready-made cakes, cover with a lid and let the cheese melt.

Serve hot with sour cream. Mmmm the cheese is stretching, so appetizing!

From potatoes with mushrooms

Potato -3-4 pcs.
- 200 g
Onion - 1 pc.
Egg - 1 pc.
Flour - 2-3 tablespoons.
Cheese - 100 g
Salt and spices to taste
Vegetable oil for frying
Butter for frying mushrooms

Finely chop the mushrooms and fry in butter with onions.

Now we rub the potatoes, add the egg, salt, spices, flour to it, knead well. Now the cooled mushrooms. We mix. We fry.

Another option. You can not add mushrooms to the dough, but make bigger cakes and

wrap mushrooms in them as a filling.

From potatoes with pumpkin

Potato - 3-4 pcs.
- 200 g
Milk - a third of a glass
Egg - 1 pc.
Flour - 2-3 tablespoons
Salt and spices to taste
Vegetable oil for frying

Grate potatoes and pumpkin.

Now you need to boil milk and pour potatoes over it, let it stand for 5 minutes, soak. Then the milk can be drained through a colander. Add the grated pumpkin to the potatoes, mix. Now the egg - you need to separate the yolk from the protein, add the yolk immediately, and beat the protein with a whisk and carefully add to the dough. Now flour, salt and spices.

Heat the frying pan well, put some butter there and fry our potato pancakes on both sides. At the end, cover with a lid and let it sweat a little, for softness.

And serve hot with sour cream. Incredibly tasty for those who love pumpkin.

With tomatoes and herbs

Potato - 3-4 pcs.
- 2-3 pcs.
Egg - 1 pc.
Flour - 2-3 tablespoons
Greens to taste
Garlic 1-2 cloves
Salt and spices to taste
Vegetable oil for frying

As always, we rub raw potatoes, add flour, salt, spices, garlic (through a garlic press). Finely chop the tomatoes and greens too and add them to the dough

Fry until golden crisp.

There is a vegan version without eggs. They won't fall apart. The taste doesn't change at all. Try it.

With zucchini

Potato - 3-4 pcs.
- 1 PC.
Egg - 1 pc.
Onion - 1 pc.
Flour - 2-3 tablespoons
Greens to taste
Garlic 1-2 cloves
Salt and spices to taste
Vegetable oil for frying

Potato, onion, zucchini. wash, clean, rub. There is a lot of juice in the zucchini, it is better to squeeze it out by hand or let it drain in a colander. Add flour, salt, spices, eggs.

To begin with, not every potato is suitable for potato pancakes, i.e. the taste of pancakes depends on the variety of potatoes, the place where the potatoes grew and the degree of their freshness. What to focus on? Early maturing varieties of potatoes are absolutely not suitable. Good potato pancakes are made from yellow potatoes. There is one, I don't know what it's called. But the taste of these potatoes is excellent. Potatoes from Central Asia are not suitable for potato pancakes. You can see the composition of the soil there. Our Siberian potatoes are the best option. The freshness of potatoes is as follows: although there is a tradition in my family to make potato pancakes from freshly harvested potatoes, this is not the best option. Potatoes should lie down for 2 months - then it will be the very thing. Well, if the potatoes are stored correctly, then you can use it until the new harvest.

In general, it is checked empirically - potato pancakes are made from the incoming batch - it becomes clear whether the potatoes are good or not.

Two more important points: forget about flour - real potato pancakes are made WITHOUT FLOUR. And forget about large graters and meat grinders - potatoes should be chopped to very small fractions.

Well, now the process with slides.

We clean potatoes. There is nothing special here, everything is elementary.

Now we grind. The best option is a grater, which looks like a piece of iron, into which nails have been driven in and it has bumps with sharp edges. Here is such. This is the most tedious and long process, but this is how the best taste is obtained.

When a lot of pancakes are made or there is little time, a different method of chopping potatoes can be used, which does not greatly impair the taste, but simplifies the cooking process. Potatoes are cut into cubes with a side of about 2 cm.

And it is crushed in a food processor with such knives to a mushy state.

Further, regardless of the grinding method, the technology is the same. Little know-how. The most harmful thing in cooking potato pancakes is the juice that is gradually released from the potatoes. Firstly, it dilutes the dough, which leads to a decrease in the thickness of potato pancakes (not buzzing), and, secondly, the dough turns black from it, and, as a result, potato pancakes (and this is unaesthetic). Yes, and the taste is spoiled. Therefore, we will try to get rid of excess juice in the process of creating the test. I use this mesh colander

We place the colander in a saucepan, where the juice will drain, put the chopped potato mass in the colander. And leave for 10 minutes. This is enough for the excess juice to flow out. It is not necessary to squeeze additionally and even harmful, otherwise the potato pancakes will turn out dry.

Another important point. When the juice drains, carefully pour it out of the saucepan. Starch remains at the bottom of the saucepan, which is added back to the potato mass.

Well, we actually make the dough: potato mass, eggs (a couple for 10 medium potatoes), salt to taste and starch from the drained juice.

mix

We take a frying pan with a thick bottom, ideally cast iron. I have a special frying pan for potato pancakes, which is probably 30 years old. We fry in sunflower oil. Yes, still, potato pancakes like a lot of butter, don't save much. We spread the dough on the pan with rather thick pancakes (about 1 cm thick or slightly less). The fire must be strong enough, so to speak, above average, this is empirically selected on different stoves. In such a way that pancakes are fried to a golden state in 2-3 minutes.

Flip over to the other side

Fry and put on a plate. Here is a photo of potato pancakes, for which the potatoes were chopped on a combine.

And then the potatoes were crushed on a grater.

That's all. Bon appetit. It is better to eat warm. Sour cream, ketchup to taste. Delicious and just like that.

Well, variations on the theme of potato pancakes. Family recipe for shvyndriks. We do everything as for potato pancakes. A pancake 2-3 mm thick is laid out in a frying pan, sausage plastic is also 2-3 mm on top, potato mass is again on top. Fried on one side, turned over, fried on the other side. Sausage is both boiled and smoked. Recipe for an amateur.

There is also a Belarusian dish, which in our family is called “jackdaws”. Pies are made from potato mass (as for potato pancakes, but a little drier) and minced meat as a filling. Fried on four sides. They are laid in a saucepan, a little water is added, spices can be added, and stewed until tender.

Potato pancakes are all prepared in different ways. Why this happens I do not know, but I have never seen them cooked the same way. Someone rubs potatoes for pancakes on a coarse grater, someone on a fine grater, and someone grinds potatoes in a food processor or blender. However, all these differences are not important, because we still love potato pancakes. In any form.

In my family, we also never follow a strict recipe for potato pancakes. We always cook them a little differently. Today, for example, they were cooked in such a way that they turn out, as children call them: beauticians or hairy.

Ingredients for making pancakes

To prepare kosmatic potato pancakes, we need:

potatoes, about 10 medium potatoes
three eggs
2-3 garlic cloves
vegetable oil for frying pancakes

How to cook potato pancakes

First you need to peel a lot of potatoes, and wash them well.

In order to get not just potato pancakes, but hairy ones, it is necessary that the potatoes be grated on a coarse grater. So we take a grater in our hands and carefully, so as not to injure our hands, rub our potatoes.

Then you need to squeeze out excess water from the grated potatoes. To do this, salt the potatoes (salt promotes the release of liquid from the products), mix the grated potatoes and drain the excess liquid from the cup.

Now we break three eggs into a cup with potatoes. Eggs are needed so that our potato pancakes do not crumble.

Add 2-3 cloves of garlic to potatoes. Garlic must be either finely chopped or passed through a garlic press.

Mix everything thoroughly. If excess liquid appears in the cup during cooking, it is better to drain it.

We put a frying pan on the stove, pour vegetable oil into it and heat it.

Put a little grated potato into the boiling oil with a fork and press down with a fork and level it so that the potato pancakes turn out flat. This way they cook better.

Fry the pancakes well until golden brown on both sides.

Remove pancakes from the pan and put on a napkin so that it absorbs excess fat.

Repeat the operation until the grated potatoes run out. I advise you to set up guards if you want potato pancakes to live to be served on the table. In our family, they have a strange property to disappear from the plate as soon as you turn your back!

It is necessary to serve pancakes on the table with sour cream.