Potato pancakes - general principles and methods of cooking
Oh, potatoes, yummy! Hardly anyone could disagree. True potatoes have not always been so popular. In Russia, he first appeared under Peter the Great, but was met with incomprehension. For a long time he was treated with caution and distrust. They considered him almost a “damn apple”. The main food root in those days was turnips. Only during the reign of Catherine the Second, the potato gradually began to win the sympathy of the peasants, and then completely, pushing back the turnips, became a highly respected and beloved root vegetable.
Potatoes are good and boiled, and fried, in the form of mashed potatoes and fritters. Fritters are a mass of chopped raw potatoes, with the addition of eggs and flour, which are fried like small pancakes in a pan in oil. Such a dish is in many national cuisines, but differs in minor cooking options - they can add garlic, apples, onions, or cook without flour and eggs. But the main ingredient is always potatoes. Potato pancakes are also called differently. In Ukraine, they are more often spoken by “potato pancakes”, in some areas - “kremzliks” or “tertuces”, in Poland - “dancers”, the Czech Republic - “bramboraski”, in Russia - “terunts”, in Belarus - “pancakes”. It was the Belarusian name that most caught on and liked. Serve pancakes hot, with butter, sour cream, cracklings, mayonnaise, ketchup, apple mousse. Sometimes, to diversify the dish, fritters are made with meat, cheese, mushrooms.
Potato pancakes - food preparation
Cooking pancakes is quite simple and easy. The only time consuming process is chopping potatoes. It is believed that the pancakes turned out to be especially tasty and roasted, the potatoes must be crushed manually on a grater, especially on fine ones. Although it is a matter of personal tastes and preferences. So, to make potato pancakes, the tubers must be washed, peeled and chopped. In addition to the grater, the meat grinder and food processor or blender also work well with this process. Then, focusing on your desire or prescription, put eggs, flour, pepper, mushrooms, garlic, seasonings into the dough, or limit yourself to the only additional ingredient in the form of salt. The mass should be well mixed and fry the pancakes in hot oil, spreading with a large spoon. To speed up the frying process, you can use two pans simultaneously. Potato pancakes - the best recipes
Recipe 1: Potato pancakes - traditional
The most simple and ordinary pancakes. The fact that they are very tasty, you can not say, this is the default. Potatoes simply can not be tasteless. If you cook them for the first time, you can start with this recipe. The dough includes potatoes, flour and eggs. This is enough to get crunchy, mouth-watering, ruddy potato pancakes.
Ingredients: 4 potatoes, 4 tables.lozh. flour, 2 eggs, salt, vegetable oil.
Method of preparation
Wash, peel and grate potato tubers - finely, coarsely, or mince. Add eggs, flour, salt and mix thoroughly to avoid lumps.
Pour the butter into the pan, wait until it is hot and put the potato mass with a spoon. As one side is fried to a crust, turn over. Pancakes are fried quite quickly, so it’s better not to leave the pan.
Recipe 2: Potato pancakes without eggs
Potato pancakes without eggs are a godsend for allergy sufferers, vegetarians and fasting people, and they are also very tasty. And so that the pancakes do not fall apart during frying, there is one secret: you need to rub half of the potatoes on a fine grater, the rest on a large one. And the oil will need a little more than when frying pancakes without eggs.
Ingredients: 5 medium potatoes, salt, pepper, 1 table.lozh. flour, 1 tea. starch, vegetable oil, a pinch of soda.
Method of preparation
Peel and grate potato tubers, as already mentioned, in half - on a small and coarse grater. Squeeze Add flour, starch, add the remaining ingredients and mix. Heat the oil and spread the mass with moistened hands or a tablespoon. Fry on both sides until a crust forms. You can apply with mayonnaise, sour cream, ketchup. Or make homemade tomato sauce: fry the onion half rings, add slices of fresh tomatoes, peeled from the skin, and salt. After two or three minutes of quenching, pour a little flour and boil until thick. The sauce is ready.
Recipe 3: Potato pancakes with mushrooms
Potatoes, and even with mushrooms. It's fantastic! If the usual pancakes become boring, you can make pancakes with mushrooms - your household will be delighted with such yummy. Mushrooms should be finely chopped, fry with onions until the liquid evaporates, cool. Then they are added to the dough and fried like regular potato pancakes. Serve with sour cream. If suddenly the dough will crawl in a pan and merge into one pancake, add another egg. Ingredients: 4 large potato tubers (700-800g), 300g of champignons, 1 large onion, 2 table. lie flour, salt, 1 egg, pepper, vegetable oil.
Method of preparation
Mushrooms, finely chop the onion. Fry in oil, first onions, then add the mushrooms. Hold on the pan for about fifteen minutes, until the water evaporates.
While the mushrooms are cooling, peel and rub the potatoes, add the egg, salt, pepper. Add cooled mushrooms with onions, flour, mix well.
Heat the butter and fry the pancakes on both sides.
Recipe 4: Potato pancakes with cheese
Another option is to diversify the taste of classic pancakes. It turns out delicious potato-cheese fried tortillas, something similar in taste to cheese chips.
Ingredients: 5 potatoes, 5 table.lozh. flour, 1 onion, 200g cheese, 2 eggs, salt, vegetable oil.
Method of preparation
Cheese, onion and peeled raw potatoes, large or finely grated. Add eggs, salt, pour flour, mix well.
Fry on both sides in hot oil.
Potato pancakes - useful tips from experienced chefs
- To get rid of excess fat, on which the pancakes were fried, after roasting, they must be wetted with a paper towel.
- If the prepared pancakes are cold, they can be heated in a microwave or an oven, and they will become hot and tasty again.
- Finely grated onions, added to the dough, will not only improve the taste of pancakes, but will not allow the potatoes to darken.
- So that the pancakes do not stick and have a beautiful crust, it is necessary that the oil cover the bottom of the pan for about three millimeters.
- To make the pancakes better fried, you can cover the pan with a lid on top.
