Tender, crusty potato pancakes covered with an appetizing crust to the taste of many. Most of our compatriots are known as potato pancakes, although they are so called in Belarus, whereas in other countries they are called differently. Considering that potato pancakes, whatever they are called, are cooked in different countries, therefore there are many recipes for this dish. The simplest recipe of this dish does not contain any flour or eggs, but nevertheless, even the pancakes cooked according to it are rosy and very tasty.
Cooking Features
Any hostess can prepare potato pancakes, even if she doesn’t have much experience. However, in order for the culinary experiment to succeed, she needs to know a few important points.
- In order for the pancakes to be tender, the base for them should not be too thick. Therefore, it is important that the pancakes do not spread over the pan, but keep their shape. To do this, use such binding components as flour and egg. However, you can make even mouth-watering pancakes even without them, if you take the starch-rich potato varieties as a basis. If you are not sure that your potatoes contain enough starch, you can add a little.
- New potato for pancakes fits less than the old one, because it contains little starch.
- Do not pour flour into mashed potatoes to thicken it. Due to the oversupply of this ingredient, duniki can be tough, like rubber. It is better to squeeze the mashed potatoes to remove excess liquid. Then the mass will be quite thick and without flour.
- Potatoes for cooking pancakes need to be carefully chopped. To do this, it is best to rub, using the side with small holes that have very sharp edges. If you wish, you can also use kitchen appliances by grinding the potatoes in a food processor or blender, but in this case you need to ensure that the mass is very tender and homogeneous.
- Because of the high starch content, shredded potatoes quickly darken. To make ready pancakes have an appetizing appearance, onions should be chopped together with potatoes.
- Pancakes will be more fragrant if they are made with the addition of garlic, greens. However, these ingredients should not be too much.
- Roast the pancakes in a cast-iron pan or pan with a non-stick coating in a large amount of boiling oil. It should reach the middle of pancakes, otherwise they can be burnt to the pan and poorly browned.
- Before serving, it is advisable to lay pancakes on napkins so that they absorb excess fat.
Potato pancakes are served most often with sour cream, but you can use any other home-made sauce.
Classic potato pancakes
Composition:
- potatoes - 1 kg;
- bulb onion - 0, 2 kg;
- chicken egg - 2 pcs .;
- garlic - 2 cloves;
- wheat flour - 35 g;
- sour cream - 20 ml;
- salt, black pepper - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Peel and wash the potatoes well. Grind it on a fine grater. Salt, mix, squeeze through the gauze folded in several layers.
- On the same grater or using a blender, chop the onion. If desired, it can and very finely cut with a knife, but it will take more time.
- Mix mashed potatoes with onions.
- Squeeze garlic into the resulting mass, add a little pepper.
- Beat the eggs with a fork and mix them with the vegetable mass.
- Pour in flour and mix thoroughly.
- Add sour cream, mix the mass well again.
- Pour oil into the pan and heat it. Spoon the vegetable mass into a hot frying pan at a short distance from each other. Fry over medium heat until the edges of the fritters turn golden. After that, turn them over, fry for another couple of minutes and remove from the pan.
Serving classic pancakes is best, following the tradition, with sour cream. Eat them hot.
Potato pancakes without flour
Composition:
- potatoes - 1 kg;
- chicken egg - 2 pcs .;
- salt, black pepper - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Peel the potatoes, wash them. Cut the tubers into several pieces and chop into a blender.
- In a sieve or colander, lay gauze. Place it over the pan or bowl. Pour the mashed potatoes with the juice into the prepared sieve from the blender bowl. Wait 10 minutes to allow the liquid from the mashed potato glass to the pan and settle a little.
- Put the mashed potatoes in a bowl.
- Drain the potato juice from the pan, leaving starch settled on the bottom. Return it to mashed potatoes, mix.
- Beat eggs into the potato mass, add salt and pepper, mix.
- Heat an oil pan on the stove. Spoon the potatoes into boiling oil and fry on both sides until golden brown. To pancakes cooked faster, the pan can be covered with a lid.
- Spread the fried pancakes on paper napkins to remove excess oil from the glass.
You can serve pancakes with sour cream, garlic or cheese sauce. If sprinkled with chopped greens, they will look even more appetizing.
Potato pancakes without eggs
Composition:
- potatoes - 1 kg;
- bulb onion - 100 g;
- wheat flour - 50 g;
- salt, black pepper - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Peel the potatoes, wash them well, dry the tubers. Grate them on a coarse grater so that they don’t pick out too much juice.
- Finely chop the onion with a knife and mix with the chopped potatoes.
- Add flour, mix thoroughly.
- Pepper, salt and stir again.
- Heat oil in a pan.
- Form the pancakes with your hands, while squeezing out excess liquid, and put them in boiling oil.
- Fry on each side for 3-4 minutes until golden brown.
Pancake cooked without eggs will appeal to those who fast. At this time, serve them best with mushroom sauce. It is permissible to submit lean pancakes with mayonnaise, cooked without using eggs, - today this sauce can be found in almost every grocery store.
Crispy potato pancakes
Composition:
- potatoes - 1 kg;
- chicken eggs (only proteins are required) - 4 pcs .;
- onions - 75 g;
- wheat flour - 70 g;
- lemon juice - 20 ml;
- salt, spices - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Peel the onion and rub it on a fine grater.
- Peel the potato tubers, wash them and dry with a kitchen towel. Finely rub them into the same bowl where the onion is already located. Stir the vegetable mass.
- Salted vegetable puree, after 5 minutes, put it into folded gauze and squeeze.
- Separate the whites from the yolks, whisk.
- Mix proteins with flour and lemon juice. You need to stir until the mass becomes homogeneous.
- Enter the protein mass in the vegetable puree, mix. Add some pepper if desired.
- Fry on both sides in boiling oil, spreading the potato mass on a hot frying pan with a spoon.
If you make pancakes with this recipe, they will be crispy and very appetizing.
Potato pancakes in the oven
Composition:
- potatoes - 1 kg;
- onions - 100 g;
- garlic - 1 clove;
- chicken egg - 2 pcs .;
- fresh dill - 50 g;
- potato starch - 50 g;
- salt, seasonings - to taste;
- vegetable oil - 50 ml.
Method of preparation:
- Grate the potatoes, after having washed and peeled them, on a coarse grater.
- Add garlic and minced onion to the potatoes. Stir the vegetable mass, salt and pepper it.
- Finely chop the dill with a knife. Mix it with vegetables.
- Add eggs to vegetables, mix thoroughly.
- Pour in the starch, stir it all over again, so that the mass is homogeneous.
- Soak a sheet of parchment with vegetable oil and lay it on a baking sheet.
- Use your hands to form small flat patties from the potato mass, put them on a baking tray covered with parchment.
- Heat the oven to 180 degrees, put a pan with pancakes in it.
- Bake them for half an hour.
This pancake recipe will appeal to those who watch the figure and do not want to eat a lot of oil. Such pancakes look no less appetizing than cooked in a pan.
Potato pancakes can be cooked at home according to different recipes. Moreover, this process is not as complicated as it may seem at first glance. Even an inexperienced hostess will be able to please themselves and loved ones with delicious pancakes made from grated potatoes.
