Classic potato pancakes

Potato pancakes are a classic native dish of Belarusian cuisine that is loved all over the world. This dish is easy to prepare, but it is very filling and goes well with various additives. Potato pancakes can be served with meat, gravy, sour cream, mushrooms and various pickles. If you have not prepared the dish before or know only one recipe for their preparation, then you should familiarize yourself with our 10 step-by-step recipes for preparing classic potato pancakes with step-by-step photos.

Classic recipe for potato pancakes in a frying pan

This is the simplest and most classic recipe for potato pancakes, which is sure to work well even for novice cooks. Try to follow the proportions of the recipe as accurately as possible, and you will get delicious potato pancakes that you simply cannot tear yourself away from.

1. 
   Classic potato pancakes are very easy to prepare. Peel the tubers and remove the “eyes”, then wash the tubers thoroughly under cold running water.
2. 
   After this, take a grater and grate all the potatoes on a fine grater and transfer the mixture to a fine mesh sieve to drain excess liquid from the potatoes. After this, place the grated potatoes in a suitable sized bowl.
3. 
   Break the chicken eggs into a bowl with grated potatoes, add salt and mix the ingredients thoroughly.
4. 
   After this, add flour to the potato mixture with the egg, literally two or three spoons - the dough for potato pancakes should not be too liquid or too thick, otherwise the potato pancakes will be tasteless and hard.
5. 
   Mix the dough well. Knead the dough until the flour is completely distributed between the potato chips.
6. 
   Take a frying pan, pour a couple of tablespoons of vegetable oil into it and heat it thoroughly. To determine the degree of heating of the pan, you can drop a little dough onto it; If it sizzles and bubbles form around it, you can start frying. Spread the dough using a tablespoon, forming round pancakes.
7. 
   Fry pancakes over moderate heat on both sides until golden brown. Don't forget to add oil to the pan, otherwise the potato pancakes won't be golden brown. Classic potato pancakes are ready!

Step-by-step recipe for classic Belarusian pancakes

Since draniki are a dish of Belarusian cuisine, we want to give you a recipe for the most authentic Belarusian fried pancakes. This dish is very tasty and very fatty, filling. One such dish can feed several guests and there will be some left over.

Ingredients:

• Potatoes – 2 kg.
• Wheat flour – 5-6 tbsp.
• Chicken egg – 2-3 pcs.
• Salt - to taste
• Lard – for greasing the pan
• Lard with meat layer – 500 gr.
• Onions – 1-2 heads
• Sour cream

Cooking process:

Step 1. First you need to peel all the potatoes and remove all the blackening and eyes. Wash the tubers thoroughly in cold running water and place the tubers in a large bowl, completely covering the potatoes with cold water.

Step 2: Then remove the tubers one at a time from the bowl of water and grate them into a non-metallic bowl using a box grater. You can also use a food processor if you have the right attachment.

Step 3: Once all the potatoes are chopped, estimate the amount of liquid in the bowl. If there is objectively too much of it (this happens due to young or not very good potatoes), drain some of it. Then break the eggs into a bowl and mix everything.

Step 4. Add salt to the potatoes and start adding flour, while stirring the dough. The amount of flour you need to add directly depends on the quality of the potatoes. If it is too watery, you will need quite a lot of flour; As a result, the dough should be like thick pancakes.

Step 5: Place two heavy-bottomed frying pans on the stove. Heat one and thoroughly grease it with lard so that you can fry pancakes. When the dough begins to sizzle when it hits the pan, you can fry. Form the pancakes using a tablespoon, like pancakes, and fry on both sides for literally 1-2 minutes, depending on the power of the fire.

Step 6. Place the second frying pan to heat up, and at this time cut the lard with a meat layer or meat into cubes and peel the onion. The onion needs to be cut into rings or half rings.Place lard with a layer in a heated frying pan and fry it over fairly high heat until it becomes golden and ready. Be sure to add the onion at the very beginning of frying so that it has time to cook.

Step 7. When the frying and all the potato pancakes are ready, place the dish with the potato pancakes and the frying pan with the frying on the table. Pour sour cream into the frying pan, sprinkle with salt and you can start lunch.

Bon appetit!

A simple and delicious recipe for pancakes in the oven

If you want to make more dietary pancakes than usual, then you should use the oven to prepare them. This way the dish will turn out to be low-fat and less caloric, so be sure to try this version of preparing classic pancakes.

Ingredients:

• Fresh potatoes – 1 kg.
• Salt - to taste
• Flour – 3-4 tbsp.
• Egg – 1 pc.

Cooking process:

Step 1. First, wash and peel the potatoes, removing potato eyes and any black spots. Then rinse the tubers again and place them in a convenient bowl.

Step 2: Take a food processor or grater and finely grate all the potatoes until they form a paste. If the resulting mass contains too much liquid, let the potatoes sit for a while and drain off the excess.

Step 3. Add the chicken egg and salt to the bowl with the potatoes, and then mix the ingredients thoroughly with a spoon. Start gradually adding flour, kneading a fairly dense dough. Since potato pancakes do not set as quickly in the oven as in a frying pan, the dough should be more dense.

Step 4. When you achieve a good consistency of the dough, like for a cottage cheese casserole, you can start baking the dish. To do this, take a baking sheet and cover it with baking paper.

Step 5.Using a tablespoon, place the pancakes on a baking sheet, leveling them and leaving a small distance between the pancakes. If you have a lot of potatoes or a small baking sheet, then you will have to bake them in two batches.

Step 6. Place the baking sheet with semi-finished pancakes in an oven preheated to 170 degrees for about 20-30 minutes. The cooking time for potato pancakes will depend on your oven and baking mode.

Step 7. Remove the finished pancakes from the oven, remove them from the baking paper and place them on a wide plate. You can serve this dish with sour cream and herbs.

Spicy potato pancakes with garlic

Draniki with garlic are a rather appetizing, savory appetizer that will fit well into any lunch menu. Draniki go well with any sauces, chicken and meat, and they can also be eaten just like that, without any additives.

Ingredients:

• Potatoes – 1 kg.
• Flour – 2 tbsp.
• Chicken egg – 1 pc.
• Garlic – 3 cloves
• Dill – ½ bunch
• Onions – 1 pc.
• Salt - to taste

Cooking process:

Step 1. Peel the potato tubers and then rinse them in plenty of cold water. Carefully inspect the tubers for the presence of eyes and blackening, which must also be removed.

Step 2. Using a fine grater, grate the potatoes into strips, squeeze them lightly and place in a bowl. Then peel the garlic and onion; pass the garlic through a garlic press, and grate the onion on the finest grater until it becomes a paste.

Step 3. Mix all the ingredients for potato pancakes in a deep, non-metal bowl, then add salt and a chicken egg. Mix everything together thoroughly, spreading the egg over the dough.After this, start adding wheat flour, achieving a moderately dense dough consistency.

Step 4. Lastly, rinse the dill and finely chop it with a sharp knife, add it to a bowl and stir.

Step 5. Place a thick-bottomed large frying pan on the fire, add a few tablespoons of vegetable oil into it and wait until it warms up thoroughly. If you start frying potato pancakes in a poorly heated frying pan, they will stick to it and will be pale.

Step 6. Using a regular tablespoon, place the first batch of potato pancakes into well-heated oil, set the heat to medium and fry the potato pancakes for about 2-3 minutes on each side. Do the same with the rest of the dough.

Step 7. Remember to monitor the oil level while frying the pancakes; it should not be too much or too little. When you have prepared all the potato pancakes, you can immediately serve the dish with various sauces, sour cream, or just like that.

Classic recipe for potato pancakes with cheese

The combination of potatoes and cheese is a delicious combination loved by many. Grated cheese is added to mashed potatoes and potato soups, and some people like cheese sauce and French fries instead of cheese. We offer you a simple and tasty recipe for potato pancakes with regular hard cheese that you and your loved ones will definitely enjoy.

Ingredients:

• Potatoes – 1 kg.
• Wheat flour – 2-3 tbsp.
• Any hard cheese – 250 gr.
• Chicken egg – 1 pc.
• Salt - to taste
• Ground pepper - to taste

Cooking process:

Step 1. Peel the potato tubers, then rinse the potatoes and remove all “eyes” and suspicious dark spots. Place the potatoes in a bowl of water and begin preparing the dough.

Step 2.Using a fine grater, grate the potatoes into a separate non-metal bowl, and then grate the hard cheese into it using a medium or fine grater - whichever you prefer. Mix the ingredients thoroughly.

Step 3. Then add a chicken egg to the bowl with cheese and potatoes, mix it thoroughly into the dough and start adding wheat flour to the dough. Gently knead the dough with a spoon, achieving a moderately thick consistency of the mixture.

Step 4. Place a good, thick-bottomed frying pan on the stove and add a few tablespoons of vegetable oil. When the oil is hot, reduce the heat to medium and spoon the first batch of pancakes onto the bottom of the pan.

Step 5. Fry the pancakes for 2-3 minutes on each side so that they have an appetizing golden crust. Work through all the dough in this way, placing the finished pancakes on a large dish.

Step 6. When all the potato pancakes with cheese are ready, you can decorate them with fresh herbs and grated cheese before serving.

Bon appetit and culinary success!

Hearty pancakes with meat

Draniki with meat can be a very satisfying lunch or breakfast, and this dish is also perfect for serving. In some territories of Belarus, potato pancakes with meat are called “sorcerers”. It’s very tasty to eat sorcerers with cold milk or sour cream, try it!

Ingredients:

• Potatoes – 1.5 kg.
• Minced meat – 400 gr.
• Onion – 1 small head
• Chicken egg – 1-2 pcs.
• Wheat flour – 4-5 tbsp.
• Salt - to taste
• Pepper - to taste

Cooking process:

Step 1. First, prepare the minced meat for pancakes with meat. To do this, grate the peeled onion on a fine grater and place the pulp in a bowl. Add minced meat, salt and ground pepper there.Knead the minced meat thoroughly with your hands and put it under film in the refrigerator.

Step 2. Peel the potatoes, remove any “eyes”, black spots and rinse the tubers thoroughly in cold running water. Grate the washed potatoes on the finest grater to a pulp, drain off the excess liquid.

Step 3. Add a raw chicken egg, salt and pepper (to taste) to the bowl with the potatoes, and then gradually stir the flour into the potato dough. The dough should be a little thicker than usual so that the sorcerers can be formed properly.

Step 4. Place a frying pan with oil on the fire and wait until it warms up well. Spoon the dough into a heated frying pan like pancakes, but not too thin; then place the meat in the middle of each tortilla and flatten the minced meat. Place another spoonful of potato dough on top.

Step 5. Fry the sorcerers over very moderate heat, covering the frying pan with a lid so that the potato pancakes and meat are baked from the inside. Fry them on the second side in the same way.

Step 6. Transfer the finished sorcerers into a wide dish or deep bowl and serve in portions with sour cream or milk. These pancakes can be eaten even when cooled - it will be very tasty!

Potato pancakes with zucchini

Potato pancakes with zucchini will be more dietary than standard pancakes. By adding zucchini to the dish, its starchiness will decrease and it will become more healthy. If you take care of yourself, but suddenly want something tasty, this recipe is for you.

Ingredients:

• Potatoes – 0.7 kg.
• Zucchini – 0.5 kg.
• Chicken egg – 1 pc.
• Wheat flour – 2-3 tbsp.
• Salt - to taste
• Greens - to taste
• Ground pepper - to taste

Cooking process:

Step 1.First, peel the zucchini, remove the seeds and grate it on a fine grater. Do not use young zucchini as it produces too much juice. Place the grated fruit in a bowl and let the liquid settle for a bit.

Step 2. While the zucchini is settling, peel and wash the potato tubers. Grate the potatoes into strips on a fine grater, and also let the liquid settle a little. Then combine the zucchini and potatoes and stir.

Step 3. Add egg and salt to the vegetable mixture, stir everything thoroughly and slowly add flour, achieving a moderately thick dough consistency, like pancakes. Rinse the greens, chop them and add them to the dough, stir. You can also add pepper if you like.

Step 4. Heat a thick-bottomed frying pan over a fire, adding a little vegetable oil. When the oil is hot, reduce the heat to medium and add the first batch of hash browns to the pan. Fry the zucchini and potato pancakes for 2-3 minutes on each side, and then place the finished pancakes on a plate.

Step 5. Prepare the entire dough in the same way, adding and heating oil in a frying pan. When all the pancakes are ready, serve them with sour cream and garlic sauce or regular sour cream.

Bon appetit!

Potato pancakes without adding eggs

Draniki without eggs are an excellent lean dish that is very easy to prepare. If you are fasting or simply do not eat eggs for some reason, then this recipe should come in handy for you. Try it!

Ingredients:

• Potatoes – 1 kg.
• Dill - to taste
• Wheat flour – 4 tbsp.
• Salt - to taste

Cooking process:

Step 1. Wash the potato tubers under running water and then peel them.Remove the eyes and any black spots, then rinse the potatoes again.

Step 2. Grate the potatoes on the finest grater, turning the fruits into mush. Once all the potatoes are chopped, let the liquid and starch settle and drain. You should end up with a fairly dense and dry paste.

Step 3. Rinse the greens in running water and chop finely, add to a bowl with potatoes, stir. Then add salt and mix the dough again.

Step 4. Lastly, start slowly pouring flour into the potato pancake dough, gently kneading the dough. When the dough for potato pancakes becomes thick, like pancakes, you can start frying.

Step 5. Heat a thick-bottomed frying pan over a fire, adding a little vegetable oil. When the oil is hot, reduce the heat to medium and add the first batch of hash browns to the pan. Fry the potato pancakes for 2-3 minutes on each side, and then place the finished pancakes on a plate.

Step 6. Prepare the entire dough in the same way, adding oil to the pan as needed. Serve ready-made potato pancakes without eggs with any sauces and dishes or as a separate dish for breakfast or lunch.

Dietary potato pancakes without oil

Dietary potato pancakes without oil, because there are diets with a complete exclusion of vegetable oil, are prepared simply and baked in the oven. Potatoes with a high starch content are selected for potato pancakes. The taste of potato pancakes also depends on the method of chopping raw potatoes, and the most delicious will be from grated potatoes on a fine grater. In this recipe we will add seasonings to the potato pancake dough.

Cooking time: 1 hour 10 minutes.

Cooking time: 40 minutes.

Servings: 3.

Ingredients:

• Potatoes – 700 gr.
• Egg – 1 pc.
• Flour – 35 gr.
• Onion – 1 pc.
• Greens – 10 gr.
• Ground garlic – ½ tsp.
• Ground paprika – ½ tsp.
• Salt - to taste.

Cooking process:

Step 1. Prepare the ingredients for pancakes, according to the recipe and the number of servings you need. To bake in the oven, you will need high-quality paper so that the potato pancakes do not stick.

Step 2. Peel the potatoes, rinse and chop on a fine or medium grater. This can be done using kitchen gadgets if you have them.

Step 3. Squeeze the grated potatoes well and place them in a deep bowl. Break a chicken egg into it and mix everything.

Step 4. Peel the onion, chop finely so that the onion does not release juice, and transfer to the potatoes.

Step 5. Then add finely chopped herbs to this dough.

Step 6. Add salt, ground paprika, dry garlic to this mixture and mix the dough again.

Step 7. Lastly, add wheat flour to the dough, and if it turns out runny, add a little starch.

Step 8. Line a baking sheet with paper. Turn on the oven at 200°C. Place the potato dough in portions through a small ring onto a baking sheet and press down with a spoon. Do not make the potato pancakes more than 1 cm in height so that they are well baked.

Step 9. Bake the hash browns for 15 minutes on one side, then flip and continue baking for another 10 minutes until golden brown on top.

Step 10. Diet pancakes baked in the oven without oil, transfer to a plate.

Step 11. Serve the dish with fresh vegetables, tomato juice or any fermented milk products. Bon appetit!

Classic pancakes without adding flour

If you wish, you can completely do without flour when preparing potato pancakes, then they will be very crispy and golden.These pancakes go well with beer as a snack or as a snack dish on a large table.

Ingredients:

• Potatoes – 1 kg.
• Chicken egg – 1 pc.
• Salt - to taste
• Ground pepper - to taste

Cooking process:

Step 1. Peel the potato tubers, and then remove all blackening and “eyes”. Rinse the potatoes in plenty of running water.

Step 2. Grate the tubers on a medium grater, which is usually used to grate carrots. After all the potatoes have been chopped, lightly squeeze out excess moisture, add salt and spices, and stir.

Step 3. Then crack the egg into the potato straws and mix well so that the egg is evenly distributed among the potato straws. If you wish, at this stage you can add chopped herbs or some special spices to the potato pancakes.

Step 4. Place a thick-bottomed frying pan on the fire and add a few tablespoons of oil into it. Heat the frying pan so that the dough, when entering the frying pan, is covered with bubbles on all sides.

Step 5. Place the potato dough into the frying pan using a spoon and fry for literally 1.5-2 minutes from each frying pan over a slightly above medium heat.

Step 6. Place the finished pancakes on a wide dish and sprinkle with fresh herbs and cheese of your choice. This dish can be eaten both hot and cold.

Bon appetit!