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How tasty to cook potato pancakes: recipes with photos

How to cook potato pancakes: from classics to innovative technologies

For the first time European countries met with pancakes in the 30s of the XIX century, when their recipe was published in the book of the famous Polish chef J. Shytler.

Since then, this dish has gained a huge number of fans. And in Belarus it is considered national.

These pancakes are distinguished by their special taste, which is provided by the properties of Belarusian potatoes.

Interestingly, in cases where the dough is a little watery, some cooks add starch instead of flour.

Let’s consider in stages how to cook potato pancakes ::

Prepare our potatoes: wash, clean, chop with a grater with onions;

Sometimes it happens that the potato produces a lot of juice. In this case, it should be squeezed and drained;

Beat eggs with a fork or corolla, after which we add very finely chopped, and preferably pressed garlic, and also pepper and salt;

Put it all 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 watery, add flour;

Prepare the frying pan for frying: pour out some oil and rest for a couple of minutes while the frying pan heats up;

We proceed directly to the frying.

This dish is served hot with sour cream or other sauces.

In this case, if the dough turns out to be watery, the juice is drained, let it stand for a while. While the juice is standing, starch drops to the bottom, which then goes back into the dough.

To create this dish you need to prepare:

  • A dozen potato tubers;
  • Onion;
  • Vegetable oil;
  • Salt and pepper.

To cook such pancakes without eggs, first of all we clean and wash the onions and potatoes, rub the vegetables on a fine grater.

Interesting: onions are added not only because of their taste, but also so that the potatoes do not lose their color.

Next, add salt and pepper to 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.

Alternative skillet: cooking potato pancakes in the oven

But potato pancakes can not only be fried on the stove, but also baked in the oven. Especially this recipe will be useful to those who are not recommended to eat fried foods, and pancakes want.

As ingredint use:

  • Potatoes — 8 pcs .;
  • Flour — 3 tbsp. spoons;
  • Chicken eggs — 1 pc .;
  • Onions — 1 pc .;
  • Cheese (preferably hard grades) — 250 g;
  • Salt — to taste.

For baking still need vegetable oil and breadcrumbs.

Now let’s look at how to cook delicious potato pancakes with cheese. The first step is the preparation of the dough. Potatoes need to be thoroughly washed, peeled and chopped. The resulting juice must be squeezed out, then add salt.

Peel the onions 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.

Last in the list, add flour and mix everything thoroughly. Cooking powder: three grated cheese (you can on a large).

Second stage: baking. A baking sheet a little grease with vegetable oil and a little sprinkle with breadcrumbs. This will provide us with a slight flip of 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 with pancakes with cheese and set for another 5-7 minutes.

We put ready-made potato pancakes on dishes. Served to the table along with the sauce or sour cream.

The latest technology: potato pancakes with minced meat in a slow cooker

Increasingly, the housewives use not classic pans and pots for cooking, but more innovative appliances: pressure cookers, multi-cookers and so on. Moreover, they can “skeshevarit” almost any dish, including potato pancakes with meat.

  • Potatoes — 1 kg;
  • Stuffing — 0.5 kg;
  • Onions — 2 pcs .;
  • Eggs — 2 pcs .;
  • Flour — two spoons;
  • Spices (salt, pepper) — to taste.

For frying potato pancakes with minced meat, you will need a small amount of butter.

We begin according to the traditional pattern: we wash the potatoes thoroughly and chop them. Add the finely chopped onions (if you are afraid of tears, you can grind it with a blender) and salt. After this, add one by one: eggs whipped with a fork or whisk and flour.

We also get our stuffing, 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.

Prepare a slow cooker: choose the program «Multipovar» and set the temperature to 160º.

Grease the bowl with a little oil or fat. First, lay out a small pancake of potato mass, then gently distribute a small amount of minced meat over it. The third layer is the dough.

Important: the stuffing should be distributed over almost 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 multicooker on both sides until golden crisp appears. When all the pancakes are roasted, the bowl of the slow cooker is washed out and put into the “Heating” program.

We post there all the deruny and wait another 20-25 minutes. After this time, potato pancakes with hot minced meat are served at the table. Season with fresh herbs, sour cream, sauces or cracklings.

The undeniable positive side of the multicooker is the presence of a temperature maintenance program. Thanks to it, you can not worry about the fact that the dish cools and loses its taste characteristics.

It would seem that in such a simple dish there are no pitfalls. However, few people know how to properly cook the pancakes so that the potatoes do not darken, and the pancakes were tender and crispy.

The main precepts of cooking national Belarusian dishes:

  1. In order for the potatoes not to darken, do not forget to add to it in the process of grinding onions;
  2. To get a beautiful golden crust, it is necessary to preheat the pan (oven / bowl of the slow cooker);
  3. The most delicious potato pancakes are obtained from those varieties of potatoes in which a high content of starch;
  4. New potatoes are not suitable as a base, because they contain very low starch content;
  5. Soak the pancakes after frying with paper napkins — this will get rid of excess oil;
  6. If you often get some rubber pancakes because of the flour, try using starch instead.

Whatever recipe of 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 show off your dishes to all their friends.

In addition, you can not adhere to the «classics» and experiment with the ingredients, creating new masterpieces of culinary delights.

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