How to make potato pancakes: the best recipes

2023 Author: Alfred Shackley | [email protected]. Last modified: 2023-05-21 13:14

Difficulty Medium Publication author Anna Zakharova AZ

In traditional Russian cuisine, pancakes are small thick pancakes with flour fried in oil. No less popular is the vegetable version of this dish - potato pancakes, which came to us from Belarusian cuisine, and eventually spread throughout the world. And this is not surprising: there are products for cooking potato pancakes in every kitchen all year round, very little time is spent, and the result is amazing.

Whip up potato pancakes

Ingredients:

• 

• potatoes - 1 kg;
• flour - 2 tablespoons;
• eggs - 2 pcs;
• spices to taste.

Cooking method:

1. The potatoes are grated on a fine grater (you can use a coarse one, but in this case you will have to increase the cooking time). After 5 minutes, the excess juice released from the potatoes should be lightly squeezed out.
2. Peel the onion and cut into very small cubes or grate on a fine grater.
3. Combine all ingredients in a cup. Season with salt, pepper, knead. The dough should be the same thickness as for regular kefir pancakes.
4. Pour a portion of vegetable oil into a frying pan with a thick bottom and heat.
5. Spoon the portions of the dough into the pan and press down slightly to shape.
6. Fry on both sides until crusty, then put on napkins to drain excess fat.
7. It is better to serve potato pancakes hot with garlic and sour cream.

Potato and zucchini pancakes

Such a dish will decorate any meal. It can be a hearty breakfast if spiced with sour cream, or a quick dinner if served with a vegetable salad with pancakes.

Ingredients:

• potatoes - 1 kg;
• zucchini - 1 pc;
• egg -1 pc;
• onion - 1 pc;
• flour - 3 tbsp;
• spices and seasonings to taste.

Cooking method:

1. 

2. Separate the whites from the yolks. Beat them in separate bowls.
3. Peel and grate vegetables. Squeeze the zucchini to drain the excess liquid.
4. Add whipped whites, yolks, flour and spices to the potatoes. At the end, lay out the courgette mass. Stir until smooth.
5. Shape the pancakes and fry in a thick-walled skillet on both sides, covered.

Zucchini pancakes with potatoes go well with sour cream sauce or mayonnaise mixed with grated garlic.

Lean potato pancakes

Ingredients:

• potatoes - 0.5 kg;
• zucchini - 0.5 kg;
• onion - 1 pc;
• flour - 2 tablespoons;
• spices to taste;
• greens, garlic - optional.

Cooking method:

1. Grate zucchini and potatoes.
2. Chop or grate the onion at the discretion of the hostess.
3. Mix all ingredients.
4. Fry in vegetable oil on both sides or bake in the oven until golden brown at 180ºC. The baking sheet must first be greased with oil or covered with baking paper.

Boiled potato pancakes

Pancakes made from mashed potatoes will acquire a more delicate taste, which will be especially appreciated by children. You can serve the dish with sour cream, mayonnaise or garlic sauce.

Ingredients:

• potatoes - 1 kg;
• flour - 2-3 tbsp;
• eggs - 2 pcs;
• spices to taste;
• onion - 1 pc.

Cooking method:

1. 

2. Boil potatoes in their skins, peel and mash in mashed potatoes. You can also make mashed potatoes in the traditional way, but when cooking potatoes in their skins, pancakes will not fall apart when frying.
3. Put finely chopped onion in the finished puree, beat the eggs, add herbs, spices and flour. Stir everything well.
4. The dough should not be hard.
5. Pinch off a piece from the dough, roll out the ball and flatten it into a small cake.
6. Fry on both sides.

Potato pancakes with minced meat

In Belarus, potato pancakes stuffed with meat are called "sorcerers". You can cook them both in a pan and in the oven. For the filling, minced pork is traditionally used, but chicken can also be added.

Ingredients:

• potatoes - 800 g;
• minced meat - 200 g;
• mushrooms - 200 g;
• eggs - 2 pcs;
• flour - 0.5 tbsp;
• sour cream - 100 g;
• spices to taste.

Cooking method:

1. 

2. Finely chop the onion and lightly fry in oil.
3. Add finely chopped mushrooms and continue frying until the moisture has completely boiled away.
4. Add minced meat. Season the whole mixture with your favorite spices and fry until half cooked. Cool down.
5. Peel and grate potatoes, remove excess liquid.
6. Add eggs and flour, knead and add sour cream and seasonings with spices.
7. The dough should not be too runny.
8. Grease a baking sheet or cover with baking paper. Form balls from the dough and flatten them into flat cakes. Spread the tortillas on a baking sheet, put the filling in the center of each and cover with another tortilla.
9. Bake until tender in an oven preheated to 180ºC,

Useful Tips

• Potato pancakes can be safely supplemented with other ingredients: onions, garlic, herbs, minced meat, bacon. Vegetable additives such as pumpkin, carrots, cabbage will not spoil the taste. And in combination with cottage cheese or cheese, this dish will turn out to be not only tasty, but also spicy.

• 

• If potato pancakes are fried in oil, they must be laid out on a paper napkin before serving so that excess fat is absorbed.
• You need to fry potato pancakes in well-heated oil over medium heat. If the oil is not heated, the potatoes will absorb it and the dish will become very greasy. Over high heat, potato pancakes will burn on the outside, but remain moist on the inside.
• Squeeze out excess juice after grating potatoes, otherwise the pancakes will not cook well and will turn greenish.
• After frying one side, the pancakes should be turned over and fried on the other side, covered with a lid so that they sweat a little and come to condition.