With poultry, fish, cheese, mushrooms, vegetables, herbs ... Look for the best recipes for potato pancakes in our article!

  - a dish favorite since childhood. Fresh, piping hot, fragrant, with a crispy golden crust - with the taste of my mother's pancakes, served with greens and sour cream, nothing can compare.

Yes, it is pancakes, because potato pancakes themselves are ordinary pancakes, but they are made not from flour, but from potatoes. In the Belarusian cuisine is one of the most popular national dishes. But they like pancakes in Russia, in Ukraine, and in many other countries.

There is a huge amount of potato pancake recipes. Most often they are cooked from raw, grated potatoes. But you can use and boiled vegetables or mashed potatoes. In our collection - only best recipes   potato pancakes

10 recipes for making potato pancakes



Recipe 1. Classic potato pancakes

Ingredients: 1 kg of potatoes, 1-2 tablespoons of wheat flour, 2 eggs, 1 onion, salt, ground black pepper, vegetable oil.

Wash the potatoes, cut off the rind and rinse again with water. Then grate on a fine grater. Peel the onion (but leave the tail, it will be easier to rub it). Crush the onions on a fine grater or chop very finely. In a deep bowl, combine mashed potatoes, chopped onions, eggs, and flour. Add salt and pepper, mix well. Pour the vegetable oil into a thick-walled pan, heat it well, reduce the heat to medium, put the dough in the form of fritters in a tablespoon and fry to golden color on each side. Put ready-made potato pancakes on paper towels to remove excess oil. Serve with fresh herbs and sour cream.

Recipe 2. Potato pancakes with cabbage

Ingredients: 6 medium sized tubers, 1 large onion, 50 g wheat flour, 500 g white cabbage, 2 eggs, vegetable oil, salt, ground black pepper, spices and seasonings to taste.

Wash cabbage, dry and finely chop. Peel the potatoes, rinse under running water, coarsely rub, and then squeeze well to remove excess liquid. Peel the onions, rinse and finely chop. In the bowl, break the eggs, add a pinch of salt and whisk a little whisk. Then send shredded potatoes, chopped cabbage and onions to the eggs. Add your favorite spices, add flour and mix thoroughly. In a pan, heat up the butter, reduce heat to medium, spoon potato-cabbage dough with a spoon and put it in a pan in the pan. Fry the pancakes to a ruddy color on one side, then turn over and cook under the lid until tender. Serve with sour cream and finely chopped greens.

Recipe 3. Dietary pancakes from potatoes and zucchini

Ingredients: 1 kg raw potatoes, 1 large zucchini, 1 egg, 1 onion, 3 tablespoons of flour, refined sunflower or olive oil, sour cream, salt, pepper, garlic and other seasonings to taste.

Separate the white from the yolk. Whisk whites and yolks separately. Vegetables (zucchini, onions and potatoes), clean the skin, peel and rinse under running water. Finely chop the onion. Squash zucchini and fold it in a colander to make the glass excess moisture. Potatoes are also large, rub, add to it chopped onion, protein, yolk, salt, pepper and other seasonings. At the very end, put the squash mass and mix everything thoroughly. Pour butter into a frying pan, heat it to the maximum temperature, reduce the heat to medium and spread the dough with a spoon, giving it the desired shape. Fry until golden brown on each side.

Recipe 4. Chicken Potato Pancakes

Ingredients: 750 g chicken fillet, 5 tubers of medium size potatoes, 100 ml of vegetable oil, 1 egg, 1 onion, 1 tablespoon of wheat flour, salt, spices to taste.

Free the chicken fillet from the film, veins and rinse well in cold water. Then cut the bird into small cubes, put in a bowl, roll in salt and favorite spices and leave for 10-15 minutes. While the meat is soaked, peel potatoes and onions, wash and rub on a medium grater. In a deep bowl combine chicken fillet, vegetables, lightly beaten egg, flour and mix thoroughly. Chicken potato dough is done! Heat the pan with butter and fry the potato-chicken pancakes on medium heat until golden brown.

Recipe 5. Potato pancakes baked with mushrooms

Ingredients: 4 medium-sized potato tubers, 1 tablespoon flour without slides, 2 eggs, 1 onion, 1 glass of cream, 200 g of champignons, a small bunch of dill, 3 cloves of garlic, 3 tablespoons of grated hard cheese, a piece of butter, salt and pepper to taste.

Peeled and washed onions and potatoes rub on a fine grater, alternately - this will not allow the potatoes to darken. Then beat the eggs, add the flour, salt, pepper, mix thoroughly and fry the pancakes over medium heat, pouring the dough into a hot, hot spoon with a tablespoon. Put ready-made potato pancakes into a baking dish. Washed and sliced ​​mushrooms fry in butter. At the end add salt and pepper. Dill finely shred. Cut the garlic into thin slices across. Mix the garlic, dill and mushrooms, lay them on top of the pancakes, cover with cream and bake at 180 ° for about 30 minutes. 5 minutes until cooked, sprinkle grated cheese on the casserole.

Recipe 6. Potato pancakes in the oven

Ingredients: 1 onion, 3 eggs, 3 tablespoons of wheat flour, 8 medium sized tubers, salt and spices to taste, vegetable oil, herbs and sour cream for serving.

Wash potatoes, peel and grate finely. Then squeeze to remove excess juice, salt a little and mix thoroughly. Cut the peeled onion into very fine cubes or grate, add to the potatoes and mix well. In the resulting mass, beat the eggs and mix again until smooth. Salt again, add spices and mix. Gradually add flour and knead the dough. Pay attention: the dough should be sufficiently soft, but not liquid, then the pancakes after baking will have a pleasant "fullness" and will not get stale. Preheat the oven, grease the baking sheet and sprinkle with breadcrumbs (but you can do without them). Spoon out potato doughforming fritters. Send to a hot oven for 10 minutes, then remove the baking sheet, turn the pancakes over and set for another 5-7 minutes to bake.

Recipe 7. Savory potato pancakes with spicy herbs

Ingredients: 4 medium-sized potato tubers, 2 tablespoons of flour, 2 tablespoons of vegetable oil, 1 small onion, dried spices (basil, coriander and rosemary), salt, ground black pepper.

Peel potatoes. 2 tuber (that is exactly half) finely grate, put on a flat dish and sprinkle with herbs. Grate the remaining potatoes on a coarse grater and place on a plate with finely grated vegetables. On a fine grater, rub the onion and add to the potatoes. Salt, pepper, add flour and mix thoroughly. Pour oil on a well-heated pan, heat it and pour the tortillas with a spoon. Fry until golden brown on each side.

Recipe 8. Potato pancakes with cheese

Ingredients: 6 medium-sized potato tubers, 1 egg, 2 tablespoons of flour, 80 g of hard cheese, 1 small onion, vegetable oil, black pepper, salt.

Rinse the potatoes thoroughly in cold water, cut off the peel and rub the vegetables on a coarse grater. Onion free from the husk and just like potatoes, chop. Stir in the grated vegetables, add the egg, salt and pepper and add the flour into the potato mass. Mix well until a homogeneous consistency. On a hot, buttered pan with a spoon, spread the dough in the form of small round cakes. Fry the pancakes on medium heat on each side until an appetizing golden crust appears. After turning them over, cover the pan with a lid, reduce heat and bring to readiness. Serve hot potato pancakes on a table in a duet with sour cream.

Recipe 9. Potato pancakes with fish filling

Ingredients: 10 medium-sized potato tubers, 1 raw egg, 1 boiled egg, 100 g of champignons, 1 tablespoon of flour, salt, fresh greens, red and black pepper, vegetable oil, sour cream. For minced fish: 1 small onion, 250 g white seedless fish, 2 tablespoons of melted butter.

Mushrooms clean, wash, boil, cool slightly and cut into small cubes. Free the onions from the husk, wash them, chop them into thin strips and send them to a preheated frying pan - fry in vegetable oil until golden brown. Grind the fish in a meat grinder, mix with browned onions, boiled mushrooms, salt, pepper and hold in a frying pan for 4-5 minutes. Then add the chopped boiled egg and mix well. Peel potatoes, wash and grate finely. Put grated potatoes, raw eggs, salt, pepper, flour in a separate container and mix everything well. Spread the mixture with a spoon on a hot pan with butter in the form of thin cakes. Top with a tablespoon of minced fish. And the third layer - again comes the potato mass. Place it gently over the mince and press lightly. Fry until golden brown on both sides, and then put on a baking sheet and put in the oven heated to 180 º for 10 minutes.

Recipe 10. Potato pancakes with pickled lingonberries

Ingredients: 9-10 tubers of medium-sized potatoes, 1 cup of sour cream, 1 cup of pickled cowberries, 2 tablespoons of wheat flour, 1 egg, 70 g of sugar, salt, white ground pepper, vegetable oil.

Peeled and washed potatoes finely rub. Then add egg, salt and pepper to it, mix well until smooth, add flour and knead the dough; Spread it with a spoon in the form of cakes on a greased, red-hot frying pan. Fry on both sides until rosy color. Moisten the lingonberries in a colander, and then dry on paper towels. Mix the juice that will drain, sugar, boil, cool and combine with lingonberries. Serve the pancakes with a berry sauce.

7 secrets of delicious potato pancakes



1.   Before you start cooking potato pancakes, it is important to pay attention to the choice of the main ingredient. New potatoes will not work: pancakes will fall apart when frying due to the low starch content. Ideal - ordinary white or red tubers.

2.   Dranik burned outside, but inside remain raw? There is one little trick to help avoid this. It is necessary to spread the dough into the heated oil, fry to medium brown on medium heat, then turn it over and bring it to readiness under the lid - so the pancakes will bake well inside and will not be burnt outside. And it is advisable to use a thick pan frying pan.

3. In order for the dough not to darken (although it does not affect the appearance or taste of the finished dish), it is necessary to rub the potatoes and onions alternately, that is, each small portion of the grated tubers should be mated with a chopped onion.

4.   For piquancy, you can add a pair of cloves of garlic squeezed through a press, spicy herbs (rosemary, basil, parsley, dill) and spices (black pepper, paprika, nutmeg, coriander) into potato dough. And to give the dish a special aroma, you can redden the garlic or onion slices cut in half hot oil and then fry the pancakes in this fragrant oil.

5.   To make pancakes tender, the dough is ground in a blender or food processor. And to improve the usefulness of the finished dish, instead of roasting, you can bake the pancakes in the oven, putting them on a baking sheet.

6.   And you can also make potato pancakes in pots: first, fry them a little in the pan, and then put them in pots, pereselit mushrooms, vegetables or minced meat   and bake under the cheese cap.

7.   Traditionally, the pancakes are served with finely chopped greens and sour cream. However, you can use other gravy, for example, mushroom, cheese, meat, or not quite traditional, berry sauces   - raspberry, cowberry, pomegranate, cranberry.

Even from such simple dishes, like potato pancakes, you can create a real culinary masterpiece. For this, mushrooms, fish, zucchini, cabbage, cheese, ham, sour cream, fried onions and much more are added to the dough.



The pancakes have other advantages - ease of preparation, available ingredients, a variety of recipes. Of all potato dishes   none of them can boast such a combination of nourishing, zazharistosti, unusual aroma and stunning taste, like pancakes. Cook and enjoy!

Menu

Pancakes are a delicious dish. It is based on grated potatoes. Cooking is easy, and it turns out very tasty. Draniki can serve as a beautiful replacing harmful chips. Cooking pancakes recipes   - A large number, here is only a small part of them.

How to cook pancakes instead of chips?

Composition:

  1. Potatoes - 500 g
  2. Eggs - 1 pc
  3. Vegetable oil

Cooking:

  • Wash potatoes, peel and rub on a coarse grater. Then add the egg to the grated potatoes, stir everything thoroughly, salt.
  • In a pan, heat the vegetable oil, with a tablespoon lay out the potato mixture, fry on both sides until golden brown.

The pancakes made according to this recipe are crispy like chips!

How to cook pancakes with meat?


Composition:

  1. Potatoes - 1 kg
  2. Chicken fillet - 150 g
  3. Eggs - 1 pc
  4. Onions - 2 pcs
  5. Sifted flour - 3 tbsp.
  6. Dill fresh - 1 bunch
  7. Butter - 3 tbsp.
  8. Sour cream fat to taste
  9. Vegetable oil for roasting
  10. Salt pepper

Cooking:

  • Skip peeled and washed potatoes through a meat grinder along with onions and dill, set aside in a bowl.
  • Chicken fillet mince separately, add to the potato mixture, put the same egg, flour, butter   and sour cream. Mix everything thoroughly, salt and pepper.
  • Spread a tablespoon on vegetable oil heated in a frying pan, fry on both sides until golden brown.

How to cook Belarusian pancakes?


Composition:

  1. Potatoes - 1 kg
  2. Onions - 1 pc
  3. Carrots - 1 pc
  4. 1 chicken eggs
  5. Flour - 3 tbsp.
  6. Dill - 1 bunch
  7. Vegetable oil
  8. Salt pepper

Cooking:

  • Rub peeled potatoes on a coarse grater, add finely chopped onion, grated carrots, eggs, flour, dill.
  • On hot vegetable oil in a skillet, fry the mixture on both sides until a golden crust forms.

How to cook lean pancakes?


Composition:

  1. Potatoes - 1 kg
  2. Onions - 1 pc
  3. Flour - 4 tbsp.
  4. Vegetable oil
  5. Pepper, salt

Cooking:

  • Wash the potatoes, peel, divide into two equal parts. One part is rubbed on a fine grater, the second part - on a large one.
  • Then mix both parts, add to the potatoes chopped onion (you can also grate it) and flour.
  • Fry in hot oil on both sides until a golden rind forms.

How to cook pancakes with cheese?


Composition:

  1. Raw Potatoes - 6 pcs
  2. Onions - 2 pcs
  3. Garlic - 3 prong
  4. Eggs - 1 pc
  5. Hard cheese - 150 g
  6. Dill - 1 bunch
  7. Vegetable oil
  8. Salt pepper

Cooking:

  • Peel potatoes, grate on a coarse grater, add one finely chopped onion, chopped garlic, egg, chopped greens. All mix, pepper, salt and fry in hot oil on both sides until cooked.
  • Cut the second onion into half rings, fry in vegetable oil. Cheese rubbed on a coarse grater.
  • When all the pancakes are roasted, grease the pan with vegetable oil, put the pancakes in one layer, put the roasted onion and grated cheese on top of each. We put in a preheated oven for ten minutes, take out when all the cheese is completely melted.

How to cook pancakes with mushrooms?


Composition:

  1. Potatoes - 1 kg
  2. Champignons - 300 g
  3. Onions - 3 pcs
  4. Sifted flour - 2 tbsp.
  5. Egg - 1 pc
  6. Vegetable oil
  7. Pepper, salt

Cooking:

  • Mushrooms cut into cubes, fry with onions until cooked.
  • My potatoes, clean, rub on a coarse grater.
  • Add the finished mushrooms with onions to the potatoes, then put the flour and egg.
  • Fry in hot vegetable oil until golden brown.

Good day to all! Today we have a simple and tasty dish   - draniki. How to cook potato pancakes? What grater to rub the potatoes? Do I add flour to the dough? What to serve the dish? Answers to all questions about the preparation of this dish you can find in this review.

Draniki are a versatile dish that can be cooked in a variety of ways, and they will always be incredibly tender. So, let's look at how to cook potato pancakes.

How to cook delicious potato pancakes

  • Potatoes need to be used only mature. Young for this recipe is not suitable, because there is little starchiness in it and pancakes in a pan will simply crawl away.
  • You can rub the tubers on both a fine and coarse grater. Moreover, it is not necessary to do it manually. The choice of grater size depends on personal tastes and preferences.
  • If the potato dough turned out to be thin, then it is turned over into a sieve so that the glass is all moisture.
  • You can not remove excess liquid from dough, but add semolina. She will absorb it all, which will make the pancakes more nourishing and tender.
  • Flour gives fritters a rubber texture, so it is better to either not add or put quite a bit.
  • Mandatory ingredient of the dish is onions. He does not allow the potato mixture to darken. His as well as potatoes, tinder on the chosen grater.
  • In the dough, you can squeeze through a press of silent garlic, it will give the food a piquancy and moderate spiciness. Also added to the potato pancakes various spices, seasonings and herbs to taste.
  • Fry pancakes exclusively in a well-heated frying pan, sparing no oil.
  • For more fat cook pancakes on lard and fat.
  • Paper napkins will help to remove excess fat from pancakes, on which they are spread immediately from the pan.
  • The size of potato pancakes can be very different: a large pancake, pancakes with the size of a palm, or a standard medium size.
  • For a change, a dish can be made with a filling (meat, mushroom, vegetable), like zrazam. To do this, pour a small portion of the pan potato dough, on top the finished filling is laid out and the second portion of dough is poured.
  • Consume fresh and hot potato pancakes immediately after preparation.
  • Served with sour cream, ketchup, mayonnaise, meat sauce, mushroom gravy, fried eggs, garlic sauce, etc.

Ingredients:


  • Potatoes - 5 tubers
  • Onion - 2 pcs.
  • Vegetable or other oil - for frying
  • Salt and pepper - to taste
  • Egg - 1 pc.

Potato pancakes, recipe with photo step by step

Peel potatoes and bulbs and rinse under running water.


Using a grater (small, medium, large), food processor or blender, chop the potato tubers and onions. What kitchen equipment for this dish is better, each housewife decides individually. To make a choice, you need to cook a dish several times, and dwell on the recipe that you like best.

I prefer to use a fine grater, then the texture of the fritters is more subtle.


In the potato mixture, place the salt, pepper and beat the egg.


Mix well until smooth.


Place the pan, preferably a thick-bottomed one, on the stove, pour in the oil (put lard or fat), and chop well at medium temperature. After, spread a tablespoon of dough, giving it the shape of pancakes. When the potato pancakes are covered with a golden crust on one side, turn them over. After 2 minutes on the second side there will be a delicious blush.

Remove the pancakes from the pan and put the next batch of dough.


Since you can serve potato pancakes with a variety of products, I advise you to try them with fried eggs and fried onions. These two dishes, together, complement each other well, a new taste and additional satiety appear.

For cooking scrambled eggs, in another frying pan, melt the fat. Pass it with shredded onions and fry the eggs until the proteins coagulate.


Spread the pancakes in a la carte plates with fried eggs, and eat them, dipping into a tender yolk, as in a sauce.


Now you know how to cook potato pancakes. I hope that you will like the recipe, and you will return to it more than once! Everybody enjoy your meal   and good mood! With respect and love, Alevtina.

If you have ever tried pancakes, then you will definitely want to try them again. You can ask someone to cook, but if you have at least a small culinary makings, you can handle it yourself. And we, in turn, will help you with a question "How to cook potato pancakes?"

  - These are potato pancakes, a popular dish in Russian, Ukrainian and Eastern European cuisine. In Belarus, pancakes are considered national dish. However, the first mention in the literature dates back to 1830 and is connected with the Polish culinary specialist Jan Shytler. But let's get straight to the point ...

Potato pancakes: a recipe.

Let's take a closer look at how to make pancakes, what is the true recipe for potato pancakes.

Required Products:

  • Potatoes - about 800 grams.
  • Onion - 1 large or 2 small.
  • Egg - 1 piece.
  • Flour - 2 tablespoons.
  • Salt, black pepper, vegetable oil

Recipe dranikov.

  • Wash the potatoes, peel them and rinse with water to wash away the starch. You can also leave peeled potatoes in cold water for 10 minutes. In the meantime, you can practice onions.
  • Peel the onion. Grate the onions and potatoes on a fine grater. You can also use a large grater to make chips. Try both ways somehow. Separately, of course.
  • Mix grated onions and potatoes, break into the egg mass, add 2 tablespoons of flour, salt to taste (about a pinch) and a little black pepper.
  • Stir the resulting mass.
  • Preheat pan, pour it with oil. Use no maximum fire, as the pancakes prepare very quickly.
  • Put the potato mass in a pan in piles (in the form of small cakes). For this you can use a tablespoon if it is deep.
  • Fry the pancakes on both sides until browned. Remember that the pancakes are cooked very quickly. At your first experience, you can turn them every 30 seconds to record the time it takes for each side to be cooked exactly in your pan and your stove.
  • Put the prepared pancakes in a large deep plate. You can spread a few napkins that absorb fat from your tasty food.

Serve pancakes with sour cream, garlic sauce or ketchup.

So we figured out the classic recipe for potato pancakes. Pleasant cooking and no less pleasant meal!

Belarusian pancakes (they are also Ukrainian potato pancakes, Japanese okonomiyaki, Jewish latkes) - an exceptionally simple and seemingly dish, it is prepared quickly and from a very concise set of ingredients. But even this minimum you need to be able to correctly “blind” together, so that you get sunny, golden, soft inside and crispy outside cakes, and not a bluish-gray tasteless adhesive mass. I was still in my childhood (about 10 years old, so as not to lie) trying to take the first clumsy steps towards frying ruddy potato pancakes. But is it worth saying that I was far from immediately able to cook the perfect pancakes from potatoes. The recipe with photos step by step and in detail reflects the smallest details of the culinary process, to which I eventually came. And at the end several variations of filling, additives and sauces are proposed. Choose and cook with pleasure!

Ingredients::

How to fry ruddy potato pancakes (a classic recipe with a photo, prepare in steps):

To make potatoes after frying to be soft, not sticky and not raw, it is desirable to use varieties with high or medium starch content. It is better to use the "old" tubers (last season's crop). Wash and peel the potatoes. Rub on a fine grater. Rinse the potato chips in large quantities cold water. I got a rather large cutting, many cooks prefer to rub the tubers almost to the state of mashed potatoes. But this is a matter of taste.

Onions chop into small cubes or grate too. If you worry that it will remain damp, fry it on a mixture of vegetable and butter.

Mix vegetables. By the way, raw onion juice also will not allow the potatoes to change color.

Beat in chicken eggs. Pour in kefir / sour cream. Pour salt, spices. Garlic clove clean and push through the press. Stir. The fermented milk product will make the pancakes more lush, tender, they will not turn gray after cooling. Let the potato mass stand on the table for 15-20 minutes. If liquid is released, gently drain it.

Sift the flour. Add to potatoes. The dough should not be too thin, but do not overdo it with flour, so that the pancakes do not come out too hard and choked.

Stir.

Form flat hands in water with your hands. Spread on 3-4 pieces. in heated, unscented vegetable oil. Fry on low heat on both sides until golden brown. You can cover the pan with a lid so that the pancakes are better baked inside. If the middle section turns out to be damp, bring the dish to readiness in the oven at an average level. The recommended temperature is 180 degrees. Time - 5-7 minutes.

Serve warm or hot with sour cream, fresh herbs and vegetables.

You can cook potato pancakes with filling:

  1. Chopped meat   goes well with potatoes. And the meat will suit almost any. Very juicy stuffing comes out of pork and chicken (if you take the flesh from the legs). You can also use the combined stuffing. You can add to this meat stuffing   finely chopped and fried onion. It will be tasty with grated carrots, toasted with champignons until golden. Of the spices, you can limit yourself to only ground pepper or additionally put a little garlic. You can leave the minced meat raw or bring it to half cooked in a frying pan. To do this, fry shredded meat over moderate heat in vegetable oil.

    How to form: take a little potato mass, put a teaspoon of mince on top and cover with a second portion of potatoes. Fry on both sides, and then bring to full readiness in the oven.

  2. While cooking pancakes with boiled meat / chicken   no need to worry that the filling will turn out raw. At the filler optionally added fried vegetables - onions, carrots and fresh greens. Turn meat through a meat grinder / finely chop. Season with spices (ground black pepper, paprika, Provencal herbs), and salt. Stir. Form the pancakes in the form of rounded or oblong pellets. Fry.
  3. Solid or semi-solid cheese   (preferably several varieties) mixed with sour cream / mayonnaise, garlic and fresh herbs.
  4. Coarse grated ham / smoked sausages. To make sausages easier to grind, hold them for 15-20 minutes in freezer. You can also combine ham with cheese (hard, cheese, suluguni, etc.).
  5. Mushrooms   and potatoes are a lovely couple. So why not make pancakes from them? For the filling of ruddy potato pancakes, both forest mushrooms and champignons / oyster mushrooms are suitable. If mushrooms are frozen, thaw them at room temperature. Throw in a colander to glass liquid. Crush.

    Boil forest mushrooms, changing water several times.

    Oyster mushrooms or champignons just wash and slice.

    First chop the mushrooms in the pan without oil. All excess fluid should come out and evaporate. Then add a few spoons of vegetable oil. Brown to a golden hue. You can put some more onions. Salt and pepper at the end of cooking. Cool and make pancakes. Cook in a skillet as described above.

What can be added to the potato dough:

  • Squashes do not have their own distinct taste, but perfectly adapt to other products. Pancakes from grated potatoes and zucchini are more tender and juicy than classic version. Preparing a dish almost the same as the traditional version. Just half or third part (at your discretion) of potatoes is replaced by zucchini. If the vegetable is young, rub it with the peel and seeds. If the zucchini is well ripened, it is desirable to remove the top layer and the core. After grinding zucchini mass must be carefully squeezed from moisture. It has much more juice than potatoes, and pancakes can float / fall apart when roasting. Yes, and flour will need more, which will affect the taste of the dish is not the best way.
  • Carrots will add a little noticeable sweetness and a light orange hue to the dish. Per kilo of potatoes, take no more than 150 grams of carrots, so as not to turn the pancakes into carrot pancakes. Just grate the vegetable on a fine grater along with the potatoes. The cooking method is standard.
  • If you like fresh bell pepperdo not deny yourself the pleasure of putting it in potato dough. Clean it from the core and cut as small as possible. The tasty effect is obtained if you combine several vegetables at once - pepper, carrot and, naturally, potatoes.
  • Cheese can be put not only in the filling, but also directly into the potato mass. Grate it on a fine grater and mix with the rest of the products from the main list. Please note that in this case it is necessary to fry the dish on a frying pan with a non-stick coating, since the melted cheese will stick to the usual dishes and stick to it.

What sauces to serve:

  1. Garlic. One of the most popular options. Take 4 tbsp. l sour cream and mayonnaise, 1-2 cloves of garlic, a bunch of fresh herbs (parsley / dill), salt and pepper - on a pinch. Wash greens and chop finely. Garlic push through the press. Mix all ingredients, season to taste. Let the mass stand in a cold place for at least 30 minutes.
  2. Cucumber. Relatively dietary. Take the 8 st. l Greek yogurt or low-fat sour cream, 1-2 pickled cucumbers, a few feathers of green onions, pepper / salt. Cucumbers, finely rub. Chop the onion with a knife. Mix everything and bring to taste with seasonings.
  3. Fish. For lovers of the unusual. Smoked fish   It goes well with potatoes, but can overshadow the natural taste of pancakes. For cooking you need 200 g of salted or smoked salmon fillet, 4 tbsp. l sour cream, a small bunch of green onions and 1 tsp. grated horseradish (optional, if you like spicy). Fish cut into tiny cubes, chop the onion. Add all the ingredients to the sour cream. Done!