How to cook delicious and satisfying potato pancakes without flour with eggs? A step-by-step recipe with a photo of cooking at home. Video recipe.
A simple, budgetary and very tasty dish - potato pancakes - is popular. This is one of the most delicious and famous dishes of Slavic cuisine made from this vegetable. At the same time, this recipe has become firmly established in various national cuisines. For example, in the Belarusian cuisine this dish is called pancakes, in Switzerland - grow, in the Czech Republic - brambraki, but in general abroad they are called latkes. At the same time, potato pancakes are prepared differently in all countries. There are recipes with and without flour, with the addition of chopped onions and garlic, with and without filling, with herbs, spices and spices. Sometimes semolina or oatmeal is poured into the dough. Also, the method of grinding products plays an important role, the finer the potatoes are grated, the more homogeneous the dough and the more tender the pancakes. Grated potatoes on a coarse grater, when fried, turns out to be crispy on the outside, but soft on the inside.
In this material, we will learn a step-by-step recipe with a photo of how to cook potato pancakes from grated potatoes on a fine grater without adding flour, but with eggs. Such golden and ruddy potato potato pancakes will not leave anyone indifferent. Pancakes should be served hot, with sour cream, garlic sauce or various pickles. Often baked milk, cracklings, fried onions and other toppings are added to the dish.
- Caloric content per 100 g - 289 kcal.
- Servings - 2
- Cooking time - 45 minutes
Ingredients:
- Potatoes - 500 g
- Eggs - 2 pcs.
- Onions - 250 g
- Vegetable oil - for frying
- Ground black pepper - to taste
- Salt - 1 tsp
Step by step cooking potato pancakes without flour with eggs, recipe with photo:
1. Peel potatoes and onions and wash with cold water.
2. Use a food processor to finely chop the potatoes and onions. If you do not have such an electrical appliance, grate the vegetables on a fine grater with "torn teeth".
3. Transfer the vegetable mass to a fine sieve, set on a bowl and leave for 10-15 minutes to drain all the liquid.
4. If the released juice is not drained, you will have to add flour to the dough so that it absorbs it. Then the pancakes will not be so tender.
5. Transfer the vegetable mass to a sieve and add the eggs.
6. Season the dough with salt and pepper.
7. Stir the mixture well and immediately start frying the pancakes. If the vegetable mass is left to stand, then the salt will promote the release of liquid, the dough will be runny and you will have to add flour.
8. Pour vegetable oil into a frying pan and heat well. Take the dough with a tablespoon and place it in the bottom of the pan so that the height of the pancake is about 7 mm.
9. Fry potato pancakes over medium heat without flour with eggs on both sides until golden brown. Remove them from the pan and place them on a paper towel to remove excess grease.
