We share a classic simple step-by-step recipe for potato pancakes, or, as culinary connoisseurs call them, pancakes.
Recipe content:
- Cooking secrets
- Ingredients
- Step by step cooking
- Video recipe
Potato pancakes are prepared, as well as other vegetable pancakes from raw tubers, which are grated. Many housewives add flour to the minced meat, but today we will do without it. You can cook such pancakes in just 30 minutes and feed your whole large family with them.
The classic option for serving potato pancakes is with sour cream. However, my family prefers to eat them exclusively with fried eggs and fried onions. What I and you recommend to try. I hope you enjoy my recipe, and the photos will be great helpers in this matter. First, though, let's take a look at the cooking secrets that will help you bake delicious potato pancakes.
Secrets of making potato pancakes
- Potatoes for pancakes should be high in starch. This indicator is distinguished by Belarusian tubers.
- Give preference to mature, sturdy potatoes with a yellow center and rough skin. Such potatoes will not only be tasty, but will also retain the shape of the finished pancakes.
- Do not use young potatoes for potato pancakes, they are low in starch.
- The most delicious potato pancakes are grated on a fine grater. Although you can twist potatoes in a meat grinder.
- If you are in doubt about the sufficient amount of starch in the potatoes, add 1-2 tablespoons to the finished potato mixture. starch.
- Try not to use flour, if there is a lot of it, it will give a "rubber" effect. Better to use starch.
- To enhance the taste of potato pancakes, you can add all kinds of herbs to the finished mixture, in addition to salt and black pepper.
- Fry potato pancakes in a well-heated skillet, which should be cast iron or ceramic.
- To make the potato pancakes crispy and golden brown, add enough oil to cover half of the potato mixture.
- To remove excess fat from ready-made potato pancakes, place them on a plate lined with a paper towel to absorb the excess oil.
- Caloric content per 100 g - 21 kcal.
- Servings - 20
- Cooking time - 40 minutes
Ingredients:
- Potatoes - 5 pcs.
- Onions - 5 pcs.
- Egg - 1 pc.
- Garlic - 3 pcs.
- Salt to taste
- Ground black pepper - to taste
- Refined vegetable oil - for frying
Step by step cooking potato pancakes
1. Use a food processor with a fine grater attachment to cook the potato pancakes as quickly as possible.
2. Peel potatoes, onions and garlic and pass through the food processor. If it is absent, grate the vegetables on a fine grater, and squeeze the garlic through a press.
3. Add egg, salt, black pepper and any favorite spices to the minced potatoes. For example, you can put ground ginger, ground nutmeg, finely chopped dill …
4. Mix all ingredients well.
5. Heat a frying pan with vegetable oil and gently lay out the minced potatoes with a spoon, forming it into an oval shape. Fry the pancakes on both sides for 7 minutes each.
6. If you decide to serve potato pancakes like I did, with fried eggs and fried onions, then sauté the onions in butter or lard until transparent.
7. Drive in as many eggs as there are eaters in a frying pan, add salt and cook for about 5-7 minutes, until the protein coagulates.
eight. Serve potato pancakes and scrambled eggs at the same time immediately after cooking while hot. You can eat such pancakes with a fork and a knife, but it is most convenient to dip them in fried eggs with your hands.
See also the video recipe on how to cook potato pancakes.
