I offer a simple step-by-step recipe with a photo that will not cause the slightest difficulty in the cooking process - potato and onion pancakes. Delicious, satisfying and not expensive. Video recipe.
Pancakes are a very vague concept. A variety of dishes can be called potato pancakes. For example, Belarusian potato pancakes, grated potatoes - this can also be attributed to potato pancakes. Boiled potatoes are also the staple of this simple and budget dish. The taste of the pancakes will change depending on how the potatoes are chopped and the ingredients added to the dough. You can add zucchini, cabbage, eggs, sausage, pumpkin, cheese, minced meat, herbs, flour to the dough … any food you like and can be found in the fridge. In this review, we will consider the last option for preparing potato and onion pancakes, where the vegetables are first boiled, then the pancakes are mashed and fried.
You can fry pancakes not only in vegetable oil, but also in a mixture of vegetable and butter, ghee, and even lard. This is already the cook's choice, on which the taste and nutritional value of the pancakes will depend. Serving potato and onion pancakes is best served with sour cream, hot, freshly prepared. This is a great dinner for the whole family, combining simplicity of preparation, cheap food and amazing taste at the same time.
See also how to make zucchini pancakes without flour.
- Caloric content per 100 g - 298 kcal.
- Servings - 15-20 pcs.
- Cooking time - 1 hour 30 minutes
Ingredients:
- Potatoes - 4 pcs.
- Flour - 100 g
- Garlic - 3 cloves
- Allspice peas - 4 pcs.
- Ground black pepper - a pinch
- Onions - 1 pc.
- Salt - 1 tsp or to taste
- Eggs - 1 pc.
- Bay leaf - 2 pcs.
- Vegetable oil - for frying
Step by step preparation of potato and onion pancakes, recipe with photo:
1. Peel and wash potatoes, garlic and onions under running water. Cut them into pieces of any size. The finer the vegetables are cut, the faster they will cook.
2. Put potatoes and onions in a saucepan, cover with drinking water, salt and pepper, add bay leaves and allspice peas. Place the pot on the stove and boil. Turn the heat to the lowest setting and cook the vegetables, covered, until tender, i.e. softness, about 20-30 minutes. Check the readiness by piercing vegetables with a knife or fork. The device should be easy to fit.
3. Turn the finished potatoes into a sieve to drain all the moisture. Extract bay leaves and allspice peas from the mass. Place vegetables in a convenient deep container. Do not pour the potato broth; it can be used to make pancakes, stews, soup and other dishes.
4. Use a crush to chop the vegetables to a puree consistency.
5. You should get a homogeneous smooth vegetable mass. Taste it and add salt and black pepper if necessary. You can add any spices and spices to taste.
6. Add flour to the potato mass and mix well to distribute it evenly.
7. Next, pour a raw egg into the mass.
8. Stir the food again until smooth. The consistency of the dough should be firm so that the pancakes keep their shape and do not spread.
9. Pour vegetable oil into a frying pan and heat. Take the dough with a tablespoon and spread it on the bottom of the pan, forming round or oval pancakes.
10. Turn on medium heat and fry the onion and potato pancakes until golden brown. If the pancakes will disintegrate in the pan, add another egg to the dough and stir. This can happen because each type of potato has a different gluten. Turn them over to the other side and continue to fry until tender. The frying time for pancakes on each side is about 2-3 minutes.
See also a video recipe on how to cook potato pancakes with onions.
