Ruddy fluffy potato pancakes, tender on the inside and crispy on the outside - delicious potato pancakes. We will learn a step-by-step recipe with a photo, the subtleties and secrets of their preparation. Video recipe.
Deruny is a dish from childhood. Although today they are very much in demand in modern cooking. It is believed that potato pancakes are a national Belarusian dish. But similar dishes are found in Ukrainian, Israeli, German, Swedish and other cuisines. Although these potato pancakes are considered the hallmark of most Eastern European cuisines. In addition to the term "potato pancakes", other names are often used: cartographers, thorns, teruhi, terchiniki. These are local and regional names.
- For cooking, take high-starchy potato varieties.
- If there is no suitable potato variety, then add a couple of teaspoons of starch to the potato mass. But some culinary experts advise using flour.
- Young potatoes are not taken for the recipe, because it contains little starch and potato pancakes are unlikely to be tasty.
- Potato pancakes are prepared in different ways. Eggs, flour, chopped onions, garlic, cheese shavings can be added to the potato mince.
- The added grated onion gives off juice that prevents the root vegetable from browning.
- Ground pepper is usually used as a spice.
- How finely the ingredients are chopped plays a big role. The more homogeneous and finer the dough, the softer the potato pancakes will turn out. Usually potatoes are grated on the finest grater, but sometimes there are recipes where potatoes are grated on a coarse grater.
- Thorns are fried in vegetable oil or in ghee.
- Pancakes are traditionally served hot with sour cream. Often served with greaves of all kinds, ghee, fried onions, mushroom gravy, etc.
- There is a recipe for pancakes with meat filling. Preparing the dish is a little more complicated than ordinary pancakes, but any housewife can still do it. To do this, a small portion of potato dough is poured into the pan, on which minced meat is laid out and poured on top with more potato dough.
With all of these tips, you will end up with crispy, crispy brown potato pancakes.
- Caloric content per 100 g - 268 kcal.
- Servings - 15-17 pcs.
- Cooking time - 45 minutes
Ingredients:
- Potatoes - 4 pcs.
- Ground black pepper - a pinch
- Salt - 1 tsp or to taste
- Vegetable oil - for frying
- Onions - 2 pcs.
- Eggs - 1 pc.
Step by step cooking potato pancakes, recipe with photo:
1. Peel potatoes and onions and wash under running water.
2. Grate potatoes and onions on a fine grater. A food processor is most convenient for this process.
3. Transfer the vegetable mass to a sieve and leave to drain all the juice.
4. You can press down with a tablespoon to quickly get rid of excess moisture. Too much juice will spoil the taste of the food.
5. Put the dried potato mass into a bowl. Add egg, salt and black pepper.
6. Stir the potato mixture well. Immediately after adding salt, start frying the pancakes. Because salt helps to excrete juice.
7. Heat a frying pan with vegetable oil and spread the dough with a tablespoon.
8. Fry the potato pancakes on both sides until golden brown.
See also a video recipe on how to cook potato pancakes.
