For many, pancakes are associated only with a sweet dish and many do not know that they are carrot, cabbage, apple … Today we cook crispy, ruddy and very tasty potato pancakes with semolina. Step-by-step recipe with a photo. Video recipe.
Potato pancakes with flour are not much different from the classic zraz with filling. The main difference: pancakes without filling. However, this does not prevent them from being just as tasty. They turn out to be incomparable: tender inside and with a crispy ruddy crust on the outside. Absolutely everyone will love these potato pancakes. They may not be used only by those who protect the figure, but still they secretly adore them. It is delicious to use them with sour cream, but you can make cheese sauce, white sauce with herbs, fried bacon and other additives.
Cook pancakes from potatoes, which boil well, because in the future, the tubers will be mashed. If the potatoes do not boil well, then salt them at the very beginning of cooking. Salt helps soften the tubers. If desired, the recipe can be diversified by changing its composition. For example, if you are fasting, then exclude eggs from the composition, and add semolina to the mixture. It will increase in volume and give the dish a special splendor and tenderness. This factor has a positive effect on the structure and taste of the finished meal. In addition, pancakes will be less high in calories at the same time. To add more tenderness to them, add cheese shavings to the potato dough. When frying pancakes, it will melt, become tender and viscous. Also, for additional satiety, you can make them stuffed with minced meat or mushroom meat, cheese chips, prunes, etc.
- Caloric content per 100 g - 108 kcal.
- Servings - 15
- Cooking time - 1 hour 30 minutes
Ingredients:
- Potatoes - 4-6 pcs. depending on the size of tubers
- Ground black pepper - a pinch
- Onions - 1 pc.
- Vegetable oil - for frying
- Flour - 3 tablespoons
- Eggs - 1 pc.
- Salt - 1 tsp
- Garlic - 2 cloves
Step by step preparation of potato pancakes with semolina, recipe with photo:
1. Peel and wash the potatoes under running water. Cut it into cubes and place in a cooking pot. Peel, wash, chop and add onions to potatoes. Add the peeled garlic cloves there.
2. Fill the tubers with water, salt, pepper and boil. Screw the temperature down to the lowest setting and cook the potatoes until the tubers are tender. For more flavor, you can add bay leaves and peppercorns during cooking, which you can then remove.
3. Drain the water from the potatoes and crush them into a homogeneous mass so that there are no lumps and large pieces. Chop the puree along with the onion and garlic. This will make the pancakes tastier.
4. Add flour to mashed potatoes and stir.
5. Beat in an egg and mix again.
6. You should have a homogeneous mass, similar in consistency to puree.
7. Heat a frying pan with vegetable oil. Since the dough is not very thick, it will not work to shape pancakes with your hands. Take it with a tablespoon and place it in a hot skillet.
8. Fry the pancakes over medium heat until golden brown and turn them over to the other side, where bring them to the same consistency. You do not need to overcook them, because the mashed potatoes are ready. It is necessary that the pancakes are just covered with a crispy crust. Serve potato pancakes with flour to the table immediately after cooking hot with sour cream or any sauce. And if they cool, then heat it up in the microwave.
See also a video recipe on how to cook potato pancakes with semolina.
