Pancakes made from mashed potatoes. Potato pancakes from mashed potatoes recipe with photo Pancakes from mashed potatoes

One can say about potatoes that they are the second bread, but bread, as everyone knows, is the head. Indeed, after eating potato dishes, you always feel full and in a good mood. From potatoes you can prepare such a wonderful dish as delicious potato pancakes, it will turn out tasty and even very satisfying. Moreover, preparing them is so easy and simple that such a procedure will not even cause fatigue. So, pleasant troubles.

Potato fritters

A potato dish will be especially useful during fasting days, during a period when there is no desire to tinker with meat products or cook something complicated. We can safely say that potato pancakes are a completely economical dish, but at the same time very tasty and healthy. We already know that potatoes contain many important vitamins and microelements that our body needs. So let’s not deny ourselves the pleasure of “recharging ourselves” with such useful things.

We will spend very little time preparing this dish. You don't even need any skill. All you need to do is knead the potato dough, form it into the required potato pancakes and fry them until golden brown in a frying pan. We will prepare in advance everything we need during their preparation.

We will need the following products:

potatoes – 1 kg;
flour - approximately 60-70 g;
salt - to your taste;
eggs – 1-2 pcs;
onion – 1 piece;
vegetable oil – 50-60 g (for frying).

What we need from dishes and other kitchen items:

bowl for kneading “dough”;
wooden plank;
pan;
cooking vane;
mortar or potato masher.

We will need a knife for turning pancakes fried on one side to the other side. You can, of course, do without it, but it’s somehow more convenient with it. Well, that's true for me. As for the boards, the owners should have at least three of them in the kitchen: for cutting meat. for vegetables and for preparing dough (for the same pancakes, dumplings or dumplings).

Actually, potato pancakes can be cooked without onions. Some chefs do just that, considering this recipe a classic. But personally, I like it better with onions. Also, in some cases, flour is not added. But still, in my opinion, the dish is better with flour.

Potato pancakes recipe

The first rule is to prepare all the products. Let them be at our fingertips so that we don’t run after them (some to the cellar, some to the refrigerator).

It is best to prepare pancakes from mashed potatoes made from potatoes boiled in their jackets. Don’t be confused by the fact that it kneads easier if you cook it without the skin. It's okay, we have a mortar. But such potatoes will allow us to fry excellent pancakes that will not fall apart. Boil the potatoes in their skins and remove the skins.

Thoroughly mash the boiled and peeled potatoes until you get a homogeneous mass. Our mashed potato pancakes should turn out great, so it's important to try to cook everything well.

Peel the onion, wash it, chop it finely and add it to the puree.

Pour a couple of eggs into the mashed potatoes.

Now it's time to pour in the flour and mix everything. There is no need to sprinkle too much of it; the pancakes should not be “clogged”, that is, very hard.

We pinch off lumps from the dough, roll them into balls, flatten them and get a semi-finished product for the future dish.

Pour oil into a hot frying pan and fry first one side of the pancakes, then the other. Here we need a knife with a spatula.

It’s good if you have sour cream or some sauce in the refrigerator. they can be served along with the dish. Our potato pancakes will turn out great if we do everything right. The crust should be thin and golden brown. And the pancakes themselves are incredibly tasty.

Culinary blog of Alexander Abalakov.

Recipes for delicious pancakes and pancakes:

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Mashed potato pancakes can be made from leftover potatoes that no one wants to finish eating anymore. And in the form of fragrant golden pancakes, it will disappear from the table instantly, especially if you serve them with sour cream and fresh dill.

Mashed potato pancakes can be served with a variety of sauces

Ingredients

Boiled potatoes 500 grams Chicken eggs 2 pieces) Wheat flour 3 tbsp. Dill 1 bunch Refined vegetable oil 50 milliliters Sour cream 15% fat 100 milliliters Mayonnaise 100 milliliters Garlic 2 cloves Green onion (feather) 1 bunch

Number of servings: 4
Cooking time: 30 minutes

Recipe for mashed potato pancakes

Potato pancakes can be prepared either from ready-made cold mashed potatoes, or from specially made ones. For this purpose, it is better to cook potatoes in their uniforms.

This way the gluten is preserved, the puree becomes more viscous and the pancakes hold their shape perfectly when frying without falling apart.

How to make mashed potato pancakes:

Mash the finished puree with a fork or masher.
Beat the egg into the potatoes, add spices, mix.
Add flour and knead potato dough.
Heat oil in a frying pan.
Spoon portions of puree into the pan, giving them a round shape.
Fry over medium heat on both sides until golden brown.

Serve the pancakes with sour cream or a sauce based on it, with garlic and dill.

Jacket potato pancakes

For this recipe, you first need to boil the potatoes in their skins, being careful not to let them fall apart. Rinse the potatoes with cold water, cool slightly and peel.

Mash the potatoes with a masher or mixer until smooth.
Finely chop the onion and fry it in vegetable oil.
Chop the dill, onion and garlic.
Add eggs, flour, onions and herbs to the potatoes, mix everything well, add salt and pepper to taste. If eggs are contraindicated, they can be replaced with two tablespoons of starch.

Before frying the pancakes, you need to completely cool the dough, then it will better retain its shape. Fry until golden brown in hot oil or deep fat. Remove and place on a paper towel to absorb excess oil. Serve hot with sour cream or sauce.

To prepare a fragrant sauce for pancakes, you need to mix sour cream and low-fat mayonnaise in equal parts, add a couple of cloves of garlic crushed in a press, and finely chopped dill. Salt and pepper - to taste. This sauce must be prepared immediately before serving so that it does not lose its consistency and aroma.

Having mastered these simple methods of preparing pancakes, you will no longer have to rack your brains over what to do with the leftover cold puree. You can serve them either on their own or as a side dish for meat or fish. Bon appetit!

There are all kinds of pancakes: sweet ones, with various additives, snack bars with vegetables, with the addition of cheese, herbs, ham or mushrooms. Pancakes can serve as a complete breakfast and afternoon snack. Today I suggest making potato pancakes and serving them with sour cream - it will be a wonderful and satisfying breakfast!

To make pancakes we need potatoes, butter, salt, black pepper, baking powder, egg and flour. Potatoes need to be washed and peeled. I indicated the weight of the potatoes in peeled form.

Boil the potatoes until tender and add salt at the end. Drain all the water and mash the potatoes with a potato masher. Add butter. Stir and let the potatoes cool slightly. At this stage, I decided to add frozen dill to the pancakes to make them more attractive. You should also add ground black pepper and beat in an egg. Stir well.

Then add flour and baking powder. You may need more or less flour than indicated; the potato mixture should stick well and not fall apart.

Sprinkle a plate with flour, form pancakes with wet hands and place on a plate.

You can put it directly into a heated frying pan with oil. I did the same with the rest of the mixture: I wet my hands with water, formed pancakes and immediately fried them.

Place the finished pancakes on paper towels to remove excess fat. From this amount of ingredients I got 15 delicious pancakes for 3 servings.

Potato pancakes fly off the table like sunflower seeds. No matter how much you cook, it won’t be enough! But what if you add mushrooms or minced meat to them? We offer unusual options for delicious and satisfying pancakes.

Potato pancakes are considered to be the national treasure of Belarus. But few people know: in many countries they adore this dish, and everywhere it is called differently. In Israel, ruddy latkes are often eaten, in Sweden ragmanki (the name translates as “bristle monk”), in the Czech Republic bramboraki, and in Ukraine - deruny. The essence of the dish is the same everywhere: grated potatoes are mixed with flour, and then the mixture is fried in a frying pan in a large amount of vegetable oil. And in all countries, potato pancakes are prepared simply in an elementary way!

For pancakes we will need:

several large potato tubers (6 and no less!);
flour - a few tablespoons;
egg – 1-2 pcs.;
onion (optional) - medium head;
salt and pepper to taste.

We do everything this way: peel the potatoes and grate them. Quickly add salt, grated onion, pepper, egg, flour and stir. While we are preparing the “dough”, heat the frying pan and pour vegetable oil into it. As soon as the oil has warmed up, quickly spoon out the pancakes and press down to form pancakes.

Potatoes and onions usually release a lot of juice. But speed is important here: if everything is done quickly, then the potatoes do not have time to give water, everything sets perfectly on a hot frying pan. Once again, do not try to pry the pancakes with a spatula - they should be well fried from below. And yes, do not skimp on vegetable oil - otherwise they will stick and fall apart as soon as you touch them.

The type of potato makes a huge difference: red varieties contain less sugar and the potatoes will stick together.

It takes two to three minutes to cook one side, no more. Next, turn it over to the other side and let it brown. Place the finished pancakes on a paper towel and eat, dipping them in fresh sour cream or pouring cream over them. Again, we do everything quickly: the right pancakes are eaten instantly!

How to make mashed potatoes?

If there are some boiled potatoes left in the refrigerator from the evening, it’s time to make mashed potato pancakes. To do this, heat up the potatoes, pour in warm milk and mash thoroughly with a masher so that there are no lumps left. The puree should be warm: this way it is more flexible and very easy to work with.

We make flat cakes from the puree. Sprinkle each pancake with flour or breadcrumbs - with this method, all pancakes will acquire a golden-brown, crispy crust, and the inside will remain tender and juicy. Cook them over high heat, quickly frying them on both sides in vegetable oil. Serve pancakes with herbs and heavy cream.

Potato pancakes with minced meat

Potato pancakes with minced meat are delicious and very filling. By the way, you won’t be able to eat them, but they can easily be served as a main dish for Sunday lunch or dinner. Potato pancakes with meat will turn out much tastier if you don’t be greedy and add homemade minced lean pork or chicken. Be sure to grate a small onion into the minced meat.

Potato and meat pancakes are very tasty with sour cream, herbs, and, of course, lightly salted herring.

Now we prepare the minced potatoes in the same way as in the classic recipe. We form small balls and put some meat in the center. Carefully pinch the edges so that the filling does not spill out during frying. Fry on both sides over high heat. Place the pancakes on a baking sheet and cook in an oven preheated to 200 degrees for 10-15 minutes.

With mushrooms

Instead of minced meat, it’s easy to add mushrooms: frozen or fresh, say, oyster mushrooms or champignons. To prepare, fry the mushrooms and onions in butter until the liquid evaporates. We make neat flat cakes from raw potatoes, and put a tablespoon of mushrooms in the center of each. You should not put a lot of filling: otherwise the products will fall apart and will not be baked.

The best mushrooms for this dish are white ones, they are the most aromatic.

Fry the buns over medium heat until done, and at the end, be sure to cover everything with a lid so that everything bakes evenly. These pancakes go perfectly with sour cream sauce, herbs, and are delicious even cold. It is better to wash them down with hot tea with mint or rosehip decoction with honey.

Raw potato pancakes

In Belarus, pancakes made from raw potatoes are called draniki, and there they are a symbol of national cuisine. Any housewife from this country will give a master class on frying pancakes, and after tasting them once, you will want to find out the secrets. Let's tell you how Belarusian craftswomen prepare potato pancakes.

To prepare we will need:

four large white potatoes;
large onion;
egg;
salt pepper;
three to four tablespoons of flour.

We grate the potatoes on a coarse grater: small holes will make the mass dense, thick, and large ones will turn the pancakes into beautiful “shaggy” buns, fried at the edges. Rub the onion into the minced meat. Salt, pepper and leave for a few minutes. The potatoes will release juice, and you need to squeeze it through cheesecloth. Now break an egg and a little flour into the minced potatoes. Let's stir quickly.

Place potato pancakes in a frying pan heated over medium heat. Fry for 4 minutes on one side, and then turn over and fry on the other. Place the finished pancakes on a paper towel - it will absorb excess oil. Serve pancakes with sour cream, herbs and eat before they have time to cool.

Option with added cheese

Potato pancakes with cheese are a real hit for gourmets of all ages. The cheese melts and gives the dish a unique taste and spiciness. The finished products can be sprinkled with oregano - they will acquire a delicious flavor.

Let's do it simply: grate a little cheese into the finished potato dough. Next we bake everything in the traditional way.

American pancakes (hash brown) at home

Hashbrowns, popular in America (and now in Russia, thanks to a popular fast food chain), are essentially the same pancakes, with the only difference being that the grated potatoes are lightly boiled in boiling water. This way the vegetable bakes faster, and the hashbrowns look fluffy and beautiful. Let's fight back against trendy fast food and prepare a homemade version!

It's important to remember: the American version has no onions or flour, just salt and potatoes.

We proceed step by step:

Grate the potatoes on a coarse grater.
At the same time, boil water and add a little salt.
Place potato flakes into boiling water and cook for a couple of minutes.
Place in a colander and pour over ice water (this stops the cooking process in the root vegetable).
Add some salt to the potatoes.
Mix the entire mixture thoroughly.

Now we put it in boiling oil in a frying pan and fry it like our usual pancakes. You will get tasty and crispy “hashes”, so adored by children with capricious taste preferences. Pancakes are very good warm, but cold ones are not so tasty. Keep this in mind.

Zucchini-potato pancakes

Zucchini-potato pancakes have the main advantage: they contain fewer calories, and in general they turn out much more tender. At the same time, the taste of zucchini is not felt at all, so this version is easy to prepare for those who have difficulty eating vegetables. Children who are unhealthy eaters will never recognize zucchini in products (and most frankly do not like them).

Let's do it simply:

Three zucchini (if it is mature enough to remove the seeds) and potatoes in equal proportions.
Three onions.
Add some salt.
Add salt.
Squeeze the vegetables through cheesecloth, releasing excess juice.
Add flour and egg.

Spread the mixture with a spoon, slightly flattening it, onto a hot frying pan. Fry until a crust forms. Pancakes go perfectly with sauce made from natural yogurt, cilantro, and garlic. When cold, zucchini-potato pancakes are no less tasty.

Draniki baked in the oven

Many people don’t like potato pancakes because of the excess oil in which they are fried. All followers of a healthy lifestyle have an alternative - baking pancakes in the oven. How to proceed?

It’s very simple: put the potato mixture in the form of pancakes on greased parchment and put it in the oven. You should first preheat it to 200 degrees. Pancakes are baked in just 10-12 minutes, and for a golden brown crust, you can turn on the “grill” mode. We eat pancakes with matsoni, mint and garlic clove sauce, enjoy the taste without feeling guilty about the extra centimeters on the waist!

Draniki are a real paradise for those who love to cook. There are simply countless recipes for potato pancakes: sour cream and mayonnaise are added to the dough, and they are filled with salmon, herring, cottage cheese, sprinkled with red caviar on top - whatever your taste. Choose different options, try constantly, let your gastronomic life become brighter and richer.

There are absolutely any potato pancakes. They can be prepared from pumpkin, apple, meat, carrots and zucchini. But the most popular are potato pancakes.

After all, this vegetable can be purchased at any time of the year without much difficulty. You can prepare various dishes from it, but pancakes are considered the most delicious. Draniki turn out tender and aromatic. You can diversify the recipe with other ingredients.

During cooking, the potatoes may darken; to prevent this from happening, add grated onion to the mixture. Draniki should be fried with the lid closed so that they are thoroughly baked.

There is a very simple recipe for making potato pancakes. Otherwise they are also called potato pancakes. The end result is a simple, but at the same time delicious dish. The method of preparing pancakes with minced potatoes is known in many countries. Preparing potato pancakes is not difficult.

Ingredients

4 potatoes;
bulb;
2 cloves of garlic;
half a glass of flour;
vegetable oil;
salt;
pepper.

Cooking

Recipe for making pancakes from mashed potatoes

It happens that you make mashed potatoes, eat something, but something remains, and it goes wrong. Now you can easily fry pancakes from mashed potatoes. Draniki can be made from the remaining puree.

Ingredients

455 grams of mashed potatoes;
egg;
3 tbsp. l. flour;
favorite spices.

Cooking

Recipe for boiled potato pancakes

Pancakes can be prepared not only from fresh vegetables, but also from boiled ones. You can quickly and easily prepare a delicious dish for the whole family. Boiled potato pancakes will fly apart at great speed.

Ingredients

5 potatoes;
egg;
1.5 tbsp. l. starch;
salt;
milk;
butter;
a piece of lard.

Cooking

Recipe for making potato and zucchini pancakes

The taste of pancakes can be improved by combining potatoes with zucchini. This dish turns out tender, tasty and inexpensive.

Potato and zucchini pancakes are easy to prepare, and most importantly, quick.

Ingredients

500 grams of zucchini;
500 grams of potatoes;
a pair of eggs;
vegetable oil;
salt;
pepper.

Cooking

Recipe for potato and cheese pancakes

You can make very tasty and tender potato pancakes with cheese. The appetizing dish will fly off the table with great speed. The cooking recipe is based on the classic method only with the addition of cheese.

Ingredients

500 grams of potatoes;
110 grams of cheese;
egg;
255 ml milk;
half a glass of flour;
green onions;
garlic clove;
vegetable oil.

Cooking

Potato pancakes with cheese are ready!

There is a huge variety of preparations for pancakes. But the most popular are potato pancakes. They turn out tender and tasty. Moreover, potato pancakes can be cooked with minced meat, with the addition of carrots and other ingredients. Many people prefer to cook potato pancakes with cheese. Even children love this dish. Experiment and cook something new and unusual by diversifying your diet.