Recipes for your favorite potato pancakes for every day

Potato pancakes in one form or another are found in many cuisines around the world. They are called sorcerers, hash browns, deruns, zeppelins. Jews call a similar dish levivot or latkes. True, in the process of preparing it they use more eggs and add matzo.

Find out about good recipes for potato pancakes - an international dish that is easy to prepare

Lithuanians call deruns zeppelins or didjukukulyai. In Germany they are known as kartoffelpuffer, and in Romania as tocinei. The Czechs are breaking all records, because they have about 8 different names for this potato dish. In Ireland, potato pancakes are also very popular and are called boxties.

In Lithuania there is even a saying: “If you don’t know how to cook potato pancakes, you will never get married.”

Belarusian Bulba

Our Belarusian neighbors were lucky enough to become acquainted with potatoes a full eighty years before us. There is, however, an opinion that potatoes have always grown on fertile Belarusian soil, but they became in demand only in the 17th century. It is, of course, reminiscent of the statement “Russia is the homeland of elephants,” but it is truly difficult to imagine Belarusian cuisine without potatoes. So much so that it is not entirely clear what Belarusians ate before the discovery of America.

Belarusian soils are ideal for growing potatoes. Potatoes grow crumbly and in large quantities. In addition, the new vegetable was not introduced here using the methods of Peter the Great, that is, together with tearing out beards and beating them in the face.

The lands of Belarus, if you don’t know, were divided between Poland, Prussia, Lithuania, Ukraine and several other states that can no longer be found on the map. Moreover, the results of the division were revised, according to the then European traditions, almost every ten years. And, as usual, the people who had been teetering on the brink of survival for centuries were responsible for this confusion. And for survival there is no crop better than potatoes.

So the Belarusians survived, moreover, they retained their good character and Orthodox faith. Potatoes remained the main and favorite product. The Belarusians even came up with a special name for it - “bulba” .

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Deruny or potato pancakes are “something international”!

Deruny or potato pancakes are “something international”!

Post by agerzen » 06 Jun 2011, 19:20

Potato pancakes? What is this anyway - potato pancakes? Where? Actually, these are something similar to pancakes, only not flour ones, but potato ones (there are also beetroot, carrot...). They are popular and (not weakly) in Ukraine, especially in the northern and western regions of the country. And there is an idea that they came to Ukrainian cuisine from Belarusian cuisine. Where at one time this deliciousness came from German cuisine, allegedly through Jewish cuisine (at the end of the 19th century). According to another version, the spread of potato pancakes and a number of other potato dishes on the territory of Ukraine, mostly in Polesie, began even earlier - somewhere in the second half of the 18th century. The first written recipe for potato pancakes was taught in a cookbook by Jan Schittler in 1830...

The main ingredient of potato pancakes is grated (crushed) potatoes. And supposedly the name comes from the fact that in some regions grated potatoes are called darty.

Deruny is prepared in many countries of the world, as evidenced by several examples: in Belarus and Russia they are called “draniki” and “draniks”, respectively. In addition, in Belarus this dish is considered national. Unlike Ukraine, in Belarus they often prepare potato pancakes with a layer of meat. Among Jews, a common dish is latkes (levivot). Unlike Ukrainian pancakes, latkes add more eggs and grated matzo. Lithuanians are popular among Lithuanians, such as zeppelins and didjukukuliai, to which meat filling is added, and after frying, they are also boiled (like dumplings). The Czechs generally have eight names for analogues of potato pancakes... The Germans call them Kartoffelpuffer. The Romanian name is tocinei. There is an analogue in the Swiss, although it is not prepared in the form of pancakes, but rather as a side dish. In the USA, this is Hash brown chi Potato pancakes - and is distributed through a chain of supermarkets... In general, potato pancakes are part of dishes all over the world, which is why they are prepared with different fillings and have their own history of origin. “If you don’t know how to cook potato pancakes, you’ll never get married” - Irish proverb.

In Ukraine, potato pancakes are generally consumed most often on Sundays - for breakfast or dinner, and are prepared in accordance with the traditions of the regions where they are consumed, which are passed down from generation to generation. Although, of course, everything flows and changes, the ingredients also change, and such things as onions, tomatoes, flour and chasnok, eggs, salt are already acceptable...

Potato pancakes with vegetables and ham (Cute and tasty potato sandwiches).

Just four hundred (400) grams of potatoes (three large potatoes), three hundred (300) grams of ham or sausage, three tomatoes, one onion, one clove of garlic, a tablespoon of flour, a couple of eggs, a tablespoon of mayonnaise, three tablespoons of chopped parsley, sunflower oil for frying, salt and pepper - to taste, and you can try “something international”.

Method of preparation: Peel and grate the potatoes on a coarse grater. Squeeze out excess moisture with your hands. Chop the onion, tomato, garlic and parsley. Add chopped vegetables to potatoes and mix well. Add eggs, flour and mayonnaise. Add salt, pepper and mix again. Spoon the potato mixture into a frying pan with heated oil and fry over low heat until golden brown. Place pancakes on a plate in the form of sandwiches and garnish with herbs and tomatoes. And then, as they say, you won’t be able to pull it off by the ears!

Tarkoved mass

Potatoes in Belarusian cuisine are processed in several different ways. If the raw material is grated on a fine grater and then used together with the extracted juice, such a mass is called “tarkovanny ”. If it is carefully strained in a “blade” (a cone-shaped bag made of thin linen or a triple layer of gauze), it is called “blade mass” . Another way is to boil the potatoes and then mash them.

To prepare different dishes, all these types of masses are used - separately or mixed in different proportions.

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How to prepare potato pancakes

Draniki (draniki) are prepared from cooked, that is, raw mass, to which minced meat or squeezed cottage cheese is sometimes added. By the way, to prepare the tart mixture, you use a fine grater or a special attachment on a food processor, which is called a “attachment for hash browns.”

The onion is rubbed on the same grater alternately with the potatoes and does not allow them to darken. Kefir can be used for the same purpose. A small amount is poured into a bowl and the already grated potatoes are placed in it while the next portion is being prepared.

Interestingly, Belarusian potato varieties contain more starch than Russian or European ones. Therefore, it is possible that the mixture for potato pancakes will be too liquid. You should not add flour to it for thickness; it is better to add a little starch - still a product related to potatoes. Or soda on the tip of a knife and an egg, but just a little - one egg per kilogram of potato mass.

Season the potato mixture only with salt and black pepper so as not to disturb the natural taste. Draniki are fried in a heated frying pan in oil, but so that they do not float in it.

Ingredients for 12-15 pancakes:

1 onion 3-5 potatoes 1 egg Salt Pepper

For potato pancakes you need a certain variety of potatoes: Zarevo, Mavka, Olev, Temp, Nevsky, etc. Potatoes must be saturated with starch. A cloudy film forms on the cut of starchy potatoes. To determine if there is enough starch in potatoes, cut the potatoes in half and rub the cut halves together. Continuing to hold one half of the potato, release the bottom one in a vertical position. If half falls (maybe not immediately), then the starch content in the potatoes is not enough for potato pancakes.

Starch content test.

Potatoes with a high starch content will not fall, but will stick the bottom half to the top. Such potatoes with a high starch content are suitable for potato pancakes and mashed potatoes. The viscosity from starch, which appears in the puree, does not allow the potatoes to crumble. Likewise, if there is enough starch in potatoes, then when frying pancakes it does not crumble, but holds its shape and is therefore ideal for potato pancakes.

Draniki in a pot

Already fried potato pancakes can be further simmered in a clay pot. There, potato pancakes acquire the shapelessness that is standard for Belarusian cuisine, and when placed on the table, they remain hot for a long time.

Draniki are placed on the bottom of the pot, then chopped meat or lard, fried onions, prunes, barley porridge or mushrooms are added (not all at once, of course), the contents of the pot are covered with a couple of pancakes and poured with sour cream. And then this splendor can languish in the oven for up to a day.

Sorcerers

A variety of potato pancakes with filling is called “sorcerers” (not to be confused with Russian and Belarusian dumplings-sorcerers!). Minced meat (most often pork) or steamed poppy seeds are hidden in their depths.

Traditionally, pancakes with poppy seeds are served at the Belarusian New Year's table, with sweet sour cream sauce. But they are eaten not only for New Year.

Whichever of these dishes you create - potato pancakes or sorcerers - you must eat everything that is prepared, and in no case leave it for later. Once they cool down, no force can bring them back “to life.”

Draniki are also prepared in Ukraine, but they are called differently there – “deruny” . kartoffelpuffer , Czech bramboráki , Swiss rösti , American hash brown, and Jewish latkes are more or less similar to potato pancakes . Latkes and potato pancakes are related to the original product - potatoes and the method of pre-processing - chopping. But latkes, unlike hash browns, contain a fairly large number of eggs. They also add matzo meal.

dumplings are made from potatoes . They are made as follows. Raw potatoes are grated on a fine grater and squeezed through cheesecloth. The juice is allowed to settle, after which the starch that has settled to the bottom is added back to the mass. In addition, add a little boiled potato to the grated raw potatoes to make the zeppelins softer. For minced meat, mix pork and beef in equal proportions, add raw onion, salt and pepper. You can also add a little water or milk for juiciness. The potato mass is divided into small lumps, a small depression is made in the center of each, about a spoonful of minced meat is placed in it and the edges are pinched. At this moment, by the way, the dumplings are given the very shape of an airship, for which they received the name “zepelin”. Then they are boiled in salted water. Readiness criterion: zeppelins must float to the surface of boiling water and then sink to the bottom again. Let's go to the bottom - that means we're ready. The zeppelins are served with a classic Lithuanian sauce: fried onions with cracklings, mixed with sour cream.

This is interesting!

Reviews

Draniki are made from grated or crushed raw potatoes with the addition of salt and eggs. Flour is also added to bind starch. Other ingredients can be added to taste - for example, onions, garlic. The resulting dough is mixed and fried in a frying pan in pork fat or vegetable oil.

Draniki are traditionally served hot with sour cream, butter, uzdor (melted lard) or machanka.

Cooled potato pancakes sharply lose their taste, so after a few hours they can, at best, be used as an ingredient in other dishes, but not as an independent dish. It is believed that the best potato pancakes are fried right before serving or served directly from the frying pan to the plate.

It is also practiced to simmer potato pancakes in various containers (for example, in clay pots if there is a stove). In the USSR, the preparation of pancakes stuffed with minced meat, following the example of cabbage rolls, became widespread.

Nutritional and energy value:

Recipe for potato pancakes or potato pancakes:

Grate the potatoes (11 small potatoes) on a coarse or fine grater and immediately place in a sieve or colander. Squeeze potato juice.

Add: salt, pepper, eggs.

Mix everything well.

Fry over medium heat in enough oil. Potato pancakes are served with sour cream or applesauce.

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A selection of potato pancake recipes

Draniki - potato pancakes

The birthplace of potato pancakes, or potato pancakes, as they are called in Russia, is Belarus - a country where they adore potatoes, and potato dishes used to form the basis of the diet of the inhabitants. Belarusians call potato pancakes potato pancakes.

Recipes for potato pancakes spread throughout many European countries and came triumphantly to Russia, Ukraine, Sweden, Norway, Switzerland, Israel and many other countries. At the same time, in each country, various improvements, amendments and additions were made to the recipe for potato pancakes, according to the characteristics of national cuisines.

But the basis remained unchanged - potato pancakes, pancakes or dishes very similar to potato pancakes - these are flatbreads or pancakes made from finely chopped potatoes, fried on both sides until an appetizing golden crust. Sometimes they add products that create a special harmony of taste in combination with potatoes.

On this page you can find some recipes for potato cakes that are popular in different countries. Let's start with a recipe that is popular in the homeland of potato pancakes - Belarus, where they are called potato pancakes.

Belarusian "Deruns"

Ingredients:

• 300 g potatoes;
• 40 g sour cream or 10 g vegetable oil;
• 5 g wheat flour;
• 1 pinch of soda;
• salt - to taste.

Preparation of Belarusian potato pancakes:

Peel raw potatoes, grate on a fine grater, add salt, add flour and soda, mix. Spoon the dough into a frying pan with hot oil and fry until golden brown on both sides. Drizzle with sour cream or butter before serving. As an experiment, you can add various spices, onions or other herbs and products to the grated potatoes, for example, chopped bacon, etc.

Draniki in Ukrainian with cottage cheese

Ingredients:

• 1 kg potatoes;
• 300g cottage cheese;
• 2 chicken eggs;
• 1 medium sized onion;
• vegetable oil;
• salt, spices to taste.

Preparation of Ukrainian pancakes with cottage cheese:

Peel and chop raw potatoes with a blender, or grate them on a fine grater, add chopped (very finely!) onion, mix and squeeze out excess juice. Add eggs, cottage cheese to the potato mixture, add salt, season with spices (black pepper, marjoram, and other herbs and spices to taste are suitable), mix. Place a tablespoon of the mixture into a frying pan with hot oil and fry on both sides until golden brown.

Cossack style pancakes with pork

Cossack-style pancakes are distinguished by the presence of meat in the recipe, which is why they are especially loved by male representatives.

Ingredients:

• 100 g minced pork;
• 5 medium potato tubers;
• 1 medium sized onion;
• 1 chicken egg;
• 2 tbsp. wheat flour;
• 1 tbsp. sour cream;
• Salt and ground pepper - to taste.

Cooking Cossack-style pancakes with pork:

Grate the potatoes on a coarse grater, beat in the egg, mix, add flour, pour in sour cream, add salt and mix until smooth. Fry pancakes Cossack style like this: put a spoonful of potato mixture in a frying pan, put minced meat on top, cover with another spoonful of potato mixture. Fry until the meat is well browned and cooked on both sides.

Swiss style pancakes with Rösti cheese

The Swiss addition of cheese to potato pancakes is a predictable variation on the potato pancake recipe. After all, Switzerland and cheese are inseparable concepts.

Ingredients:

• 400 g potatoes;
• 100 g hard Swiss cheese;
• 4-5 tbsp. wheat flour;
• 1/2 tsp. salt.

Cooking potato pancakes in Swiss style - Rösti:

Boil potatoes in their skins and cool. Peel and grate on a coarse grater. Also grate the cheese, mix them, add salt. Fry the rösti in a non-stick frying pan with 1 tbsp. vegetable oil, laying out 3.4 tbsp for each potato pancake. potato-cheese mass, pressing it down and trimming the edges with a spoon - the thickness of the rösti should be about 1.5 cm. Fry on each side for 3.4 minutes until golden brown, turning over very carefully, otherwise the flatbread may break. For each new rösti, add 1 tbsp to the pan. oils

Draniki in Israeli style "Latkes"

Israeli potato pancakes - latkes - differ from Belarusian potato pancakes only in the addition of cumin, which gives the dish a somewhat unusual piquant taste.

Ingredients:

• 4-6 potatoes;
• 2 chicken eggs;
• 1 medium sized onion;
• 2-4 tbsp. wheat flour;
• odorless vegetable oil;
• cumin;
• salt.

Making Israeli Latkes:

Grate the potatoes on a coarse grater, do the same with the onions, mix them with the egg, then add flour, add salt and pepper, add a pinch of cumin, mix again. Spoon the mixture into a frying pan with hot oil and fry on both sides until browned. Serve latkes hot with sour cream.

Draniki in Norwegian "Potetlomper"

The technology for preparing Norwegian potato pancakes is somewhat different from what is usual for Russians and Belarusians. Norwegians make potato cakes from pre-boiled potatoes.

Ingredients:

• 1 kg of potatoes;
• 300 g of premium wheat flour;
• 1 tsp salt.

Cooking potato pancakes in Norwegian:

Boil the potatoes in their skins until tender, puree them, peel them, add salt. Gradually pour flour into the puree, knead an elastic dough, form the dough into 12.14 equal balls, then roll each into a thin cake about 18.20 cm in diameter. Fry the flatbreads over medium heat in a dry frying pan, then stack them on top of each other, immediately covering each time with a towel to keep them warm. Serve hot, topped with butter.

Of course, experiments with potato pancake recipes are not limited only to national borders. Every self-respecting cook tries to add his own “zest” to generally accepted recipes, trying to create a unique masterpiece, unlike others and distinguished by special taste properties. Therefore, world cuisine has hundreds and thousands of recipes for this popular dish. Well, bon appetit to you!