How long to fry potato pancakes

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Prepared by: Ju Lia

07/03/2016 Cooking time: 40 min

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Do you like potatoes? Then you definitely need to know how to cook delicious potato pancakes. This is one of the classic recipes for tender and crispy potato pancakes that the whole family will love.

How to cook perfect pancakes

Draniki, potato pancakes, latkes are a fairly old dish (as old as a potato dish can be), widespread throughout all the former northwestern provinces of the Russian Empire, among all the peoples who inhabited these territories. Just don’t confuse them with drachony – a cross between pancakes and omelettes, a dish from Central Russia.

Draniki are a tasty and satisfying thing; their preparation has its own subtleties and nuances, but overall the process is not complicated. Oddly enough, but similar to the case of seemingly simple cheesecakes, the result often turns out to be completely unsuccessful. Let's try to figure it out.

The main reason for failure is the wrong choice of potato variety. I myself cannot confidently recommend this or that variety, moreover, it will not necessarily be available in your case. But, from some varieties everything turns out great, and from some it doesn’t work out at all. The starch content is important - the more, the better. Young potatoes are not suitable for potato pancakes.

Ingredients for potato pancakes

Draniki can consist only of potatoes and onions, salt and pepper, but more often the composition also includes flour, starch, eggs, milk - just to be sure, so that it does not fall apart and keeps its shape. One potato must be squeezed out of excess water; adding flour or starch simplifies the process and makes it more predictable, but, according to purists, it coarsens the taste and makes the potato pancakes rubbery.

There are also disagreements among supporters of grating potatoes on a coarse or fine grater; some go as far as using a meat grinder or blender. It seems to me that you need to try everything and decide for yourself what you like best. Heavily crushed potatoes are more difficult to handle and are less wrung out; they often give a “rubbery” effect. But, I repeat, decide for yourself.

Heavily crushed potatoes are more difficult to handle and wring out worse.

It is best to fry pancakes in melted butter and in a cast iron frying pan, like other pancakes and pancakes. This activity requires some skill, however, it is acquired quite quickly through exercise. Usually, frying is enough, but thick potato pancakes, with all sorts of fillings, are also finished under a lid over low heat, adding a little water.

It is best to fry potato pancakes in melted butter and in a cast iron frying pan.

The potato pancakes themselves are spooned onto the frying pan, like pancakes. The oil should be well heated, then the heat should be reduced to medium.

Draniki are spooned onto the frying pan like pancakes

A rather delicate point is turning the potato pancakes over - it’s convenient to do this with a fork and a spatula at the same time.

It’s convenient to turn pancakes with a fork and spatula at the same time

After frying the potato pancakes, you can “simmer” a little in a frying pan under the lid

Ready potato pancakes

Additives to pancakes are similar to additives to omelettes - cheese, mushrooms, zucchini, sausage, bacon, even minced meat. Most often, potato pancakes are served with sour cream, but creamy, mushroom, and tomato sauces are also great.

Additives to potato pancakes are similar to additives to omelettes

The usual recipe for potato pancakes is one onion per half kilo of potatoes, and that’s it, or plus one egg, two tablespoons of flour or starch, salt and pepper to taste.

Jewish latkes, which are traditionally prepared for Hanukkah, are very close to potato pancakes. The difference between latkes is that they have a significantly larger number of eggs, 4 eggs per half kilo of potatoes. The grated potatoes should be squeezed out very well. To help latkes hold up better, matzo crumbs are often added to them, like breadcrumbs. Then the dough needs to be allowed to stand for a while so that the crumbs swell and draw out the liquid. The thinner the potatoes are grated, the thicker the latkes can be made, and vice versa. Potatoes for latkes are often not peeled; they are grated together with the peel.

Finally, the Irish, the rivals of Belarusians for their love of potatoes, have no less traditional boxty. An Irish proverb strictly says: “If you don’t know how to fry a boxty, you’ll sit in a wench.” Everything is very similar, but the dough is made from a mixture of equal parts of coarsely grated potatoes and mashed potatoes, with the addition of milk, eggs and flour. Grated potatoes also need to be squeezed well. This is a good recipe, it gives reliable results, however, even here there are those who “remain in the girls,” what can you do? For 900 g of potatoes take one egg, 180 ml of milk (for mashed potatoes and dough), 3-4 tbsp. flour. There may be more eggs, then increase the proportion of flour. You don't put onions in the boxti.

Ingredients for Irish potato pancakes

Perfect dough

There are little secrets in preparing the dough for this dish. And each housewife has her own, which is natural. But we will watch from our bell tower.

Take a starchy variety of potato; this type of potato has a brown skin and white flesh. Discard young potatoes right away; they won’t make tasty pancakes.
Use a fine grater, but peel a couple of potatoes at a time so that they do not have time to darken. Grate the potatoes alternating them with onions, which will also give the finished dish an amazing aroma and color.
If you don’t like onions, you can replace them with sour cream, so the potatoes won’t darken and the finished dish will be tasty and fluffy.
If there is too much juice, you can squeeze it out, but do not squeeze out all of it, otherwise the potato pancakes will turn out dry and tasteless. Some people recommend cooking with eggs, but this is not necessary if the potatoes are starchy. In those varieties that have little starch, you can add a couple of eggs for “stickiness”.
But what you should give up is flour, otherwise you will have to eat rubbery and tasteless something that should have been potato pancakes. But, in some recipes it is added (quite a little).
You can add starch to the batter to achieve the desired consistency.

How long does it take to fry pancakes?

As practice shows, the question of how long to fry potato pancakes is most often asked by novice housewives who are trying to cook this treat of Slavic cuisine for the first time. The cooking time may vary slightly depending on what ingredients you add to the pancakes. But on average, frying will take from 6 to 8 minutes.

So, how long to fry pancakes on each side? About three to four minutes. We focus on the appearance of a light golden crust. There is no need to fry pancakes for too long. They will either burn or dry out.

As a rule, pancakes are prepared exclusively from potato tubers. Be sure to grind the vegetable on a finely perforated grater.

On a note! Whether to add flour or not is a personal choice for each cook. But the dough still needs a binding component. This can be a chicken egg or table starch.

Many people think - why add starch if there is plenty of it in potatoes? After chopping, liquid will be released from the potato mass, and along with it most of the starch will go away.

As you already understand, preparing delicious pancakes requires a minimum of ingredients. For fluffiness, some people prefer to add baking powder or table soda, quenched with acetic acid.

On a note! If you want to reduce the nutritional value of hash browns, use only egg whites.

We found out how long to fry potato pancakes prepared according to a traditional recipe. But there are other options. Potato pancakes with the addition of zucchini are incredibly tasty. According to the cooking time, such pancakes will fry no more than 4-5 minutes. Do not cover the pan with a lid and simmer everything over moderate heat.

Advice! The most convenient way to spread pancakes is with a tablespoon. The consistency of the dough resembles sour cream. The frying pan with refined vegetable oil must be thoroughly heated, otherwise the pancakes will stick and fall apart when turned over.

Some chefs, for example Swedish ones, prepare potato pancakes from boiled potatoes. The potatoes are cooked in their skins and then chopped. Only grated cheese is added to this mass. The result is an incredibly tasty treat, which is called rösti.

Culinary magic

As already mentioned, potato pancakes are called differently in each country. If you add meat filling to the usual potato pancakes, you will get sorcerers. We invite you to prepare such a dish. There is nothing complicated about this. Choose any type of meat at your discretion. In this case, we use minced chicken.

Advice! If you did not heat-treat the minced chicken separately, then after frying the potato pancakes, you need to simmer them in a sealed container for 3-4 minutes so that the meat filling is fried.

Ingredients:

potatoes – 1 kg;
salt, ground allspice;
selected chicken eggs - two pieces;
fresh frozen chicken mince – 250-300 g;
garlic - a couple of cloves;
onion - one piece;
high-grade wheat flour - two tablespoons. spoons;
refined sunflower seed oil.

Preparation:

Peel the potatoes and thoroughly wash each tuber.
Using a small grater or a food processor with a special attachment, chop the potatoes.
Lightly squeeze the potato mixture to remove excess moisture.
Add raw chicken eggs to the potatoes. Add salt and season with ground allspice.
Mix these ingredients until the mixture acquires a uniform texture. Add a couple of tablespoons of sifted premium flour.
Mix everything thoroughly again and set aside for now.
Chop the onion into small cubes.
Finely chop the peeled garlic cloves with a knife or pass through a press.
Combine freshly frozen minced chicken with chopped onion and garlic.
Mix. You don’t need to add salt, since this seasoning is already in the potato mixture.
Heat the refined vegetable oil thoroughly in a frying pan.
Spread the potato mixture with a tablespoon, forming pancakes. Fry for a couple of minutes.
Place a little minced chicken in the center of each potato cake.
Cover everything on top with a layer of potato mixture.
After 3-4 minutes, using a wooden or silicone spatula, carefully turn the pancakes over. Fry them on the other side for a few minutes as well. We focus on the golden crust.
When the potato pancakes are fried evenly, reduce the heat and cover the pan with a lid. We will simmer the potato pancakes for another three minutes so that the minced chicken filling is thoroughly baked.
Serve hot with sour cream.

Delicious pancakes with sour cream and curd sauce

Ingredients

5 potatoes
1 onion
1 egg
salt and pepper to taste
1 tsp. starch (optional)

Sauce ingredients

50 g cottage cheese
100 g sour cream
1 clove of garlic
salt and pepper to taste
any greens

Preparation

First of all, prepare the sauce. Then there will be no time: pancakes should not cool before serving.
Grind the cottage cheese into sour cream through a fine sieve.

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Salt, add crushed garlic and chopped herbs.
Stir and pour into a gravy boat.
Let's move on to the main course. Alternately grate the onions and potatoes.

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If there is a lot of liquid in the potato mixture, drain it.
Add egg and salt.
For low-starch potatoes, add starch as well. Mix everything.
Heat a frying pan thoroughly with plenty of oil (the layer of oil in the frying pan is at least 3 millimeters).
Place the potato mixture in small portions in a frying pan and fry on both sides.

© Depositphotos

Now you know how to cook potato pancakes with a perfect crispy crust. Pamper your loved ones with this hearty and delicious dish. We are sure that they will definitely like it.

How many minutes to fry potato pancakes

Wash, peel and grate half a kilo of potatoes. Peel the onion, rinse, grate on a fine grater and mix with potatoes. Use your hands to squeeze out excess moisture from this mass. Add salt, pepper, flour and mix the pancake dough. Heat a frying pan, pour vegetable oil into it and place the potato pancakes on the frying pan so that they do not touch. Fry pancakes for 5 minutes on both sides until golden brown.

Calorie content of foods possible in the dish

Jacket potatoes – 74 kcal/100g
Fried potatoes – 192 kcal/100g
Ripe potatoes – 80 kcal/100g
Boiled potatoes – 82 kcal/100g
Baked potatoes – 70 kcal/100g
Mashed potatoes – 380 kcal/100g
Ground black pepper – 255 kcal/100g
Vegetable oil – 873 kcal/100g
Wheat flour – 325 kcal/100g
Chicken egg – 80 kcal/100g
Table salt – 0 kcal/100g

Calorie content of foods: Potatoes, Chicken eggs, Wheat flour, Table salt, Ground black pepper, Vegetable oil

How to fry pancakes

Ingredients

Potatoes - half a kilo Chicken egg - 1 piece Onion - 1 head Garlic - 2 cloves Flour - 2 tablespoons Salt and ground black pepper - to taste Baking soda - on the tip of a teaspoon Vegetable oil - 3 tablespoons Sour cream - to taste

How to fry pancakes

Wash the potatoes, peel them, rinse well again under cold water and grate on a coarse grater (or you can pass the potatoes through a meat grinder). Peel the onion, wash and grate on a fine grater, add to the potatoes. Beat the eggs and add to the potatoes and onions. Add salt, pepper, soda, flour and knead the potato dough for pancakes. Heat a frying pan, pour oil, place the dough with flatbreads so that they do not touch, and fry for 5 minutes. Then turn the pancakes over and fry for another 5 minutes. Place pancakes on a plate. Serve potato pancakes with sour cream.

A simple recipe for potato pancakes with garlic and flour

Many housewives prepare potato pancakes with flour, similar to pancakes. Although classic Belarusian pancakes are made without it. But this recipe also has a right to exist, because everyone has different tastes.

There is a nuance: you can grate zucchini with the potatoes. In this case, natural starch will not be enough and you will need to add flour.

Ingredients:

potatoes - 4 pcs. average
onions - 1 pc.
garlic - 1 clove
cream - 1/3 cup
flour - 0.5 tbsp.
egg - 1 pc.
refined vegetable oil
salt, pepper - to taste

Preparation:

1. Peel all vegetables (onions, garlic and potatoes). Now they need to be crushed. Traditionally this is done using a fine grater. The tubers seem to be torn apart, hence the name - potato pancakes. To speed up the process, you can use a meat grinder with a fine mesh, as they do in cafes where this dish is on the menu.

2.Add cream, egg, salt, pepper and flour to the vegetable puree. Mix well.

3. Heat vegetable oil in a frying pan and lay out the dough in the form of thin cakes. This can be done with a spoon or ladle. The mass will be liquid, not thick.

4.Fry potato pancakes on both sides. They will turn out crispy and golden brown. Keep the heat on medium. If you turn the heat up too high, there is a high probability that the crust will burn and the center will not be cooked through.

5. That's all, the simplest dish is ready. Help yourself!

Recipe for potato pancakes with minced meat (sorcerers)

Products

Potatoes - half a kilo Minced meat or poultry - 200 grams Chicken eggs - 2 pieces Onions - half a head Flour - 2 tablespoons Suneli hops - half a teaspoon Basil - half a teaspoon Salt - half a teaspoon Sour cream - to taste

How to fry potato pancakes with minced meat in a frying pan

Minced meat, if frozen, defrost. Peel and finely chop the onion, crush it slightly with your hands to release the juice. Mix the minced meat, onion, 1 chicken egg, some salt and seasoning with your hands in a bowl. Peel the potatoes and grate them on a fine grater, let the potato juice drain. Add 2 chicken eggs and mix until smooth. Add flour, salt and mix well. Heat a frying pan, pour oil, spread the potato mixture into flat cakes using a tablespoon. Flatten each flatbread and place the minced meat on it, place another spoonful of potato mixture on top and flatten it again. Fry potato pancakes with minced meat for 5 minutes over medium heat without a lid, then turn over and fry for another 3 minutes without a lid and 3 minutes under a lid. Serve potato pancakes with minced meat and sour cream.

From potatoes and zucchini

Draniki made from zucchini and potatoes are a dish of June-July. In summer, when vegetables are young, they can be used in any dish. But the potatoes must be old.

What is necessary?

half a kilo of zucchini;
half a kilo of potatoes;
one onion;
one egg;
flour about 2 tablespoons;
spices and oil.

Let's start cooking:

Wash the vegetables, peel and remove the seeds.
Using a coarse grater, first grate the potatoes, then the zucchini and onion. If you get a lot of juice, you should squeeze it out.
Add the remaining ingredients to this mixture: egg, flour, spices.
Fry in a hot frying pan for 3 minutes on each side.
Stir the mixture in the bowl constantly before each frying portion.
Serve with sour cream or mayonnaise.

Fun facts about potato pancakes

— In the recipe, you can replace the minced meat with hard or processed cheese. In this version, do not add an egg to the filling.

— Draniki is not the only name for pancakes made from grated potatoes. In Israel, for example, it is called latkes, and in Russia there are names for potato pancakes such as kakorki, teruny, teruntsy, terunki. In Ukraine, potato pancakes are called kartoplyaniki, potato pancakes and kremzliks. And translated from Swedish, the word “dranik” is translated as “bristle monk”.

— Draniki are served immediately after frying: crispy and warm. They are usually served with sour cream and butter. In some regions, it is customary to render lard and serve it with pancakes with or without cracklings. Machanka is also served, which is a mixture of cottage cheese, milk and cream. — Draniki can be fried in a waffle iron and a slow cooker.

— To fry pancakes in a waffle iron, grease the waffle iron mold with vegetable oil to prevent the pancakes from burning, and place the pancake mixture on the waffle iron grid in the required volume (about 2 tablespoons of pancake batter). The pancakes are fried in a waffle iron for 1 minute.

— Potato pancakes are fried in a slow cooker for five minutes. To fry pancakes in a multicooker, pour 1 tablespoon of vegetable oil into the bottom of the bowl, lay out the pancake mixture so that the pancakes do not touch each other, and turn on the “Frying” mode. Fry the potato pancakes under a closed lid for 5 minutes, then turn the pancakes over and fry for another 5 minutes.

Draniki are fried in a frying pan for 10 minutes - 5 minutes on both sides. The heat should be medium and the pan should not be covered with a lid.

Draniki can also be fried in a slow cooker. To do this, you need to set the “Baking” mode and the time to 10 minutes.

Typically, the dough for potato pancakes is prepared as follows: grate 0.5 kg of potatoes on a coarse grater (you can determine how many calories are in potatoes using our calculator), 1 chicken egg, onion (grate on a fine grater), flour (about 2 tablespoons ); oil (olive can be used), salt to taste.

Draniki need to be fried for 10 minutes - 5 minutes on each side.

Mix thoroughly and you can start frying. Using a large spoon, place the resulting dough into small “pancakes” into heated vegetable oil.

Draniki should be served hot, with sour cream.

The main positive aspect of this dish is that it is quite filling and easily satisfies hunger. In addition, today there is an amazing variety of potato pancakes: with mushrooms, minced meat, garlic, cheese.

It is generally accepted that potato pancakes are a masterpiece of Belarusian cuisine. However, pancakes from grated potatoes are prepared in Israel (where they are called “latkes”), in Russia (“terunki”) and in Ukraine (“kartoplyanyky”).

Every cook living in the post-Soviet space has his own recipe for making potato pancakes. Draniki are usually made from potatoes. Many people liked these pancakes. And this treat has a lot of names - röšti, potato pancakes, sorcerers, etc. In our article you will learn the culinary intricacies of preparing such a dish, as well as how much to fry pancakes.

How long does it take to fry pancakes?

As a rule, pancakes are prepared exclusively from potato tubers. Be sure to grind the vegetable on a finely perforated grater.

On a note! Whether to add flour or not is a personal choice for each cook. But the dough still needs a binding component. This can be a chicken egg or table starch.

Many people think - why add starch if there is plenty of it in potatoes? After chopping, liquid will be released from the potato mass, and along with it most of the starch will go away.

As you already understand, preparing delicious pancakes requires a minimum of ingredients. For fluffiness, some people prefer to add baking powder or table soda, quenched with acetic acid.

On a note! If you want to reduce the nutritional value of hash browns, use only egg whites.

Advice! The most convenient way to spread pancakes is with a tablespoon. The consistency of the dough resembles sour cream. The frying pan with refined vegetable oil must be thoroughly heated, otherwise the pancakes will stick and fall apart when turned over.

In some countries, granular cottage cheese is added to potato pancakes. You can improve the taste of this dish with the help of greens.

On a note! Draniki are best eaten hot. This treat is usually served with sour cream.

If you want the dish to be even richer, add minced meat. It is advisable to give preference to a mixed product. As usual, dough is made from potato mass. The minced meat is simply mixed with chopped onions and seasonings. The meat plays the role of filling. Professional chefs recommend frying the minced meat until cooked, since during the time allotted for frying potato pancakes, it will not have time to reach readiness.

Shredded carrots, celery stalks and onions add additional juiciness and softness to potato pancakes. By the way, many housewives are faced with a problem - after chopping, the potato mass quickly darkens. To prevent this from happening, add chopped onion.

Culinary magic

Advice! If you did not heat-treat the minced chicken separately, then after frying the potato pancakes, you need to simmer them in a sealed container for 3-4 minutes so that the meat filling is fried.

Ingredients:

potatoes – 1 kg;
salt, ground allspice;
selected chicken eggs - two pieces;
fresh frozen chicken mince – 250-300 g;
garlic - a couple of cloves;
onion - one piece;
high-grade wheat flour - two tablespoons. spoons;
refined sunflower seed oil.