Admit it, you were waiting for this: 5 recipes for potato pancakes for every taste (without flour, with cottage cheese or with red fish)

Draniki without eggs - a delicious selection of three recipes. We will prepare pancakes from zucchini, from potatoes and potato pancakes with cheese and herbs.

In all three recipes, I recommend using pea flour or replacing it with corn flour, and cooking with wheat last.

Why?

Pea and corn flour contain less gluten, they give a different structure to potato pancakes (or vegetable cutlets), making the mass more loose and less sticky. For an egg-free option, this is a great option because... With wheat flour, potato pancakes turn out a little gloopy.

How to make potato pancakes without eggs

For making potato pancakes without eggs, choose high-quality potatoes; frozen potatoes or tubers with herbs are not suitable. The variety doesn’t matter much, but friable potato varieties make potato pancakes softer and more tender.

Potatoes must be washed, peeled and grated on a coarse (or fine) grater. Immediately add sour cream and mix the chopped potatoes with your hands or a tablespoon. Since potatoes tend to darken quickly after peeling and chopping, they need to be combined with sour cream as quickly as possible, which will significantly slow down this process.

Now add salt and spices to the resulting mass. I highly recommend using black Indian (volcanic) salt! It adds a slight egg flavor to the finished dish, and is also very healthy because it contains a lot of microelements. For spices, I recommend using curry, turmeric, ground black pepper, ground paprika, you can take a little asafoetida, dried herbs.

Peel the onion, chop finely and add to the potatoes. If the potatoes for potato pancakes were chopped on a fine grater, then it is advisable to puree the onion using a blender or grate it on a fine grater to maintain the uniformity of the potato pancake structure.

If desired, onions can be omitted from potato pancakes.

Add flour to the total mass and mix all ingredients thoroughly. You can do this with your hands very conveniently and with high-quality, quick results.

As already mentioned, potatoes, when chopped, tend to darken, so you should start frying potato pancakes as soon as the mass for them is ready. Although sour cream will slow down the darkening process, over time the potatoes will become darker and the shingles will also turn out dark and not so appetizing. In addition, a lot of juice will be released, and this is of no use.

Heat vegetable oil in a frying pan (preferably odorless) and use a tablespoon to lay out in small portions, pressing lightly on top so that the pancakes are flat. Fry the potato pancakes on both sides until a clear, beautiful blush appears.

When laying out the potato mixture, stir it with a spoon each time to maintain the homogeneity of the “dough”, because Potato and a little onion juice will be released.

Place the finished potato pancakes without eggs on a large flat plate lined with paper napkins (you can use paper towels) to remove excess oil.

The dish is ready! You can serve it to the table.

The most delicious pancakes are freshly prepared! You can serve them with tomato or sour cream sauce; Greek tzatziki sauce is simply wonderful. Prepare sliced ​​vegetables or a salad of juicy seasonal vegetables to go with the potato pancakes! Bon appetit!

Cooking tips:

• If you want to prepare a more dietary option, then cook potato pancakes without eggs in the oven. Use the specified recipe and bake them on a baking sheet on parchment oiled with vegetable oil, oven temperature 220 degrees.
• Draniki can be prepared not only without eggs, but also without flour. In this case, you must use onions; add a couple of pinches of salt. Squeeze the excess juice from the grated potatoes through a sieve. Mix onions, potatoes, salt and fry in a well-heated thick-walled frying pan, use 2 tbsp when frying. vegetable oil.

Recipe for lean potato pancakes without eggs with photos

Necessary utensils: cutting board, knife, two silicone spatulas, frying pan, blender, tablespoon, bowl.

Ingredients

Step-by-step recommendations

1. Peel 1 small onion and 550 g potatoes.

2. Cut the onion and potatoes into small pieces and place them in a blender bowl.
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3. Add 15 g of dill to them and grind everything into a puree.

4. Pour the mixture into a bowl and add salt and a little pepper to your taste.

5. Now pour 70 g of flour there and mix.

6. Heat 3-4 tbsp in a frying pan. spoons of sunflower oil and spoon out small portions of mashed potatoes with a tablespoon.

7. Fry pancakes on both sides until golden brown.

Video recipe: how to cook lean potato pancakes

Before you start preparing pancakes according to my recipe, I recommend watching this video.

Cooking tips

• If you don't have a blender, you can grate the onions and potatoes using a fine grater.
• If the potatoes are too juicy and have yielded a lot of juice, you can either add a little more flour, squeeze out the juice, or drain the potato mixture in a colander.
• You can serve potato pancakes on lettuce leaves with chopped fresh vegetables.

Recipe without flour

I suggest starting with the classic recipe for potato pancakes without flour. Once you know the basic recipe, you can customize it to your liking.

Required ingredients:

1. 9-10 medium-sized potatoes;
2. two chicken eggs;
3. salt, ground black pepper;
4. vegetable oil for frying.

The main point in preparing the right potato pancakes is the method of chopping the potatoes. The ideal option is to grate it on the finest grater. But this process is long and quite tedious; many cannot stand it. If you are one of them, you can use a food processor. The main thing is that the potato mass is homogeneous.

After chopping the root vegetables, the mass must be salted so that the potatoes give more juice. Then put the potato mixture in a sieve and let the juice drain. But not over the sink, but over some container. Later you will find out why this is necessary. In order for potato pancakes to turn out without flour, it is necessary that the juice drains well.

Potato mixture placed in a sieve

For this purpose, it is better to use a metal sieve with small holes. There is no need to press the potatoes too hard. It is necessary to let the liquid glass on its own. Therefore, we leave it for ten minutes. This time will be quite enough if you took as many potatoes as indicated in the recipe.

What to do when the glass is liquid?

After the potato juice has drained, put the potatoes back into the pan. Carefully pour the juice out of the container, leaving starch at the bottom. There is no need to throw it away, it should be returned to the hash brown dough. It is the starch that will play the role of flour and prevent the dough from spreading. Now you know why liquid cannot be immediately drained over the sink.

Preparing the dough

So, the preparatory stage is over. We can start preparing the potato dough itself. To do this, add broken chicken eggs to the potatoes to which we have returned the starch. Then salt and pepper the dough. By the way, you can add any seasonings to your taste. For lovers of the classic recipe, just add salt and pepper.

Eggs and seasonings added to potatoes

Now stir the dough and let it stand for just a couple of minutes. This is necessary so that you can see the liquid released from the potatoes after all manipulations are completed. It must be carefully drained. Otherwise, the potato pancakes may not turn out.

Stir the dough

Roasting potato pancakes

Heat the frying pan, then pour in a sufficient amount of vegetable oil, you can add a piece of butter. Spoon a little dough onto a sufficiently heated frying pan, forming round or oval pancakes. Their thickness should be about half a centimeter, they should not be excessively thin or thick.

Fry the pancakes

Otherwise, the potato pancakes will either dry out or be raw in the center. Fry the potato pancake on one side until it turns golden brown. After this, carefully use a spatula to turn it over and fry it on the opposite side. If you do everything correctly, you will get a potato pancake with a golden crust and a soft center.

Fry until golden brown

What can I add?

If you want to change the recipe in some way, you can do so. You just don't need to add flour. Since flour makes the dough rougher, the potato pancakes will no longer turn out as tender as without it. You can supplement the recipe described above. Just add a couple of spoons of sour cream to the dough and it will become even more tender.

In addition, soda is often added to the dough for pancakes without flour, which gives the finished pancakes airiness and tenderness. The main thing is not to overdo it, so that later the soda does not feel like the main component in the recipe.

Is it possible to grate potatoes coarsely?

Of course, potato pancakes can also be made from coarsely grated potatoes. The choice of option also depends on your preferences. If you like softer hash browns, you should choose a fine grater. To get crispier potato pancakes, it is better to use a coarse grater.

So, now you know that you can make potato pancakes without flour. To do this, just drain the excess liquid from the grated potatoes and make a fairly thick dough. Prepare delicious pancakes and enjoy the food!

Other recommended pancake recipes

• If you want to compare my Lenten recipes with the classic one, I recommend finding a recipe for how to make potato pancakes, preparing it and comparing the result.
• But men will certainly appreciate this recipe for potato pancakes with meat, because they turn out to be very filling, juicy and are considered an excellent snack for strong drinks.
• You will be surprised, but you can cook potato pancakes in the oven. Try it, you might like this cooking method better.
• Well, for those who love low-calorie food, I want to recommend a recipe for zucchini pancakes, which turn out very juicy and tasty.

I will be very interested to know which recipe you preferred and how much . Share your reviews in the comments and enjoy cooking!

Potato pancakes without eggs and flour

A lenten diet is sometimes completely unnecessary in the home menu. And not only in those seven weeks that are destined by Christian traditions, but simply because you don’t want, for example, any of the gourmet or exotic products. Our simple, unlike these, potato dish - potato pancakes, or, in other words, potato pancakes, is easy and quick to prepare using only a minimum number of ingredients.

But here I decided to go away from the classics in the recipe for potato pancakes and cook them without eggs and flour. She didn’t let her family know about her idea. I deceived everyone with these potato pancakes! Mine hate semolina, but they devoured the dish after tomato soup with rice, like some kind of crazy delicacy. And it’s like they weren’t on a diet! And for those who have gotten around to the recipe, there are photos and step-by-step “instructions” to help, which show what is going on and what to do.

Potato pancakes with meat

This hearty and tasty dish is suitable for a family dinner; adults and children will enjoy the aromatic pancakes.

Simple potato pancakes

This is the simplest recipe for making potato pancakes. Thanks to it, you can prepare potato pancakes in a short time, which are ideal for sharing breakfast on a weekend. Using this recipe, you can prepare both classic potato pancakes and unusual ones.

Required ingredients:

1. 4-5 medium sized potatoes;
2. 1-2 tbsp. spoons of flour;
3. salt to taste;
4. seasonings to taste;
5. vegetable oil.

To prepare this dish, it is better to choose potato varieties that contain a lot of starch. Since the presence of starch allows you to prepare the dough for this dish with the required consistency. If you are using potatoes with insufficient starch content, you can use additional starch in the recipe. This is necessary so that the potato pancakes do not fall apart when frying.

Peel the potatoes and grate them. The size of the grater may vary. You can use a fine or coarse grater. It depends on your preference. It should be taken into account that the more the root vegetable is crushed, the more uniform the consistency of the dough is. And this affects the process of frying potato pancakes. The more homogeneous the dough, the thinner the pancakes are.

Today I propose to grate the potatoes coarsely.

Firstly, it takes less time. And, secondly, potato pancakes made from such potatoes turn out crispier. Squeeze the potatoes to remove excess liquid.

If this is not done, the pancakes in the pan will spread. Add flour, salt and seasonings to the squeezed potatoes to your taste.

For example, adding turmeric will give you golden brown fritters even if you don't fry them. Mix all ingredients until smooth.

If necessary, at this stage you need to squeeze out the liquid again. Now heat the frying pan well over low heat, pour in a sufficient amount of oil and fry the potato pancakes on one side.

Then turn the pancakes over and fry them on the other side.

Place the finished potato pancakes on a plate and eat with pleasure.

A classic addition to this dish is sour cream. It helps bring out the flavor of the potatoes.

You can diversify the taste of this dish by adding carrots. For the described amount of ingredients, you can add one carrot, which must be grated on a fine grater, and then added to the dough and mixed. Further actions are the same as described above. Carrots add sweetness to the dish and make the taste more delicate.

You can also try zucchini pancakes.

Ingredients

You won't believe it, but the list of ingredients for this recipe will only contain 3 products, 2 of which are not the main ones. Here they are:

• raw potatoes – 2-3 pcs.;
• sunflower oil – 2 tbsp. l.;
• salt – 3 pinches.

Yes, yes, many chefs prepare potato pancakes with the addition of other products. Today is not the case. Here is a classic recipe, the simplest in the world. Here's what you can realistically add to hash browns:

• cutting fresh herbs;
• raw or boiled chopped egg;
• raw minced meat;
• finely chopped sausage or frankfurter;
• spices and seasonings.

Recipe for potato pancakes in the oven

How long to do – 50 minutes.

How many calories – 74 calories.

1. Wash the potatoes, remove the skins;
2. Grate the tubers using a grater;
3. Remove the skin from the onion, cut the head in half, and then in half again;
4. Cut the root vegetable into thin quarter-rings;
5. Peel the garlic, cut off the ends and chop the cloves using a convenient method;
6. Mix potatoes, onions, garlic and add salt and black pepper;
7. Mix the mixture well and place in a colander or large sieve with a fine hole;
8. Press the mixture down so that all excess liquid drains away;
9. Preheat the oven to 180 Celsius;
10. Cover the baking sheet with a sheet of parchment paper;
11. Place potato pancakes on a baking sheet using a spoon;
12. Place in a hot cabinet for thirty minutes;
13. Then remove and serve with sour cream and fresh vegetables.

Read how to cook duck in the oven - poultry meat is a little tough, so you need to cook it in a special way.

Try making stewed potatoes with cabbage according to our recipes.

Description of preparation:

Initially, potato pancakes were a traditional dish of Belarusian cuisine, but throughout its existence a huge number of variations on this theme have been invented.
If desired, you can diversify the dish with carrots. You can also add herbs directly to the dough. In general, don't be afraid to experiment. The dish is ideal for those who do not eat eggs. You can serve with sour cream and herbs, as well as garlic sauce. Bon appetit! Purpose: For lunch / For dinner Main ingredient: Vegetables / Potatoes / Flour Dish: Hot dishes Diet: Lenten dishes / Vegetarian food

How to cook potato pancakes according to recipe

After peeling the potatoes, wash and cut them.

Peel the onion heads and cut them into large pieces.

Grind them with potatoes in a meat grinder (grate them or use a blender or food processor).

Mix the resulting mass with salt and semolina. Here it should be taken into account that potatoes, depending on the content of starch in a given variety, have different textures (hence, you may need a little more semolina). If it is very watery, drain off the excess liquid. Otherwise, it will be impossible to form anything from the dough.

The size of the potato pancakes and their shape does not matter

However, it is very important how to fry potato pancakes correctly so that problems of this kind do not arise:

• pester
• I can’t turn it over to the other side (they fall apart).

First of all, you can't rush. When you pour oil into the pan, give it time to heat thoroughly. Only then pour the dough onto it.

Secondly, make sure that there is a lot of oil all the time and fry the contents over high heat.

Third, again, take your time. Now this comes to the turning process. Draniki themselves will “give” us a signal. As soon as you see that a golden brown crust is forming around the circle (oval) of potato dough, you can turn it over onto another side.

If you follow these simple recommendations, you won’t notice how quickly a golden mound of delicious pancakes will grow without flour or eggs!

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Category: Various recipes

Nutritional value and calorie content

Nutritional value and calorie content of the entire recipe.

Nutritional value and calorie content of food per 100 g.

Notes from experienced cooks

It is worth considering that the juice that the onion releases when grated will sting your eyes incredibly. Therefore, if you have a blender or meat grinder, it is better to use it.

To make the dish even tastier, we recommend adding your favorite spices to the dough to taste. It can be sweet or hot paprika, spicy herbs, turmeric, saffron and so on. You can even add black or white sesame, sunflower seeds or chopped nuts as a taste experiment. For a spicy kick, add more garlic or replace it with chili powder.

Potatoes, like onions, can be chopped with a blender or meat grinder. To do this, you just need to chop the tubers a little to make it easier to chop.

If you want really unusual potato pancakes, you can fry them not in regular sunflower oil, but replace it with other vegetable oils. For example, sesame and olive are often used. You can also try with poppyseed and peanut.

In order not to “upset” your body with excess oil, when removing pancakes, be sure to place them on a pack of dry napkins. They will absorb all the excess oil.

If you are not sure whether there is enough starch in the potatoes (it makes the potato pancakes more tasty and helps them keep their shape), add two tablespoons of prepared starch to the grated potatoes.

In order for eggless potato pancakes to turn out crispy and perfectly browned, the oil in the frying pan must cover them exactly halfway, and the frying pan must be very well heated.

If potatoes or onions release liquid, there is no need to squeeze it out. Just stir the mixture again (this advice applies to potato pancakes on the stove, not in the oven).

For potato pancakes, it is best to take potatoes that contain the maximum amount of starch. To do this, choose yellow potatoes and in no case young ones, since they have practically no starch.

If you grate both potatoes and onions, we recommend alternating products. This way the mass will not darken. You can also add a little sour cream, milk or kefir to the potatoes to keep the mixture light.

It is better to replace the flour in potato pancakes with potatoes. It will make their texture more delicate. But a large amount of flour, on the contrary, will make the potato cakes rubbery.

The taste and appearance of potato pancakes depends only on how you make them. We may have been accustomed to this dish for a long time, but it’s worth making just a few adjustments and you’ll already have something new and completely unusual and tasty.

Potato ones are a real godsend for Lent or vegetarians. And just if you are planning to cook delicious products, but you have run out of eggs at home. In this case, do not rush to go to the store, because in this recipe they are not needed at all. You are probably interested in one question: will they fall apart when frying? No, they will turn out like regular potato pancakes. Of course, there are several secrets in this. But first things first.