Potato potato pancakes - the best recipes for a dish without eggs and meat

Potato potato pancakes are a dish that combines excellent taste, simplicity and accessibility of cooking. The absence of eggs softens the structure of the products, which are especially gentle and soft, but somewhat complicates their frying. To facilitate the process will help to observe some culinary tricks.

How to cook potato pancakes?

Draniki are traditionally prepared from raw potatoes, which are peeled, grinded or grinded in a blender.

  1. There are original versions of cooking products from boiled tubers, which are grinded, kneaded with tolstalk and used to create a base in a cooled form.
  2. Lenten potato pancakes without eggs are being prepared, so they require the addition of alternative binders to the basis of the components. These can be potato or, ideally, flax flour, which, when interacted with moisture, acquires superior adhesive properties.
  3. It is allowed to supplement the potato base with onion, garlic, combine with the pulp of other vegetables: cabbage, zucchini, pumpkin, carrots.
  4. Delicious potato pancakes are obtained with mushrooms, which are boiled or fried with the addition of onions, and then ground.
  5. Finished products are spread on napkins to absorb fat.

Recipe for potato pancakes with onions

Potato potato pancakes are often cooked with onions. Thanks to the addition of the product, they not only acquire extra piquancy, but also remain light, since onion juice prevents the darkening of the potato base. Wheat flour can be replaced with starch or prepare products without its participation.

Ingredients:

Preparation

  1. Peeled potatoes grind on a large grater and immediately add ground on a fine grater onions.
  2. Podsalivayut basis, pepper, left in a colander for a while to drain the secretion of juice.
  3. Add flour to the potato mix and mix.
  4. Form potato pancakes with onion moistened hands or spread in a pan with a spoon, browning them in oil on both sides.

Draniki from boiled potatoes

The potato pancakes are a recipe that can be made from tubers boiled in a uniform. After cooling, they are cleaned, and then grinded on a fine grater. The composition is traditionally supplemented with a crushed bulb or add, if desired, finely chopped greens, dried or freshly squeezed garlic.

Ingredients:

Preparation

  1. Boil in a uniform, peel and grind potatoes.
  2. Add onions, greens, salt, pepper, flour, mix.
  3. Form round round lean potato pancakes thick not more than a centimeter and fry in oil on both sides.

Draniki from mashed potatoes

Potato lush draniki can be made from mashed potatoes left after a former meal or cooked specifically to get the coveted food. The basis is allowed to add dry or fresh herbs. Formed products are fried in hot oil as is, or pre-breaded in breadcrumbs or flour.

Ingredients:

Preparation

  1. Boil the peeled potatoes until they are ready, grind to a mash with a tolstooth, leave until cooled.
  2. Season the potato paste with salt and pepper, add grated onions and garlic, and add the flour.
  3. Moistened hands are formed with lean potato round pancakes, panning them in breadcrumbs, frying in oil.

Lenten potatoes with mushrooms

In special honor among eaters cooked potato pancakes with mushrooms . Champignons and oyster mushrooms are simply fried after grinding in oil, and forest mushrooms are pre-cooked in water before sinking to the bottom. Version with raw potatoes can be corrected, pre-boiling tubers.

Ingredients:

Preparation

  1. Mushrooms are washed, finely shredded and fried in butter until lightly browned.
  2. Purify and twist the meat grinder along with a bulb of potato.
  3. Add the mushroom mass, salt and pepper to taste, mix the flour.
  4. Form the wet hands of the workpiece and spread it into the preheated oil.
  5. Lenten tasty potato potatoes on both sides.

Pancakes from courgettes and potatoes

The potato and zucchini potatoes will have a more delicate texture and a lower calorie content than the classic versions of the products. To excessive juiciness squash does not require the addition of an extra portion of flour, grated and salted vegetable mass is placed for 15-20 minutes in a colander, and then squeezed a little.

Ingredients:

Preparation

  1. Grind zucchini, salt, leave in a colander.
  2. Peel the potatoes, grate on a large grater, and the onion on a shallow, mix with a manga, leave for 10 minutes.
  3. Combine the marrow and potato base, add salt, pepper, greens and flour.
  4. Frying pancakes in the likeness of pancakes, browning portions of the mass from two sides.

Draniki with cabbage and potatoes

Crispy on the outside and juicy and tender inside will be potato-cabbage pancakes. Cabbage must be extinguished to softness, adding a little tomato juice or a fried tomato without skin. When frying products it is important to thoroughly heat the frying pan by adding a sufficient amount of oil.

Ingredients:

Preparation

  1. Cabbage shred, fried with onions, and then pruned until soft, seasoning to taste.
  2. Potatoes are grated on a large grater, flavored with pepper, mixed with flour.
  3. Spread portions of potato paste in a thin layer in the preheated oil, and from above distribute a little cabbage and again potatoes.
  4. Turn the potato pancakes with crispy crust over the other side, fry another same time, without diminishing the fire.

Recipe for potato pancakes with garlic

A special flavor and piquancy is acquired by lean dreadlocks, if in the potato mass add crushed garlic before frying. Cleaned teeth are grated, squeezed with a press or simply finely chopped with a sharp knife. Instead of parsley, fennel, coriander, and other greens can be chosen.

Ingredients:

Preparation

  1. Grind potatoes on a large grater, and onions on shallow.
  2. Add greens, garlic, salt, pepper, herbs and flour, knead.
  3. Using a tablespoon, apply portions of mass into the heated oil in the pan and brown potato pancakes with garlic on both sides.

Draniki with pumpkin and potatoes

Potato drankards will have a more intense color and will acquire additional flavor notes if the base base is supplemented with fleshy fleshy pumpkin. Instead of onions and garlic, the vegetable mass is seasoned with a pinch of asafoetida. The proportions of vegetables can be changed at their discretion.

Ingredients:

Preparation

  1. Rub on a large grater pumpkin and potato flesh.
  2. Add parsley, asafoetida, pepper, salt and flour, knead.
  3. Spoon the draniki, spreading portions in the heated oil.
  4. Brush the products from two sides.

Potato pancakes with carrots - recipe

A pleasant taste of carrots will have cooked potato-carrot draniki . To obtain a more delicate texture of the products, the root crop is grinded on a fine grater, while the potatoes are crushed with the help of a large grater. Onions and garlic are not obligatory components and can be excluded from the composition.

Ingredients:

Preparation

  1. Peel and grate potatoes and carrots.
  2. Add crushed onions and garlic, mix in the base flour, salt and pepper.
  3. Put portions of the resulting vegetable mass into a frying pan with vegetable oil and fry until a moderate blush is on both sides.

Draniki in an oven from a potato - the recipe

Ruddy and crispy are the potato pancakes in the oven . And in this case, the products are prepared without adding flour with a minimum amount of vegetable oil, which has a beneficial effect on their calorie content. It is not forbidden to add to the vegetable mass garlic or pulp of other vegetables.

Ingredients:

Preparation

  1. Shink like a finer and finer onion.
  2. Grind potatoes on a large grater.
  3. Podsalivayut potato mass, left for a few minutes, squeezed from the juice, which is drained.
  4. The remaining starch is added to the potatoes along with onion, butter and pepper.
  5. Form the hands of pancakes, put on parchment and bake at 175 degrees 1,5 hours, turning every 15 minutes.

Potato pancakes in the multivark

Elementaryly prepared lean potatoes from potatoes without eggs in a multivark. You can save time and chop the vegetable ingredients in the blender or combine harvester. If the resulting potato mass is too watery, it can be thrown away for a while, on a sieve and wait for the excess juice to flow into the bowl.

Ingredients:

Preparation

  1. Purify, cut into slices of potatoes and together with a bulb and dill sprigs are placed in the blender container.
  2. Grind mass, salt, pepper, mix the flour.
  3. Include multivarku in the mode of "Baking" or "Frying", pour oil and after heating apply portions of the potato basis with a spoon.
  4. Bring the draniki from two sides.