Potato Fritters - Classic Recipe
We share the classic simple step-by-step recipe for potato fouls, or as they are also called culinary connoisseurs - Diani.
Recipe content:
Potato pancakes are preparing, as well, and other vegetable pancakes from raw tubers, which are rubbed on the grater. Many hostesses in mince add more flour, but today we will do without it. You can cook such pancakes in just 30 minutes and satisfy the whole big family with them.
The classic version of the supply of potato foddes - with sour cream. However, my family prefers them to eat exclusively with the ovarian glazing and fried onions. What am I, and I recommend trying. I hope my recipe you will like it, and the photo will be excellent assistants in this matter. However, first, let's get acquainted with the secrets of cooking this dish, which will help you bake delicious potato pancakes.
Secrets of cooking potato fools
- Potatoes for fades should be with a large content of starch. This indicator is distinguished by Belarusian tubers.
- Give the advantage of mature and strong potatoes with a yellow middle and rough skin. Such potatoes will not only be delicious, but also will retain the shape of finished pans.
- Do not use young potatoes for potato pancakes, there is little starch in it.
- The most delicious potato pancakes are grated on fine grater. Although you can twist potatoes and on the meat grinder.
- If you doubt a sufficient amount of starch in potatoes, add 1-2 centuries to the finished potato mixture. Starch.
- Try not to use flour if it is much, it will give a "rubber" effect. Better use starch.
- To strengthen the taste of potato pancakes, it is possible to add all sorts of herbs to the finished mixture, except for salt and black pepper.
- Frank potato pancakes on a well-preheated pan, which should be cast iron or ceramic.
- So that potato pancakes are crispy and ruddy, pour vegetable oil so much to cover half a potato mixture.
- To remove excess fat from ready-made potato fats, lay them on a plate, shined with a paper napkin that absorbs excess oil.
- Calorie per 100 g - 21 kcal.
- Number of portions - 20 pcs.
- Cooking time - 40 minutes
Ingredients:
- Potatoes - 5 pcs.
- Onions - 5 pcs.
- Egg - 1 pc.
- Garlic - 3 pcs.
- Salt to taste
- Black Ground Pepper - To Taste
- Plant refined oil - for frying
4. All ingredients are well mixed.
5. The frying pan with vegetable oil Heat and spoon neatly lay out potato mince, forming its oval shape. Farm the pancakes on both sides of 7 minutes each.
6. If you decide to feed potato pancakes like me, with the scrambled eggs and fried onions, then pass on the onions in the oil or smalt to transparency.
7. Wheel in the pan of eggs as much as you have eaters, salt them and cook about 5-7 minutes, while the protein is coagulated.
Articles on the topic
