Potato Fritters: Cooking Recipe

Potatoes - our favorite side dish for many dishes. Its main advantage is an excellent combination with all meat and fish dishes and most salads. However, if you have already fed up traditional mashed potatoes and fried potatoes, discover the ancient and extremely tasty dish - potato pancakes. They are made easy, although time, of course, will take more than ordinary dishes from this vegetable.

Methods of cooking

It should be noted that, unlike the usual puree, this dish is characterized by a variety, very different from another tastes, as you can prepare potato pancakes in several technologies. Taste, respectively, will also be different. At the heart of one of them is the finished puree, the other is the other - raw potatoes. If you like soft pancakes, choose the first way if you prefer frosted, hurt - you will be more suitable for the second. By the way, the pancakes made according to the second recipe are more often called dantroids. So, consider both options in more detail.

The easiest and fastest recipe

The easiest way to make pancakes from potato mashed potatoes. Raw potatoes rub still pretty difficult. And so - boiled poles of tubers in uniforms, which are watched after cooling. Moreover, it is not recommended to clean the potatoes before cooking: it loses part of the starch, and the pancakes will fall apart or stick. Mashed (with salt and pepper, of course), it must be very cool, so that neither water nor the milk is fastened. If you wish, you can finely cut the bulb, fry on vegetable oil and add to potatoes. Then the egg is driven into this mass, two spoons of flour are added, and it is mixed again. It will remain poured with a spoon with a spoon and fry before grazing. If you need lean pancakes from potato mashed potatoes, the recipe changes somewhat: instead of the egg there is a pair of starch spoons. Otherwise, cooking is the same.

If you want to hurt

Love Crispy - Make Distas, they are from raw potatoes. For them, two large, well-washed potatoes rub on the grater. Most often advised to take large, but more homogeneous and gentle deunions are obtained if you use the middle grater. The resulting mass must be well rinsed in the colander, then squeeze. It is not too big a bun. It is necessary to chop finely or rub it (if you do not mind slightly). The bow is added to the potato mass, the egg is driven there, 4 spoons of flour are ripe, and everything is stuck until uniformity. In the hot frying pan generously poured oil in which pancakes are roasted. Last barcode: get ready-made "pancakes", dry them, salt-pepper, and on the table. Eating their hot. Additionally served sour cream and greens.

Potato plus zucchini

If you are tired of just potatoes, it is worth remembering that it is wonderfully combined with many other vegetables. Of course, not all of them are suitable for the creation of the studied "pisel", but just the potato-zucchini fritters will work perfectly. Kilo potatoes will go 300-500 g of zucchini and one egg. Vegetables are cleaned and rubbed: potatoes on fine, and zucchini - on medium grater. Ingredients need to be mixed, shifting into a colander and wait a bit while excessive juice stands. When the mixture becomes less "wet", add salt selected seasonings and egg. Mixed and start to fry potato-zucchini fritters. No wisdom in the process exists: they are preparing like ordinary pancakes from the dough. True, there is one nuance. What are these potato pancakes remarkable? The recipe does not imply the use of flour. No need to enter it! Otherwise, your dish will be dry, and a flour flavor will eclipse the taste of the vegetables themselves.

Alternative method

It assumes the opposite ratio of zucchini and potatoes: the first quarter will need a quarter kilogram second. We can say that there will be zucchini-potato fritters. The recipe is extremely simple. Yes, you will need 2 more eggs (on the amount of vegetables mentioned), 3 spoons of flour and parsley greenery. For such a dish, potatoes are cleaned and brewed, and the soiled zucchini is dry and rubbed large. When the tubers are cooled, they must be scrolled through the meat grinder and mix with grazing zaqachki. The crushed greenery, salt, eggs, flour - and the whole mass is added there. The last step will actually fry the frying.

Fetato and Cheese Feta

Potato pancakes with cheese can be done using both its soft and solid variety. Let's start with the first. It takes half a boiled straight in the peel of potatoes (such potato pancakes are made from mashed potatoes), it is cleaned and kneaded or rubbing more. 120 g of soft cheese (feta gives a special fragrance with a finished dish, so we will stop on it) thoroughly rub. Full-hand flour, almost a complete teaspoon of an ordinary tearful, salt, egg and a quarter of a glass of milk mixed - of which "dough" is made. Hammer pepper, chopped green onions and parsley (as an option - kinza) and crushed clove of garlic are added there. Everything is communicated to homogeneity, after which cheese and potatoes are introduced. When you achieve a uniform distribution of products, you can projection.

Potato and solid cheese

Potato pancakes with cheese can be prepared otherwise. To do this, take 100 g of cheese (choose solid varieties, you can even at all inexpensive) and a kilogram of potatoes. Both ingredients rub on the grater (potatoes in the raw form!) And mix. There, we also send the chopped bulging (small), 4 spoons of flour and 2 eggs, all are well stirred, and delicious toultry is shirled from the resulting mass.

Potatoes and mushrooms

Zucchini and cheese are not all products that can be added to potato pancakes. Very well the main ingredient is combined with mushrooms. One of the options for cooking offers to make a very tasty dish with canned champignons. The main thing is that they do not contain vinegar - and you will get just wonderful pancakes from potato mashed potatoes. The recipe offers 4 large tubers to take only 150 g of mushrooms. Together with a bulb, it is necessary to clarify and fry. The welded potato is running together, connects with champignons, egg, grated solid cheese, spices (which wishes to take) and a tablespoon of flour. After stirring - standard actions: fry "pellets" on both sides. If you do not like too oil potato pancakes, remove excess fat with paper napkins.

The same plus bacon

Another recipe with mushrooms, but already with others. To prepare a delicious treat, we will need white dried - there are enough dozen grams of 600 g of potatoes. Plus, more - for a special taste - about 200 g of smoked thick bacon (can be replaced with breast). To begin with, you will have to cook potatoes. And if you are going to prepare exactly such potato fritters, the recipe advises to do this no more than five minutes. Then tubers are rubbed or skipped through the meat grinder. Mushrooms in the meantime are poured with boiling water for 10 minutes. When will be ready - to drain the water and crushed. Bacon is roasted without adding oil. During the heat treatment, fat will be separated. So, it needs to be left in the mind, and put the pieces into a separate saucer. Mashed puree with mushrooms, parsley, thyme (take to taste), four eggs and bacon. It remains to fry separately taken pancakes in lean oil. Note that at the end you have to dry the final product with napkins, as it will not work out potato pancakes on this recipe.

Stuffed "Pellet"

It is not necessary to make pure vegetable toultry. The so-called datra (or their alternative to mashed potatoes may well be a full-fledged second dish. For this, it is enough to bake potato fritters with minced meat. The composition of the traditional dish is simply complemented by carrots and a quarter kilogram of minced (at the rate of somewhere grams for 600 potatoes). Vegetables are rubbed, onions - too (or run it through a meat grinder). After the superfluous juice, flour (no more than three spoons), a pair of eggs, spices and salt are introduced into the mass. The process resembles the baking of the cheesecakes. It is laid out on a heated frying pan spoonful mashed potatoes, on top - half a smaller amount of minced meat. It would be nice to pick up the whole structure with a spoon so that it becomes one. Then the frying pan is covered with a lid. Some hostesses also turn over the resulting potato fritters with minced meat, but it is optional. Especially if in the process of baking, sprinkle them from above with grated cheese.

Wind Fritters with Meat

The minced meat is the most simple and fast prepared meat option. However, it is not necessary to crush the source product at all. You can cook potato pancakes with meat, just finely chopped. At the same time, if you want to speed up the process, it can also grind it. The cooking process is the same as in the previous recipe, the ratio of ingredients is also, only the carrot needs to be removed. The difference lies in the fact that the diarns are in the roasting or cheat, the crushed meat (well, or minced meat), the salted, across and arched with a crumped garlic, are lovingly lovingly, and all this is welcome to the well-heated oven at least 20 minutes.

What is all this to serve

First of all - with sour cream. Whatever additional ingredients involve potato pancakes, they are all well harmonized with sour cream. The following option refueling the final product is a creamy sauce. It is also perfectly combined with any additives to potatoes and does not contradict taste sensations from the same zucchini, cheese or mushrooms. With some caution it is worth applying soy sauce. However, his lovers even make bread into it, so he is quite suitable for both Deunam. Not bad mayonnaise. But supporters of Ketchup will have to choose it very carefully - not everyone "will have to the yard."

What to do, so that the potatoes do not dry

It remains to deal with the question of the smallest loss of vitamins and the greatest preservation of taste. It's no secret to anyone that fresh potatoes, having spent very long on the air without water, starts to darken. Accordingly, pancakes from it are obtained at best are grayish. Therefore, if you are cooking potato pancakes from a puree, but from fresh vegetable, it can become a serious problem. People came up with several ways to deal with this regrettable process. The oldest and checked of them - first graze the bulb, and after the potatoes. And immediately mix!

The next, modern, option is to use a blender. The process is so fast that the potato simply does not have time to change the natural color. Especially if simultaneously with the potatoes, lay onion into the apparatus.

And the third way that is far from all agree, - during the preparation, pour into a mass a spoonful of hot milk. They say potato pancakes not only will not lose their natural color, but also become more magnificent and ruddy.

And if you do not want to seek the ideal in the preparation of duski from raw potatoes - use any of the codes made from the puree. I can cook everyone who knows!