Draniki

Ingredients for German Potato Pancakes:

Potato

• Potato

  —
  350 g

• Onion

  (30 g)
  —
  1 PC

• Salt

  —
  taste

• Nutmeg

  (or dried ground garlic)
  —
  1/4 tsp

• Wheat flour

  /

  Flour

  —
  10 g

• Baking powder

  —
  3 g

• Black pepper

  —
  taste

• Spices

  (basil, sage, tarragon, thyme, rosemary.)
  —
  taste

• Chicken egg

  —
  1 PC

• Semolina

  —
  1 tsp

• Basil

  —
  1 sprig

• Vegetable oil

  (for frying, maybe more)
  —
  50 ml

Sauce

• Yogurt

  (I have 10% fat.)
  —
  150 g

• Basil

  —
  1 sprig

• Black pepper

  —
  taste

Nutritional and energy value:

Recipe "German Potato Pancakes":

Peel potatoes and grate. Then put it in a sieve or cheesecloth and squeeze out the liquid as much as you can.
Set the liquid aside for 5 minutes. (do not pour out).

Onions can be grated. I beat with the egg in the grinder (so the grandchildren don't notice).
Add chopped basil, pour onion and egg.

Add nutmeg, spices, black pepper,
baking powder, semolina, flour.
Carefully drain the water from the potato liquid (which we set aside),
collect the starch and add to the potatoes.

Mix well

Salt before frying.
Heat a frying pan with plenty of oil (about 170 ° C) and gently spoon out the mixture. Potato pancakes come in different thicknesses, the thinner the crispier.
When the pancakes have a pleasant golden yellow color around the edges, gently turn away from you.

Fry on both sides until golden brown over medium heat. Put the finished pancakes on a paper towelto remove excess oil.

For the sauce, combine yogurt, chopped basil and black pepper.
Can be served with sour cream.

Bon Appetit!!! This recipe

Step-by-step recipe for classic Belarusian pancakes

Since potato pancakes are a dish of Belarusian cuisine, we want to give you a recipe for the most real Belarusian pancakes with fried. This dish is very tasty and very fatty and satisfying. One such dish can feed several guests on the dump, and it will still remain.

Ingredients:

• Potatoes - 2 kg.
• Wheat flour - 5-6 tablespoons
• Chicken egg - 2-3 pcs.
• Salt to taste
• Lard - for greasing the frying pan
• Lard with meat layer - 500 gr.
• Onions - 1-2 heads
• Sour cream

Cooking process:

1. First you need to peel all the potatoes and remove all blackening and eyes. Wash the tubers thoroughly in cold running water and place the tubers in a large bowl, completely covering the potatoes with cold water.
2. Then remove the tubers one at a time from the bowl of water and rub them into a non-metallic bowl on the finest grater so that you get not a straw, but a gruel. You can also use a combine if you have the right attachment.
3. When all the potatoes are chopped, measure the amount of liquid in the bowl. If there is objectively too much of it (this happens because of young or not very good potatoes), drain part. Then break the eggs into a bowl and stir everything.
4. Add salt to the potatoes and start adding flour, stirring the dough in parallel. The amount of flour that needs to be added directly depends on the quality of the potatoes. If it is too watery, then a lot of flour will be required; as a result, the dough should be like thick pancakes.
5. Place two heavy-bottomed pans on the stovetop.Heat one and grease thoroughly with lard so that you can fry the pancakes. When the dough starts to sizzle when it enters the pan, you can fry. Form the pancakes with a tablespoon, like pancakes and fry on both sides for literally 1-2 minutes, depending on the power of the fire.
6. Put the second pan to warm up, and at this time cut lard with meat or meat into cubes and peel the onion. The onion must be cut into rings or half rings. Place lard with a layer in a preheated pan and fry it over a fairly high heat until it becomes golden and cooked. Be sure to add onions at the very beginning of frying so that they have time to cook.
7. When the toast and all the potato pancakes are ready, place the pan with pancakes and the fried pan on the table. Pour sour cream into a frying pan, sprinkle with salt and you can start dinner.

Bon Appetit!