An experienced hostess is ready to name at least 10 dishes made from potatoes at any time. Among them there will certainly be potato pancakes. This Belarusian delicacy has long become a common household item.

The advantage of potato pancakes is the combination of high satiety and ease of preparation. Just a couple of potato cakes can replace a full meal. You can supplement their nutritional value with vegetable salad or simple sauerkraut. There are many recipes for cooking, and they all have excellent taste and attractive prices.

Among the many side dishes, potato pancakes are not the best choice, since they are a rather fatty product, because they are cooked in a large amount of oil. However, they can be reduced in calories by baking them in the oven!

Step by step video recipe

Nevertheless, potato pancakes without frying are not at all the taste of which we are so familiar with since childhood. Therefore, if you are tired of buckwheat and pasta for a side dish, we offer your attention a recipe for classic pancakes, which go well with all types of meat and fish.

• Potatoes - 500 gr. (depending on the desired amount of potato pancakes, the amount of potatoes may vary)
• Flour - 150 gr.
• Sour cream 15-20% - 1 tbsp. l.
• Egg - 2 pcs.
• Onions - 2 heads.
• Ground garlic or two or three cloves, chopped in a garlic press.
• Salt.
• Pepper, to taste.
• Oil for frying.
• Greens to taste.

1. Peel vegetables.

2. Grate potatoes and onions on a coarse grater, add a spoonful of sour cream and mix everything thoroughly. Sour cream is needed so that the potatoes do not lose their fresh color, and the pancakes are light, not dark gray.

3. Salt and pepper the resulting mass, add herbs (optional). Mix everything well.

4. Add 2 eggs to the resulting mass and sift the flour - this will make the pancakes softer and more tender. Stir until smooth.

6. Since potatoes are a starchy product, besides, they will have to be fried in the future, we will make our potato pancakes a little more useful: take a strainer, place it over a saucepan or container. Put in it a couple of tablespoons of the finished dough and mix thoroughly so that the potato juice flows into the pan. This is also necessary in order to remove excess liquid and get especially crispy potato pancakes.

7 Heat the frying pan well. Put the dough there (1 tablespoon - 1 potato pancake). Fry on both sides until tender.

8. Serve potato pancakes as an independent dish, there and with vegetables or meat. Sour cream with garlic and pepper can be used as a sauce - an excellent flavor addition!

How to make lean potato pancakes

Potato pancakes are often preferred on days of fasting or fasting diets. When planning to cook this type of food, you will need to take:

• 6 or 7 potatoes;
• 1 medium-sized onion;
• 3-4 tbsp. spoons of wheat flour;
• 4-5 st. tablespoons of any vegetable oil.

Often 1 head of garlic is added to this type of dish. It is added simultaneously with the onion and chopped finely.

1. Before cooking potato pancakes, potatoes must be thoroughly peeled and rinsed in running water.
2. Grate the prepared tubers on a special grater with large holes and leave for a few minutes so that the mass gives juice.
3. Drain off excess fluid. Otherwise, the formed patties will literally float in the liquid.
4. Finely chop the onions or grate them too. Then it is added to the potato mass.
5. Pour flour into the prepared mashed potatoes and onions. Knead thoroughly.
6. You can add 1 tablespoon of vegetable oil to the mass so that the finished cutlets are better separated from the pan.
7. The pan is heated. Vegetable oil is carefully poured onto its surface. To shape the products, it is enough to pour a tablespoon of dough into the pan.
8. The cutlets are fried for about 4-5 minutes on each side. During this period, they become a spectacular golden color.
9. Then cover the pan with a lid, put the pancakes on low heat and leave to "rise" for another 20 minutes.
10. Sometimes for the same purpose, fried cutlets are placed in a preheated oven for 10-15 minutes.

Potato pancakes without eggs

An alternative option for pancakes without eggs is the choice of a recipe that uses semolina. To prepare this second dish, you need to take:

• 7 or 8 potatoes;
• 1 head of peeled onion;
• 3-5 tablespoons of any vegetable oil;
• Salt.

Optionally, you can add to future potato pancakes:

• a pinch of black pepper;
• 1 head of garlic, which is rubbed or finely chopped;
• chopped greens.

Such additives will make the taste of the finished dish more interesting and varied.

1. The first step in making delicious and nutritious patties from raw grated potatoes is to peel the tubers.
2. Next, you need to grate it on a comfortable grater with large cells. It is advisable to squeeze the resulting mass, ridding the dish of excess juice.
3. Finely chop the onion head. You can also chop the head of garlic at the same time.
4. Add to the raw potato puree and mix gently.
5. The next step is to add decoys.
6. Mashed potatoes with semolina should stand for 10-15 minutes for the semolina to swell and become saturated with liquid. Then you can add seasonings and spices.
7. You need to cook cutlets from raw potato mince in a hot pan, in which the vegetable oil has already been heated.
8. Pancakes are fried for 4-5 minutes on each side and then bring about another 10 minutes over low heat under a lid until fully cooked.

Recipe for delicious pancakes with minced meat - very tasty pancakes with potatoes and meat

Sometimes these beautiful minced potato cutlets can be a complete meat dish. To do this, you just need to add minced meat to the pancakes. To treat friends and family members with a hearty meal, you will need to take:

• 300 gr. the most liked type of minced meat;
• 6-7 potatoes;
• 1.5 heads of onions;
• 1 or 1.5 cloves of garlic
• 1 chicken egg;
• 0.5 teaspoon salt;
• 3-5 tablespoons of vegetable oil;
• a pinch of black pepper.

1. The potatoes are thoroughly peeled and washed in running water. Prepared potatoes are rubbed. For this, only a coarse grater is suitable. The finished mass should be transferred to a colander or sieve for a few minutes to remove excess moisture.
2. Garlic and onion are finely chopped and added to the resulting potato mince. Then add the chicken egg and spices.
3. The filling becomes minced meat, to which salt is added to taste and half of a finely chopped onion.
4. The vegetable oil is poured into a frying pan and allowed to heat. Put a layer of potatoes in the heated oil with a tablespoon, put a layer of minced meat on it and cover with another layer of potatoes. The edges of the potato pancake with meat are slightly crushed.
5. Fry the cutlets for 4-5 minutes on each side and leave to simmer under a lid or in a hot oven for another 20 minutes.

How to make delicious pancakes with cheese

Among the delicious and aromatic recipes, tender potato pancakes with cheese occupy an important place. To prepare them you will need:

• 7-8 medium potatoes;
• 1 egg;
• 100 g any cheese;
• 1 head of onion;
• 1 head of garlic (to taste);
• 0.5 teaspoon salt;
• 4-5 tablespoons of vegetable oil;
• black pepper.

Finely chopped greens are often added to the minced meat.

1. It is necessary to start cooking potato pancakes with cheese with the preparation of potatoes. It is carefully peeled, removed damaged areas, washed in running water. You need to cook minced meat using a coarse grater.
2. While the grated potato yields juice, which is sure to be drained later, you need to finely chop the onion head and a clove of garlic. Garlic is often squeezed into a mass using a garlic press or grated on a fine grater.
3. Drain excess juice from grated potatoes and mix the resulting mass with chopped onions and garlic.
4. Egg, salt, black pepper and cheese are added to the minced meat. The cheese must be either chopped finely or grated on a coarse grater.
5. To prepare a dish, a frying pan with vegetable oil is heated. Potato pancakes are spread in boiling oil with a damp tablespoon.
6. Each potato pancake on one side is fried for about 4-5 minutes until a golden crust appears, then turn over and fry the same amount.
7. Then cover the pan with a lid and continue cooking over low heat for another 15-20 minutes.

Potato pancakes with mushrooms

Delicious potato pancakes with mushrooms will help to diversify the everyday table, which can be prepared using raw, dried and canned mushrooms. For cooking you will need:

• 7 medium potatoes;
• 1 head of onion;
• 1 clove of garlic;
• 200 gr. raw, canned or pre-soaked dry mushrooms;
• 1 egg;
• 0.5 teaspoon salt;
• a pinch of black pepper;
• greens to taste.

1. To prepare the potato mass, the potatoes must be peeled and rinsed thoroughly with strong water.
2. Clean potatoes are rubbed. To do this, take only a coarse grater, and then leave it for 10-15 minutes for the mass to let the juice out. It must be drained.
3. Finely chopped onions and garlic are added to the finished mass. If greens are used, then they are also finely chopped and introduced into minced potatoes. This is followed by an egg, salt, pepper.
4. Mushrooms need to be prepared in advance. The preserved ones are washed thoroughly, the dried ones are soaked until they swell and boiled in two waters, raw mushrooms are also boiled in two waters. After preparation, they are chopped milk and added to the potato mince.
5. Vegetable oil is poured into a frying pan, put on fire and allowed to warm up. Pancakes are spread in hot oil with a damp tablespoon. They need to be fried on each side for 4-5 minutes.
6. Finish cooking over low heat in a skillet, which must be covered with a lid. You can bring potato pancakes to full readiness in a preheated oven. This will take 15-20 minutes.

How to cook potato and zucchini pancakes

In the summer season, each housewife can pamper the family with light and delicious potato pancakes made from young potatoes and zucchini. To prepare this light dietary meal you will need:

• 6-8 potatoes;
• 0.5 medium-sized zucchini;
• 1 egg;
• 1 head of onion;
• 1 clove of garlic;
• 0.5 teaspoons of salt;
• 4-5 tablespoons of vegetable oil;
• a pinch of black pepper.

In such minced meat, given the large amount of vegetable juice, sometimes 2-3 tablespoons of flour are additionally introduced.

1. Potatoes and zucchini must be thoroughly peeled. (Young vegetables do not need to be peeled.) Then they are rubbed, for which they only take a grater with large cells.
2. The resulting mixture gives a large amount of juice that can interfere with the preparation of a dish during frying, for this reason, minced zucchini and potatoes must be carefully squeezed out.
3. Then chopped onions and garlic are added to it, an egg is driven in, salt and black pepper are added.
4. Vegetable oil is poured into the pan and heated well.
5. Future vegetable cutlets are spread in hot oil with a damp tablespoon. Each side is golden brown in about 5 minutes over medium heat.
6. When the potato pancakes are fried on both sides, reduce the heat, cover the pan with a lid and leave the products to reach full readiness for another 15-20 minutes.

Juicy pancakes with onions

The taste of onion dishes is underestimated by many housewives. To realize how delicious it can be, you can cook juicy potato pancakes with onions. To prepare them you need to take:

• 3 large onions;
• 5-6 potatoes;
• 2-3 tablespoons of semolina;
• 1-2 eggs;
• 1 teaspoon salt
• a pinch of ground black pepper;
• 4-5 tablespoons of vegetable oil.

1. The first step in making juicy potato pancakes with onions is to peel and peel potatoes and onions.
2. Cut the onion into thin rings and fry in vegetable oil until golden brown.
3. Grate potatoes with large cells, drain off excess juice and mix with fried onions.
4. Semolina is added to the mass and left for a few minutes so that the semolina swells.
5. Eggs are driven into the minced meat. Salt and pepper are added to the resulting mixture. You can rub a clove of garlic.
6. For further cooking, the pan is placed on high heat and oil is poured onto its bottom. When the oil heats up, the formed products are laid out in it. On each side, until golden brown, they will cook for about 5 minutes.
7. Then the fire is reduced to the minimum and the potato pancakes are brought to full readiness for another 15-20 minutes.

Cooking pancakes in the oven

Such a delicious dish as pancakes is not always held in high esteem by those who carefully control their body weight. First of all, due to frying in a large amount of vegetable oil. By cooking potato pancakes in the oven, excess calories can be avoided. To prepare a dish in the oven, you need to take:

• 6 large potatoes or 7-8 small potato tubers;
• 1 onion;
• 1 clove of garlic;
• 1 egg;
• 2-3 st. tablespoons of flour;
• 0.5 teaspoon salt;
• a pinch of black pepper to taste.

1. To get tasty and ruddy products cooked in the oven, grate potatoes on a coarse grater. A head of onion is added to the resulting mass. Pre-chop the onion. You can add a head of garlic and herbs. Pour the egg into the mass and stir in the flour.
2. The oven is heated to about 200 degrees. A baking sheet is greased with a thin layer of vegetable oil. The products are laid out with a spoon on the surface about two to three centimeters apart.
3. It is best to bake ready-made diet cutlets for five minutes on each side in a hot oven. Turn the pancakes over with a wide spatula.
4. Then you can simply turn off the oven and leave the potato pancakes in it for another 10-15 minutes for full readiness.

Diet pancakes without flour

Diet pancakes without flour contain a fairly small number of calories, but they taste just as pleasant and nutritious. To prepare a dish without flour, you will need to take:

• 7 medium potatoes;
• 1 onion;
• 1 clove of garlic;
• 1 egg;
• 0.5 teaspoons of salt;
• 3-4 tablespoons of vegetable oil;
• a pinch of black pepper.

A feature of cooking without the additional use of flour is the maximum withdrawal of liquid from the potato mince.

1. To cook potato pancakes without using flour, you will need to grate peeled and thoroughly washed potatoes. To do this, take a coarse grater. The grated potatoes are left to give juice, which is later carefully drained. You can even squeeze the mass with your hands.
2. Onions are also rubbed on a coarse grater or chopped very finely. Grated garlic clove will give an interesting aftertaste. Often finely chopped greens are included in the mixture.
3. The finished mass is placed next to the fire, on which there is a frying pan with heated vegetable oil. Future potato pancakes are spread in heated oil with a damp spoon, one at a time.
4. On each side, they will be fried on a sufficiently high heat for about 4-5 minutes. Then the fire must be turned down. Potato pancakes are fully cooked after simmering, covered over low heat, after about 15-20 minutes.

To prepare delicious potato pancakes of any type, you need to follow a few tips and recommendations:

1. Onions must be added to the potato mass to preserve its white color.
2. Frying products is carried out over high heat. Potato pancakes are brought to full readiness in the oven or on the stove under the lid.
3. You can determine the degree of readiness of the bottom side by the beginning of the appearance of a golden crust at the edges.
4. Potato pancakes can be eaten with sour cream, which can eliminate the taste of raw potatoes that not everyone likes.
5. Usually this hearty dish is served without bread.
6. Before serving the potato pancakes, it is best to remove excess fat by blotting with a tea towel.