Description
Draniki (potato pancakes), a well - known national dish of potatoes. Know how to cook them all! Are You sure of that?!!! I did too, at 38 years old and pretty good Luggage culinary skills, was sure of that. But!!! Watched the release of the culinary program "Everything will be delicious" on the Ukrainian channel STB about pancakes and just saw the light, learned a bunch of new little things that make this dish tastier. Some discoveries I made for myself and I want to share them with cooks, experienced and not. In General - go!
Ingredients
-
Potatoes
5 piece
-
Onion
1 piece
-
Chicken egg
1 piece
-
Salt
-
Black pepper
-
Starch
1 tsp
-
Cheese
50 g
-
Sour cream
100 g
-
Garlic
1 tooth
-
Greens
Cooking
That's all the products needed for the pancakes. Many people can draw attention to the fact that none of them are flour. All right, it should not be, but details are below.
Now I reveal the secret of the first. It is necessary to take potatoes with a high starch content. How is it determined? It's very simple! Cut the potato into two parts. Three halves into each other.
Take the top half. If the bottom will not fall down, then such potatoes for us. Well, if after 3-5 seconds the bottom half will disappear, sort of inappropriate. But when there is only "slight" for potato pancakes potatoes - there is a solution. About it I will write also below.
Potatoes and onions clean. Now another important point. We already talked about the fact that we need a potato with a high content of starch. So, many Housewives make the mistake: the cleaned potatoes dipped in cold water, so it is not darkened. Do not in any case impossible, because of the potatoes will be released in the water part so we need starch. By the way, just this "little secret" for me was the opening. Since then, I've never immersed in water the peeled potatoes, because the starch makes the finished potato dish is delicious.
Now, in fact, a grater, on which to grate the onion and potatoes. Just want to apologize for the condition of my teracce. But I got back in 1997 from home and don't even know which of us (I or grater) older. Unfortunately, none of the float of an average price category, which I bought later didn't suit me, like the old Soviet. In General, for me it was a revelation that need not to RUB on a large grater (as I always did before), and the smallest, the so-called garlic with sharp teeth. This photo "ugly" float I presented to everyone was clear on what exactly need to RUB.
First, typing in your mouth water to less cry, heroically three on a fine grater onion. This is another important point: don't bow to the three in the potatoes and grate the potatoes already grated onion. It does not give the bow to darken the potato.
Now three potatoes. Here, of course, also need to have patience, but the result is worth it. Sorry that I didn't have a third hand to take pictures of the process. So, take my word for it. Even the potatoes that remained on the grate and starting to get dark after scraping into the General mass and mixing - again brightened. For those who do not like onions in the hash Browns, the transfer was recommended to use lemon juice to lighten potatoes.
The mass was quite liquid, and excess fluid is not needed. Pressing the potatoes is not worth it.
To get rid of excess fluid, it just poured, covering the total weight of the knife.
Then add salt, freshly ground black pepper and egg (I was dukielskie). Mix well until smooth. Now about the flour. I have her whole life were added to pancakes. But as it turned out, this is not worth it, because the flour makes them tough and rubbery. Although the taste and color... If someone such like - add. But if You have a potato with a low starch content, then add a teaspoon thereof is necessary, it will save the situation, otherwise the pancakes will fall apart in the pan, what's on TV clearly been shown.
Fry pancakes on medium heat. Heat the pan, pour vegetable oil layer of about 3 mm.
Pancakes to well-kept the form, the mass must be constantly agitated to evenly distribute the liquid. Well, the more you need to mix before you send the mass into the pan. It is also one of the important points. One pancake, one tablespoonful of the potato mass.
Frankly, the lack of flour makes flipping pancakes a few oslozhnenem, but not impossible. Oh, and by the end of roasting, the mass is still somewhat darkened, but her pancakes still came out Golden.
Ready pancakes spread on a cloth or paper towels to glass the excess oil.
I have 5 medium potatoes came out 15 oladushki.
Now about the sauce. In General, the traditional potato pancakes eaten hot, straight from the pan, so to speak, "piping hot". So good, you first need to prepare the sauce for him. But since I wanted to focus on the pancakes, then I start the recipe with these. For the sauce of sour cream to use twice the cheese. The original recipe suggested to take 100 gr. cottage cheese 200 gr. cream. I took two times less. This, in principle, enough for 15 pancakes. Because pancakes - a dish to put it mildly not a diet, then I took the cheese 5% and 15% sour cream.
The curd is triturated in the cream through a fine sieve.
Mix well with cream cheese, lightly podsalvage, add crushed garlic and herbs. The original recipe was suggested to add green onions. That's what I will do next time. But today I thereof was not in stock and I replaced it with dill. Because the sauce is "people", a peasant, such a deviation is quite acceptable.
Mix all until smooth, taste and if you like it, pour the sauce into a bowl or gravy boat.
Serve pancakes with sauce to the table.
Eat hot dipping sauce. What can I say? Delicious! Like the traditional taste and familiar since childhood, expressed in potato, but much sweeter than what I was making before! In General, all the effort was worth it! Bon appetit!
Кто-то должен все же Вам рассказать про блендер. За рецепт спасибо, я тоже муку добавляла. Но Ваша терка прошлый век
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.