Belarusian draniki: recipe with photo

If you declare a culinary contest for the most Belarusian dish, the absolute majority will cook pancakes. But the most amazing thing is not this, but the fact that they will all be different! Someone will add raw onions, someone fried, and many even without it will cost. Some will make a filling of mushrooms, squash, minced meat. Perhaps someone will fill the grated potato with garlic ...

There are a lot of variations on the topic of dranikov. Simplicity of cooking, the availability of products and relatively small labor expose space for flight of imagination. But in order to start experimenting, you first need to learn how to prepare classic Belarusian draniki, the recipe of which we will consider in detail in this article.

Rich story

It is noteworthy, but they came up with this snack not in Belarus and not even in Eastern Europe. The original recipe is of Germanic origin. From there it spread to many other countries. Today this dish is considered to be native to many peoples. Ukrainians preparing "deruny", and the Czechs - "brambboraki." Latkes is common in Israel, and in Sweden this dish has a magnificent capacious name "raggman", which means "bristly monk". Know similar recipes in Poland, Switzerland, Scandinavian countries. Many peoples of Eastern Europe consider potato pancakes as national food.

Step-by-step recipe with a photo of Belarusian draniki will help you learn how to cook. This is a simple snack, which will appeal to both children and adults.

Classic set of components

In Belarus, this hot snack is prepared from potatoes, eggs and flour. For one knead we need the following:

• Potatoes - 4 pieces (large);
• Egg - 1 piece;
• Flour - 3-4 tbsp. L .;
• Frying oil and salt to taste.

A small amount of cheese will make the dish more tender, and the addition of a raw onion will help to get more spicy Belarus scrubs. The recipe with the photo will help you to make sure of it.

Preparatory stage

Peel and peel potatoes. We rub on the grater. If you use fine, the mass will turn out to be dense and homogeneous. And wiping potatoes on a large grater, you will get more shaggy pancakes, with crispy crispy edges.

The recipe of Belarusian draniki from potatoes assumes a small amount of liquid in mass. In this case, it will be easier to form products. Grate the grated potatoes, leave for a few minutes, then wrap in gauze and wring out. The liquid will easily go away.

Stuff the egg into the mass, mix and gradually add the flour. How much it will be needed depends on the degree of potato starch and how much you wrung out moisture. Probably, two spoons will suffice, and it may be necessary and 5.

Frying process

Belarusian potato drkas, the recipe of which has been counted for more than a century, has traditionally been cooked on smoltsa and sunflower oil. If you do not use these ingredients, fry on olive.

Apply a mass of a spoon in the preheated fat, as if frying pancakes. Important point: do not try to wiggle draniki in a frying pan until the surface is completely fried. Otherwise, they will fall apart and spread out in oil. It will be very difficult to assemble the product back.

As soon as you see that the edges have become golden, turn the pancake. It is more convenient to make a flat wide blade, rather than a fork.

Little tricks from experienced housewives

There are many ways to prepare Belarusian potato pancakes. The recipe with the photo given in this article describes only one of them - the base one.

Those who "made a hand" in preparing this dish, sometimes make their own adjustments. For example, some landladies weld potatoes entirely to half-cooked, then the potatoes fry faster and get softer. Many soak the grated potatoes in cold water for 5-10 minutes - it gives off excess starch and becomes lighter.

The following advice is important: prepare as many draperies as you plan to serve at a time. In a freshly prepared form this snack is much tastier. If you have a few fried draniki left, store them in the refrigerator, in a closed container, and preheat before serving.

Additional Ingredients

In Belarusian draniki, the recipe of which is very popular, fried onions are often added. To do this, finely chop the onion, fry and add to the mass before baking.

There is a recommendation about the oil - it is added directly to the potatoes, according to the incomplete table spoon. When roasting, it boils, creating a porous structure of the product. In addition, these pancakes are easier to remove from the frying pan.

Belarusian draniki, the recipe of which contains fresh greens - an excellent option for the summer. They look very impressive, and taste good.

You can add a little chopped garlic to the mass. But this option is not to everyone's liking, because when roasting garlic produces a peculiar flavor. But if you like to put this component in a frying pan with fried potatoes, most likely, you will like it in draniki.

Draniki-zrazy

There is a huge number of variations of this recipe on the subject of remedies. If you want to make potato pancakes with stuffing, cook it in advance and allow to cool. It can be fried with onion mushrooms, minced meat from boiled meat, pate from liver and offal, boiled eggs with green onions. Good for the filling of hard cheeses, which melt well.

In this case, the frying process looks somewhat different. Pour a small portion of potato paste into the pan, less than a tablespoon. Stack the filling, evenly distributing and priming it with a fork. Then water the next portion. Turn over, cover with a lid for a few minutes - draniki steamed, but still come out sufficiently crispy.

Feed to the table

Belarusian draniki, the recipe of which refers us to long-standing culinary traditions, is perfect for an ethnic-style feast. By the way, this dish is often served in restaurants of Russian, Belarusian and Ukrainian cuisine in many countries of the world.

Clay and wooden utensils are ideal for serving : flat plates, dostochki. But equally impressive look drakiki and on a laconic white dish.

Be sure to serve this snack sour cream, fresh herbs, young garlic and onions. You can cook a great sauce, mixing in equal proportions sour cream and fatty mayonnaise, adding chopped dill and grated garlic.

Draniks are often served not only in the form of an independent snack, but also as a side dish to smoked meat, baked fat, roast capelin, salted herring and other dishes of the national cuisine.