Potato pancakes are a very popular dish in many European cuisines. Golden and crispy potato fritters are prepared for breakfast, lunch, or dinner with sour cream and vegetables. We share 12 delicious step-by-step recipes!
1. Potato Pancakes with Cottage Cheese and Sour Cream Sauce
An interesting variation of potato pancakes with cottage cheese. The dish pairs perfectly with sour cream sauce and is suitable for everyday lunches.
You will need:
For the pancakes: 5 raw potatoes, 1 onion, 300 g cottage cheese, 2 eggs, 2 tbsp sifted flour.
For the sour cream sauce: 200 ml sour cream, 2 cloves garlic, fresh dill.
Preparation:
1. Grate the peeled onion and large raw potatoes on a fine grater or in a food processor. The finer the vegetables are grated, the tastier the pancakes will be.
2. Mix the flour, cottage cheese, and whisked eggs into the vegetable mixture; the mixture should be homogeneous and slightly runny.
3. Spoon the potato batter onto heated oil and fry on both sides. Serve with sour cream sauce: to make it, mix sour cream with chopped dill and garlic.
2. Potato Pancakes with Mushroom Filling
Small appetizer "pies" made from potato dough with mushroom filling. No one will refuse these potato pancakes; everyone will ask for more!
You will need: 0.5 kg potatoes, 300 g mushrooms, 2 onions, 120 ml sour cream, 1 egg, 2 cloves garlic, 4 tbsp flour, 1 tbsp butter, 4 tbsp vegetable oil.
Preparation:
1. Grate the peeled onion, potatoes, and garlic on a fine grater, then mix with the egg. Season to taste.
2. Sauté the chopped onion and mushrooms in butter, season with salt and pepper. This will be the filling for the appetizer "pies."
3. Pour one tablespoon of potato batter onto a hot pan with heated vegetable oil, place a teaspoon of mushroom filling and a teaspoon of sour cream on top, then cover with more potato batter. When the pancake is well-fried and set, carefully flip it. Fry the remaining pancakes similarly and serve hot.
3. Potato Pancakes with Brisket
An original take on a simple dish. These potato pancakes are very tasty and appetizing, perfect as an appetizer for a festive table.
You will need: 1.5 kg potatoes, 2 onions, 3 eggs, 350 g cooked and baked brisket, 150 g sifted flour, 1 tsp sea salt, a pinch of ground pepper.
Preparation:
1. Grate the potatoes on a medium grater, and chop the onion into small cubes. Transfer to a sieve and rinse well under running water, then squeeze out excess liquid.
2. Mix the vegetable mixture with eggs, salt, pepper, finely chopped brisket, and flour.
3. Using a slotted spoon (to minimize liquid in the pan), place the batter onto heated oil and fry until cooked through.
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4. Potato Pancakes with Sauerkraut
Potato pancakes with sauerkraut turn out juicy and incredibly tasty.
You will need: 0.5 kg potatoes, 220 g sauerkraut, 1 egg, 2 tbsp each of cottage cheese and potato starch, 0.5 tsp salt.
Preparation:
1. Grate the potatoes on a fine grater, drain them in a colander, and wait for the juice to run off. Mix with finely chopped sauerkraut, cottage cheese, egg, and season with salt to taste.
2. Form small flat patties with wet hands, immediately place them on a hot pan, and fry until golden brown.
5. Potato Pancakes in a Waffle Maker
Delicious potato pancakes can be made in an electric waffle maker, perfect for breakfast, and any leftovers can be taken to work.
You will need: 2 large potatoes, 3 tbsp flour, 1 bunch each of green onions and parsley, 100 ml water, seasonings.
Preparation:
1. In a bowl, mix the grated potatoes (on a coarse grater), chopped green onions and parsley, flour, and spices. Pour in water, add a couple of tablespoons of vegetable oil, and mix well until smooth.
2. Cook each pancake in the waffle maker for 10 minutes, then finish cooking in the microwave.
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6. Potato Pancakes with Sausages
Instead of sausages, you can use any kind of sausage, boiled meat, or pre-fried mushrooms.
You will need: 600 g grated potatoes (on a coarse grater), 200 g sausages, 1 egg, 1 small onion, 3 cloves garlic, 0.5 tsp baking powder, 2 tbsp flour, olive oil.
Preparation:
1. Grate the onion and garlic on a fine grater, mix with the grated potatoes and egg, then add flour and baking powder, season to taste.
2. Fry the potato pancakes in a generous amount of olive oil until golden and appetizingly crispy.
7. Potato Pancakes with Meat and Cheese
These potato pancakes are perfect for a family dinner or as an appetizer. They are best enjoyed hot.
You will need:
For the pancakes: 10 medium potatoes, 2 onions, 2 eggs, 9 tbsp sifted flour, 2 tbsp sour cream, 50 g butter, 2 tbsp vegetable oil, 160 g hard cheese.
For the filling: 0.5 kg minced meat, 1 onion and 1 carrot, 2 tbsp vegetable oil.
Preparation:
1. For the filling, first sauté the chopped onion, then add the grated carrot, and finally the minced meat. Fry until cooked through. Season with spices to taste.
2. For the pancakes, grate the vegetables, mix with flour, egg, spices, and sour cream.
3. Quickly fry thin potato pancakes in a pan, place a little filling on each, and roll them up. Arrange on a baking sheet, sprinkle with grated cheese, and bake in the oven.
8. Vegetable Potato Pancakes
If you add zucchini and chopped fresh herbs to the potato batter for pancakes, they will turn out even tastier and juicier.
You will need: 4 potatoes, 0.5 young zucchini, 1 egg, 1 onion, 2 heaped tbsp sifted flour, 2 tbsp finely chopped dill.
Preparation:
1. Grate all the vegetables listed in the recipe on a fine grater and squeeze out the liquid thoroughly. Mix with the other ingredients, season to taste, and knead the dough.
2. First, fry the pancakes until golden brown on both sides over high heat, then cover and cook through over minimal heat.
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9. Potato Pancakes with Apple
A very unusual recipe for potato pancakes with zucchini, apple, and semolina. An excellent option for a tasty and healthy breakfast or dinner.
You will need: 5 potatoes, 1 apple, 0.25 young zucchini, 5 tbsp semolina, 2 eggs.
Preparation:
1. Grate the zucchini, peeled potatoes, and apple (without skin and seeds) on the finest grater. Mix and drain in a sieve to remove some moisture.
2. Mix the apple-vegetable mixture with the egg and semolina, season to taste. You can add a little turmeric for a beautiful color, as well as a pinch of granulated garlic. Fry until cooked through in oil.
10. Potato Pancakes with Chicken Fillet
With skillful preparation, ordinary potato pancakes transform into an amazingly delicious and hearty appetizer for a festive table.
You will need: 6 potatoes, 0.5 kg chicken fillet, 1 onion, 1 egg, 160 ml sour cream, 4-5 tbsp flour.
Preparation:
1. Mix the grated potatoes with half of the onion, also grated on a fine grater. Add the egg, 1.5 tsp sour cream, flour, and salt to the vegetable mixture.
2. Pass the remaining onion and chicken fillet through a meat grinder, mix with grated cheese and sour cream, season to taste.
3. Pour a ladle of batter onto a heated pan, spread evenly to form a thin layer, and fry until golden brown. Flip the potato pancake using a lid or plate. Place a spoonful of meat filling on the cooked pancake and roll it up.
4. Arrange the rolls in a baking dish, brush with sour cream, sprinkle with grated cheese, and bake in the oven.
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11. Merchant-Style Potato Pancakes
This dish can be prepared for a festive table. It's delicious, impressive, and no sandwiches are needed!
You will need: 10 potatoes, 220 g champignons, 1 onion, 1 chicken egg, 2 tbsp sifted flour, 1 jar red caviar, 0.3 lemon, herbs.
Preparation:
1. From grated potatoes (on a fine grater), chopped onion and mushrooms, flour, egg, salt, and pepper, knead a semi-liquid batter. Fry the potato pancakes in oil until golden brown, then finish cooking in the oven or microwave.
2. Arrange the potato pancakes on a large platter, garnish with red caviar, herbs, and a small slice of lemon.
12. Chinese-Style Potato Pancakes
Yes, even in the Middle Kingdom, they make potato pancakes, though they call them differently. Chinese housewives add soy sauce and carrots to the batter, and it turns out very tasty!
You will need: 2 potatoes, 1 carrot, 2 eggs, 1 tbsp soy sauce, 2 tbsp sunflower oil.
Preparation:
1. Grate the potatoes and carrots on a grater for Korean carrots, then boil in salted boiling water for fifteen minutes. The vegetables should become soft. Drain in a colander and squeeze out excess liquid.
2. Add soy sauce and whipped egg whites to the boiled vegetables, season with salt and pepper.
3. Place the potato-carrot mixture onto a heated pan in small mounds, make a small indentation in each with a spoon, and place a whole raw yolk into it. Fry on both sides until cooked through.