Potato dishes have a relatively short history, in Europe, this root vegetable has appeared only in the XVI century. However, now it is impossible to imagine without European national cuisine dishes from potato, for example, without gold, delicate crispy potato pancakes, which in Belarus is called potato pancakes, and other languages ​​have their own names: latkes, potato pancakes, brambory, hashbraun.

Historical reference

Despite the fact that the potato emerged in Belarus recently, in the XVII century, it is now impossible to imagine the national Belarusian cuisine without this root. Local soils are ideal for the cultivation of "bulbs", and potatoes are the basis of the set of the Belarusian cuisine. The most famous of them - the pancakes.

The first mention of pancakes refers to 1830, although the researchers suspect that the cooking dish began much earlier. It is believed that this dish appeared under the influence of German cuisine, although it is now difficult to establish where and when was the first piece of fried potato oladushek.

Potato pancakes are not only in Belarus, but also in other kitchens. In Ukraine, this dish called potato pancakes or patties in Russia styled potato pancakes kakorkami in Jewish cooking pancakes called "latkes." In the Czech Republic dish called "bramborami", and in Sweden a similar dish is called "raggmunk", which means "bristly monk."

Regardless of the name and some of the features, preparing all kinds of pancakes about the same: raw potato rubbed on a grater, mix with salt and eggs, then fried in oil or melted fat. Serve pancakes to the table traditionally with sour cream Smetana: untold riches of Russian cuisine , Butter, melted lard. Eat only hot meal.

Secrets of cooking

To apply the so-called potato pancakes tarkovannaya weight - raw potatoes, grated. It certainly adds grated potato onion juice which prevents darkening of the root crop. In rare cases, the bow is replaced by yogurt Kefir: a unique drink for health and harmony Which also does not give the potatoes to darken. This simple technique provides a delicious golden pancakes.

To get a tasty potato pancakes, you need to choose the right materials for them. Traditionally potatoes for potato pancakes are not drained, used in conjunction with the Partition of juice. But too much will spoil the taste of the juice, so it is advisable to use for cooking yellow potato varieties of first class. On the territory of Belarus is mostly grown in such varieties. New potatoes is better not to use - it contains very little starch, and potato pancakes are unlikely to get tasty.

As a last resort, if a suitable potato varieties is not available, you can drain excess juice and add to potato mixture with a couple of teaspoons of starch. Some cooks recommend adding starch instead of flour, but to get involved in such additives is not necessary. Sometimes the dough and add a little soda.

For a better grater grate the potatoes? It all depends on what you need to get a result. For those who prefer soft and tender pancakes, better use of fighting small grater. For those who prefer a crispy potato pancakes with a crisp, suitable grater larger. Well, for soft pancakes with crispy crust, use a medium-sized grater. Onions need only rub on a small grater.

Some add to the potatoes other vegetables, such as squash, pumpkin, zucchini and even carrots (it gives an attractive shade of pancake). Classic recipe does not provide for such additives, but they are quite acceptable. The main thing is that the composition is still dominated by potatoes and other root vegetables are not. Courgettes can rub on a medium grater, carrot is better to choose small.

Typically, the dough for pancakes added egg, one piece of five medium sized potatoes. Meatless dishes variant is prepared without eggs, but in this case it is necessary to rub the potatoes on a fine grater, otherwise the pancakes can fall apart when frying.

From spices to pancakes usually put a ground pepper and sometimes - garlic, but many like potato pancakes with addition of crumbled herbs, such as dill, parsley, green onions. The dough for pancakes should be well mixed and immediately begin frying fritters. Leave it for a long time is not recommended.

Fry the pancakes should be boiling oil or melted fat in a very hot pan. Save fats should not be. When the oil is sufficiently hot, using a tablespoon of it laid out the future pancakes that are almost instantly roasted and acquire an attractive golden color. Then flip the pancakes must quickly fry the other side, then immediately bring to the table.

Sometimes cooks are not limited to roasting and further stew potato pancakes with sour cream, mushroom or meat sauce. This method of preparation takes more time than the usual quick grilling, but allows you to get a tasty and original dish.

Variations

Sometimes pancakes add stuffing. With potato mixture can be mixed cracklings, slices of meat, poultry, sausages, mushrooms. But if the dough has turned out quite thick, so it could be from the mold, the filling can be put in the middle of pancakes, both pies Patties. Hospitable dish .

Very tasty pancakes are obtained, in which the dough is added cheese or cottage cheese. The last option potato pancakes blends with sweet sauces. There are even recipes for sweet potato pancakes with raisins and steamed dried fruit.

Maria Bykov