Raw Potato Pancakes

Healthy 869 Last Update: Mar 19, 2021 Created: Feb 28, 2021 0 0 0
Raw Potato Pancakes
  • Serves: 4 People
  • Prepare Time: 1 hour
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy
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Potato pancakes made from raw potatoes are usually called pancakes in our country, in the Belarusian manner. But it would be wrong to call this dish exactly "Belarusian", because something similar can be found in many other cuisines of the world. Judge for yourself! Potato pancakes are cooked in Ukraine, brambraki in the Czech Republic, rösti in Switzerland, latkes in Israel, and hashbrown in America. All these varieties, of course, have their own characteristics, but the essence remains the same: raw potatoes are taken, grated, eggs, flour are added to it, and then the pancakes are fried in oil. It's simple, but there is one very important point that should not be neglected. This is about making potato pancakes quickly from raw potatoes, because if you delay it, it will darken and the finished dish will have an unattractive gray color.

Ingredients

Directions

  1. Prepare raw potato pancake sauce. To do this, wash the porcini mushrooms thoroughly, chop the large ones. Place in a small saucepan and cover with boiling water.
  2. Bring to a boil and remove the foam. Season with salt and cook for 5 minutes. Throw the mushrooms in a colander and pour over with cold water. Cut into small cubes. Strain the broth and save.
  3. Bring to a boil and remove the foam. Season with salt and cook for 5 minutes. Throw the mushrooms in a colander and pour over with cold water. Cut into small cubes. Strain the broth and save.
  4. Heat some vegetable oil in a skillet. Add the mushrooms and fry for 5 minutes, stirring occasionally. Carefully pour in the remaining broth and simmer over low heat until the liquid has completely evaporated.
  5. Add garlic, parsley and sour cream. Stir and simmer over low heat for 10 minutes. Season with salt and pepper. Remove from heat and set pancake sauce at room temperature until use.
  6. Wash the potatoes, peel and grate on a medium grater into a bowl. Add eggs and flour. Season with salt and pepper to taste and mix thoroughly with a spatula.
  7. Heat the oil in a large skillet. Spoon out the previously prepared potato pancake dough. Fry them on both sides until golden brown on both sides.
  8. Arrange the prepared potato pancakes on portioned plates and serve immediately, adding the mushroom sauce prepared earlier. You can decorate with green leaves.

Raw Potato Pancakes



  • Serves: 4 People
  • Prepare Time: 1 hour
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy

Potato pancakes made from raw potatoes are usually called pancakes in our country, in the Belarusian manner. But it would be wrong to call this dish exactly "Belarusian", because something similar can be found in many other cuisines of the world. Judge for yourself! Potato pancakes are cooked in Ukraine, brambraki in the Czech Republic, rösti in Switzerland, latkes in Israel, and hashbrown in America. All these varieties, of course, have their own characteristics, but the essence remains the same: raw potatoes are taken, grated, eggs, flour are added to it, and then the pancakes are fried in oil. It's simple, but there is one very important point that should not be neglected. This is about making potato pancakes quickly from raw potatoes, because if you delay it, it will darken and the finished dish will have an unattractive gray color.

Ingredients

Directions

  1. Prepare raw potato pancake sauce. To do this, wash the porcini mushrooms thoroughly, chop the large ones. Place in a small saucepan and cover with boiling water.
  2. Bring to a boil and remove the foam. Season with salt and cook for 5 minutes. Throw the mushrooms in a colander and pour over with cold water. Cut into small cubes. Strain the broth and save.
  3. Bring to a boil and remove the foam. Season with salt and cook for 5 minutes. Throw the mushrooms in a colander and pour over with cold water. Cut into small cubes. Strain the broth and save.
  4. Heat some vegetable oil in a skillet. Add the mushrooms and fry for 5 minutes, stirring occasionally. Carefully pour in the remaining broth and simmer over low heat until the liquid has completely evaporated.
  5. Add garlic, parsley and sour cream. Stir and simmer over low heat for 10 minutes. Season with salt and pepper. Remove from heat and set pancake sauce at room temperature until use.
  6. Wash the potatoes, peel and grate on a medium grater into a bowl. Add eggs and flour. Season with salt and pepper to taste and mix thoroughly with a spatula.
  7. Heat the oil in a large skillet. Spoon out the previously prepared potato pancake dough. Fry them on both sides until golden brown on both sides.
  8. Arrange the prepared potato pancakes on portioned plates and serve immediately, adding the mushroom sauce prepared earlier. You can decorate with green leaves.

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