Deruny - delicious breakfast
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We reveal the secrets and subtleties of preparing delicious, juicy, tender and rosy potato pancakes.
Perhaps every country in the world has its own recipe for pancakes or potato pancakes. In Ireland these are boxesti, in Belarus - the famous potato pancakes, and in Ukrainian cuisine - potato pancakes.
Simple to prepare and very inexpensive in composition, potato pancakes are an incredibly appetizing, nutritious and very tasty dish. Complemented with a refreshing sour cream sauce, moderately spicy, tender and rosy potato pancakes are an excellent snack during the day, a nutritious breakfast, a hearty lunch or dinner.
Today I want to share with you the simple secrets and subtleties of preparing this dish, so that your potato pancakes are always the most beautiful, juicy and delicious. Shall we begin?!
Ингредиенты
Potatoes – 6-7 pcs.
Onions – 1 pc. (medium size)
Chicken egg – 1 pc.
Salt - to taste
Ground black pepper - to taste
Fresh herbs – 0.5 bunch
Vegetable oil - for frying (as needed)
Sour cream sauce:
Sour cream – 200 g
Greens – 0.5 bunch
Garlic - to taste
Salt/pepper - to taste
Potato starch - as needed
Рецепт
1. Peel the onion and grate it on a fine grater. You should end up with almost onion puree.
2. The most delicious potato pancakes are made from potatoes with a high starch content.
3. To check if your potatoes have enough starch, cut 1 potato in half and rub the halves together for 30 seconds. Release the bottom half of the potato. If the halves of the tuber “stick” to each other, there is enough starch in the potato. If half falls, there is not enough starch, in which case you need to additionally add 1-2 tsp to the dough. potato starch.
4. Peel the potatoes in portions, 1-2 tubers at a time. Do not peel all the potatoes at once, because in this case, in order for them not to darken, you will have to soak them in water, and this is undesirable, because in the water the potatoes will lose some of the starch that is so valuable for this recipe.
5. Rinse the peeled potatoes with cold water and grate them using a grater with the finest mesh. If you have a powerful enough blender, you can use it and grind the potatoes until puree.
6. Immediately mix the grated potatoes with onion gruel - this way they will not darken.
7. Add a chicken egg, ground black pepper, salt and half of the finely chopped herbs to the potato and onion mixture. Mix everything thoroughly.
8. If the potatoes are very juicy and the dough turns out watery, strain it, but do not add flour, as it will make the potato pancakes “rubbery” in taste. Heat vegetable oil over medium heat. Add oil in such quantity that it covers the bottom of the container with a layer 2-3 mm high. Add potato mixture in small portions.
During the cooking process, before adding each new portion of potato pancakes to the pan, the potato mixture must be thoroughly mixed, since the starch contained in it tends to settle to the bottom, and if this is not done, the potato pancakes will not hold their shape well.
9. Fry pancakes for 2-3 minutes on one side, then turn over and fry for another 2 minutes on the other side until golden brown. Place the finished potato pancakes on a paper towel for a few seconds to absorb excess oil, and then serve immediately.
10. For the sauce: combine sour cream and the remaining half of the chopped herbs. Add finely chopped garlic, ground black pepper and salt to taste and mix everything thoroughly.
11. Tender and rosy potato pancakes are ready! Bon appetit!