Potato pancakes (they are pancakes, they are potato pancakes) are a fairly popular dish of pan-European cuisine (in particular, we know them from traditional Belarusian cuisine). The word itself comes from the verb “to tear,” but potato pancakes with pancakes can be found wherever potatoes are eaten — from America to Europe and our latitudes.
Draniki with cheese and ham
As a rule, Belarusians make potato pancakes from grated potatoes, adding salt and eggs. Flour is also introduced to bind starch. But the most interesting thing is that other ingredients can be added to the dish to taste - for example, onions, cheese, bacon. Here are the pancakes with cheese and ham - one of such tasty and mouth-watering variations on the theme. They differ from classical ones in that, firstly, they are more satisfying. And secondly, it turns out delicate and mouth-watering, with a rich taste and aroma. Well, try to cook with you?
Ham and cheese pancakes: a recipe for cooking
It should be noted right away: thanks to grated cheese, the amount of flour used for potato pancakes according to this recipe can be reduced to a certain minimum. And an additional flavor with taste will be given to us by ham and cream cheese. And one more thing: potatoes in pancakes with cheese and ham with three thin chips on a coarse grater, and not to the state of gruel (this often happens in a combine or in a meat grinder). At the same time, the root crop does not release excess juice, and pancakes with cheese and ham will come out more delicious and whole - they will not fall apart when frying. If an unexpected mashed potato is obtained, then before cooking it is necessary to gently squeeze the pulp, removing the liquid that is unnecessary here to the maximum.
Ingredients
We need 6 medium potatoes, 200 grams of low-fat ham, 200 - hard cheese, a raw egg, half a glass of flour, salt and pepper, frying oil (some use for this purpose not lean oil, but pork fat - lard, so we will get quite authentic "folk" product), sour cream for serving.
Simple cooking!
- Peeled tubers with onion with three chips on a coarse grater (squeeze out excess juice). The mixture is salt and pepper to taste, mixing with the egg. Add the grated cheese - the same shavings, plus chopped finely (cubes or stripes) pork ham.
- Pour a small portion of flour, carefully stirring everything. The "dough" should not turn out too thick, freely drain from a spoon.
- Warm the pan thoroughly, pour in vegetable oil or put lard. At a distance from each other, spread the potato mixture with a spoon.
- We fry pancakes with cheese and ham until a golden crust appears on both sides. And we collect the excess fat with a paper towel.
- We serve the dish to the table hot or well warm, pouring sour cream and sprinkled with herbs.
Some tips
It should be warned that the cooled dish drastically loses its taste, so after a few hours potato pancakes can be used as a last resort, as a component for other dishes. It is believed that the best potato pancakes are fried directly before serving or handed out directly from the pan to the plates.
It will also be good to darken potato pancakes in special dishes (for example, in a clay pot in an oven or oven). In our area, a recipe for cooking dishes with minced meat fillings (by the type of cabbage rolls) is widespread. And if you want to add vitamins to the dish, then you can cook pancakes with ham, cheese and herbs. To do this, in the main recipe above, you need to add a bunch of fresh chopped dill, leaving all the other ingredients and the cooking method unchanged. It will turn out tasty and healthy for the body. Bon appetit to everyone!