Name: Potato pancakes with onions
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: International
Ingredients: Potatoes (8-10 pieces) - 800 g; Onion - 1 pcs.; Flour - 60 g; Vegetable oil for frying to taste; Salt to taste; Ground black pepper to taste; Sour cream for serving to taste

How to properly prepare the "dough" for potato pancakes with onions? There are many different versions regarding this matter. Many believe that for potato pancakes you only need salt, oil for frying, and, of course, potatoes. This approach is quite justified, especially if we're talking about varieties with high starch content, which will easily bind the mashed mass. This simple dish can be complemented with mushroom or garlic sauce. However, the recipe we offer for potato pancakes with onions is more "rich": the taste of the dish is rich and piquant. Give it a try!

Prepare the dough for potato pancakes. Finely chop the onion. Heat 1 tbsp in a small frying pan. l. vegetable oil and simmer the onion until soft (2-3 minutes).

Peel the potatoes, wash the tubers and grate them on a coarse grater. Add the prepared onion, flour, salt, pepper and stir. The potato mixture for pancakes is ready.

Place the potato mixture in a large tablespoon into a frying pan with very hot vegetable oil and fry the potato pancakes over medium heat, covered, for 4–5 minutes. from each side.

Place the finished potato pancakes on a plate lined with paper towels to remove excess oil, and then transfer to warmed plates. Serve sour cream separately.

Potato pancakes with onions

Russian

Discover the amazing taste of new potatoes, prepared according to a special recipe! Tender, aromatic, and incredibly appetizing, these potatoes will be an ideal side dish or a standalone meal. The secret to their uniqueness lies in gently "mashing" them after boiling, which allows them to absorb all the rich flavors of olive oil and fresh herbs. Treat yourself to this simple yet exquisite dish that will bring you true gastronomic pleasure.

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These potatoes are very tasty and aromatic, suitable as a side dish for any meat and fish or as an independent Lenten dish.

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Does anyone need a recipe for scrambled eggs at all? As practice shows, yes! The right guide to action will come in handy not only to a schoolchild who suddenly found himself "alone at home", but also not too experienced young housewife who decided to cook for breakfast the very eggs that in a few minutes to build at home her mother or grandmother. That's why we decided to detail the recipe for this dish to remove all possible questions. By the way, this version of scrambled eggs implies the use of a small amount of cream, although it is also quite possible to do without them. And we also suggest complementing it with fried bacon. It will turn out very appetizing, flavorful, and, of course, hearty.

Scrambled eggs

The heating time depends on the amount of oil - the more there is, the longer it needs to be kept in a water bath. This oil can be added to porridge, cooked scrambled eggs or omelettes, fried and reheated any dishes, etc.

How to make clarified ghee butter

It is better to prepare strawberry confit for the cake from fresh berries: frozen ones will also work well, but the taste will be less rich. Why do you need such a confectionery preparation at all and what to do with it? Let's talk! Strawberry confit can be used as a cake coating or as a filling-layer between cake layers with cream. This “additive” gives the dessert juiciness, an attractive appearance and, of course, provides the dish with an incomparable aroma. In some cases, confit is prepared using strawberry puree, and sometimes with pieces of berries: the choice depends on the nature of the cake and the imagination of the pastry chef. We offer a recipe for the second option, more effective and at the same time simple. Similar instructions with which you will learn how to properly prepare confit for strawberry cake are attached!

Strawberry confit for cake

A great way to please children and surprise guests

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When making plain apple cider, sugar is added to the apple juice in batches: at the very beginning and then several times during fermentation. Cider prepared using this technology is more carbonated, similar to champagne.

Simple apple cider

Potato hash brown can be called the brother of Belarusian pancakes, a relative of Jewish latkes or a friend of Swiss rösti. Simply put, hashbrowns are one of the varieties of potato cakes that can be found almost everywhere - in popular fast food establishments, at traditional Christmas markets, and in fine dining restaurants. The main difference between hash brown and traditional potato pancakes is the potato processing technology. For potato pancakes, grated raw potatoes are used, and to make hashbrown, potato strips are pre-blanched. We suggest you prepare a classic hashbrown at home, in which chopped garlic and grated cheese are added to the potatoes. And don't forget to serve a sauce of thick Greek yogurt mixed with lemon juice, olive oil, salt and paprika - it's the best hashbrown accompaniment!

Potato hash brown

Tatar baursaks are nothing more than donuts that are fried in a large amount of fat. By the way, they are prepared not only in Tatarstan, but also in Bashkiria, Buryatia, and Kazakhstan. Most often, baursaks are served as an alternative to bread, but there is also a dessert option. It is interesting that many years ago, based on their ability to skillfully prepare these donuts, Tatar women drew conclusions about the culinary abilities of potential daughters-in-law. The matter, of course, is not too complicated, but there are certain subtleties. You will find all the details for preparing fluffy, delicious baursaks in our classic recipe (the dough is kneaded using frozen eggs without adding yeast).

Potato pancakes with onions

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