How to make potato pancakes without eggs. Potato pancakes without eggs. Boiled potato pancakes

Good potato pancakes are made from crumbly varieties of potatoes, for example, Picasso.

Onion is not a necessary ingredient, you can replace it with asafoetida.

You can use any cheese you like. The cheese that may have been left over from the evening has become slightly weathered, and it’s unlikely that anyone will eat it; don’t throw it away - “recycle” it into potato pancakes.

For spices, take curry, turmeric, ground paprika, ground black pepper, and a little dried or fresh herbs. Salt can be partially or completely replaced with Indian black salt.

Wash the potatoes, peel them, grate them on a coarse grater, transfer the chopped potatoes into a bowl and immediately mix with sour cream so that they do not darken.

Add finely chopped peeled onions, grated hard cheese, salt, and spices to the bowl. Stir.

While stirring, add flour. You should get a homogeneous mass. It is very convenient, quickly and efficiently to mix a large volume of potato mass with your hands.

Heat vegetable oil in a frying pan. Place the potato “dough” in well-heated oil with a tablespoon, pressing it on top with a spoon so that the pancakes become flat.

They fry quite quickly, brown nicely and don’t fall apart at all. Melted cheese provides extra strength.

Step 1: Prepare minced meat for potato pancakes without eggs.

Step 2: Form and fry pancakes in a frying pan.

Step 3: Serve potato pancakes without eggs.

In order to remove excess vegetable oil from the cooked potato pancakes, which is well absorbed into the products, place them on paper towels immediately after frying and let them cool slightly in this form.

When frying potato pancakes without eggs, do not forget to add vegetable oil if necessary. There should not be too much of it in the pan, but the products should be fried if it is present.

When re-using, the potato pancakes can be slightly reheated in the microwave or in the oven at 120 degrees. In this case, 5-7 minutes will be enough.

I have loved potato pancakes since childhood, but since I started eating healthy, I rarely allow myself to eat potatoes. I’m generally silent about potato pancakes, because flour, eggs and the cooking method do not make this dish healthy. Recently I really wanted them, and since disrupting my usual lifestyle was not part of my plans, I had to come up with an alternative recipe. Thanks to a secret ingredient and a few tricks, I reduced the calorie content of the dish by three times. So, we will prepare lean potato pancakes without eggs, without flour and without butter.

The ingredient that helped me achieve such a low calorie content, without distorting the taste, is psyllium -a relative of our plantain. It is a wonderful absorbent and an excellent egg substitute. Psyllium glues ingredients together, preventing them from falling apart. Anyone who has baked with gluten-free flour has already noticed how it crumbles. In addition, it significantly reduces the glycemic index of potatoes.

Ingredients:

• To potatoes – 295 g (3 pcs.)
• onion – 65 g (1 pc.)
• psyllium (we take it) – 4 g (1 teaspoon)
• spices for potatoes - to taste
• salt - to taste
• turmeric (for color) - optional

This amount of ingredients makes 10 pieces.

KBJU per 100 grams: 70.45 / 1.9 / 0.32 / 14.99

How to cook potato pancakes without eggs:

Peel the onion, but don't cut off the part where the root once was, otherwise it will fall apart when you grate it. Grate the onion on a fine grater.

Grate the potatoes on a fine grater and add grated onion to it. This sequence is important - the onion will not allow the potatoes to oxidize and darken.

Usually no spices are added to potato pancakes, but if you want a brighter taste, use your favorite ones. I take potato seasoning. You can also add turmeric for color.Add some salt. It is important not to overdo it with salt - potato pancakes really don’t like this.

Add the psyllium, move around and let the mixture sit for 10 minutes. It is important not to pour it straight into the potatoes, but to carefully sprinkle it in thin layers, stirring at the same time. Otherwise, there will be lumps that are very difficult to break.

Heat a frying pan over low heat and place pancakes on it in a thin layer. I do this with a spoon, and then smooth it so that the pancake is no thicker than 7-8 ml.

We will fry in a dry non-stick frying pan without fat. If you have cast iron, then grease it with coconut oil (it is the least harmful because it has a low burning point).

It is believed that frying in unrefined oil is harmful, so we use either coconut oil or ghee (we recently discovered it).

It is better to fry potato pancakes without eggs over low heat, otherwise they will burn before they have time to bake.

It is convenient to turn the pancakes over with a thin silicone spatula. If they stick to the pan, it means they are not cooked enough. Wait a little longer.

Bon appetit!

Potato pancakes, the recipe of which will surprise you with its simplicity, - This dish of Belarusian origin. Over the history of its existence, the cooking recipe has changed and been supplemented with new components. In the usual recipe, potato pancakes include eggs. But, even if you don’t have them in the refrigerator, but you really want potato pancakes, you can cook them. A recipe without eggs will come to the rescue.

Potato pancakes: recipe without eggs, ingredients

In Switzerland and Germany, potato pancakes are initially fried without adding eggs or flour.

Our usual recipe for potato pancakes contains several eggs. They prevent the pancakes from falling apart and make them more fluffy. We offer an alternative option without eggs.

To prepare it you need the following products:

• potatoes - 5–7 pieces;
• flour - 3 tbsp. l.;
• milk - 1 tsp;
• soda - ¼ tsp;
• salt, allspice - to taste;
• sunflower oil for frying.

The amount of potatoes depends on the size of the tubers. Potato pancakes are prepared from varieties with a high starch content. This rule is especially true for a recipe without eggs.

The starch in potatoes prevents potato pancakes from disintegrating. If there are no similar varieties, add 1 tsp to the potato pancakes. starch.

In addition to salt and pepper, other spices also add piquancy to the dish. Diversify the usual taste of potatoes with paprika, curry, ginger, and a mixture of white, red and black peppers. The taste will only benefit from experimenting with spices in moderation.

How to make potato pancakes without eggs

Potato pancakes are easy to prepare. Therefore, this dish is often served for breakfast.

The cooking process looks like this:

1. Peel the potatoes and wash in clean water.
2. Grate the potatoes. In a recipe without eggs, for greater density of the mass, grate half of the tubers on a fine grater, and half on a coarse grater. A special attachment in a food processor or meat grinder is also suitable for these purposes.
3. Squeeze the potato mixture out of the liquid.
4. Add milk, flour, soda, salt and spices. Stir the mixture well.
5. Place the frying pan on the fire, pour in a small amount of oil and heat it up.
6. Spoon the potato mixture by the tablespoonful.
7. If you doubt how whole the potato pancakes will turn out, fry one to test.
8. To make the potato pancakes more neat, shape them with wet hands.
9. Fry each until golden brown on one side and the other.

The frying process is quick because each potato pancake takes one or two minutes to cook. After frying, place the finished pancakes on paper towels to absorb excess oil.

Traditionally, potato pancakes are served with sour cream. But you can experiment with serving based on your taste preferences.

Crispy potato pancakes are equally tasty with or without additives, cold or hot.

Lenten potato pancakes are a dish that combines excellent taste, simplicity and accessibility of preparation. The absence of eggs softens the structure of the products, which turn out to be especially tender and soft, but makes frying them somewhat more difficult. Following some culinary tricks will help make the process easier.

How to cook potato pancakes?

Draniki are traditionally made from raw potatoes, which are peeled, grated or ground in a blender.

1. There are original versions of preparing products from boiled tubers, which are ground, mashed with a masher and used to create a base when cooled.
2. Lean potato pancakes are prepared without eggs, so they require the addition of alternative base binders. These could be potato or, ideally, flaxseed flour, which, when interacting with moisture, acquires excellent adhesive properties.
3. It is allowed to supplement the potato base with onions, garlic, and combine with the pulp of other vegetables: cabbage, zucchini, pumpkin, carrots.
4. Delicious potato pancakes are made with mushrooms, which are boiled or fried with the addition of onions, and then chopped.
5. Finished products are laid out on napkins to absorb fat.

Recipe for potato pancakes with onions

Lenten potato pancakes are often prepared with onions. Thanks to the additive, the products not only acquire additional piquancy, but also remain light, since the onion juice prevents the potato base from darkening. Wheat flour can be replaced with starch or products can be prepared without its participation.

Ingredients:

• potatoes – 10 pcs.;
• onion – 1 pc.;
• flour - 3 tbsp. spoons;

Preparation

1. Peeled potatoes are grated on a coarse grater and then finely chopped onions are added.
2. Add salt to the base, pepper, and leave in a colander for a while to drain the released juice.
3. Add flour to the potato mixture and mix.
4. Form potato pancakes with onions with moistened hands or place portions in a frying pan with a spoon, browning them in oil on both sides.

Boiled potato pancakes

Lenten potato pancakes are a recipe that can be made from tubers boiled in their jackets. After cooling, they are cleaned and then ground on a fine grater. The composition is traditionally supplemented with chopped onion or finely chopped herbs, dried or fresh squeezed garlic are added as desired.

Ingredients:

• potatoes – 6 pcs.;
• onion – 0.5 pcs.;
• flour – 1 tbsp. spoon;
• greens – 0.5 bunch;
• salt, pepper, vegetable oil.

Preparation

1. Boil the potatoes in their skins, peel and grind them.
2. Add onion, herbs, salt, pepper, flour, mix.
3. Form round lean potato pancakes no more than a centimeter thick and fry in oil on both sides.

Potato pancakes

Lush potato pancakes can be prepared from mashed potatoes left over from a previous meal or cooked specifically to obtain the desired dish. Dry or fresh herbs can be added to the base. The formed products are fried in hot oil as is, or pre-breaded in breadcrumbs or flour.

Ingredients:

• potatoes – 6 pcs.;
• onion – 1 pc.;
• garlic – 2 cloves;
• flour – 2 tbsp. spoons;
• breadcrumbs - 0.5 cups;
• salt, pepper, vegetable oil.

Preparation

1. Boil the peeled potatoes until tender, mash until pureed with a masher, and leave until cool.
2. Season the potato mixture with salt and pepper, add grated onion and garlic, and stir in flour.
3. Using moistened hands, form lean potato round pancakes, bread them in breadcrumbs, and fry them in oil.

Lenten pancakes with mushrooms

Cooked potato pancakes with mushrooms are especially held in high esteem among eaters. Champignons and oyster mushrooms are simply fried after chopping in oil, and wild mushrooms are first boiled in water until they sink to the bottom. The version with raw potatoes can be adjusted by first boiling the tubers.

Ingredients:

• potatoes – 8-10 pcs.;
• onion – 1 pc.;
• mushrooms – 300 g;
• flour - 3 tbsp. spoons;
• salt, pepper, vegetable oil.

Preparation

1. Mushrooms are washed, finely chopped and fried in oil until lightly browned.
2. Peel and grind in a meat grinder along with the potato onion.
3. Add mushroom mass, salt and pepper to taste, stir in flour.
4. Form the pieces with wet hands and place them in heated oil.
5. Lean delicious potato pancakes are browned on both sides.

Draniki made from zucchini and potatoes

Lenten pancakes made from potatoes and zucchini will have a more delicate texture and lower calorie content than the classic versions of the products. To prevent the excessive juiciness of the squash pulp from requiring the addition of an extra portion of flour, the ground and salted vegetable mass is placed in a colander for 15-20 minutes and then squeezed out a little.

Ingredients:

• potatoes and zucchini - 500 g each;
• onion – 1 pc.;
• semolina and flour - 2 tbsp each. spoons;
• greens – 0.5 bunch;
• salt, pepper, vegetable oil.

Preparation

1. Grind the zucchini, salt it, and leave it in a colander.
2. Peel the potatoes, grate them on a coarse grater, and grate the onion on a fine grater, mix with semolina, and leave for 10 minutes.
3. Combine the zucchini and potato bases, add salt, pepper, herbs and flour.
4. Draniki are fried like pancakes, browning portions of the mass on both sides.

Draniki with cabbage and potatoes

Potato and cabbage pancakes will be crispy on the outside and juicy and tender on the inside. Here you need to simmer the cabbage until soft, adding, if desired, a little tomato juice or grated tomato without peel. When frying food, it is important to thoroughly heat the pan by adding enough oil.

Ingredients:

• potatoes – 7 pcs.;
• onion – 1 pc.;
• cabbage – 0.5 fork;
• flour – 2 tbsp. spoons;
• vegetable oil – 100 ml;
• salt pepper.

Preparation

1. The cabbage is chopped, fried with onions, and then simmered until soft, seasoning to taste.
2. The potatoes are grated on a coarse grater, seasoned with pepper, and mixed with flour.
3. Spread portions of the potato mixture in a thin layer into the heated oil, and spread a little cabbage and more potatoes on top.
4. Turn the crispy potato pancakes over to the other side and fry for the same amount of time without turning down the heat.

Recipe for potato pancakes with garlic

Lenten pancakes acquire a special aroma and piquancy if chopped garlic is added to the potato mixture before frying. The peeled cloves are ground on a grater, squeezed out using a press, or simply finely chopped with a sharp knife. Instead of parsley, dill, cilantro, or other herbs of your choice are suitable.

Ingredients:

• potatoes – 5 pcs.;
• onion – 1 pc.;
• garlic – 2 cloves;
• flour – 2 tbsp. spoons;
• parsley – 0.5 bunch;
• dry herbs – 1 teaspoon;
• salt, pepper, vegetable oil.

Preparation

1. Grind the potatoes on a coarse grater and the onions on a fine grater.
2. Add greens, garlic, salt, pepper, herbs and flour, knead.
3. Using a tablespoon, place portions of the mixture into the heated oil in a frying pan and brown the potato pancakes with garlic on both sides.

Draniki with pumpkin and potatoes

Lenten potato pancakes will have a richer color and acquire additional flavor notes if you supplement the base with grated pumpkin pulp. Instead of onions and garlic, the vegetable mass is seasoned with a pinch of asafoetida. The proportions of vegetables can be changed at your discretion.

Ingredients:

• potatoes – 300 g;
• pumpkin – 500 g;
• flour – 80 g;
• asafoetida and black pepper – 1 pinch each;
• parsley – 0.5 bunch;
• salt, vegetable oil.

Preparation

1. Grind the pumpkin and potato pulp on a coarse grater.
2. Add parsley, asafoetida, pepper, salt and flour, knead.
3. Form pancakes with a spoon, placing portions in heated oil.
4. Brown the products on both sides.

Potato pancakes with carrots - recipe

Cooked potato and carrot pancakes will have a pleasant carrot flavor. To obtain a more delicate texture of the products, the root vegetable is ground on a fine grater, while the potatoes are chopped using a coarse grater. Onions and garlic are optional ingredients and can be excluded from the composition.

Ingredients:

• potatoes – 7 pcs.;
• carrots – 1 pc.;
• flour - 3 tbsp. spoons;
• onion – 0.5 pcs.;
• garlic – 1 clove;
• salt, pepper, vegetable oil.

Preparation

1. Peel and grate potatoes and carrots.
2. Add chopped onion and garlic, mix flour, salt and pepper into the base.
3. Place portions of the resulting vegetable mass into a frying pan with vegetable oil and fry until moderately browned on both sides.

Potato pancakes in the oven - recipe

Potato pancakes turn out golden brown and crispy in the oven. Moreover, in this case, the products are prepared without adding flour with a minimum amount of vegetable oil, which has a beneficial effect on their calorie content. It is not forbidden to add garlic or the pulp of other vegetables to the vegetable mass.

Ingredients:

• potatoes – 700 g;
• onions – 2 pcs.;
• vegetable oil – 3 tbsp. spoons;
• salt pepper.

Preparation

1. Chop the onions as thin and small as possible.
2. Grind the peeled potatoes on a coarse grater.
3. Add some salt to the potato mass, leave for a few minutes, squeeze out the juice, which is drained.
4. The starch remaining at the bottom is added to the potatoes along with onions, oil and pepper.
5. Form potato pancakes with your hands, place on parchment and bake at 175 degrees for 1.5 hours, turning over every 15 minutes.

Potato pancakes in a slow cooker

It’s easy to prepare lean potato pancakes without eggs in a slow cooker. You can save time and grind the vegetable ingredients in a blender or food processor. If the resulting potato mixture is too watery, you can put it in a sieve for a while and wait until the excess juice drains into a bowl.

Ingredients:

• potatoes – 600 g;
• onion – 1 pc.;
• flour – 70 g;
• dill – 0.5 bunch;
• salt, pepper, vegetable oil.

Preparation

1. Peel, cut the potatoes into wedges and place them in a blender container along with the onion and sprigs of dill.
2. Grind the mass, salt, pepper, mix in flour.
3. Turn on the multicooker in the “Baking” or “Frying” mode, pour in the oil and, after heating, add portions of the potato base using a spoon.
4. Pancakes are browned on both sides.