Mistakes of carefree hostess during the preparation of danks Bashny.Net

Potato pancakes are popular all over the world, from Israel and America to Europe. But they are best obtained by Belarusians, so the word “draniki” came into our use. How to prepare danks to achieve the most appetizing crispy crust?



In search of the answer, we will learn how to choose the right potato, learn the intricacies of rubbing it, compare additional ingredients, master the secrets of frying and find out what is better to serve tans on the table.

It is necessary to choose potatoes with a high starch content. How do you do that? Let’s take a look at the young potatoes. The starch content is low.



Pay attention to mature potatoes with rough skin and yellowish middle. Cut one potato in half and three halves against each other.

Let's get to the top half. If the bottom half does not fall down within 3-5 seconds, then the starch is enough and the potatoes are for us. What to do if the potato is “wrong”? There is a way out, and we will write about it below.



Peeled potatoes are often left in the water for a while. And that's a mistake. After all, as we already know, the pledge of delicious drams is starch. Potatoes in the water lose it.

On the Internet, it is advised to rub potatoes on a small grater. But, for example, I like potatoes grated on a large grater. So they are less like pancakes, the texture is better felt and the crust is more fried, with thin openwork edges.



In any case, everyone agrees that you need to rub the tubers as quickly as possible so that they do not darken. And there's a little trick. If you first rub the onion, and then rub the potatoes into it, it will not darken.

In addition, the onion puree will give the finished dranics a golden color and a spicy aroma. You don't like onions? Add sour cream! A couple of tablespoons of sour cream added to the potato mixture will also save it from darkening.

Flour, starch and other ingredients In the classic version of Belarusian draniks, two ingredients were initially present, not counting spices: potatoes and onions. But over time, the list of ingredients began to expand.

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Belarusian draniks - a famous and simple dish! In the classic version of cooking there are 2 products - potatoes and onions, not counting spices! Recipe from the category: "Fast, tasteful and affordable"!? Ingredients:? potatoes-1 kg? butter rust.-100ml? onion- 1 large head? salt- 1 tsp? pepper-1/2 tsp.? dried greens (duckle and parsley)-to taste? Recipe: ? to peel potato tubers and quickly grate, the flesh should not darken? onions should also be rubbed or finely crushed with a knife or blender, add to potatoes? a lot of salt, pepper, add greens to taste? to warm up in a frying pan rat.machlo, lay out a dough spoon, as in video? fry potato danks from both sides on medium heat to golden brown crust! Bon appetit! Please those close to you! #RECIPETSTORIES#video-vikusi#dranics#Belarusian jedranics#post#post#fastingdelicious#fastingrecipes#fastmeal#food#edyalbluty#food#foodsshould be tasty#tastydranics#preparationhome#preparationpost#vegan recipe#preparation

A post shared by RECIPETS | ED | | MUSIC???? (@victory_flauto) on Jun 16, 2020 at 1:16am PDT



If your potatoes according to the results of the experiment were not starchy enough, add a spoonful of starch to the mixture. Flour can not be added or added as a last resort. It is needed to prevent the dough from spreading, but makes the drams “rubber”, and few people like it.



Another controversial point is the presence of eggs among the ingredients. You can make rags without them. Starch will cope with astringent function. But, on the other hand, egg yolk gives not only viscosity, but also a beautiful bright color.

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Crunchy juicy rags. Mmm! Kids and the whole family will be thrilled! I like it when potatoes are rubbed on a large grater. Texture is important, no flat edges. The edges should be particularly roasted. Am I sharing the recipe you asked for the most?? Drawings with zucchini and apples? Potatoes 300g? 200g zucchini? Apple 1 pc? Monca 2 tbsp? Egg 1 pc? Salt, pepper to taste? Rosemary spice a little? Vegetable oil? Sour cream for serving? Potatoes, zucchini, apple tru on a large grater. Good push-up. Add the egg and the manka. A little rosemary, salt, pepper to taste. I fry on hot oil to a beautiful color and send to the oven for 5-8 minutes. Serve with sour cream? Do you like rags?

A post shared by Yanacourses | CULINAR BLOG (@yanakursi) on May 24, 2020 at 4:16am PDT



In addition to onions, potatoes and eggs, grated zucchini, carrots, apple, cheese, mushrooms, crushed greens are sometimes added to the finished mixture. All these ingredients complement the taste of the finished dish and make it a variety.

In order for the dranics to become unusually tender inside, lard is also added to them. Skip a piece of lard and onion through the meat grinder and add to the potato mass. I am sure that the taste of the finished dish will surprise you.

How to fry It is best to fry dranics on lard. It goes well with the taste of potatoes. But you can use vegetable oil. First, warm up the pan well.



Then pour vegetable oil (it should cover the potato mixture half) and give it a couple of minutes to heat up. After that, lay out the potato mass. Dranks in the right heated pan always turn out rosy and crispy.

With what to serve Cooled dranics sharply lose taste. That is why they are served with heat. And you can eat them in the same way as pancakes eat: with sour cream, yogurt or squarks.



My choice is squarks. It is very tasty, but for the same reason and dangerous: it is impossible to stop in time so as not to overeat.

Delicious danks with sour cream cheese sauce

The ingredients

• 5 potatoes
• 1 bulb
• 1 egg
• salt and pepper
• 1 tsp starch (optional)

Sauce ingredients

• 50g cottage cheese
• 100g sour cream
• 1 clove of garlic
• salt and pepper
• greenery

Preparation

1. First of all, make the sauce. Then there will be no time: the danks should not cool down before serving.
2. Grind the cottage cheese into sour cream through a small sieve.
   
   
   
3. Ambassadori, add the crushed garlic and crushed greens.
4. Stir and pour into the saucer.
5. Let's get to the main course. Grate the onions and potatoes alternately.
   
   
   
6. If there is a lot of liquid in the potato mass, drain it.
7. Add the egg and salt.
8. For low starch potatoes, add starch. Stir everything.
9. Heat the pan well with a lot of oil (the layer of oil in the pan is at least 3 millimeters).
10. Put the potato mass in small portions on a pan and roast on both sides.
    
    
    

Now you know how to make crunches with the perfect crisp crust. Pamper your family with this hearty and appetizing dish. We are sure that they will like it.