The mother-in-law said that she adds to the dough for the dough to prevent it from turning black

Potatoes are one of the most popular vegetables in our kitchen. The variety of dishes from it is striking, because potatoes are matchless in stewed, boiled, fried and baked form. From its tubers, you can prepare both a side dish and an independent dish, for example, dranics. Potatoes are easy to cook, it is difficult to spoil, but some features of cooking should still be familiarized. Due to contact with air, grated potatoes darken and acquire an unappetizing appearance. You want to know, how to make ragsSo that they are tasty and do not darken? Discover the secrets of experienced hostess!



Let’s start with the choice of potatoes: dranics are tastier from potatoes, which are boiled during cooking. Young potatoes are categorically not suitable for this dish - only translate the product. It is better not to stretch the process of preparing dranics, because they like when they are quickly rubbed and immediately begin to fry.

The ingredients

• 6 big potatoes
• 1 tbsp wheat flour
• 2 eggs
• 1-2 teeth. garlic
• 1 medium bulb
• salt and pepper (to taste)
• vegetable oil for frying (sunflower refined)

Preparation

1. I need my tubers and peel them. Peel the onions and garlic. In a bowl of three bulbs and garlic.
2. There are three pure potatoes on a small grater. Now the kitchen is full of devices designed to make life easier for the hostess. But draniki is the dish that tastes better when potatoes are rubbed manually! If you do not cope with this task, call your spouse for help.
   
   
   
   
3. If the potatoes are watery and the mass turned out to be very liquid, then excess juice can be drained a little. Break the mass of eggs, add 1 tbsp. l. vegetable oil and 1 tbsp. l. flour. Some cooks add semolina instead of flour. We sprinkle salt, pepper and mix everything thoroughly.
4. The finished mixture is fried in a heated pan using sunflower oil. The housewives practice making dranics under the covered lid, but I prefer without it.
   
   
   
   
5. Fried cakes are better to first lay out on a paper towel, so that excess fat flows from them. Serve the dish to the table hot and with sour cream.

How to make dranics: editorial advice Most of all dranics are good right from the pan. Why put off something better to eat at this moment? You can fry very tasty dranics with filling: a spoonful of mass from potatoes is laid out on the pan, then the filling is covered on top with a second spoon of the mixture.



Different products are used for filling. Like cottage cheese. It needs a little salt, pepper and mix thoroughly. You can add crushed dill greens. Meat is more like pork. They make mince, salt, gloves and mix everything. The mushrooms are ground and roasted with onions. Then add salt and pepper to taste.



The tomato is cut in circles and put in a whole piece in a dranic. Boiled or smoked sausage is finely cut and placed inside the dranic. You can make sausage assortment. Eggs in the form of filling should be boiled, cooled and crushed, then add salt and pepper. Eggs are mixed with roasted onions (you can take green onions). Spinach will do as well. It should be soaked for a minute, adding salt and pepper to taste.



To grated potato mass does not darken, each hostess uses its own methods and components. In the mixture add 2-3 tablespoons of sour cream, cream or hot milk. You can also add grated carrots, 5 drops of lemon juice, cottage cheese or sour milk.

Try to cook danks with different fillings, and you will definitely find the taste that you and your family will like!