I have never seen such pancakes anywhere else. In Ukraine, in restaurants, sometimes you can find pancakes with cottage cheese, only this cottage cheese is served separately, which changes everything!

Grandmother made potato pancakes with cottage cheese and meat stuffing. For some reason I don't really like meat. But I loved and still love cottage cheese. Grandma is no longer with us, but the memories are eternal...

I still remember the aroma from the pan in which my grandmother put all potato pancakes and put them on the stove, where they remained warm all day. It was in the village, there was a lot of work (then, as a child, I watched others work more :-)). Anyone who got hungry, after hard work, could always taste potato pancakes warm. I, as a child, also took advantage of the opportunity :-)

Unfortunately, when my grandmother could tell what the secret of potato pancakes was, then I was not at all interested in cooking. And then there were many attempts, not entirely successful.

It's pretty simple, just it's all about the frying, the proportions of the layers, the doneness and the skill of flipping. The first potato pancakes will definitely turn out "clumsy". And if not, I sincerely rejoice for you!

See also the video recipe for making potato pancakes with filling (in Ukrainian):

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2-3 servings

Ingredients

• 500-600 grams potatoes, peeled, coarsely chopped
• 1 medium onion, peeled, coarsely chopped
• 1 egg
• 2 tbsp flour
• Salt to taste
• Sunflower oil for frying

For filling:

• 200 grams of cottage cheese
• 1 egg
• Salt to taste

1) If using a blender (like I did), place the potatoes, onion, egg, flour and salt to taste in a blender and blend until smooth.

If there is no blender, grate potatoes and onions, mix everything thoroughly with flour and egg. Salt to taste.

2) For the filling, mix the cottage cheese with the egg and salt.

Mix well and pass through a sieve.

3) Heat oil in a heavy bottomed pan over medium heat. Put a small amount of potato mass with a spoon, forming pancakes, leveling so that the pancakes are as thin as possible, but not too much, put a spoonful on top curd mass and very carefully smooth out as much as possible.

Put some more potato mass on top so that it completely covers the curd.

4) Fry until the bottom of the potato pancakes is well browned and becomes denser, and with the help of a wide and long spatula, carefully turn the potato pancakes over and fry until cooked.

Draniki are beautiful on their own, and potato pancakes with cottage cheese doubly beautiful. In general, one could stop at such a laconic introduction if the soul did not demand the continuation of the banquet - after such a dinner one wants to sing and talk, tell and compose, and the reason is excellent: ruddy, beautiful potato fritters with a delicious crispy crust around the edges and a luxurious creamy center. In short, don't potato pancakes with cottage cheese, but a poem, not dinner, but a song, not food, but a symphony! A separate topic for delight is the speed with which you can cook an excellent dinner without much effort. In my childhood, draniki were a whole epic: potatoes for them were rubbed for a long time and endlessly by hand on old Soviet graters, which for some reason were always stupid and terrible, even if they had just been bought. Now the main task is to clean the vegetables, but for this I have specially trained staff in the form of four trained children who are quite capable of coping with the task of peeling potatoes and onions, so there are no particular difficulties, the main thing is to properly motivate the girls. Well, then it’s a matter of technique: I mixed everything for one or two, put it in a pan, went to drink coffee and watch a TV series. Three minutes later he was distracted, turned over, and went on. In general, a miracle dinner, and not potato pancakes with cottage cheese, I must tell you!

Dinner is good for the soul.
k / f "Paris Can Wait" (Paris Can Wait)

A special plus of the dish is its budget. For relatively little money, you can organize an excellent dinner for the whole family. Potatoes are one of the most inexpensive products in our reality, any average family can afford a little cottage cheese, well, and onions and butter are generally “on-duty” products that everyone always has. Ready?

How to cook pancakes with cottage cheese

Ingredients:

3-4 large potatoes;

100 g of cottage cheese;

When you need to cook a lot, quickly and satisfyingly, potato dishes will always come to the rescue. Moreover, they do not have to be fatty and high-calorie. Are you on a diet? Wrap potatoes in foil and bake in their skins in the oven. Well, for those who have never heard the word “diet” (happy people), I offer potato pancakes with cottage cheese and herbs. Despite the fact that the filling was taken non-standard, it is still more common to see meat in this dish, such potato pancakes will turn out to be very tasty too ....

Ingredients

• raw potatoes - 8-9 pieces __NEWL__
• onion– 1 head__NEWL__
• egg - 1 piece __NEWL__
• cottage cheese - 130-150 g__NEWL__
• greens - 80-100 g (I took frozen parsley) __NEWL__
• salt__NEWL__
• sunflower oil__NEWL__

We combine cottage cheese with greens.

It can be either fresh or frozen. If you still took frozen, do not wait until it melts. Throw in cottage cheese, immediately taking it out of the freezer. Salt, mix. The filling in potato pancakes should be clearly felt, so you won’t get by with just a pinch of salt.

We set aside a plate with cottage cheese and proceed to the preparation of potatoes. We clean it, as usual, wash it. The hardest work in the preparation of potato pancakes or potato slices- chopping potatoes. You can pass it through a food processor, it will turn out quickly. But when you think about how many spare parts you will need to wash later, the hand itself reaches for a simple grater, on which we finely grate potatoes (or grind them with a combine, as you like). Let the mass stand for about 15 minutes. During this time, it will release juice. You just need to squeeze it out with your hands. Then we rub the onion on a coarse grater.

We beat in the egg, salt, mix.

Heat up a frying pan with sunflower oil. While it is warming up, take a good handful of potato mass, put it in the palm of your hand. In the middle we spread the green-curd filling, turn the potato pancake into a “chubby” oval cake and carefully transfer it to the pan.

Have you tried potato ones? If not, then be sure to cook this dish. Bake delicious with cottage cheese in two ways. The first method involves adding cottage cheese directly to potato mass, the second is to use it as a filling for potato pancakes.

I prefer the first option, besides, it is much easier to cook such potato pancakes. Thanks to the addition of a small amount of cottage cheese, the taste of potato pancakes changes significantly, they acquire a creamy aroma and slight sourness. It is advisable to use cottage cheese for their preparation more fatty and not sour, then potato pancakes will turn out incredibly tasty.

Ingredients:

• Potatoes - 4-5 pcs.,
• Onion - 1 pc. small size
• Cottage cheese - 100 gr.,
• Dill or parsley - a couple of sprigs,
• Eggs - 1 pc.,
• Salt and hblack pepper - to taste,
• Wheat flour - 3 tbsp. spoons,
• Sunflower oil

Draniki with cottage cheese - recipe

Cooking potato pancakes with cottage cheese begins with the preparation of vegetables - potatoes, onions and herbs. Wash these vegetables and herbs. Peel the onion. It can be either cut into cubes or mashed with a grater, meat grinder or blender. I like it better when the onion in pancakes or cutlets does not come across in pieces, but at the same time its smell is present.

Finely chop the dill or parsley. In this recipe, I used parsley. If desired, any other greens can be added to potato pancakes with cottage cheese. Peel the potatoes from the skin and grate. You can grate potatoes for pancakes both on the smallest grater, and on the largest grater, which is used to make potato pancakes. I grated potatoes on a medium grater.

Put onions and parsley (dill) in a bowl with potatoes.

Drive in one egg so that the potatoes do not fall apart during the frying process.

Pour in the curd.

Stir the potato mass for pancakes with a fork, while trying to knead large pieces of cottage cheese so that they are evenly distributed throughout the potato mass.

Add to the bowl to the ingredients pancakes, focusing on your taste, salt and black pepper. Along with black pepper, you can add any other seasonings and spices that you like. I think that the taste of potato pancakes with cottage cheese will only benefit from this.

Sift flour. Pour it into a bowl.

Stir. potato dough for potato pancakes it should be thick enough.

Bake them, like ordinary potato pancakes, in a pan with vegetable oil 2-3 minutes on each side.

To make them not so greasy, lay them out on a plate covered with napkins as soon as they are ready.

Draniki with cottage cheese. Photo

Potato pancakes... Oh, how much taste is hidden in this beautiful Ukrainian word! Fragrant, fried, crispy. Here I am writing - and I myself have an attack of profuse salivation: this is one of those dishes that I probably always want.

O basic recipe tertikov, which is used in our family, I. Today I will show you a more sophisticated version. I can’t say that it tastes better than the usual classic potato pancakes, but I can say that it’s definitely more original. And fresh in taste - sometimes it's worth diversifying the table and playing around with variations on a given theme.

Filling Ingredients:

200 g of cottage cheese;

50 g sour cream;

a bunch of 3-4 cloves of garlic, salt, pepper.

Mix cottage cheese with sour cream, herbs and spices.

We prepare the dough according to, heat the pan, grease it with oil and begin to create.

We spread a small amount of dough in a pan, close it with curd mass on top.

Try to make even pancakes so that they are well fried.

Yes, and about "fried". Given that pancakes in this version are somewhat thicker than ordinary tertikov, it is worth reducing the heat and frying the pancakes more slowly than usual.

Ready pancakes, I usually additionally grease with a piece butter And I try to eat right away - they are especially tasty hot!