Draniki are pancakes made from grated potatoes, onions, spices and sometimes eggs.

Things to consider before preparing the dough

  1. It is best to use starchy potato varieties. They typically have light brown skin and whitish flesh. Young potatoes are not suitable because they have less starch than old ones.
  2. It is best to grate potatoes on a fine grater. Just peel not all the potatoes at once, but 2-3 at a time. Otherwise, you will have to soak the tubers so that they do not darken. And in water they will lose some of the necessary starch.
  3. To prevent grated potatoes from darkening, you need to grate them alternately with onions. In addition, onion puree will also give the finished potato pancakes a wonderful aroma and golden color.
  4. Instead of onions, you can add 1-2 tablespoons of sour cream. It will prevent the potatoes from darkening and will also make the potato pancakes more airy.
  5. If grated potatoes have yielded too much juice, you can lightly squeeze them. But not too much, otherwise the potato pancakes will turn out dry and tough. It is better not to pour out the liquid: it may come in handy at the end of cooking.
  6. It is not necessary to add to classic potato pancakes. It is added if there is not enough starch in the potatoes. The egg will prevent the dough from falling apart.
  7. Do not add flour: it can make the potato pancakes “rubbery” and tasteless. If the dough turns out too liquid, it is better to add a little starch. You can use store-bought starch, or you can take the starch that will settle to the bottom of the container with potato juice.

Over time, many different recipes for potato pancakes have appeared, but potatoes always remain the same ingredient. Here are some of the best hash brown options.

ru.m.wikipedia.org

Ingredients

  • 5–7 potatoes;
  • 1 onion;
  • salt - to taste;
  • 1 egg - optional;

Preparation

Grate the potatoes and onions. Add salt and mix thoroughly. If necessary, add egg and starch and mix until smooth.


postila.ru

Ingredients

  • 100 g hard cheese;
  • 1 clove of garlic;
  • 5–7 potatoes;
  • 1 onion;
  • salt - to taste;
  • 1 egg - optional;
  • 1–2 tablespoons starch - optional.

Preparation

Grate the cheese and garlic. Grate the potatoes and onions alternately. Add cheese and spices to this mixture and mix well. If the cheese is salty enough, you don’t have to add salt or just a little bit. If necessary, add egg and starch to the dough.


gotovite.ru

Ingredients

  • 200–300 g of minced meat (you can take any meat, such as pork, beef or);
  • 2 onions;
  • salt - to taste;
  • ground black pepper - to taste;
  • 5–7 potatoes;
  • 1 egg - optional;
  • 1–2 tablespoons starch - optional.

Preparation

Add 1 grated onion, salt and pepper to the minced meat and mix. You can add other spices of your choice. Grate the potatoes and the second onion alternately. Add some spices and, if required, egg and starch and mix thoroughly.

You can simply mix the minced meat and potatoes, or you can make pancakes with filling. You will find the method for preparing them below.


postila.ru

Ingredients

  • 200–300 g champignons;
  • a little vegetable oil;
  • 5–7 potatoes;
  • 1 onion;
  • salt - to taste;
  • ground black pepper - to taste;
  • 1 egg - optional;
  • 1–2 tablespoons starch - optional.

Preparation


cgotovim.ru

Ingredients

  • 300 g pumpkin;
  • 5–7 potatoes;
  • 1 onion;
  • salt - to taste;
  • 1 egg - optional;
  • 1–2 tablespoons starch - optional.

Preparation

Grate the pumpkin. Grate the potatoes and onions alternately. Mix these ingredients, add salt and, if necessary, egg and starch.

How to fry potato pancakes without filling

Draniki are fried in a hot frying pan with heated vegetable or butter. It should cover the potato pancakes up to about half. Then they will acquire an appetizing crispy crust.

It is better to heat the oil in a frying pan in advance. As soon as the dough for pancakes is ready, you need to immediately start frying.

Scoop the potato mixture into a tablespoon and place it in the pan, smoothing it out with a spoon. The thinner the layer of dough, the crispier the pancakes will be.

Fry the potato pancakes over medium heat for a few minutes on both sides: the crust should turn out golden. Cooking time depends on the thickness of the pancakes. Each side of thin pancakes will take approximately 3-5 minutes, and thick ones - 7-10 minutes.

Before frying, each subsequent portion of potato pancakes must be thoroughly mixed. The starch in its composition can settle to the bottom, then the potato pancakes will not hold their shape well.

After frying, place the pancakes on a paper napkin to drain excess fat.

Place the potato mixture in the pan and smooth it out. Immediately top them with small meat patties, mushrooms or other ingredients of your choice. Then cover the filling with another spoon of dough and fry the potato pancakes in the same way as regular ones.

How to serve pancakes

The best pancakes are freshly cooked. They won't taste as good when cold.

Draniki are considered an independent dish. Most often they are served with sour cream and fresh herbs. But you can use it to suit your taste.

My first memories of potato pancakes are in the village with my grandmother. Granny fried it on the stove, and all the utensils were cast iron, including the frying pan. When I first cooked potato pancakes on my own, it was already on a gas stove, but then almost everyone had cast iron frying pans. It was a good frying pan; I haven’t seen a quality one made of cast iron for a long time. In recent years I have been cooking on an electric stove in a Teflon frying pan. I will say that potato pancakes used to be tastier - perhaps, and most likely, this is because they come from childhood, and everything is delicious there) So the choice of utensils for frying does not matter much. Although, it seems to me that they will pester the aluminum one.

I prefer sunflower oil. Grandma always fried in lard, greased the frying pan with a piece of lard and put it on. I like it better with sunflower oil. It is the most affordable and suitable of all frying oils. Special emphasis - it must be refined. It is known that unrefined oil has a low smoke point, which means the formation of carcinogens is high. Those vegetable oils that are recommended for salads are not suitable for frying. If you don’t want sunflower, but olive or corn or something else, first ask what smoke point they have. If it's low, it won't work.

For the simplest potato pancakes, you only need potatoes and a little salt.

An example of a quick pancake:

Grate four potatoes onto a coarse grater, lightly squeeze out excess water, and add salt. Heat a frying pan, pour in oil, lay out the potato mixture in one pancake. Use a spatula to press lightly on the side and on top so that the potatoes are pressed closer to each other. Fry over medium heat for two to three minutes, turn over to the other side. Try to do it completely. If it doesn’t work out, it’s okay, you can divide it and turn it in half. On the other hand, fry for the same amount of time or a little less. Cover with a lid so that the heat reaches the inside of the pancake. Once the golden crust has set, you can remove it. Serve with sour cream.

An example of potato pancakes.

Grate about eight potatoes on a fine grater. Strain off excess liquid. Grate one onion there. Beat in one egg. Add about three tablespoons of flour. Also heat the frying pan, pour in sunflower oil. And spread the potato mixture in the form of pancakes. For this I use a tablespoon and scoop it up full. Usually my frying pan comes out with five hash browns, four on the edges and one in the middle. And the time spent on frying is a little less than in the recipe above. Exactly the same on both sides.

There shouldn't be any difficulties in preparation. This is one of the easiest recipes to prepare. The only difficulty is in grating.

An experienced housewife is ready to name at least 10 dishes made from potatoes at any time. Among them there will definitely be potato pancakes. This Belarusian delicacy has long been a part of everyday life at home.

The advantage of potato pancakes is the combination of high satiety and ease of preparation. Just a couple of potato cakes can replace a full meal. You can supplement their nutritional value with a vegetable salad or simple sauerkraut. There are many recipes for the dish and they all have excellent taste and attractive prices.

Potato pancakes - step-by-step classic recipe with photos

Among the many side dishes, this dish is not the best choice, since it is a rather fatty product, because it is prepared in a large amount of oil. However, they can be made lower in calories by baking them in the oven!

However, potato pancakes without frying are not at all the same taste the taste of which is so familiar to us since childhood. Therefore, if you are tired of buckwheat and pasta as a side dish, we offer you a recipe for classic potato pancakes, which go well with all types of meat and fish.

Cooking time: 30 minutes


Quantity: 4 servings

Ingredients

  • Potatoes: 500 g;
  • Flour: 150 g;
  • Sour cream 15-20%: 1 tbsp. l.;
  • Egg: 2 pcs;
  • Bow: 2 pcs;
  • Garlic: 2-3 cloves;
  • Salt: a pinch;
  • Pepper: to taste;
  • Oil for frying: 100 ml;
  • Greens: to taste;

Cooking instructions


Serve potato pancakes as a separate dish, or with vegetables or meat. You can use sour cream with garlic and pepper as a sauce - a great flavor addition!

How to cook a Lenten version of the dish

Often they prefer to cook potato pancakes on days of fasting or fasting diets.

Products:

  • 6 or 7 potatoes;
  • 1 medium-sized onion;
  • 3-4 tbsp. spoons of wheat flour;
  • 4-5 tbsp. spoons of any vegetable oil.

Often 1 head of garlic is added to this type of dish. It is added at the same time as the onion and finely chopped.

Preparation:

  1. Potatoes must be thoroughly peeled and washed in running water.
  2. Grate the prepared tubers on a special grater with large holes and leave for a few minutes so that the mass releases juice.
  3. Drain off excess liquid. Otherwise, the formed cutlets will literally float in the liquid.
  4. Finely chop the onion or grate it too. Next it is added to the potato mass.
  5. Pour flour into the prepared puree. Mix thoroughly.
  6. You can add 1 tablespoon of vegetable oil to the mixture so that the finished cutlets are better separated from the pan.
  7. Heat a frying pan with vegetable oil. To shape the products, just pour a tablespoon of dough into the pan.
  8. Fry the cutlets for about 4-5 minutes on each side. During this period they become a spectacular golden color.
  9. Then you can cover the frying pan with a lid, transfer it to low heat and leave it to “simmer” for another 20 minutes.
  10. Sometimes, for the same purpose, fried cutlets are placed in a preheated oven for 10-15 minutes.
  11. But potato pancakes do not always need to be cooked until done. After frying, try one - it is possible that they no longer need further cooking and the dish is completely ready. It depends on the thickness of the resulting pancake and the type of potato.

Draniki without eggs with semolina

An alternative to eggless potato pancakes is to choose a recipe that uses semolina.

Ingredients:

  • 7 or 8 potatoes;
  • 1 head of peeled onion;
  • 3-5 tablespoons of any vegetable oil;
  • salt.

Optionally you can add:

  • a pinch of black pepper;
  • 1 head of garlic, grated or finely chopped;
  • chopped greens.

Such additives will make the taste of the finished dish more interesting and varied.

Preparation:

  1. The first step is to peel the potato tubers.
  2. Next, you need to grate it on a large-mesh grater. It is advisable to squeeze the resulting mass, ridding the dish of excess juice.
  3. Finely chop the onion head. At the same time, you can chop the head of garlic.
  4. Add raw potato puree and gently mix all ingredients.
  5. The next step is to add semolina.
  6. The semolina puree should stand for 10-15 minutes so that the semolina swells and becomes saturated with liquid. After this, you can add seasonings and spices.
  7. You need to cook the pancakes in a hot frying pan in which vegetable oil has already been heated.
  8. Fry the potato pancakes for 4-5 minutes on each side and then cook for about 10 more minutes over low heat under the lid until fully cooked.

Recipe with minced meat - tasty and satisfying!

Sometimes these beautiful minced potato pancakes can become a full-fledged meat dish. To do this, you just need to add minced meat to the potato pancakes.

To treat your friends and family to a hearty meal, will need to be taken:

  • 300 gr. your favorite type of minced meat;
  • 6-7 potatoes;
  • 1.5 heads of onions;
  • 1 or 1.5 cloves of garlic;
  • 1 chicken egg;
  • 0.5 teaspoon salt;
  • 3-5 tablespoons of vegetable oil;
  • a pinch of black pepper.

Preparation:

  1. Potatoes are thoroughly peeled and washed in running water. Next it is rubbed. Only a large grater is suitable for this. The finished mass should be transferred to a colander or sieve for a few minutes to remove excess moisture.
  2. Garlic and onion are finely chopped and added to the resulting minced potatoes. Next, add a chicken egg and spices.
  3. The filling is minced meat, to which salt and half a finely chopped onion are added to taste.
  4. Vegetable oil is poured into a frying pan and allowed to heat up. Place a layer of potatoes into the heated oil with a tablespoon, place a layer of minced meat on it and cover with another layer of potatoes. The edges of the potato pancake with meat are lightly crushed.
  5. Fry the cutlets for 4-5 minutes on each side and leave to simmer over low heat under a lid or in a hot oven for another 20 minutes.

How to make delicious potato pancakes with cheese

Among the delicious and aromatic recipes, tender potato pancakes with cheese occupy an important place.

Required Products:

  • 7-8 medium potatoes;
  • 1 egg;
  • 100 gr. any cheese;
  • 1 onion;
  • 1 head of garlic (to taste);
  • 0.5 teaspoon salt;
  • 4-5 tablespoons of vegetable oil;
  • black pepper.

Finely chopped greens are often added to the minced meat.

Preparation:

  1. You need to start by preparing the potatoes. It is carefully peeled, damaged areas are removed, and washed in running water. You need to prepare the minced meat using a coarse grater.
  2. While it produces juice, which must be drained later, you need to finely chop the onion and clove of garlic. Garlic is often squeezed into a mass using a garlic press or grated on a fine grater.
  3. Drain excess juice from grated potatoes and mix the resulting mass with chopped onion and garlic.
  4. Add egg, salt, black pepper and cheese to the minced meat. The cheese needs to be either finely chopped or grated on a coarse grater.
  5. Heat a frying pan with vegetable oil. Pancakes are placed in boiling oil with a damp tablespoon.
  6. Each potato pancake is fried on one side for about 4-5 minutes until golden brown, then turned over and fried for the same amount.
  7. Then cover the pan with a lid and continue cooking over low heat for about 15-20 minutes.

With mushrooms

Delicious potato pancakes with mushrooms will help diversify the everyday table, which can be prepared using raw, dried and canned mushrooms.

Ingredients:

  • 7 medium potatoes;
  • 1 onion;
  • 1 clove of garlic;
  • 200 gr. raw, canned or pre-soaked dry mushrooms;
  • 1 egg;
  • 0.5 teaspoon salt;
  • a pinch of black pepper;
  • greens to taste.

Preparation:

  1. The potatoes must be peeled and washed thoroughly with strong water.
  2. Next it is rubbed. To do this, take only a large grater, and then leave it for 10-15 minutes so that the mass releases the juice. It must be drained.
  3. Finely chopped onions and garlic are added to the finished mass. If greens are used, then they are also finely chopped and added to the minced potatoes. Next come the egg, salt and pepper.
  4. Mushrooms need to be prepared in advance. Canned mushrooms are thoroughly washed, dried ones are soaked until swollen and boiled in two waters, raw mushrooms are also boiled. Afterwards they are finely chopped and added to the minced potatoes.
  5. Vegetable oil is poured into a frying pan, put on fire and allowed to warm up. Place potato pancakes into hot oil using a damp tablespoon. They need to be fried on each side for 4-5 minutes.
  6. Finish cooking over low heat in a frying pan, which must be covered with a lid. You can bring the potato pancakes to full readiness in a preheated oven. This will take 15-20 minutes.

How to make potato and zucchini pancakes

In the summer season, every housewife can pamper her family with light and tasty potato pancakes made from new potatoes and zucchini.

For this easy diet dish required:

  • 6-8 potatoes;
  • 0.5 medium-sized zucchini;
  • 1 egg;
  • 1 onion;
  • 1 clove of garlic;
  • 0.5 teaspoons salt;
  • 4-5 tablespoons of vegetable oil;
  • a pinch of black pepper.

Given the large amount of vegetable juice, sometimes an additional 2-3 tablespoons of flour are added to such minced meat.

Preparation:

  1. Potatoes and zucchini must be thoroughly peeled. (Young vegetables do not need to be peeled.) Next, they are grated, for which they use only a grater with large meshes.
  2. The minced zucchini and potatoes must be thoroughly squeezed out.
  3. Then add chopped onions and garlic, beat in an egg, add salt and black pepper.
  4. Pour vegetable oil into a frying pan and heat it well.
  5. Place future vegetable cutlets into hot oil with a damp tablespoon. Each side is golden brown in about 5 minutes over medium heat.
  6. When the potato pancakes are fried on both sides, turn down the heat, cover the pan with a lid and leave the products to cook for another 15-20 minutes until fully cooked.

With onions - juicy, spicy, tasty

The taste of onion dishes is underestimated by many housewives. To realize how tasty it can be, you can cook juicy potato pancakes with onions.

Have to take:

  • 3 large onions;
  • 5-6 potatoes;
  • 2-3 tablespoons of semolina;
  • 1-2 eggs;
  • 1 teaspoon salt;
  • a pinch of ground black pepper;
  • 4-5 tablespoons of vegetable oil.

How to do:

  1. The first step is to peel and peel the potatoes and onions.
  2. The onion is cut into thin rings and fried in vegetable oil until golden brown.
  3. The potatoes are grated on a large-mesh grater, excess juice is drained and mixed with fried onions.
  4. Add semolina to the mixture and leave for a few minutes for the semolina to swell.
  5. Eggs are beaten into the minced meat. Add salt and pepper to the resulting mixture. You can grate a clove of garlic.
  6. Place the frying pan over high heat and pour oil into the bottom. When the oil is hot, the formed products are placed in it. They will cook for about 5 minutes on each side until golden brown.
  7. Next, reduce the heat to minimum and bring the potato pancakes to full readiness for another 15-20 minutes.

How to cook potato pancakes in the oven

Such a tasty dish as potato pancakes is not always held in high esteem by those who carefully control their body weight. Primarily due to frying in a large amount of vegetable oil. By cooking them in the oven, excess calories can be avoided.

Ingredients:

  • 6 large or 7-8 small tubers;
  • 1 onion;
  • 1 clove of garlic;
  • 1 egg;
  • 2-3 tbsp. spoons of flour;
  • 0.5 teaspoon salt;
  • a pinch of black pepper to taste.

Preparation:

  1. To get tasty and rosy baked goods in the oven, grate the potatoes on a coarse grater. Add a head of onion to the resulting mass. First, finely chop the onion. You can add a head of garlic and herbs. Pour the egg into the mixture and stir in the flour.
  2. The oven is heated to approximately 200 degrees. Grease a baking sheet with a thin layer of vegetable oil. The products are placed with a spoon on the surface approximately two to three centimeters from each other.
  3. It is best to bake ready-made diet cutlets for five minutes on each side in a hot oven. Turn them over using a wide spatula.
  4. Next, you can simply turn off the oven and leave the potato pancakes in it for another 10–15 minutes until they are fully cooked.

Diet without flour

Diet pancakes without flour contain a fairly small number of calories, but they taste just as pleasant and nutritious.

Will need to take:

  • 7 medium potatoes;
  • 1 onion;
  • 1 clove of garlic;
  • 1 egg;
  • 0.5 teaspoons salt;
  • 3-4 tablespoons of vegetable oil;
  • a pinch of black pepper.

A special feature of the dish without the additional use of flour is the maximum removal of liquid from the minced potatoes.

Preparation:

  1. Grate peeled and thoroughly washed potatoes. To do this, take a large grater. The grated potatoes are left to release their juice, which is later drained thoroughly. You can even squeeze the mass by hand.
  2. The onion is also grated on a coarse grater or chopped very finely. A grated clove of garlic will give an interesting flavor. Finely chopped greens are often included in the mixture.
  3. Place one at a time into the hot oil with a damp spoon.
  4. The pancakes will fry on each side over medium heat for about 4-5 minutes. Then the fire needs to be reduced. Draniki are completely ready after simmering under the lid over low heat for about 15-20 minutes.

To get delicious potato pancakes of any type, you need to follow a few tips and recommendations:

  1. Onions are often added to the potato mixture to preserve its white color.
  2. The products are fried over medium heat. The potato pancakes are brought to full readiness in the oven or on the stove under the lid.
  3. If you like potato pancakes with crispy edges, initially cook them over low heat until done, uncovered.

For some reason, it is believed that potato pancakes are a particularly simple dish, and making it, let’s say, is a piece of cake. But the only thing that has a bluish tint and a sticky consistency is not potato pancakes. These are clumsily prepared pancakes.

By the way, several world cuisines argue about whose dish this is. Somehow it happened that it is considered a traditional Belarusian dish. But Ukrainians will correct you and say that these are not potato pancakes at all, but potato pancakes and the dish belongs to their cuisine, and Jews will answer that latkes (these are potato pancakes again) are one of the main dishes for Hanukkah, and can be ordered in the most prestigious restaurants. These are not simple ones, potato pancakes, or teruntsy, or kremzliks, or...

If you don’t get potato pancakes (or get them blue as described above), then read carefully, strictly follow the recipe and get correct, tender, sunny pancakes.

Since there are so many cooking recipes, we will narrow this circle to a basic recipe, then we will complicate it a little, and then we will change it slightly. The main goal is to understand all the principles and subtleties of making pancakes. Join us, it will be exciting because you will learn many secrets.

Basic recipe for potato pancakes

Be that as it may, potato pancakes are potatoes that have been grated. That's the whole secret.

Ingredients

  • potatoes - 5 large
  • onion - half
  • flour - 2 tbsp. spoons
  • eggs - 2
  • salt, pepper to your taste
  • vegetable oil for frying

How to cook potato pancakes

Potatoes and onions need to be grated on a fine grater (with the smallest round holes). If you have an assistant (a food processor), then the task of making a lot of potato pancakes becomes much easier.

First, grate the onion and place it in a bowl.

Secret one. The onion, oxidizing, prevents the potatoes from darkening. Therefore, firstly, the finished potato pancakes will have a golden color, and, secondly, there is no need to rush, fearing that the potatoes will darken.

The second secret. Draniki are also called potato pancakes, hence the misconception that the consistency of pancakes should be similar to the consistency of pancake batter.

We will not be mistaken, so we will remove all the liquid from the potatoes and other products that will be used.

To do this, place the potatoes and onions in a colander, and when the liquid has drained, squeeze it out - there should be only a “dry residue” at the exit. Add salt, pepper, egg and flour, mix thoroughly.

Add salt, pepper, egg and flour, mix thoroughly.

Fry in a heated frying pan with vegetable oil, adding potato pancakes with a tablespoon.

Don't make them too thick, smooth them out with the back of a spoon.

The third secret : Fry over medium heat - the potatoes should be well cooked inside.

Secret four: Place potato pancakes on a paper napkin, which will remove excess oil, because they are best served with sour cream, and so much fat content is not very healthy, although tasty.

Secret five: If you want crispy potato pancakes, do not stack them, place them in one layer.

Serve pancakes immediately while they are hot. With sour cream, in which be sure to cut the greens.

On a note. If you need to serve a large number of fried pancakes, then turn on the oven (t 120-140), cover a baking sheet with parchment and place pancakes from the pan on it. When everything is fried, place the pan in a warm oven until serving, but not for too long so that the potato pancakes do not dry out.

Potato pancakes with filling

Yes, if you add filling to the basic recipe, you will get a new dish. And although you never get tired of potatoes, you still want variety. What filling should I use? Imagine boiled or fried potatoes, what would you eat them with? Yes with anything. It is precisely this “anything” that can be an addition. For example, Belarusians prefer to add meat; an excellent addition is a variety of vegetables: eggplant, sweet peppers, garlic, mushrooms, zucchini and others. Or sauerkraut.

Replace flour with starch to make it completely potato-like.

Recipe ingredients

  • potatoes - 3 pcs.
  • onion - 1
  • sauerkraut - 130 grams
  • egg - 1
  • potato starch - 1 tbsp. spoon
  • vegetable oil for frying

How to cook potato pancakes with filling

Finely grate the onion and potatoes and drain in a colander.
Chop the cabbage very finely.
Squeeze the potatoes and cabbage and place in a bowl.

Break the egg into a small bowl, whisk and pour into the potatoes. Add starch and stir.

Fry as in the first case, in vegetable oil, medium heat. Place on a napkin.
Serve hot.

Potato pancakes with carrots

Why with carrots? Because she and potatoes are a very tasty combination. Carrots give tenderness and sweetness to potatoes, and potatoes give carrots satiety.

But so that life doesn’t seem like a culinary paradise, let’s make potato pancakes, grated on a coarse grater.

Recipe ingredients

  • potatoes - 4
  • carrots - 1 medium
  • greens, salt, pepper - to taste
  • egg - 1
  • flour - 2 tbsp. spoons

How to cook potato pancakes with carrots

Grate the carrots and potatoes on a coarse grater. Place in a colander, then squeeze out and transfer to a bowl. By the way, coarsely grated potatoes produce significantly less liquid.

Add the egg and finely chopped herbs, salt and pepper. Stir.

Add flour and mix well again.
Fry over medium heat in vegetable oil.

Serve hot with sour cream.

ON A NOTE

After trying variations with finely and coarsely grated potatoes, you will understand which one you like best. But this is no reason to stop, because you can combine, for example, finely and medium grated potatoes - you get a soft center and a crispy top.

If some vegetables do not grate well on a fine grater, pass them through a meat grinder.

P.S. It seems that we have diligently revealed all the secrets of making potato pancakes, and they are clearly visible on your monitor. Or have we forgotten something?.. Then please remind us in the comments of everything that you consider necessary, important and useful.