Composition / ingredients
Step-by-step cooking
Step 1:
How to make pancakes from mashed potatoes in a frying pan? Prepare the products. I do not give the exact weight of the potatoes, focus on the size. You will need 4 large tubers. The amount of flour will depend on the consistency of the finished puree. It took me a little more than indicated in the recipe. You can not add dill at all or put some other greens.
Step 2:
Wash, dry and finely chop the dill.
Step 3:
Wash potatoes thoroughly under running water with a brush, peel them. Cut it into several pieces, put it in a saucepan or ladle of a suitable size and fill it with clean cold water. For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.
Step 4:
Boil the potatoes until tender over low heat, it usually takes 20-25 minutes after boiling. Check readiness with a knife — it should easily pierce the pieces. Drain the water. Mash the potatoes with a potato masher in mashed potatoes. Add the butter and mix. Let the puree cool down a little. Beat an egg into it, add dill. Add salt and pepper to taste. Mix everything until smooth.
Step 5:
Start pouring flour into the dough in portions, stirring after each.
Step 6:
The dough should turn out thick, keep the shape on a spoon. But in general, you will look when frying — if the pancakes will be hard to turn over, add more.
Step 7:
Heat a frying pan over high heat, pour vegetable oil on it for frying. Spoon out the dough, forming round pancakes.
Step 8:
Fry them until browned over medium heat, then turn them over with a spatula. Now it will be clear whether it is still necessary to add flour to the dough. I added a little after the first portion.
Step 9:
Remove the finished pancakes on a plate. Fry all the dough in this way. I got 16 pancakes.
Step 10:
Serve the pancakes hot with sour cream. Bon appetit!
I have never fried pancakes from puree, I cooked only potato cutlets from it. We really liked this option — the pancakes turned out to be fragrant, tender, with a crispy appetizing crust.
Be sure to wash the eggs before using, since even the seemingly clean shell can contain harmful bacteria. It is best to use food detergents and a brush.
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dill greens - 38 kcal/100g
- Fortified whole durum wheat flour - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Baking powder - 79 kcal/100g
