Technology for preparing potato pancakes. Collection of recipes for dishes and culinary products. Potato pancake recipe

GBOU RK "Feodosia Special Boarding School"

CREATIVE PROJECT ON TECHNOLOGY

"Pancakes with MEAT (Wizards)"

Completed by a 6th grade student

Vereshchatskaya Evgenia

Teacher: Starodvorskaya E.I.

2018

Content

Organizational and preparatory stage

1. Project selection. Project goals

2. From the history of potato pancakes

3. Thinking star

Technological stage

4. Technology for preparing the dish “Draniki with meat (Wizards)”

5. Recipe selection

6. Selection of tools

7. Technological map for preparing the dish “Daniki with meat (Sorcerers)”

8. Cooking pancakes

9. Useful tips

The final stage

11. Economic calculation

12. Analysis and evaluation of work

Project selection

As before, so now, we try to prepare different delicious dishes for every holiday or just to pamper our loved ones. Draniki are a simple and easy to prepare dish. They are prepared quickly, simply and turn out tasty, original and everyone likes them.

Every person has all the products for them at home, even if you need to buy them, it’s quite inexpensive. Draniki are also a favorite dish of entire nations. They are very filling, also a tasty lean dish (if you do not serve the sauce), they can also be a simple breakfast if they are hot, because they cook much faster than other dishes.

Project goals

Get acquainted with the history of potato pancakes, choose a simple and economical recipe, and prepare potato pancakes with meat.

From the history of potato pancakes

Potatoes appeared in Russia later than in Europe. In the 18th century, its culture was just beginning to emerge. This event is usually associated with the name of Peter I, who allegedly learned about potatoes in Holland and sent seed tubers from there for cultivation near St. Petersburg. However, there is an assumption that the penetration of potatoes into Russia also came from the East - through Kamchatka and Alaska, where the local population was already growing it with might and main. Russian peasants were wary of the new vegetable and were in no hurry to cultivate it. Knowing about the positive European experience, the Russian government decided to “introduce” this culture from above. In 1765, a corresponding decree of the Senate was issued, and then “Instructions” were issued on growing potatoes, transporting and storing seed tubers. By the middle of the 19th century. mistrust in the new crop was overcome and the area under potato began to expand rapidly. Already in the 2nd half of the 19th century, valuable domestic varieties began to appear and were demonstrated at exhibitions abroad. Selection work was successfully continued during the Soviet period (varieties bred in the 1920s are still used). Cultivated initially in the central regions of the country, then in the middle zone, potatoes moved north and began to be cultivated almost everywhere, rightfully considered one of the most important food products - “second bread”.

Everything became more common, the first mention of potato pancakes dates back to 1830 (by Jan Schytler) and they appeared under the influence of German cuisine. This dish has other names: in different regions of Russia - kakorki; Ukraine - potato pancakes, tertiukhi, kremzlyki. Poland - tartyukhi; Israel - latkes; What is now sold in public catering outlets or published in culinary recipes has very little to do with potato pancakes.

Draniki (Belarusian draniki) - potato pancakes, a dish of Belarusian cuisine, also popular in Ukrainian, Russian, Eastern European and Jewish cuisines. Traditionally, potato pancakes are served hot with sour cream or garlic sauce, but during Lent they are served without sauces.

Ponder star

II. Technological stage

Technology for preparing the dish “Draniki with meat (Wizards)”

Peel the potatoes and grate them on a fine grater. Add flour, salt, pepper, eggs - mix everything well. Minced meat, salt and pepper, add finely chopped onion and mix well (you can add a little water to the minced meat). Heat vegetable oil in a frying pan and spread the potato mixture in the form of pancakes (for one potato pancake ~ 1.5-2 tablespoons of potato mixture). Form a small flat cake from the minced meat, place it on top of the potato pancake and pour ~1 tablespoon of potato dough over it. Fry pancakes on one side until golden brown. Then turn the potato pancakes over, cover the pan with a lid, reduce the heat and cook until cooked for ~5-6 minutes.
Serve pancakes hot, with sour cream.

Recipe selection

Ingredients: - minced meat (pork + beef) - onion – 40 g
- potatoes (large) – 400 - eggs – 2 pcs.

Flour – 40 – salt – 5 g pepper – 1 g

Vegetable oil – 200 - sour cream – 30 g

Choosing kitchen appliances

To prepare we will need:

Grater Table knife Bowl 2.5 l

Frying pan Wooden spatula Beautiful dish

Cooking the dish “Daniki with meat (Wizards)”

Peel the potatoes and grate them on a fine grater, squeeze them out.

Add flour, salt, pepper, eggs - mix everything well

Minced meat, salt and pepper, add finely chopped onion and mix well (you can add a little water to the minced meat)

Heat vegetable oil in a frying pan and spread the potato mixture in the form of pancakes (for one potato pancake ~ 1.5-2 tablespoons of potato mixture). Form a small flat cake from the minced meat, place it on top of the potato pancake and pour ~1 tablespoon of potato dough over it.

Fry pancakes on one side until golden brown.

Then turn the potato pancakes over, cover the pan with a lid, reduce the heat and cook until cooked for ~5-6 minutes.

Serve pancakes hot, with sour cream and tomato sauce.

Useful tips

First cooking tip: All ingredients of the dish must be fresh. If it turns out a little expensive, take less, deviate from the recipe, but do not compromise on quality.

Second cooking tip: cook as quickly as possible! Every extra minute on the fire worsens the taste of the dish.

Cooking tip number three: stems from the second: in order for cooking to proceed without stopping, everything must be prepared in advance - washed, peeled, cut... Only then do we get down to business, and add the ingredients gradually, one by one, without a minute of delay.

Cooking tip four: don’t be afraid to experiment, any recipe is just a basis on which you can “embroider” your culinary patterns.

In my opinion, potato pancakes are a very fast, satisfying and economical dish. It is both national and general. You can experiment a lot with potato pancakes; the taste will only change for the better. A simple recipe for this dish is becoming widespread among both men and children who are just learning to cook. There are many delicious recipes for potato pancakes, and you can also have all the ingredients at home, as the recipes are simple. I advise everyone to cook them, because it is fast, convenient and tasty.

III The final stage

Economic calculation

Product name

Price, rub.)

Quantity

Cost, rub.)

minced meat (pork + beef)

250-00

300 g

75-00

bulb onions

40-00

50 g

20-00

potato

40-00

400 g

16-00

eggs

55-00

2 pcs.

11-00

flour

23-00

40 g

0-92

salt

7-00

5 g

0-03

pepper

100-00

1 g

0-10

Vegetable oil

87-00

200 g

17-40

sour cream

120-00

30 g

3-60

Total 144 rub.

Despite the fact that I spent 144 rubles 00 kopecks on the dish. I believe that the dish did not cost me very much with a yield of 1000 g. I assume that in a cafe it costs more, somewhere around 80 rubles 00 kopecks per 200 grams.

Analysis and evaluation of work

Cooking the dish gave me great pleasure, it turned out very tasty and original and simple in the cooking technology. I'm sure you'll like it!

Draniki (deruny, tertiukhi) - pancakes made from raw grated potatoes with onions, flour and eggs, fried in a frying pan with vegetable oil or pork fat. A traditional dish of Belarusian, Ukrainian and Eastern European cuisine. We will look at a classic recipe for potato pancakes, which uses only available ingredients. It will take approximately 40 minutes to prepare.

Ingredients:

• potatoes – 1 kg;
• onion (large) – 2 pieces;
• egg - 1 piece;
• flour – 2 tablespoons;
• vegetable oil – 2 tablespoons;
• salt, ground black pepper - to taste.

Vegetable oil can be replaced with fat, flour - with a tablespoon of starch.

Draniki must be served with sour cream.

Potato pancake recipe

1. Grate the peeled, washed potatoes on a medium grater. It is advisable that the potatoes be large, then it is more convenient to grate them. Soak the resulting mass in water for 10 minutes, then squeeze well through gauze or thick cloth.

2. Using the same grater, grate the onion.

3. Mix grated potatoes and onions in a deep bowl.

4. Add salt, pepper, flour. Beat out the egg.

5. Stir until smooth.

6. Heat a frying pan with vegetable oil.

7. Place the potato preparation in a frying pan (can be fried in several portions) in the form of small cakes, much like regular pancakes. The shape does not matter, it is only important to make the layer not very thick (2-4 cm) so that the potato pancakes are well fried inside.

8. It takes 2-3 minutes to fry on one side over medium heat, a golden brown crust should appear.

9. Turn the potato pancakes over to the other side and fry for another 2-3 minutes, then remove from the pan onto a plate and serve.

Subject: "Traditional Belarusian dishes"

Cooking pancakes

The purpose of the lesson: Get acquainted with:

Traditional Belarusian dishes;

Technology for preparing potato dishes;

Requirements for the quality of ready-made dishes;

Lesson objectives:

Will learn:

Prepare a Belarusian potato dish;

Use raw materials economically;

Set the table for tasting;

Serve the finished dish;

Form:

Accuracy;

Aesthetic taste;

Creative skills

During the classes:

1. Organizational moment.

2.Introductory part of the lesson.

3.doing practical work

4. food tasting

5. summing up the lesson

Theoretical part of the lesson:

Belarusian cuisine has evolved over the centuries on the basis of its original rural cooking and under the influence of its closest neighbors - Russians, Ukrainians, Lithuanians, Latvians, Poles.
Its characteristic feature is the widespread use of potatoes. Many independent delicious dishes are prepared from it (potato croquettes, village-style potatoes, potato pancakes, potato zrazy, potato fray, potato flakes, komoviki, boiled potatoes with various seasonings, potato babka, potato pies, soloniki, etc.) Potatoes are also used as main side dish for meat and fish. Dishes made from stewed potatoes are called sushanka or smazheniki.

Several dishes are prepared from potato mass. For example, tarkovan mass is raw grated potatoes, not squeezed; wedge mass - raw grated potatoes, which are completely strained in a cloth bag; boiled-crushed mass - ordinary mashed boiled potatoes.
Very often, potatoes are served in combination with another favorite product of Belarusians – mushrooms. Mushrooms are used to prepare soups, stuffed dishes and as an independent dish - fried, stewed or baked.
In addition to potatoes, vegetables, cereals, flour, milk, etc. are used.
Of all types of meat, pork is the most consumed. Lard is in great demand, eaten almost exclusively in winter, lightly salted, always with skin. Fried lard serves as a seasoning for various potato and flour dishes. Beef, veal, poultry, and game are also popular.
Belarusians hold all kinds of egg dishes, milk porridges, and flour products (pie with fresh mushrooms, perepecha, dzyad) in high esteem.
Belarusian cuisine widely uses berries. A wide variety of jelly and compotes are made from apples, pears, plums, cherries, wild strawberries, and lingonberries.
Seasonings and spices in Belarusian cuisine are used sparingly, so the dishes are not spicy.
Belarusians prefer tea and coffee among drinks.
Belarusian cuisine is characterized by the predominant use of various types of dark flour: rye, barley, oatmeal, buckwheat, pea; Moreover, rye flour is most often used for making bread, and oatmeal for other flour products.

Practical work “Cooking traditional Belarusian dishes (pancakes)”

Instructional and technological map “Cooking potato pancakes”

Equipment: bowls, spoon, frying pan, spatula, plate.

Required Products : potatoes, salt, flour, egg.

Stir the resulting mass until smooth.

Heat a frying pan (pour in sunflower oil)

Take it with a spoon and pour it into a deep frying pan (like flatbreads)

10.

Bake over moderate to low heat until golden brown.

11.

Remove with a spatula and place on a plate

12.

Serve with butter, sour cream, milk.

Conclusion:

Conclusion: the dish I prepared is good quality (poor quality) ____ because it answers (does not answer) the following

requirements:

Lesson summary. Summarize the final conversation about cooking pancakes.

Additional tasks:

List the methods and techniques for preparing traditional Belarusian dishes ___

Find out from adults the recipe for traditional Belarusian dishes common in your area. Write the sequence of preparation of one of them.

Grading:

Reflection:

I like it …

It was interesting…

I learned…

I have learned that…

I was surprised...

It was unclear...

Teacher's words: Let's always remember!

Don't forget about food culture.

Food should be tasty prepared and beautifully presented.

Food is the fuel on which the body works, and anyone, especially a young person, should know about this fuel and be able to use it competently.

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 potato 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.

Draniki should be served 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 potatoes tenderness and sweetness, 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 not a reason to stop, because you can combine, for example, finely and medium grated potatoes - you will 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.

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