Potato Distas - Classic Recipe

Distas or in other words - raw potato fritters are very popular in Belarus, Ukraine, in Russia, Baltic countries, Poland, Israel. Different countries and different names: Dranias, deununs, cremeliki, sorcerers, chapellin, Latkes, but they are all cooked from the grated potatoes. Can we cook them? Let's learn.

1

A little about the history of the emergence of danks

In which country, the first Dranians appeared - it is unknown, but it is known that the recipe for these pies was recorded for the first time, and dishonest the dish, the Polish cook Yang Shittler in 1830.

The name "Draki" dish received from the word "to drag". Previously, while the grace has not yet invented, the potatoes for Dranian Drals, using a pointed board.

2

The secrets of delicious dankov

• For danks, you need to take potatoes, which is well welded (starchy). It can be defined even at first glance: rough skin, and if cutting potatoes, it is yellowish inside.
• With young potatoes, delicious Datra will not work.
• Delicious bias will be, if the potatoes are manually rubbed, and not on the kitchen process.
• To make the potato not darkened when rubbing on the grater, three it is alternately with a bow or add 1 tbsp. l. Spoon sour cream.
• You can not add a lot of flour into the dianks, otherwise they will be "rubber".
• The taste of the danks will improve, if there is spicy herbs in a potato mixture, for example, kinza, rosemary.
• Fry Distas need, supporting the middle fire, on the cast-iron pan.
  Laying the potato mass into well-heated oil.
• You can get ruddy and crispy datrasions if they are frying in vegetable oil, which comes to the middle laid out on the pan of raw pancakes.

3

Datracy Potato Classic Recipe

For dusks need:

• 6 raw potatoes
• 1 big bulb
• 1 egg
• 2 tbsp. l. flour
• salt mixed with pepper black ground - to taste
• you can add 1 tbsp. l. thick sour cream
• vegetable oil for fry

We start cooking:

1. Clean the potatoes with a bow, mine, rub on a small grater, first onion, then potatoes, so the potato mass will not turn.
2. If there is a lot of potato juice, he needs to give to settle, and merge a little (not all).
3. We add an egg with flour, salt and pepper to grated potatoes, squeeze.
4. Heat the cast-iron frying pan on medium heat, pour vegetable oil (4-5 tbsp.).
5. In the hissing oil, we spread thin cakes with a spoon, recall them.
6. When they will appear on the tortillas, the girdle rims will appear - we turn over, and fry on the other side before girlishing.
7. To remove the excess fatness of the danks, lay them out, putting a paper napkin under the bottom.
8. To preserve the crispy properties of the danks, they need to spread it on the plate not a stack, but one by one.

4

What to file Dianci?

Dranias are applied to the table at once, hot, with sour cream, which is a bit added, for piquant, crushed garlic. You can also serve ketchup, mayonnaise, tomato juice, mushroom sauce, chopped parsley and dill greens.

In Belarus, the subsurists serve:

• Surium lingonberry
• Sour cream
• Sour cream apple sauce
• Machane (stews in sour cream pork ribs, cheerricken sausage)

Also here are common dranky stewed in pots with meat or mushrooms.

Thus, we learned how to prepare Datracy, very tasty, but also calorie foods: in the panters in our recipe 200-220 kcal per 100 g of the product, and if they prepare them without flour and eggs (they are prepared in Belarus) - 190-200 kcal.