Beet and potato draniki
A bright and unusual version of potato pancakes is obtained if you add some boiled beets and fresh herbs to the potatoes! Beets successfully shade the starchy taste of potatoes, give the drevniki an interesting flavor and colorful appearance. Simple, original and very delicious. Try it! Products (for 4 servings)
Potatoes - 800 g
Beet (small) - 200 g
Wheat flour - 160 gr
Egg - 1 egg
Fresh dill - 15 gr (4-5 sprigs)
Salt - 1,5 teaspoon (to taste)
Ground black pepper - 2-3 pinches (to taste)
Water - 50-60 ml (or as needed)
Vegetable oil (for frying) - 3-4 tbsp.
*
To serve:
Sour cream - 100-150 g (to taste)
Fresh dill - 1 sprig (for decoration
Prepare the products according to the list.
If you plan to cook such unusual dreniki in the morning - beets can be boiled in advance.
Place the beets in a pot, pour cold water and put on high heat. Bring to a boil, turn the heat down to medium and simmer the beets for about 50-60 minutes, until soft.
Then drain the broth, pour cold water over the beets and leave for about 10 minutes. Repeat the process several times to allow the beets to cool completely.
Peel and grate potatoes on a fine grater.
Peel and grate the cooled beet on a fine grater.
Dill, wash, dry and finely chop with a knife.
In a deep bowl, combine shredded potatoes, beet and herbs. Add the egg and mix well.
Add flour, salt and black pepper. Once again, mix everything thoroughly.
Dough for beet dumplings will be quite thick. Add a tablespoon of water, stirring each time, until the dough resembles a thick sour cream and runs off the spoon in a thick stream.
Since the vegetables also give off juice, I needed about 60 ml of water. This amount can vary slightly, depending on the juiciness of the vegetables.
Heat about 1-2 tbsp of vegetable oil in a frying pan over medium heat. Spoon out the dough in 1 tbsp portions a little apart, forming small dumplings. By making the layer of dough thinner, you can get crispy and fried dumplings with a crispy crust. Pouring a slightly more puffy layer of dough (about 7-10 mm) - a little less "crunch" and more tender filling.
Fry the dumplings over medium heat for about 3-5 minutes on each side, until crispy.
The fried pancakes can be placed on a paper towel to soak up the excess oil.
Repeat the frying process with the remaining dough, adding vegetable oil to the pan as needed.
Unusual potato dumplings with beets are ready. Serve them to the table, topped with sour cream and sprinkled with a pinch of fresh herbs.
Bon appetit