Draniki with cheese and carrots
An unusual recipe for potato lovers. Let's make potato dumplings with Adygean cheese and carrots. The drenniki turn out very tasty, tender, soft and ruddy. Sweetish carrots and salty adygean cheese create a pertinent contrast and give the dreniki a whole new taste.
Ingredients (for 3 servings)
Potatoes - 400 g
Adygei cheese - 100 g
Onions - 50 g
Carrots - 60 g
Egg - 1 egg
Flour - 15 gr
Salt - to taste
Ground pepper - to taste
Vegetable oil - 40 ml
Prepare the necessary ingredients.
Use good quality vegetables.
Adygean cheese can be bought in any supermarket.
Peel potatoes and grate them on a fine grater. Put the potatoes in a bowl.
Peel the onion, grate it finely or mince it with a meat grinder. Add onion to grated potatoes. Stir it up.
Peel and grate carrots on a fine grater. Add the carrot to the rest of the ingredients and mix well.
Add an egg and mix well.
Crumble the cheese with your hands or grate it on a fine grater. Add the cheese to the potatoes and mix.
Pour in sifted flour and mix.
Taste and season with salt and pepper.
Heat a frying pan with vegetable oil over medium heat. Spoon a portion of the potato dough into the pan, forming thin flatbreads.
Fry the potato dumplings over medium heat for 2 to 3 minutes on each side, until crispy.
Place the doughnuts on a paper towel to soak up the excess oil.
The dumplings with cheese are ready. Serve them with sour cream immediately after cooking.
Bon appetit!