Lean potato pancakes with onions

Cooking potato pancakes is a great way to diversify the lean menu. You can cook them at any time of the year. They are delicious both in winter and in summer, when they can be made from new potatoes.

1. Potatoes are well washed, then cleaned. Next comes the most difficult stage of cooking - three potatoes on a medium grater. If available, you can use a food processor - this will significantly reduce the time and effort. The released liquid must be squeezed out and drained.

2. Peel the onion from the husk, then rinse it with cold water. Three onions as well as potatoes on a grater, then add to a bowl to it.

3. Pour salt and ground black pepper to the rest of the ingredients, mix everything thoroughly.

4. Sift the flour directly into the bowl and mix again.

5. We put a frying pan with a thick bottom on medium heat, it is best to take a cast-iron one. Pour the oil, heat the frying pan and spread the future pancakes on it with a spoon.

6. Fry the draniki for three minutes on medium heat, then turn it over and fry for the same amount. Draniki should become golden and ruddy on each side.

7. Fried draniki spread on paper towels. This is necessary so that excess oil is absorbed and the finished dish turns out to be less greasy.

Serve the draniki on the table hot with sour cream or mayonnaise, sprinkle with fresh finely chopped herbs. Also, various sauces or a side dish of vegetables will not interfere with this dish. Any salads will be suitable for potato pancakes.

Bon appetit!