Curd cheese pancakes with potatoes
4 servings
30 minutes
Cottage cheese pancakes with potatoes are an amazing combination of tenderness and heartiness. This recipe, rooted in Russian cuisine, combines the fluffiness of cottage cheese with the softness of mashed potatoes. Such a dish is especially popular in rural areas where simple and accessible ingredients create incredible taste experiences. Fried to a golden crust, the pancakes have a crispy exterior but remain soft and aromatic inside. The sweet flavor of cottage cheese, accented by the light saltiness of potatoes, pairs perfectly with sour cream. This dish can be served sweet with honey or jam or savory with herbs and garlic sauce. Pancakes with raisins add fruity notes, making them an ideal option for breakfast or snack time. Simple, homey, and cozy — it brings warmth and satisfaction.
1
Peel the potatoes and boil them in salted water without cutting. Drain the boiled potatoes in a sieve or colander, let the water drain, transfer to a bowl, and mash well with a wooden pestle or spoon.
- Potato: 800 g
2
Mix the mashed potatoes with cottage cheese, add a raw egg, 1/2 cup of flour, sugar, and salt. Mix everything well, place it on the table, make patties from the cottage cheese mixture, coat them in flour, and fry on both sides in oil until golden brown.
- Potato: 800 g
- Cottage cheese: 500 g
- Chicken egg: 1 piece
- Wheat flour: 1 glass
- Sugar: 3 tablespoons
- Vegetable oil: 3 tablespoons
3
Serve the cheese pancakes hot on the table, with cold sour cream. You can also make cheese pancakes with raisins. For this, add 50 g of raisins, cleaned from twigs and washed, to the cottage cheese mixture.
- Sour cream: 5 tablespoon