Potato pancakes in the oven
Why cook potato pancakes in the oven, you ask ... We answer: so that they become even tastier! Moreover, in this recipe, we suggest baking potato pancakes in the oven in combination with onions, previously fried with lard. The very process of their preparation is also slightly different from the traditional one: curdled milk or kefir is added to the potato mass. And if you want to make the taste of products even more expressive, replace wheat flour with rye! It will turn out unusual, but very tasty. And remember that potato pancakes must be eaten exceptionally hot, so immediately after the oven, arrange them on plates and serve immediately!
Ingredients
- medium-sized potato tubers - 12 pcs.
- curdled milk or thick kefir - 125 ml
- rye or wheat flour - 2 tbsp. l.
- lard - 100 g
- onion - 1 pc.
- vegetable oil for frying - to taste
- salt, ground black pepper - to taste
Cooking
Step 1
Prepare potatoes for potato pancakes. Peel the tubers and wash thoroughly. Grate the potatoes into a large bowl on a fine grater. Squeeze out excess liquid.
Step 2
Add yogurt or kefir to the potato mass for potato pancakes. Mix thoroughly. Add flour, salt and pepper to taste. Stir again.
Step 3
Pour vegetable oil into a large skillet and heat. Spread the previously prepared mass for potato pancakes with a tablespoon and fry until golden brown on one side.
Step 4
Turn potato pancakes over and fry over medium heat on the other side. Put on a plate. In the same way, prepare potato pancakes from the remaining mass.
Step 5
Cut the salo into small cubes. Peel the onion and chop finely. Put in a dry frying pan and, stirring, fry everything together until golden brown.
Step 6
Heat the oven to 130°C. Place potato pancakes in a large form, laying lard with onions. Bake for 5-10 minutes. On the table can be served with sour cream or cranberry jelly.