Russian Fried Potatoes Recipes
RUSSIAN/UKRAINIAN PAMPUSHKI RECIPE
Steps:
- Gather the ingredients.
- Squeeze excess water from grated potatoes.
- Place grated potatoes in a medium bowl with the mashed potatoes, salt and pepper, and mix well. Set aside.
- In another medium bowl, combine cheese and chives or dill. If using farmer's cheese, add 1/4 teaspoon salt. Set aside.
- Scoop up an egg-sized portion of potatoes and flatten to a circle in the palm of your hand. Place 2 teaspoons cheese in the middle.
- Fold edges over, pinching to seal.
- Roll into a ball. Repeat with remaining mixtures.
- Dredge balls in flour, then beaten eggs and finally in breadcrumbs.
- Let the coated balls dry while you heat oil to 340 F in a deep fryer or heavy-bottomed saucepan.
- Fry for 10 minutes to make sure raw potato is cooked. Drain on paper towels and serve hot.
Nutrition Facts : Calories 506 kcal, Carbohydrate 47 g, Cholesterol 42 mg, Fiber 3 g, Protein 10 g, SaturatedFat 4 g, Sodium 486 mg, Sugar 3 g, Fat 31 g, ServingSize 12 pampushki (6 servings), UnsaturatedFat 0 g
RUSSIAN FRIED POTATOES
My parents usually made this at breakfast with fried eggs and fresh garden salad. It's simple, easy and yummy! You can adjust the recipe accordingly. I personally love adding lots of garlic and onion, but that's just me.
Provided by Ukosherian
Categories Lunch/Snacks
Time 1h39m
Yield 2 frying pans, 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel potatoes.
- Dice up the garlic and onion and mix them together. Then separate them into two cups of equal portions.
- Slice potatoes, but not too thick. About two or three millimenter should do it.
- Place potatoes in a large bowl.
- Pour tablespoon of salt on them and mix it up with your hands. Add more salt to make sure the potatoes are evenly salted.
- Oil two frying pans and separate the potatoes into the two frying pans. Start on medium so that it doesn't burn or start freaking out on the stove.
- Cook until the potatoes on the bottom become browned. Turn the potatoes over and repeat until slightly browned.
- Now, add the garlic and onion mixtures to each frying pan and mix it up.
- Wait until the potatoes are soft and browned.
- You're done! Enjoy!
Nutrition Facts : Calories 388.2, Fat 0.8, SaturatedFat 0.2, Sodium 1841.6, Carbohydrate 88.2, Fiber 9.6, Sugar 8.1, Protein 10.6
ZHARENAYA KARTOSHKA FRIED POTATOES RUSSIAN STYLE
Make and share this Zharenaya Kartoshka Fried Potatoes Russian Style recipe from Food.com.
Provided by MarraMamba
Categories Russian
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Peel the onion, cut it in half and thinly slice it.
- Pour the water over the dried mushrooms to rehydrate, let sit 5 minutes.
- Peel potatoes and julienne.
- Pour the mushroom mix through a fine coffee filter and sieve reserving the broth. Clean mushrooms under cold water to get rid of any grit.
- Add 1 tbs oil to a non stick skillet, add onion and cook over medium for 3 minutes.
- Add dry mushrooms and cook for 10 to 15 minutes until golden.
- Add minced garlic to skillet, then add potatoes and mushroom broth, cover with lid and cook 8 - 10 minutes until liquid is absorbed and potatoes are soft.
- Uncover potatoes and increase heat to medium high, cook another 5 minutes until they are golden, adding more oil if needed.
Nutrition Facts : Calories 511, Fat 20.8, SaturatedFat 2.8, Sodium 18.9, Carbohydrate 76.5, Fiber 7.5, Sugar 6.2, Protein 7.4
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- Heat 3 tablespoons of the oil in a large nonstick skillet over low heat. Add the potatoes and cover tightly with a lid (See Note). Cook until the potatoes are starting to soften, stirring occasionally, about 5 minutes.
- Remove the lid, add the onion, and season with 1/4 teaspoon salt. Raise the heat to medium and cook until the potatoes are cooked through and crispy in places, stirring occasionally, about 15 minutes.
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- We start this dish by peeling our potatoes. For this dish I prefer to use Yukon golds. They remind me of the potatoes we had in Russian and makes me feel authentic.
- Then we pour some oil into a large NON STICK pan. Any oil will do. We used to use a combination of butter and vegetable oil. But honestly any oil will do.
- Add in all your potatoes, carefully. Some of the moisture on the potatoes may cause the oil to splatter on you.
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- Fried potatoes with mushrooms. The dish tastes best with freshly picked mushrooms, but generic mushrooms from a supermarket will also do. The dish has several secrets.
- Draniki. These are pancakes made with grated potatoes, onion, eggs and flour. Traditionally, they are served hot with sour cream. Sometimes minced meat or squash are added to the classic ingredients - this will be tasty, too!
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- Mashed potatoes. This is a classic, and it’s the main side dish in student canteens and at every dinner party. In Russia, a small amount of butter and warm milk are added to mashed potatoes so that they don't turn grey, and the potatoes are crushed with a masher (a blender is rarely used).
- Potato zapekanka. In Russia people eat this dish from the time they go to kindergarten. Zapekanka can be made from potatoes sliced into rounds or mashed potatoes.
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- Potato salad with onion. Potato salad is common in American and German cuisine. On the Russian table it is also present, but not so common. The Soviet Book of Tasty and Healthy Food recommends making it the following way: Dress boiled and cubed potatoes with a mixture of vegetable oil and a small amount of vinegar, and sprinkle with dill, parsley, spring onion, salt and pepper.
UKRAINIAN PAN FRIED POTATOES RECIPE - NATASHA'S KITCHEN
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- Dice 1/2 of the onion. Melt 1 tbsp of butter in the frying pan and saute onion for around 3 min on medium-high heat, stirring frequently.
- Next, add potatoes and 2 tbsp of oil, mix everything together. Cover and cook on medium high for around 4-5 min covered until golden. Use a dome-shaped lid for best results.
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