Do I need to squeeze potatoes for pancakes?

Yes, definitely. Excess starch juice makes the dough runny. Squeeze out the grated mixture so that the pancakes are crispy and do not require a lot of flour.

What to replace eggs in pancakes with?

Eggs can be replaced with potato starch (1 tablespoon per 0.5 kg of potatoes) or not adding a binder at all if the potatoes themselves are very starchy.

Why do potato pancakes turn dark inside?

Potatoes oxidize when exposed to air. To avoid this, add a little onion juice, sour cream or citric acid to the grated mass immediately after chopping.

Draniki calculator

Ideal proportions for a crispy crust

By weight of potatoes

By number of pieces

Weight of potatoes (unpeeled), kg

Enter weight or quantity
to get the exact recipe

~ 17 pcs

from 1.5 kg of potatoes

Family dinner 👨‍👩‍👧

🥔 Potato-

🧅 Onion-

🥚 Eggs-

🌾 Flour-

🧂 Salt-

🥣 Sour cream (to the table)-

💡 Secret: Add 1 tbsp. sour cream or lemon juice directly into the raw dough to prevent the potatoes from darkening.

Potato pancakes calculator

🥔 Ideal proportions without scales and fortune telling

The main problem when frying potato pancakes (or potato pancakes) is guessing the consistency. If you put in few eggs, they will fall apart; if you put too much flour, they will be rubbery. Our calculator solves this problem mathematically accurately.

🚀 How it works:

Больше по теме: Cooking

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Have a bag of potatoes? Select the “By weight” mode, enter kilograms, and we will tell you how much to add the rest of the products.
Need to feed your family dinner? Select the “By quantity” mode, write how many pieces you want to fry (for example, 15), and find out how many potatoes to peel.

3 secrets of crispy pancakes

It’s not enough to calculate the ingredients, it’s important to cook it correctly. Here is a checklist to prevent potato pancakes from darkening and crisping:

1. Removing moisture

After grating the potatoes, be sure to squeeze out the excess juice with your hands or through a colander. If this is not done, the dough will float and you will have to add extra flour.

2. Preserving the color

Potatoes quickly turn blue when exposed to air. To keep the potato pancakes golden, first grate the onion (or add a spoonful of sour cream) and mix with the grated potatoes immediately.

3. Proper frying

The pan should be hot and the oil hot. Spread the dough in a thin layer and do not cover with a lid, otherwise they will steam rather than fry.

Frequently asked questions (FAQ)

🥣 Is it necessary to add eggs?

In the classic recipe, the egg serves as a binding link. Without it, potato pancakes may fall apart when turned over. If you are fasting or have allergies, you can replace the egg with 1 tbsp. spoon of potato starch.

🧅 Which grater is better to grate potatoes?

For real Belarusian potato pancakes, a special fine grater (“prickly”) is used. The mass turns out similar to puree. If you grate on a coarse grater, you get “rösti” (Swiss version) - they are coarser and crispier.

⚖️ What a weightof one potato?

On average, one fist-sized potato weighs about 120–150 grams. After cleaning, the weight is reduced by about 15–20%. Our calculator already takes into account average cleaning losses.

Need to convert grams to spoons or glasses for other recipes? Use our culinary converter