👨‍🍳 作り方

1. 1

   Grate the peeled potatoes and onion using the fine side of a box grater or a food processor. Place the grated mixture in a cheesecloth or clean kitchen towel and squeeze out as much liquid as possible. Discard the liquid.

   💡 プロのコツ: Squeezing out the liquid is crucial for crispy dranniki.
2. 2

   In a large bowl, combine the squeezed potato-onion mixture, eggs, flour, salt, and pepper. Mix well until just combined. Do not overmix.

3. 3

   Heat about 2-3 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. The oil should be shimmering but not smoking.

4. 4

   Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form pancakes about 3-4 inches in diameter. Do not overcrowd the pan.

   💡 プロのコツ: Work in batches to ensure even cooking and crispiness.
5. 5

   Fry for 3-4 minutes per side, until golden brown and crispy. Add more oil as needed between batches.

6. 6

   Remove the dranniki from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve immediately.

   💡 プロのコツ: Keep cooked dranniki warm in a low oven while frying the rest.
7. 7

   Serve hot dranniki with a dollop of sour cream and a sprinkle of fresh dill.