Draniki (Potato Pancakes)

🧂 Ingredients

• 1 kg Potatoes(Russet or Yukon Gold potatoes work best due to their starch content, which helps with crispiness. Peel them before grating.)
• 1 medium Onion(Yellow or white onion.)
• 2 large Eggs
• 3 tbsp All-purpose flour(Add more if the batter seems too wet.)
• 1 tsp Salt(Or to taste.)
• 1/2 tsp Black pepper(Freshly ground, or to taste.)
• 4-6 tbsp Vegetable oil(For frying. A neutral oil like canola, sunflower, or vegetable oil is recommended.)
• for serving Sour cream(Traditional accompaniment.)
• optional, for garnish Fresh dill or parsley

👨‍🍳 Instructions

1. 1

   Prepare the potato and onion mixture: Peel the potatoes and the onion. Using the large holes of a box grater or a food processor with a grating attachment, grate the potatoes and onion into a large bowl. The mixture will be wet.

   ⏱️ 10 minutes
2. 2

   Squeeze out excess moisture: Transfer the grated potato and onion mixture to a clean kitchen towel or cheesecloth. Gather the edges and twist tightly to squeeze out as much liquid as possible. Discard the liquid. This step is crucial for achieving crispy draniki.

   ⏱️ 5 minutes
3. 3

   Make the batter: Return the squeezed potato-onion mixture to the clean bowl. Add the eggs, flour, salt, and pepper. Stir gently until just combined. Be careful not to overmix. The batter should be thick but pourable. If it seems too watery, add another tablespoon of flour.

   ⏱️ 5 minutes
4. 4

   Heat the oil: Pour vegetable oil into a large, heavy-bottomed skillet (cast iron is ideal) to a depth of about 1/4 inch (0.6 cm). Heat the oil over medium-high heat until it shimmers and a drop of batter sizzles immediately upon contact. The target temperature is around 180°C (350°F).

   ⏱️ 5 minutes
5. 5

   Fry the draniki: Carefully spoon about 2-3 tablespoons of batter per pancake into the hot oil, flattening them slightly with the back of the spoon to form thin patties. Do not overcrowd the pan; fry in batches. Cook for 3-5 minutes per side, until golden brown, crispy, and cooked through. Adjust heat as needed to maintain a steady sizzle without burning.

   ⏱️ 10-15 minutes per batch
6. 6

   Drain and serve: Use a slotted spatula to remove the cooked draniki from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve immediately while hot and crispy. Garnish with fresh dill or parsley if desired.

   ⏱️ 1 minute
7. 7

   Serve with accompaniments: Traditionally, draniki are served with a generous dollop of sour cream. Other popular accompaniments include applesauce or yogurt.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Squeeze out as much moisture as possible from the grated potatoes and onions for maximum crispiness.
• ✓Draniki are of Belarusian origin and are a staple in Eastern European cuisine.
• ✓Ensure the oil is hot enough before frying to prevent the pancakes from becoming greasy and to achieve a crispy exterior.
• ✓Serve immediately after frying for the best texture.

🔄 Variations

• Add grated cheese (like cheddar or Gruyere) to the batter for cheesy draniki.
• Incorporate finely chopped cooked meat (like ground beef or pork) into the batter for a heartier version.
• Serve with a side of smoked salmon or gravlax.

🥗 Nutrition

Per serving