Draniki (Potato Pancakes)
These traditional Belarusian potato pancakes are crispy on the outside and tender on the inside. Made with grated potatoes and onion, they are a comforting and versatile side dish or light meal. Serve them hot with sour cream or applesauce.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 520 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 900 gpotato, peeled and grated
- 1 pcsyellow onion, grated
- 1 pcsegg, beaten
- 2 tbspall-purpose flour
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 0.5 cupvegetable oil
for serving
- 0.5 cupsour cream(optional)
- 2 tbspfresh dill, chopped(optional)
Equipment
grater · large skillet · paper towels · spatula · large bowl · kitchen towel
The method
Step by step
- 1
Peel and grate the potatoes into a large bowl. Use a grater with medium holes for the best texture.
About 5 min
Cook’s note: To prevent browning, you can grate potatoes into a bowl of cold water, then drain immediately.
- 2
Place the grated potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible.
About 3 min
Cook’s note: Removing excess moisture is key to crispy draniki.
- 3
Add the grated onion, egg, all-purpose flour, salt, and black pepper to the drained potatoes. Mix everything thoroughly to combine.
About 2 min
- 4
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot enough that a drop of mixture sizzles immediately.
About 3 min
Cook’s note: Ensure the oil is hot but not smoking to achieve a golden crust.
- 5
Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form thin pancakes. Do not overcrowd the pan.
About 2 min
Cook’s note: Work in batches to maintain the oil temperature and prevent steaming.
- 6
Cook for 3-5 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.
About 10 min
Cook’s note: The edges should be crispy and the center tender.
- 7
Transfer the cooked draniki to a plate lined with paper towels to drain excess oil. Repeat with the remaining potato mixture.
- 8
Serve the draniki hot with a dollop of sour cream and a sprinkle of fresh dill, if desired.
Cook’s note: Applesauce is another traditional accompaniment.
Per serving
Nutrition
- Calories
- 520kcal
- Protein
- 7.7g
- Carbs
- 45.9g
- Fat
- 34.7g
- Fibre
- 5.8g
- Sugar
- 4.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover draniki in an airtight container in the refrigerator.
Reheat in a dry skillet over medium heat or in a toaster oven until crispy and warmed through.
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