Belarus · Vegetable and Mushroom Dishes
Potato Pancakes (Draniki)
Draniki are Belarusian potato pancakes: grated potato and onion fried in oil until crisp at the edges and soft inside.
Ingredients
- starchy potatoes1 kg
- onion1 large
- salt, or to taste1 tsp
- freshly ground black pepperoptional
- vegetable oilfor frying
- sour creamfor serving
- freshly chopped dill or chivesoptional, for garnish
Method
- 1Peel the potatoes and onion. Using the fine side of a box grater, grate both into a large bowl (grating the onion with the potatoes helps prevent browning).
- 2Transfer the grated mixture to a sieve or cheesecloth. Press down firmly to remove as much excess liquid as possible — this is the key to crispy draniki. Return the potatoes to the bowl. Let the squeezed-out liquid stand for 2–3 minutes, pour off the water and stir the starch from the bottom back into the potatoes. Season with salt and pepper and mix well.
- 3Heat about 1 cm of vegetable oil in a large heavy-bottomed skillet over medium-high heat. The oil should be shimmering but not smoking.
- 4Spoon heaping tablespoons of the potato mixture into the hot oil, flattening each one slightly to form a small pancake. Do not overcrowd the pan. Fry for 3-5 minutes per side until the edges are deep golden brown and the pancakes are crispy.
- 5Transfer to paper towels to drain any excess oil; keep finished pancakes on a rack in a 100°C oven while you fry the rest. Serve immediately while hot and crispy with a large spoonful of cold sour cream and a sprinkle of fresh herbs.