A recipe from Gemo
Draniki Potato Pancakes
Belarusian-style draniki are small grated potato pancakes fried until crisp at the edges and tender inside, then served hot with sour cream and dill.
Method
- 01
Finely grate the 1 kg potatoes and onion into a bowl. Squeeze or drain off excess liquid, then let the liquid sit for a minute and return any settled potato starch to the bowl.
- 02
Stir 1 egg, 2 tablespoons flour, 1 teaspoon salt, and 0.25 teaspoon black pepper into the grated potato mixture until it just holds together. Keep the batter loose and potato-forward, not thick like a flour pancake batter.
- 03
Heat enough of the 5 tablespoons sunflower oil to make a thin layer in a wide skillet over medium-high heat. Spoon in small rounds of batter, flatten them lightly, and fry until the bottoms are deep golden and crisp, about 3 to 4 minutes.
⏱ 4 min
- 04
Flip the draniki and fry the second side until golden, crisp at the edges, and cooked through, another 3 to 4 minutes. Repeat with the remaining batter, adding oil as needed and draining finished pancakes on paper towels.
⏱ 4 min
- 05
Serve the draniki hot while the edges are crisp, with sour cream and optional chopped dill on the side.
Nutrition
