Crisp-edged Belarusian potato pancakes with a soft, savory center.
Draniki are closely associated with Belarusian home cooking, where potatoes are grated finely and fried into compact pancakes. The texture depends on keeping enough potato starch to bind the mixture while draining only excess liquid.
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- Prep
- 20 minutes
- Cook
- 25 minutes
- Total
- 45 minutes
- Serves
- 4
- Difficulty
- Easy
- Cuisine
- Belarusian
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Method
-
Finely grate the potatoes and onion. Let stand for 2 minutes, then drain only the obvious excess liquid.
-
Stir in egg, salt and pepper. Add flour only if the mixture is too loose to hold on a spoon.
-
Heat a thin layer of oil in a heavy frying pan over medium heat.
-
Spoon in small pancakes and flatten to about 1 cm thick. Fry for 3–4 minutes per side until deeply golden and cooked through.
-
Drain briefly and serve hot with sour cream and dill.
Chef’s notes
- Work quickly after grating so the potatoes do not oxidize heavily.
- Small pancakes crisp more reliably than very large ones.
- Do not crowd the pan.
Substitutions
- Crème fraîche or thick plain yogurt can replace sour cream.
- For an egg-free version, use 25–30 g potato starch to help bind.
Serve with
Sour cream and fresh dill
Storage
Draniki are best fresh. Refrigerate leftovers for up to 2 days and reheat in a hot oven or dry frying pan to restore some crispness.
Allergens
Egg, wheat and milk are present in the standard serving.
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