Crisp-edged shredded potato pancakes fried until golden, served hot with sour cream, a Russian and Eastern European classic.
Draniki are shredded potato pancakes, distinct from mashed potato cakes because the raw potato is grated and only lightly bound, which is what gives the finished pancake its characteristic lacy, crisp edges. The trick is squeezing as much liquid as possible out of the grated potato before mixing, since excess moisture is the main reason draniki turn soggy instead of crackly. A small amount of grated onion, egg and flour holds everything together without masking the potato flavor, and the pancakes are fried in a generous layer of hot oil so the edges shatter while the center stays tender. They're flipped only once they've released cleanly from the pan, a sign the crust has fully set. Served hot straight from the pan with a dollop of sour cream, draniki are humble, satisfying food found across Russia, Belarus, Ukraine and Poland, each claiming their own version as the true original.
Serves 4
Grate the potatoes and onion on the large holes of a box grater directly into a clean kitchen towel.
Gather the towel and wring hard over the sink to squeeze out as much liquid as possible.
Squeezing out the potato liquid is the single most important step — skip it and the pancakes will be soggy, not crisp.
In a bowl, combine the wrung-out potatoes and onion with eggs, flour, salt and pepper until just combined.
Heat a generous layer of oil, about 1/4 inch deep, in a skillet over medium-high heat until shimmering.
Drop heaping spoonfuls of batter into the oil, flattening slightly. Fry 3-4 minutes per side until deep golden and crisp, flipping only once.
Drain on paper towels and serve immediately, hot, with sour cream.
Wring the grated potato in a towel until it stops dripping — this is what makes the difference between crisp and soggy draniki.
Fry in a generous layer of oil rather than a thin film so the edges get properly lacy and crisp.
Serve immediately; draniki lose their crunch fast as they sit and cool.
Add shredded zucchini along with the potato for a lighter, slightly sweeter version.
Top with smoked salmon and extra sour cream for a more elegant presentation.
Add a pinch of grated garlic to the batter for extra punch, common in Belarusian versions.
Best eaten fresh and hot. Leftovers keep refrigerated 2 days; reheat in a dry skillet over medium heat to re-crisp rather than microwaving, which makes them limp.
Potato pancakes similar to draniki appear across Eastern Europe, with Belarus in particular claiming the dish as a national symbol since potatoes became a dominant crop there in the 18th and 19th centuries after being introduced from the Americas.
Not really — grated potato oxidizes and releases more liquid the longer it sits, so it's best to grate, wring and fry within 20-30 minutes.
A food processor with a shredding disk works just as well and is faster for larger batches.
This usually means not enough liquid was wrung out, or too little flour and egg were used to bind the mixture — add an extra tablespoon of flour if the batter looks loose.
Per serving (160g / 5.6 oz) · 4 servings total
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