Draniki (Russian Potato Pancakes)

About This Recipe

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.

Ingredients

Serves 4

• 2 lbrusset potatoes(peeled)
• 1yellow onion(grated)
• 2eggs
• 0.33 cupall-purpose flour
• 1.5 tspfine sea salt
• 0.25 tspblack pepper
• 0.5 cupvegetable oil(for frying)
• 0.5 cupsour cream(for serving)

Instructions

1. 1

   Grate the potatoes

   Grate the potatoes and onion on the large holes of a box grater directly into a clean kitchen towel.

2. 2

   Wring out the liquid

   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.

3. 3

   Mix the batter

   In a bowl, combine the wrung-out potatoes and onion with eggs, flour, salt and pepper until just combined.

4. 4

   Heat the oil

   Heat a generous layer of oil, about 1/4 inch deep, in a skillet over medium-high heat until shimmering.

5. 5

   Fry

   Drop heaping spoonfuls of batter into the oil, flattening slightly. Fry 3-4 minutes per side until deep golden and crisp, flipping only once.

6. 6

   Drain and serve

   Drain on paper towels and serve immediately, hot, with sour cream.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions