Belarusian Potato Pancakes (Draniki)
Дранікі dranikiSay it: drah-NEE-kee
Draniki are a Belarusian staple that shows up at family meals, celebrations, and market stalls, ready to eat while still hot. Their rims fry to a crisp, lacy gold, while the middle stays soft and full of savory potato flavor; sour cream is the customary spoonful alongside. The batter here contains no egg, and the potatoes are grated in two stages—half on the fine holes, half on the coarse—to give the pancakes a good texture.
Belarusian Potato Pancakes (Draniki)
Дранікі, draniki
Pronounced drah-NEE-kee
- Serves
- 6
- Prep
- 40 min
- Cook
- 30 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Peel the potatoes and onion. Set a box grater over a bowl and shred half the potatoes on the fine side, then the remaining half on the coarse side. Shred the onion on the fine side into the same bowl, working briskly so the potatoes do not turn dark.
Pile the mixture into a clean kitchen towel or cheesecloth. Wring out as much liquid as you can into a bowl and leave it to settle for 5 minutes. Carefully tilt off the watery layer on top, keeping the white starch that has sunk to the bottom, and stir that starch back into the potatoes.
Stir the flour, salt, and pepper through the potato mixture until no dry patches remain. The batter should be damp but not runny, and it is best fried without a long rest.
Warm 3–4 tablespoons of oil in a wide, heavy skillet over medium-high heat until it shimmers but does not smoke. Spoon in generous tablespoons of batter and press each one into a thin round about 3 inches (7.5 cm) wide and 1/4 inch (6 mm) thick.
Cook until the underside is deep golden and the rim is crisp, 3–4 minutes. Turn the pancakes and cook the second side until golden and cooked through, 3–4 minutes more. Transfer to paper towels; keep frying the rest, adding oil as the pan needs it.
Bring the draniki to the table straight away, piled on a warm platter, with sour cream alongside or spooned over the top.
Regional variant: Draniki with egg and cornstarch (дранікі з яйкам і крухмалам)
Leave out the flour and stir 1 lightly beaten egg and 3 tablespoons cornstarch into the drained potato mixture instead. The egg gives the center a more tender, cake-like texture, and the cornstarch helps hold the batter together. Shape and fry the pancakes exactly as directed in the main recipe.
Cook's notes
- Starchy potatoes like Russet are the right choice here; waxy varieties hold more water and can make the pancakes dense.
- Wringing out the grated mixture is essential, and returning the settled potato starch to the batter helps the egg-free pancakes bind and crisp.
- For a savory lift, grate 1 small garlic clove with the onion.
Serve with
Offer them hot with sour cream, chopped dill or chives, and a plain cucumber or tomato salad.
Make ahead and storage
They are at their best straight from the skillet. To reheat leftovers, use a dry skillet over medium heat or a 350°F (175°C) oven until crisp again; a microwave will steam them.
