📝 About This Recipe
Draniki are the ultimate comfort food of Russian and Slavic cuisine, beloved for their incredibly crispy, lacy edges and tender, savory interiors. These potato pancakes are more than just a side dish; they are a culinary tradition that celebrates the humble potato with the addition of sharp onion and rich sour cream. Perfect for a hearty breakfast or a cozy dinner, these golden discs are best enjoyed piping hot right off the skillet.
🥗 Ingredients
The Potato Base
- 2 pounds Russet potatoes (peeled and kept in cold water to prevent browning)
- 1 medium Yellow onion (peeled)
- 2 cloves Garlic (finely minced)
- 1 Large egg (lightly beaten)
Binding and Seasoning
- 3 tablespoons All-purpose flour (can substitute with potato starch for gluten-free)
- 1 tablespoon Full-fat sour cream (added to the batter to keep the potatoes white)
- 1.5 teaspoons Kosher salt (adjust to taste)
- 1/2 teaspoon Freshly cracked black pepper
- 1/2 cup Sunflower oil (for frying; or any neutral high-smoke point oil)
For Garnish and Serving
- 2 tablespoons Fresh dill (finely chopped)
- 2 stalks Green onions (thinly sliced)
- 1/2 cup Extra sour cream (for dolloping)
👨🍳 Instructions
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1
Prepare your grating station. Use the finest side of a box grater (the one that looks like small prickly stars) for an authentic, smooth texture, or the standard small-hole side for a bit more crunch.
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2
Grate the onion first into a large mixing bowl. The onion juice is acidic and will help prevent the potatoes from oxidizing and turning grey.
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3
Grate the peeled potatoes into the same bowl as the onion. Work quickly to maintain the bright color of the potatoes.
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4
Transfer the grated potato and onion mixture into a clean kitchen towel or several layers of cheesecloth. Squeeze firmly over a bowl to extract as much liquid as possible.
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5
Let the extracted liquid sit for 5 minutes. Carefully pour off the watery liquid, but keep the thick white paste at the bottom—this is natural potato starch, which makes the pancakes extra crispy. Stir this starch back into your squeezed potato mixture.
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6
In the large bowl with the potatoes and onions, add the minced garlic, beaten egg, 1 tablespoon of sour cream, flour, salt, and pepper.
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7
Mix the batter thoroughly until well combined. The consistency should be thick enough to hold its shape briefly on a spoon.
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8
Heat about 1/4 inch of oil in a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat. To test if it's ready, drop a tiny bit of batter in; it should sizzle immediately.
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9
Spoon about 2 tablespoons of batter into the hot oil for each pancake, flattening them slightly with the back of the spoon to create 3-inch rounds.
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10
Fry the pancakes in batches to avoid overcrowding, which causes steaming instead of frying. Cook for 3-4 minutes on the first side until the edges are deep golden brown and crispy.
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11
Flip carefully and cook for another 3 minutes on the second side. Ensure the heat isn't so high that the outside burns before the inside is tender.
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12
Transfer the finished Draniki to a wire rack set over a baking sheet or a plate lined with paper towels to drain excess oil.
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13
Serve immediately while hot and crispy, garnished with a generous sprinkle of fresh dill and green onions.
💡 Chef's Tips
Use starchy potatoes like Russets or Idaho for the best results; waxy potatoes won't crisp as well. Don't skip the step of squeezing out the liquid; moisture is the enemy of a crispy Dranik. Adding a tablespoon of sour cream directly into the raw batter is a secret grandma tip to keep the pancakes from turning dark. If the batter becomes too watery as it sits while you fry batches, simply drain off the excess liquid or stir in a teaspoon more flour. Keep finished pancakes in a 200°F (95°C) oven to stay warm and crisp while you finish the rest of the batter.
🍽️ Serving Suggestions
Serve with a side of cold, thick sour cream or 'Smetana' for the most traditional experience. Top with a slice of smoked salmon or trout and a few capers for an elegant brunch twist. Pair with a warm mushroom gravy (Mochanka) for a hearty, traditional Belarusian-style meal. Serve alongside pickled cucumbers or sauerkraut to provide a sharp acidic contrast to the rich, fried potatoes. A hot cup of black tea with lemon is the perfect beverage to cut through the richness of the dish.