Draniki are often served with smetana (Russian sour cream) or plain yoghurt dip. The recipe comes from Belarus where potatoes are loved dearly.
By October 12, 2013Published:
- Prep: 30 mins
- Cook: 20 mins
- Ready In: 50 mins
[ezcol_2fifth id="" class="" style=""] [/ezcol_2fifth] [ezcol_3fifth_end id="" class="" style=""]Savoury potato pancakes draniki …
- 12 medium-size potatoes (or 8 large) - peeled
- 1 onion peeled
- 2 eggs
- salt/pepper (to taste)
- oil (for frying)
- smetana (or plain yoghurt/crème fraîche)
- Peel the potatoes and onion and grate them over the perforated side of the grater. Pour out extra liquid using a spoon.
- Break the egg and mix in. Add salt and pepper.
- Heat a generous amount of oil in the frying pan.
- With a chef's spoon pour the potato mixture onto the frying pan making small pancakes.
On medium-high heat fry on one side until crispy and golden.
- Flip over, quickly fry the other side and cover with a lid/plate for a few minutes. Repeat the same procedure for the following round of draniki.
- As you collect the fried draniki, cover them with with a lid/plate to keep them warm.
- Serve hot with sour cream.
Option 2. – With minced meat
Mix the minced meat with salt and pepper. When frying the draniki, put a bit of the meat on top of the pancake. Flatten the meat and cover it up with another spoon of potato mixture. Fry both sides.