Draniki are a favorite comfort food. Draniki are potato fritters made from whole grated potatoes and fried until golden brown. Serve these with a dollop of sour cream or lime crema, or with apple sauce like traditional latkes.This is a great budget-friendly recipe recipe that’s perfect for a savory breakfast, for lunch, or as a starter or side dish for dinner. Draniki come from Belarus but now they are very popular around the Eastern Europe.
Draniki are pan-fried in just enough oil to make them crispy and golden brown (without burning them), but not as much oil as deep-frying.They’re best served warm just a few minutes after being cooked. 
Ingredients
1 Tb olive oil and butter, each4 medium size Russet potatoes1 egg1 tsp saltToppingsgreens (dill/green onions/cilantro)sour creamInstructions Peel the potatoes and wipe with a wet paper towel.Grate the potatoes using small or medium size blade. You have to do it quickly (but carefully, watch out for your fingers) to avoid darkening of the potatoes. It will still discolor some, but that’s unavoidable. Squeeze as much liquid out of potatoes as you can. Don’t worry about making it too dry – egg will bind it all together.Add salt and egg. Mix well with a spatula.Pre-heat the butter and olive oil over medium-medium high heat (I use 6 on my 2-10 knob marks) in a pan big enough to fit all the pancakes arranged somewhat loosely.Next, portion them out onto the pan, using a spoon or cookie scoop (once it feels hot enough) and push the edges in to round it out. Flatten the top with the spatula as well. They should be about 1/4-1/3 inch thick.Let cook about 6 minutes per side. Depending on your stove and the pan you use , cooking time may vary. Gently lift one on the side to check. It should look crisped, golden brown.When done, carefully transfer them onto the plate and serve immediately, topped with sour cream and greens. Enjoy!
1 Comment