Breakfast
Draniki (Belarusian Potato Pancakes)
Ingredients
- - 900g Potatoes, peeled
- - whole Onion, small
- - whole Egg, large
- - 2 tbsp Plain flour
- - 1 tsp Salt
- - 0.25 tsp Black pepper, ground
- - 100ml Vegetable oil or lard, for frying
- - 150g Sour cream, to serve
Method
- Grate the potatoes and onion finely into a large bowl using the fine side of a box grater.
- Tip the mixture into a sieve or muslin cloth set over a bowl and press firmly to squeeze out as much liquid as possible; let the liquid settle for 2 minutes, then pour it off and keep the starchy sediment left at the bottom.
- Return the sediment to the grated potato along with the egg, flour, salt and pepper, and mix well.
- Heat the oil or lard in a large frying pan over medium-high heat until shimmering.
- Spoon portions of the mixture into the pan, flattening each into a thin round about 8cm (3in) across.
- Fry for 3-4 minutes per side until deep golden brown and crisp at the edges, turning once.
- Drain briefly on kitchen paper and serve hot with a generous dollop of sour cream.
Introduction: Draniki are widely considered Belarus’s signature national dish and the clearest expression of the country’s deep relationship with the potato, which arrived in the 18th century and became so central to the diet that Belarusians were historically nicknamed ‘bulbashi’ after the local word for potato, bulba.
Cultural Background: Draniki are widely considered Belarus’s signature national dish and the clearest expression of the country’s deep relationship with the potato, which arrived in the 18th century and became so central to the diet that Belarusians were historically nicknamed ‘bulbashi’ after the local word for potato, bulba. The dish emerged from peasant kitchens, where starchy local potato varieties were grated fresh and fried in generous amounts of fat with no need for eggs or flour to bind them. Today draniki appear on breakfast tables, family lunches, and restaurant menus alike, usually crowned with a thick spoonful of sour cream.
Tips: Starchy, older potatoes give the crispest results; very fresh, waxy potatoes can make draniki soggy. Don’t skip squeezing out the liquid — it’s the key to a crisp exterior rather than a steamed pancake. Keep cooked draniki warm in a low oven while frying the rest so the whole batch is served hot together.
Variations: For a vegan version, replace the egg with 2 tablespoons of potato starch mixed with a little water, and use vegetable oil only. Some households add finely grated carrot or a spoonful of soured milk for extra flavour. Draniki are traditionally served alongside machanka (pork stew), used for scooping up the sauce.
Storage: Store cooled draniki in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a dry frying pan over medium heat for 2 minutes per side to restore crispness; avoid microwaving, which makes them soft.
Nutrition: Approx. per serving: 210 kcal · Protein 5g · Carbs 28g · Fat 9g
FAQs:
Q: Why did my draniki fall apart in the pan? A: This usually means too much liquid was left in the potato mixture, or the pan wasn’t hot enough before the mixture went in. Q: Can I make the batter ahead of time? A: Grated potato oxidises and releases more liquid the longer it sits, so it’s best to grate and fry within 20-30 minutes.
A: