Belarus is the first, but not the last of the countries that will feature a potato pancake dish. I love potato pancakes (hell, potatoes in general). “Why don’t I make potato pancakes more?” is one of those things I ponder until I’m 20 minutes into grating potato and remember exactly why I don’t make potato pancakes more.
Belarusian draniki are no exception to this rule – the recipe will seem similar to those who’ve made latkes or German-style potato pancakes before, but the grind is much more fine. For those wishing to skip forward, I am basing my prep off of the My Native Belarus blog.
LET’S DO THIS:
- 1 small onion, finely grated, liquid drained off
- 5-6 yellow/gold potatoes, very finely grated and strained (reserve the starch from the drain-off)
- 1 egg
- salt and pepper to taste
- 2-4 tablespoons of oil (higher-heat like safflower or sunflower are ideal)
- Optional: sour cream, ketchup, etc. as desired. Applesauce or cranberry compote are less common in Belarusian prep but are also acceptable.
Prep time for me was 45 minutes (12:30 to 13:15), your time will vary.
Here’s what you’re going to do:
- After letting the excess liquid drain off of the grated potato, mix the reserved starch back in with the potatoes
- Mix the grated onion, salt, pepper, and egg into the potato
- Heat oil in a pan, about 1 tablespoon at a time, and scoop a heaping tablespoon of potato mixture onto the hot pan, flattening into a small pancake. Depending on the size of your pan you will be able to cook a few at a time – don’t prep too many at once or you won’t be able to flip in a timely manner.
- Cook about 2-3 minutes on each side
- That’s it! Serve hot with sour cream, ketchup, etc to your preference.
Total time 1 hour, 45 minutes (12:30 to 14:15).