Entree: Belarus – Дранікі – Дранікі Draniki (Potato pancakes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 2 lb (900 g) russet potatoes, about 4 medium
- 1 small onion, approx. 6 oz (170 g)
- 1 large egg, approx. 50 g
- 3 tbsp (45 ml) all-purpose flour
- 1 tbsp (8 g) potato starch (or extra flour)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1/2 cup (120 ml) vegetable oil, for frying (plus more as needed)
- 1 cup (240 g) sour cream, for serving
- 2 tbsp (8 g) fresh dill, chopped, for garnish

Instructions

1. Peel and grate the potatoes and the onion on the coarse side of a grater (or in a food processor). Transfer grated mixture to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible into a bowl; let the liquid sit for a minute so any potato starch settles to the bottom, then pour off the watery part and reserve the settled starch (or add 1 tbsp potato starch if not separating).
2. In a large bowl combine the drained grated potatoes and onion, reserved potato starch (or the 1 tbsp potato starch), egg, flour, salt, and pepper; stir until evenly combined. The mixture should hold together when pressed; if very loose, add another tablespoon of flour.
3. Heat a large skillet over medium-high heat and add enough vegetable oil to coat the bottom (about 1–2 tbsp to start). When the oil is hot, spoon heaping tablespoons of the potato mixture into the pan and flatten gently into 3–4 inch (7–10 cm) rounds.
4. Fry the draniki in batches for 3–4 minutes per side, or until deep golden and crisp; adjust heat as needed to avoid burning while ensuring the centers cook through. Add more oil between batches if the pan becomes dry.
5. Transfer finished draniki to a paper towel-lined plate to drain briefly, season lightly with additional salt if desired, and keep warm in a low oven while finishing remaining pancakes.
6. Serve hot with a dollop of sour cream and a sprinkling of chopped dill alongside.