Potato pancakes are enjoyed all over the world with minor regional variatons. Boxties, raggmunk, latkes, deruny or draniki – they are known by many names, but are generally made by pan frying grated potatoes until they are delicioulsy crispy on the outside and soft on the inside.
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Draniki is the national dish of Belarus. They are simple to make, but taste amazing, and make for a great breakfast or lunch. The flavor and texture remind me a lot of hash browns.
These potato pancakes are popular in our household, and one of my favorite ways to use up any leftover potatoes.
🥘 Ingredients
To make this tasty potato dish you will need potatoes, egg, onion, any type of flour, salt and pepper. Any other seasoning such as garlic powder, paprika or herbs can also be used.
🔪 How to make draniki
First, grate the raw potatoes by hand. Then, use your hands to squeeze out the water of the grated potatoes. Get as much water out as possible. Place the dry grated potato in a bowl, and add the egg, flour and salt and pepper to taste.
Heat some oil in a skillet or frying pan on medium heat, and add some of the potato mixture. Use the back of a spoon or spatula to firmly press the potato pieces down into the pan. After a few minutes the potato pancakes will have solidified and turned golden on the bottom. Flip and cook until golden on the other side.
Repeat the process until all of the shredded potatoes have been used. Keep the pancakes warm until you are ready to serve them.
💡 TIP! You can totally make potato pancakes in an air fryer as well. You will have to use a baking dish or tray inserted into the air fryer.
🥔 Potatoes
Use starchy potatoes to make the best potato pancakes. Varieties like russet, idaho and yukon gold are excellent options. The starch will help bind the pancakes together and give them the right texture.
Avoid floury potato types as these will not bind as well. These include maris piper, melody and linzer potatoes.
💭 Top tips
Here’s my best advice on how you can make the best ever potato pancakes:
- Make sure to preheat the pan and use enough oil to keep the pancakes from burning. This will also give the draniki a lovely golden color and a crispy surface.
- Squeeze out as much liquid as possible from the potatoes before adding the egg. Removing this moisture is important to give the pancakes the right texture.
- If you use really starchy potatoes you might not have to use any flour at all. Try this if you want to make a gluten free version.
🥗 Serving potato pancakes
Draniki from Belarus are typically served with sour cream. They can also be served as you would typically serve hash browns; as a breakfast with fried eggs, bacon or sausages.
I also like to serve these for lunch, ideally with a tasty salad or smoked salmon and avocado.
🍲 Leftovers
I suggest serving the Draniki immediately, while they are still warm and crispy on the outside. Any leftovers can be stored in the fridge for up to 2 days, but they do tend to soften up over time.
Reheat the leftovers in a microwave and serve them warm.
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📋 Frequently asked questions
Is this recipe suitable for my diet? – This recipe is dairy free, soy free and nut free. It’s also vegetarian, low calorie and generally a lean meal that should be suitable for most diets.
Can I add any other ingredients to this? – You can add extra herbs and spices if you wish. If you want to add any extra main ingredients, the potatoes might not stick together as well.
Recipe
Potato Pancakes – Belarus Draniki
Ingredients
- 1 ½ lbs potatoes (650 g)
- 1 egg
- 1 onion
- 2 tbsp whole wheat flour (or any other flour)
- salt
- pepper
Instructions
- First, grate the raw potatoes by hand. Then, use your hands to squeeze out the water of the grated potatoes. Get as much water out as possible. Place the dry grated potato in a bowl, and add the egg, flour and salt and pepper to taste.
- Heat some oil in a skillet or frying pan on medium heat, and add some of the potato mixture. Use the back of a spoon or spatula to firmly press the potato pieces down into the pan. After a few minutes the potato pancakes will have solidified and turned golden on the bottom. Flip and cook until golden on the other side.
- Repeat the process until all of the shredded potatoes have been used. Keep the pancakes warm until you are ready to serve them.
Notes
Leftovers
I suggest serving the Draniki immediately, while they are still warm and crispy on the outside. Any leftovers can be stored in the fridge for up to 2 days, but they do tend to soften up over time. Reheat the leftovers in a microwave and serve them warmTop tips
Here’s my best advice on how you can make the best ever potato pancakes:- Make sure to preheat the pan and use enough oil to keep the pancakes from burning. This will also give the draniki a lovely golden color and a crispy surface.
- Squeeze out as much liquid as possible from the potatoes before adding the egg. Removing this moisture is important to give the pancakes the right texture.
- If you use really starchy potatoes you might not have to use any flour at all. Try this if you want to make a gluten free version.
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