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Potato Pancakes - Belarus Draniki

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.
Prep Time5 mins
Cook Time15 mins
Course: Breakfast, lunch
Cuisine: Belarus
Keyword: dairy free, nut free, pancake, potatoes, vegetarian
Servings: 4
Calories: 120kcal
Cost: Cheap


  • 1 1/2 lbs potatoes (650 g)
  • 1 egg
  • 1 onion
  • 2 tbsp whole wheat flour (or any other flour)
  • salt
  • pepper


  • 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.


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.


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

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.