Draniki Potato Pancakes
Belarusian-style grated russet potato pancakes made with yellow onion, egg, flour, milk, salt, and canola oil. They fry up crisp at the edges and tender inside, suitable for breakfast or as a vegetarian side dish.
- belarusian
- breakfast
- brunch
- budget-friendly
- comfort food
- crispy
- draniki
- draniki potato pancakes
- eastern european
- egg
- family-friendly
- kid-friendly
- light meal
- milk
- pan-fried
- pancakes
- potato pancakes
- potatoes
- savory
- side dish
- stovetop
- vegetarian
- weekend breakfast
- yellow onion
- Cuisine
- Belarusian
Shopping options
Check ingredients to include themPackage used · most used first
russet potatoes · 2 Pound
Russet Potato
89%
Details
yellow onion · 8 Ounce
Kroger® Yellow Onion 3 lb Bag
17%
Details
canola oil · 0.5 Cup
Kroger® Pure Canola Oil
13%
Details
large egg · 1 Count
Kroger® Grade A Large White Eggs
8%
Details
whole milk · 2 Tablespoon
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
6%
Details
all-purpose flour · 0.25 Cup
Kroger® Bleached All Purpose Flour
1%
Details
fine salt · 1.5 Teaspoon
Kroger® Salt
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- russet potatoes-2 lb
- yellow onion-8 oz
- large egg-1 egg
- canola oil-1/2 cup
- all-purpose flour-1/4 cup
- whole milk-2 tablespoons
- fine salt-1 1/2 teaspoons
Peel the russet potatoes and yellow onion, then grate them on the fine holes of a box grater into a large mixing bowl; work quickly to limit browning.
Keep fingers clear of the box grater while grating the potatoes and onion.
Transfer the grated mixture to a fine-mesh strainer and press out excess liquid for 1 minute, then return the solids to the bowl and keep the mixture moist but not watery.
Add the large egg, all-purpose flour, whole milk, and fine salt to the grated mixture; stir until a thick, spoonable batter forms.
Heat 1/4 cup canola oil in a large skillet over medium-high heat until the oil is shimmering but not smoking; drop in 1/4-cup portions of batter, 3 to 4 at a time, and flatten into thin pancakes.
Add batter gently to hot oil to reduce splattering.
Fry for 3 to 4 minutes per side until the pancakes are deep golden brown and crisp at the edges, adjusting the heat as needed.
Do not leave the skillet unattended while frying.
Transfer cooked draniki to paper towels and drain briefly; repeat with the remaining batter in batches, adding the remaining canola oil as needed and serving hot and crisp.
Let used frying oil cool completely before discarding.
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