Recipe combo
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.
Recipe details
- Cuisine
- Belarusian
- Servings
- 4
- Total time
- 50 min
- Prep
- 15 min
- Cook
- 35 min
- Difficulty
- medium
Ingredients
- 2 Pound russet potatoes - 2 lb, peeled and grated
- 8 Ounce yellow onion - 8 oz, peeled and grated
- 1 Count large egg - 1 egg
- 0.25 Cup all-purpose flour - 1/4 cup
- 2 Tablespoon whole milk - 2 tbsp
- 1.5 Teaspoon fine salt - 1 1/2 tsp
- 0.5 Cup canola oil - 1/2 cup, Used in batches for shallow frying, starting with 1/4 cup and adding the remaining oil as needed.
Instructions
Peel and grate vegetables
1. *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.
Drain excess liquid
2. 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*.
Mix the batter
3. Add the *large egg, all-purpose flour, whole milk, and fine salt* to the grated mixture; stir until a *thick, spoonable batter* forms.
Start frying pancakes
4. 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*.
Fry until crisp
5. 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.
Drain and repeat batches
6. 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*.