Draniki Potato Pancakes

Servings: 4 · Prep: 15 min · Cook: 35 min · Total: 50 min

Ingredients

• 2 lb russet potatoes
• 8 oz yellow onion
• 1 egg large egg
• 1/4 cup all-purpose flour
• 2 tablespoons whole milk
• 1 1/2 teaspoons fine salt
• 1/2 cup canola oil

Equipment

Spatula; Large skillet; Box grater; Large mixing bowl; Measuring cups and spoons; Fine-mesh strainer; Paper towels; Vegetable peeler; spatula; large skillet; box grater; large mixing bowl; measuring cups and spoons; fine-mesh strainer; paper towels; vegetable peeler

Steps

1. Peel and grate vegetables. 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.
   • 2 pounds potatoes — peeled and grated
   • 8 ounces yellow onion — peeled and grated

   Keep fingers clear of the box grater while grating the potatoes and onion.

2. Drain excess liquid. 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.
   • 2 pounds potatoes — peeled and grated
   • 8 ounces yellow onion — peeled and grated
3. Mix the batter. Add the large egg, all-purpose flour, whole milk, and fine salt to the grated mixture; stir until a thick, spoonable batter forms.
   • 1 Count egg
   • 1/4 cup flour
   • 2 tablespoons whole milk
   • 1 1/2 teaspoons salt
4. Start frying pancakes. 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.
   • 1/4 cup canola oil

   Add batter gently to hot oil to reduce splattering.

5. Fry until crisp. 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.

6. Drain and repeat batches. 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.
   • 1/4 cup canola oil

   Let used frying oil cool completely before discarding.

https://plumtally.com/recipes/draniki-potato-pancakes-r3ex16wmtg2h