Potato pancakes
Origin of the recipe
Draniki are considered a Belarusian dish, but in fact, these grated potato pancakes (the name "draniki" comes from the word "tira" or "tear," meaning to grate) are known throughout Europe. The first recipe for draniki was published in 1830 by the Polish chef Jan Szytler as a German dish. Regardless, these crispy draniki with sour cream, cracklings, or even cranberries, despite their simplicity, will delight even the most discerning gourmet.
What do you need for cooking?
Ingredients
-
Potato
-
Onions
-
Vegetable oil
-
Butter
-
Salt, pepper
Kitchen utensils
- Bowl
- Grater
- Sieve
- Spoon or spatula
- Deep frying pan
Step-by-step recipe
Step 1:
Grate the onion on a fine grater.
Step 2:
Wash and peel the potatoes.
Step 3:
Grate one potato on a fine grater. Mix with the onion.
Step 4:
Grate the remaining potatoes into a paste using the finest grater into the same bowl.
Step 5:
Place the grated potatoes and onions in a sieve and let sit for 10 minutes. Any excess liquid from the potatoes and onions should drain into a bowl.
Step 6:
Drain the liquid from the bowl into another bowl. Potato starch should remain at the bottom.
Step 7:
Place the potatoes from the sieve into a bowl with starch.
Step 8:
Add 1 teaspoon of salt to the grated potatoes and stir.
Step 9:
Pour 200 ml of vegetable oil into the frying pan.
Step 10:
Add 30 grams of butter to the vegetable oil.
Step 11:
When the oil is hot, add the potato mixture to the pan, spooning it in 1 heaping tablespoon portions and flattening the potato pancakes in the pan.
Step 12:
Fry the potato pancakes in hot oil for 2 minutes on each side. They should be golden brown.
Cooking tips
It's better to use potatoes that aren't the freshest; fresh potatoes don't have enough starch and the potato pancakes may fall apart.
To prevent the potato pancakes from becoming too greasy, place them on paper towels after cooking to absorb excess oil.
