Draniki Fiesta

Draniki, also known as potato pancakes, is a traditional Eastern European dish particularly popular in Belarus. The crispy exterior paired with a soft and luscious interior offers a unique tasting experience that has withstood the test of time. The origins of draniki can be traced back to rural Belarus, where potatoes have always been a staple due to the region's climate. Traditionally, it was a simple peasant dish that has evolved to include a variety of toppings and fillings.

Ingredients

• Potatoes - 1 kg
• Onion - 1 medium
• Egg - 1 large
• All-purpose flour - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Vegetable oil - for frying
• Sour cream - to serve
• Chives - for garnish

Preparation

1. Begin by thoroughly washing and peeling the potatoes.
2. Grate the potatoes using the finest side of a grater. This is crucial as it ensures a creamy consistency inside the pancake.
3. To avoid a brownish color, grate the onion and mix it immediately with the grated potatoes.
4. Wrap the grated mixture in a clean kitchen towel, and squeeze out as much excess moisture as possible.
5. Place the dehydrated potato-onion mixture in a mixing bowl.
6. Add the egg, all-purpose flour, salt, and black pepper into the bowl and mix well to combine all ingredients thoroughly.

Cooking Process

It's recommended to use a heavy-duty skillet to ensure even heat distribution. Refer to a cooking timer to help with the intervals mentioned in the process below.

1. Heat the vegetable oil in the skillet over medium heat.
2. Once the oil is hot, spoon approximately two tablespoons of the potato mixture into the skillet for each draniki, flattening each with the back of the spoon to form small pancakes.
3. Fry the draniki until golden brown on one side, about 3-4 minutes. Adjust the cooking timer as needed based on the thickness and size of your pancakes.
4. Carefully flip the pancakes using a spatula. Cook the second side until golden brown and crispy, another 3-4 minutes.
5. Transfer the cooked draniki to a plate lined with paper towels to absorb excess oil.
6. Repeat the process with the remaining potato mixture.

Serving and Enjoyment

Draniki is best enjoyed hot, directly after cooking. Serve with a generous dollop of sour cream and a sprinkle of chopped chives. The creamy tanginess of sour cream complements the crispy exteriors of the draniki while the chives add a dash of aromatic freshness. These pancakes are a versatile dish; they can be savored as a hearty breakfast, a delectable side dish for lunch, or even a light dinner. Paired with a glass of cold kvass or kefir, draniki provides an authentic taste of Eastern European culinary tradition.