Draniki Medallions

Draniki, a staple dish in Belarusian cuisine, are delectable potato pancakes that warm the soul and delight the palate. Originating from Eastern Europe, this hearty delicacy has a rich history and is beloved across various countries, each presenting its own twist. In Russia and Ukraine, they are enjoyed as "draniki," while in Poland, they're known as "placki ziemniaczane.” The dish is typically made with grated potatoes and a handful of other simple ingredients, fried to golden perfection.

This recipe for Draniki Medallions adds a gourmet twist to the traditional version. By forming small, uniform medallions, not only do we enhance the presentation, but we also create a delightful texture contrast between the crispy exterior and the tender interior. This makes them an excellent choice as both an appetizer or a main dish. Whether you serve them with a side of sour cream, mushroom sauce, or applesauce, these medallions are sure to become a beloved addition to your culinary repertoire.

Ingredients

• Potatoes - 6 medium-sized
• Onion - 1 small
• Egg - 1 large
• All-purpose flour - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Vegetable oil - for frying
• Sour cream - to serve
• (Optional) Green onions - chopped, for garnish

Preparation

1. Peel the potatoes and grate them finely. It is crucial to choose starchy varieties, as they bind better during cooking.
2. Transfer the grated potatoes into a clean kitchen towel and wring tightly to remove as much moisture as possible. This step ensures the draniki turn out crispy.
3. Finely chop or grate the onion and mix it with the grated potatoes. The onion enhances flavor while also preventing the potatoes from discoloring.
4. In a mixing bowl, combine the potato and onion mixture with the egg, flour, salt, and black pepper. Mix until all ingredients are well-incorporated.

Cooking Process

1. Heat a generous amount of vegetable oil in a skillet over medium heat. The oil should be hot enough to sizzle when the batter is added but not so hot that it burns the draniki.
2. Form small, evenly-sized medallions from the potato mixture, about 2 inches in diameter. Carefully place them in the hot oil. Avoid overcrowding the pan to ensure even cooking.
3. Fry each medallion for about 3-4 minutes on each side, adjusting the cooking time as needed until they are golden brown and crispy.
4. Transfer the cooked medallions to a plate lined with paper towels to drain any excess oil.
5. Continue frying the remaining medallions, adding more vegetable oil to the pan if necessary.

How to Enjoy Draniki Medallions

Draniki Medallions are best enjoyed fresh, while they’re still crispy. Serve them with a dollop of sour cream on the side; the cool, creamy texture perfectly complements the hot, crispy medallions. For an added burst of flavor, sprinkle chopped green onions on top.

These medallions can also serve as a base for more complex dishes. Consider topping them with smoked salmon, crème fraiche, and capers for an elegant appetizer, or with sautéed mushrooms and herbs for a more rustic option. Regardless of how you decide to serve them, Draniki Medallions are sure to delight your guests and bring a taste of Eastern Europe to your table.