Garlic-Dill Draniki

Draniki are crisp-edged, tender-centered pancakes made primarily from grated potatoes, a beloved staple across Belarus and neighboring Slavic regions. In this version, the fragrant duo of garlic and fresh dill brightens the earthy sweetness of the potatoes, while a touch of onion adds depth. A binding of a single egg and a spoon or two of flour keeps the mixture cohesive, and a simple seasoning of salt and pepper lets the flavors shine. Traditionally fried in a thin film of sizzling oil and served with cool sour cream, these rustic pancakes bridge everyday comfort with heritage.

Their history winds through home kitchens where cooks hand-grated potatoes at the table, wringing out moisture and frying up batches as family gathered. The technique is wonderfully straightforward: grate, strain, stir in aromatics like garlic, fresh herbs such as dill, a bit of onion, bind with egg and light flour, season with salt and pepper, then sizzle in oil to a deep golden crust. The contrast of hot, lacy edges and creamy centers is perfect with tangy sour cream.

Ingredients

• 4 medium potatoes, peeled
• 2 cloves garlic, finely minced
• 2 tablespoons chopped dill
• 1 small onion, finely grated
• 1 large egg
• 2 to 3 tablespoons flour (as needed)
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• oil for frying
• sour cream for serving

Equipment

• Box grater or food processor with grating disc
• Clean kitchen towel or fine-mesh strainer
• Mixing bowl and spoon
• Heavy skillet or nonstick pan
• Spatula

Preparation

1. Set up your grating station. Peel the potatoes and keep them ready. Have a towel or strainer prepared to remove excess moisture.
2. Grate the potatoes on the fine or medium holes. Transfer immediately to the towel or strainer to prevent discoloration.
3. Firmly squeeze the grated potatoes to remove as much liquid as possible. This step concentrates flavor and helps the mixture crisp later.
4. In a bowl, combine the grated and squeezed potatoes, minced garlic, chopped dill, and grated onion. Stir to distribute aromatics evenly.
5. Add the egg and mix until the shreds are lightly coated.
6. Sprinkle in 2 tablespoons of flour, plus the salt and pepper. Fold gently. If the mixture seems too loose, add the remaining flour a little at a time until it holds together but is still spoonable.

Cooking

1. Warm a generous film of oil in your skillet over steady medium heat. The surface should shimmer before spooning in the batter.
2. Scoop a heaping tablespoon of the mixture into the hot oil and press gently to form a small round. Repeat, leaving space so the pancakes can crisp.
3. Cook until the bottoms are deep golden and the edges look lacy and set. Flip carefully with a spatula and cook the second side until similarly golden and crisp.
4. Transfer to a rack or paper to briefly drain. Add a touch more oil to the pan as needed between batches.

Serving

Serve the draniki hot with a generous spoon of cool sour cream. The herbal lift of dill and gentle heat of garlic complement the buttery sweetness of the crisped potatoes. A final sprinkle of salt and a crack of pepper right before eating heighten aroma and texture. If desired, add a fresh pinch of chopped dill on top for a vivid green finish.

Tips and Variations

• Texture control: If your mixture releases moisture as it sits, sprinkle in a small pinch more flour and stir to maintain a cohesive batter.
• Seasoning: Taste a tiny test cake. Adjust with a touch more salt, a dash of pepper, or an extra hint of minced garlic or chopped dill to suit your palate.
• Heat management: Keep the pan at a steady medium so the draniki brown gradually; add oil as needed to maintain a thin, even layer for crisp edges.
• Serving ideas: A cool dollop of sour cream is classic. A scattering of fresh dill amplifies the herbal notes beautifully.

Storage and Reheating

Cool leftovers on a rack so they stay crisp, then refrigerate in an airtight container. Reheat in a skillet with a touch of oil or in a moderate oven on a rack until the exterior turns crackly again. Serve promptly with sour cream and a pinch of dill.

Why This Works

• Draining the grated potatoes concentrates flavor and prevents soggy centers.
• A modest amount of flour and one egg bind without weighing down the batter.
• Garlic and dill bring aromatic lift that balances the richness of frying in oil.
• Simple seasoning with salt and pepper keeps the focus on the natural sweetness of potatoes.