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Draniki are golden, crispy-edged potato pancakes that are a Belarusian staple. Made from shredded potatoes and onion bound with just egg and flour, they’re shallow-fried until they develop a gorgeous golden-brown crust while staying tender and creamy inside. Serve them warm with a dollop of cool sour cream, and you’ve got one of the simplest, most satisfying sides on the table.
What are draniki?
Draniki are traditional Belarusian potato pancakes—rustic, humble, and beloved. Shredded raw potatoes and onion are mixed with a small amount of egg and flour to create a batter that’s fried in shallow oil until golden and crispy. The result is a pancake with a delicate crispy exterior and a soft, almost creamy interior. They’re comfort food at its most basic and best.
Why you’ll love it
- Dead easy to make with ingredients you probably already have on hand
- Crispy, creamy, and deeply satisfying—pure comfort food in pancake form
- Budget-friendly and naturally vegetarian; perfect alongside any protein or on their own
Ingredients (serves 4)
| Ingredient | Amount | Where to find it / Substitutes |
|---|---|---|
| Russet or yellow potatoes (waxy varieties work best) | 600 g (about 4 medium) | Produce section |
| Yellow onion, small | 1 medium | Produce section |
| Large egg | 1 whole | Refrigerated section |
| All-purpose flour | 3 tbsp (30 g) | Baking aisle |
| Salt, to taste | — | Pantry |
| Black pepper, to taste | — | Pantry |
| Neutral oil for frying (vegetable, canola, or sunflower) | 120 ml (0.5 cup) | Oil aisle |
| Sour cream, for serving | 100 g (0.5 cup) | Dairy aisle |
Allergens: Egg, gluten (flour). Vegetarian as written. For a vegan version, replace the egg with a flax or chia “egg” and serve without sour cream. Fry until golden brown and cooked through.
How to make it
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Prepare the batter: Peel and finely shred the potatoes and onion using a box grater or food processor. Place the shredded mixture in a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible—this is crucial for crispy pancakes. Transfer the squeezed mixture to a bowl.
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Mix in binders: Add the egg, flour, salt, and black pepper to the potato-onion mixture. Stir gently until just combined. The batter will be wet but hold together when you scoop it.
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Heat the oil: Pour the neutral oil into a large shallow skillet (cast iron works beautifully) and heat over medium-high heat. The oil should shimmer and a drop of batter should sizzle immediately when it hits the pan—aim for about 180℃ (350℉).
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Fry the pancakes: Working in batches and being careful not to crowd the pan, drop spoonfuls of batter (about 2 tbsp / 30 ml per pancake) onto the hot oil. Gently flatten each into a patty about 7–8 cm (3 inches) in diameter and 0.5 cm (0.25 inch) thick with the back of a spoon. Fry for 3–4 minutes on the first side until golden-brown and crispy at the edges.
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Flip and finish: Carefully flip each pancake and fry the other side for 2–3 minutes, until golden brown and cooked through — the potato should be tender all the way to the center. Transfer to a plate lined with paper towels to drain any excess oil. Keep warm while you fry the remaining batches.
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Serve: Arrange draniki on a platter and serve warm with sour cream on the side for dipping.
Tips for success
- Squeeze out the liquid: This step cannot be skipped if you want crispy pancakes. Excess starch and water will make them soggy and fall apart.
- Work quickly: Once shredded, potatoes begin to oxidize and release more water. Prepare and fry the batter as soon as possible after mixing.
- Get the oil hot enough: Cold oil will make them greasy instead of crispy. Test with a tiny piece of batter—it should sizzle immediately.
- Don’t flip too early: Let the first side develop a good golden crust (3–4 minutes) before flipping; this ensures structural integrity.
- Serve immediately: Draniki are best enjoyed hot and crispy. They’ll soften as they cool, but reheating in a 160℃ (320℉) oven for 5 minutes can restore some crispness.
Variations / Storage
- With cheese: Stir 50 g (0.5 cup) grated cheddar or potato starch into the batter for extra richness.
- Herb version: Add 1 tbsp chopped fresh dill or parsley to the batter for a brighter flavor.
- Serve with different toppings: Try them with applesauce, mushroom sour cream sauce, or fresh herbs instead of plain sour cream.
- Make a stack: Layer warm draniki with layers of sautéed mushrooms or caramelized onions for a more substantial dish.
- Storage: Cool draniki completely and store in an airtight container in the refrigerator and enjoy it soon—storage life varies with conditions. Reheat in a 160℃ (320℉) oven for 8–10 minutes until crispy again. Not recommended for freezing as texture degrades.
FAQ
Q. Can I use a food processor to shred the potatoes?
A. Yes, absolutely. Use the shredding blade and work quickly. You’ll still need to squeeze out the liquid thoroughly.
Q. Why do my draniki fall apart in the oil?
A. The batter likely has too much liquid or too little flour/egg binder. Squeeze the potatoes even more firmly, and don’t skip the egg.
Q. Can I bake draniki instead of frying?
A. You can try: brush both sides lightly with oil and bake on a parchment-lined tray at 200℃ (390℉) for 20 minutes, flipping halfway. They’ll be less crispy but still delicious.
Q. Can I make the batter ahead of time?
A. Not recommended. Potatoes oxidize quickly and release more water. Mix just before frying for best results.
Q. What’s the difference between draniki and latkes?
A. Both are potato pancakes! Draniki are specifically Belarusian/Eastern European, often thinner, and traditionally served with sour cream. Latkes are Jewish and often include matzo meal or potato starch. The methods are similar but the traditions differ.
