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Homemade dinner
Lean potato pancakes without eggs

Eggless Potato Pancakes (Draniki)

The tastiest, made from simple ingredients — easy, fast, and foolproof! These eggless potato pancakes are just as good hot or cold. They're delicious with any sauce, ketchup, or sour cream, and they make a great family breakfast or dinner. They also work as a side dish for meat or chicken!

Julia M.

Recipe author

Composition / ingredients

Servings:

Potatoes

Onion

Flour

Garlic

Vegetable oil

Salt

Spices dry

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 2 g

Fats 13 % 3 g

Carbohydrates 78 % 18 g

100 kcal

GI: 94 / 0 / 6

Cooking method

Cooking time: 45 min

Step 1:

Ready to make eggless potato pancakes? Gather your ingredients. Peel the potatoes and onions and rinse them under running water.
Step 2:

Grate the peeled potatoes on the fine or medium holes of a box grater. A food processor with a grating disc makes quick work of it. Put all the grated potato in a roomy bowl so it's easy to stir.
Step 3:

Grate the peeled onion on the medium holes, or simply mince it very finely with a knife. Add it to the bowl with the grated potato.
Step 4:

Season with salt and spices to taste. For spices, I recommend dried herbs and ground black pepper.
Step 5:

Add a little flour to thicken. Mix everything well so the ingredients are evenly combined. If the potato releases liquid, pour it off.
Step 6:

Heat a skillet until hot and add a little vegetable oil. Spoon small mounds of the potato mixture into the hot pan and fry over medium heat for a couple of minutes.
Step 7:

Then flip the pancakes with a spatula and fry the other side until golden. Watch that they don't burn.
Step 8:

Serve the draniki hot, with a little sour cream on the side. To blot off excess oil, transfer them from the pan onto a paper towel first. Enjoy!

Draniki come out great without eggs. The small amount of flour helps them hold their shape nicely. The more finely you grate the potato, the smoother the mixture — and the more tender the pancakes, closer to a potato pancake. Sour cream is a classic accompaniment, but you can serve them with any sauce; a garlic sauce is especially good. No extra side is needed, since they're a full dish on their own. Draniki are a favorite with lots of people, and every cook has their own version.
Root vegetables are best scrubbed with a brush or a firm sponge under running water.
Fry with an oil that has a high smoke point. Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds. Unrefined oils generally have a low smoke point because they're full of unfiltered particles that scorch quickly, while refined oils handle heat much better. Whenever you fry, bake, or grill, reach for a high-smoke-point oil — refined sunflower, olive, or grapeseed oil are all good choices.