Classic Potato Pancakes with Onion (Draniki)

Made with simple, everyday ingredients. Follow this recipe and you'll get tasty, hearty potato pancakes every time.

Recipe author

Servings:

Potatoes

Onion

Eggs

Starch

Sour cream

Salt

Ground hot pepper

Vegetable oil

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 3 g

Fats 17 % 4 g

Carbohydrates 70 % 16 g

103 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

Gather all the ingredients.
Step 2:

Choose mature, firm potatoes with rough skin and a yellowish flesh. This kind not only tastes better but also helps the pancakes hold their shape. New potatoes don't work well here because they're low in starch. Peel the potatoes and grate them on the fine side of a grater.
Step 3:

Grate the onion on the fine side too. You could run the potatoes and onion through a food processor, but hand-grating is said to make the tastiest pancakes.
Step 4:

Squeeze the grated mixture well and drain off the liquid—you won't need it.
Step 5:

Now stir in 1 tablespoon of sour cream—it keeps the mixture from darkening. Mix well.
Step 6:

You can add 1–2 tablespoons of starch to the potato mixture if you're not sure the potatoes had enough of their own. If the mixture is already thick, skip the starch.
Step 7:

Beat 2 eggs in a separate bowl and season with salt and pepper. Combine everything and mix thoroughly.
Step 8:

Cook the pancakes in a well-heated skillet. The oil should come about halfway up the sides of the pancakes—that's how they turn out crisp and golden.
Step 9:

Fry over medium heat on both sides until golden brown. Don't cover the pan. To keep them from being too greasy, drain the finished pancakes on paper towels. The classic draniki are ready. Enjoy!