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Classic potato pancakes

Classic Potato Pancakes (Draniki)

A tasty, filling dish for everyday meals. Who hasn't heard of draniki, that beloved potato classic? Just about everyone has tried them at least once. The beauty of this dish is that it's budget-friendly and quick to put together. Here's how I make them.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Potatoes

800

Egg

Flour

Onion

Vegetable oil (for frying)

100

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 3 g

Fats 33 % 10 g

Carbohydrates 57 % 17 g

164 kcal

GI: 88 / 0 / 13

Cooking method

Cooking time: 40 min

Step 1:

To make draniki, start with your potatoes. Peel them and rinse well under running water. Peel the onion, too.
Step 2:

Grate the peeled potatoes and onion. For a smoother texture, use the fine side of the grater; I like to use the coarse side. It's up to you.
Step 3:

Add the egg, flour, salt, and spices to the grated vegetables. For the spices, I'd suggest a little ground black pepper and some dried dill or parsley.
Step 4:

Mix everything together thoroughly until well combined.
Step 5:

Heat a good skillet until hot and pour in a little vegetable oil. Spoon some of the potato mixture into the pan, using the spoon to shape it into oval pancakes.
Step 6:

Fry the draniki on both sides over medium heat until golden and appetizing. Don't rush by cranking up the heat — give them time to cook through properly. Serve the draniki hot, with a dollop of sour cream. Enjoy!

Simple, classic potato draniki come together fast with just a handful of ingredients. But if you like, you can stir in extras — cheese, mushrooms, bacon, fresh herbs — and they'll turn out delicious every time. For extra flavor and aroma, add a little minced garlic, or serve them with a garlic sauce on the side. This humble potato dish is an easy way to shake up your everyday meals; make it for lunch, dinner, or just a hearty snack. Cook them to eat right away, hot off the pan — the taste isn't the same once they sit, and I only enjoy them fresh and hot. Have fun making them!