Ingredients (Serves 4)
- 6 medium potatoes (starchy
variety, like Russets)
- 1 medium onion (optional, for
added flavor)
- 1 large egg
- 2-3 tablespoons all-purpose flour
(optional, for binding)
- Salt (to taste)
- Black pepper (to taste)
- Vegetable oil (for frying)
- Sour
cream (for serving)
Instructions
1. Prepare
the Ingredients:
- Peel
the potatoes and the onion.
- Grate
the potatoes and onion on the fine side of a box grater or use a food
processor for a finer texture.
2. Remove
Excess Liquid:
- Transfer
the grated mixture to a fine sieve or cheesecloth.
- Squeeze
out as much liquid as possible. This step is important for crispy Draniki.
3. Mix the
Batter:
- In
a mixing bowl, combine the grated potato-onion mixture with the egg.
- Add
salt and pepper to taste.
- If
the mixture is too loose, stir in 2-3 tablespoons of flour for binding.
4. Fry the
Pancakes:
- Heat
a large skillet over medium heat and add a generous amount of vegetable
oil.
- Drop
spoonfuls of the potato mixture into the hot oil and flatten slightly with
the back of a spoon to form thin pancakes.
- Fry
for 3-4 minutes on each side, or until golden brown and crispy.
5. Drain and
Serve:
- Remove
the pancakes from the skillet and place them on a plate lined with paper
towels to absorb excess oil.
- Serve
hot with sour cream or applesauce on the side.
Tips for Success:
- Use
starchy potatoes for the best texture and binding.
- Work
quickly after grating the potatoes to prevent them from oxidizing and
turning brown.
- For
extra flavor, you can add minced garlic or fresh herbs like dill or
parsley to the batter.
