Entree: Belarus – Central Culinary Region – дранікі ➤ draniki (Potato pancakes made from grated potatoes and onion, pan-fried until crisp)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 15 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) starchy potatoes, peeled and coarsely grated
- 1 medium onion, about 6 oz (170 g), grated or finely chopped
- 1 large egg (approx. 1 3/4 oz (50 g))
- 3 tbsp (24 g) all-purpose flour
- 1 tsp (6 g) salt
- 1/2 tsp (1.5 g) ground black pepper
- 4 oz (115 g) smoked bacon, diced (optional)
- 3 tbsp (45 ml) vegetable oil or lard for frying
- 1 cup (240 g) sour cream for serving
- 2 tbsp (15 g) chopped fresh dill or chives for garnish

Show original ingredient measurements

- 2 lb (900 g) starchy potatoes, peeled and coarsely grated
- 1 medium onion, about 6 oz (170 g), grated or finely chopped
- 1 large egg (approx. 50 g)
- 3 tbsp (24 g) all-purpose flour
- 1 tsp (6 g) salt
- 1/2 tsp (1.5 g) ground black pepper
- 4 oz (115 g) smoked bacon, diced (optional)
- 3 tbsp (45 ml) vegetable oil or lard for frying
- 1 cup (240 g) sour cream for serving
- 2 tbsp (15 g) chopped fresh dill or chives for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Grate the potatoes and onion into a large bowl. Using a clean towel or fine sieve, squeeze out excess liquid; reserve a few tablespoons of the liquid to let any settled starch mix back in if needed for binding.
2. Add the egg, flour, salt, and pepper to the grated potato mixture and stir until evenly combined. If using bacon, fry the diced bacon in a skillet until crisp, drain and stir into the mixture or use as a garnish.
3. Heat 1–2 tablespoons (15 to 30 ml) of oil in a large skillet over medium-high heat. Spoon heaping 1/4-cup (60 ml) portions of the potato mixture into the skillet, flattening gently into 3–4 inch (7–10 cm) patties.
4. Fry 3–4 minutes per side, or until deep golden brown and crisp at the edges. Adjust heat as needed to cook through without burning.
5. Transfer cooked draniki to a baking sheet in a single layer and keep warm in a 200°F (95°C) oven while you fry the remaining batches. Add more oil between batches as needed.
6. Serve hot topped with sour cream, chopped dill or chives, and bacon if used.

1. Grate the potatoes and onion into a large bowl. Using a clean towel or fine sieve, squeeze out excess liquid; reserve a few tablespoons of the liquid to let any settled starch mix back in if needed for binding.
2. Add the egg, flour, salt, and pepper to the grated potato mixture and stir until evenly combined. If using bacon, fry the diced bacon in a skillet until crisp, drain and stir into the mixture or use as a garnish.
3. Heat 1–2 tablespoons of oil in a large skillet over medium-high heat. Spoon heaping 1/4-cup portions of the potato mixture into the skillet, flattening gently into 3–4 inch (7–10 cm) patties.
4. Fry 3–4 minutes per side, or until deep golden brown and crisp at the edges. Adjust heat as needed to cook through without burning.
5. Transfer cooked draniki to a baking sheet in a single layer and keep warm in a 200°F (95°C) oven while you fry the remaining batches. Add more oil between batches as needed.
6. Serve hot topped with sour cream, chopped dill or chives, and bacon if used.