Authentic Belarusian Potato Pancakes

Ingredients

• 4 large potatoes, peeled and grated (about 500g / 1.1 lb) 4 large potatoes, peeled and grated (about 500g / 1.1 lb)
• 1 small onion, grated 1 small onion, grated
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 eggs, lightly beaten 2 eggs, lightly beaten
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
2. 2.
   In a large bowl, combine the grated potatoes, grated onion, minced garlic, flour, beaten eggs, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Heat a generous amount of vegetable oil in a large non-stick skillet over medium heat.
4. 4.
   Take a small handful of the potato mixture and shape it into a flat patty. Gently place it in the hot oil and flatten it with a spatula. Repeat with the remaining mixture, making sure not to overcrowd the pan.
5. 5.
   Fry the pancakes for about 3-4 minutes on each side, or until they turn golden brown and crispy. Remove them from the pan and drain on a paper towel-lined plate.
6. 6.
   Serve the Draniki hot with sour cream or applesauce on the side.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out as much moisture as possible from the grated potatoes to achieve crispy pancakes.
• Onion — Grate the onion finely to ensure it blends well with the potatoes.
• Garlic — Mince the garlic finely for even distribution of flavor.
• Flour — Use all-purpose flour for binding the ingredients together.

Tips & Tricks

• For extra flavor, add chopped fresh herbs like dill or parsley to the potato mixture.
• Serve the Draniki immediately after frying to maintain their crispiness.
• Experiment with different toppings such as sour cream, applesauce, or even smoked salmon for a gourmet twist.
• Leftover Draniki can be reheated in a toaster or oven to regain their crispiness.
• If you prefer a lighter version, you can bake the pancakes in the oven instead of frying them.

Serving advice

Serve the Draniki hot, straight from the pan, with a dollop of sour cream or a side of applesauce. They are perfect as a main course accompanied by a fresh salad or as a side dish to complement a meat or fish dish.

Presentation advice

Arrange the golden-brown Draniki on a platter, garnished with a sprig of fresh herbs. Serve them alongside a small bowl of sour cream or applesauce for dipping or drizzling.