Draniki are grated potato pancakes/fritters. Except for the size of the grating, they’re basically the same as latkes large grate for latkes, fine grate for draniki. They’re delicious anytime of year, one of my favorites.
Draniki
potato pancakes
Ingredients
- 5 medium-large potatoes peeled whichever variety you prefer or have at hand
- 1 medium onion yellow or white
- 1 Tablespoon all-purpose flour
- 1 egg
- 1 teaspoon salt
- oil, sunflower or light olive
Optional
- sour cream to taste
- dill, green onion, other favorite chives to taste, chopped
- black pepper and additional salt to taste
Instructions
- Peel potatoes, wipe (do not rinse) with cloth or paper towel.
- Into a large bowl, fine grate potatoes and onion (adds flavor and helps keep potatoes from turning brown). Squeeze out as much liquid as possible.
- Add flour, egg, and salt, using a spatula combine to smooth consistency.
- Heat a large nonstick skillet over medium heat, add 2-3 Tablespoons oil. Once oil is hot, add 1 spoonful potato mixture at a time, pressing each down to form a small pancake. Flip over once browned and crispy, about 3 minutes each side.
- Repeat with remaining batter, adding more oil as needed. Remove to a paper-towel lined plate.
- Serve topped with sour cream, chives and additional salt and pepper to taste.
Notes
If you’re making draniki, grate fine. If you’re making latkes, grate large.
