Perfectly Simple, Perfectly Delicious: The Draniki Potato Pancake Recipe

Easy Elegance: Draniki Potato Pancakes Done Right

Draniki (potato pancakes) is all about turning basic ingredients into something really tasty. Think of them as crispy potato pancakes, made from scratch without much fuss. For this recipe, all you need are potatoes, some salt for taste, an egg to hold everything together, and a mix of herbs that you like. Add in a bit of onion and garlic for that extra flavour punch.

What’s special about this recipe? We don’t use flour. Instead, we make the most of the natural starch from the potatoes. This keeps the pancakes just right – not too thick, not too thin. And when you fry them in oil, they get a nice crispy outside, while staying soft inside.

So, if you’re looking for a simple and tasty dish that doesn’t need many ingredients or fancy cooking steps, Draniki is a great choice. Whether it’s for breakfast, lunch, or a snack, these potato pancakes are sure to be a hit.

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The Draniki Potato Pancake Recipe

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Draniki, a delicious potato pancakes, offers a burst of rich flavour with every bite. Crafted with minimal ingredients and a straightforward method, these golden treasures are not just incredibly tasty but also are very easy to prepare.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 5-6 medium sized potatoes
• "Potato water" - when draining grated potatoes, we need to keep this liquids to get the starch out of it.
• 1 onion
• 2-3 garlic cloves
• 1 egg
• pinch of salt, pinch of pepper, dried herbs: dill, parsley
• oil for frying. Delicious if you find "salo" (lard) for frying.

Instructions

1. Wash and peel the potatoes. Grate the potatoes using a fine grater. For a more uniform consistency, use a fine grater. Put the grated potatoes in a bowl and mix in some salt.Move them to a colander to drain away any extra liquid, but put the colander above a bowl or a cup/glass - we need to keep all the liquids from potatoes, as it would be our starch. Press down on the potatoes to make sure they're as dry as possible. Set aside liquids for 5 minutes and start preparing other ingredients.
2. Peel and grate the onion, add to the potatoes and mix. Onions will help maintain the color of the potatoes and prevent them from browning. Add minced or grated garlic, 1 egg, pinch of salt and pepper, dried herbs like dill or parsley.
3. Return to potato liquids - the starch should have settled at the bottom of the bowl. Scoop 2-3 full tbsp and add the starch to the potato-onion mixture. Combine all ingredients together.
4. Heat 3 tbsp of oil in the skillet. How you shape the potato pancakes is entirely your choice. You can mold them into neat and thin ovals (as shown in the photo) or simply scoop them with a spoon and drop them onto the hot pan. Just make sure to flatten them a bit. Don't make the potato pancakes too thick; they will remain raw inside.
5. Fry draniki on medium heat for 4-5 minutes on each side until they're golden brown, without covering them.
6. Once cooked, transfer the pancakes to a paper towel to soak up any extra oil.
7. Enjoy the pancakes warm with sour cream. For an added kick, consider mixing the sour cream with finely chopped herbs, garlic, salt, and spices

Behind the Perfect Draniki: Techniques and Traditions

Draniki, those delightful potato pancakes, have an intriguing past. Their first appearance in written records goes back to 1830, in the cookbook “Kukhar dobro navuchany” by the Polish culinary expert Jan Schitler. Interestingly, the recipe has German ties. It makes sense, considering Germany was among the early European nations to fully embrace the potato. The essence of true draniki is simplicity: potatoes, a touch of salt, and onions (which also keep the potatoes from turning brown). And for that authentic taste? Fry them in rendered lard. Despite modern variations, the classic draniki skips flour, eggs, and other add-ins.

What potatoes to choose for draniki?

When it comes to crafting the perfect potato pancakes, the choice of potato is key. Aim for mature potatoes, the ones with that distinct rough skin and a warm yellowish center. These aren’t just any ordinary spuds; they’re high in starch, which is the magic ingredient for this draniki recipe.

Extra starchiness doesn’t just enhance the flavor, making your pancakes irresistibly tasty, but it also ensures that your pancakes hold their shape.

While young potatoes might be great for a salad or a quick roast, they’re not the stars of the potato pancake show. Their starch content is on the lower side, meaning they won’t give your pancakes that ideal texture and taste. Remember, for the best results, it’s all about the mature, starchy potatoes.

Why No Flour? The Potato Starch Technique Explained

For much of history, up until the mid-19th century, wheat flour was a luxury, not something you’d find in every kitchen. That’s because wheat wasn’t widely grown and was often reserved for special occasion dishes. So, when it came to making potato pancakes, flour didn’t make the cut. Some even embraced what’s called “poor pancakes” – a simple blend of potatoes seasoned with a pinch of salt. The secret? Choosing potatoes rich in starch to get that perfect texture.

For many recipes, flour is a go-to ingredient to hold things together. But with our Draniki, we take a different approach, and here’s why:

1. Grate the Potatoes: Start by grating the potatoes. This gives them the right texture, essential for the perfect Draniki.
2. Squeeze Out the Liquid: Once grated, squeeze the potatoes to remove as much liquid as possible. Keep this liquid! Pour it into a separate bowl or glass.
3. Let the Liquid Settle: Leave the liquid alone for about 5 minutes. During this time, something cool happens: the potato starch settles to the bottom.
4. Prepare Other Ingredients: While waiting for the starch to settle, grate the onions and garlic. Add these to your potato mix along with the egg, salt, and any herbs you’re using.
5. Back to the Potato Liquid: After 5 minutes, you’ll see the settled starch in your bowl or glass. Add about 2-3 tablespoons of this starch back into the potato mix. This natural starch helps hold the pancakes together when cooking – no flour needed!

By using the potato’s own starch, we get a great texture for the Draniki, and we keep the recipe simple and true to its roots.

What to serve with Draniki /Potato Pancakes?

Draniki can be paired with a variety of accompaniments to enhance its flavor. Here are five delightful serving ideas:

1. Sour Cream & Chives: Top your Draniki with a dollop of rich sour cream, and sprinkle some freshly chopped chives for an added burst of flavor.
2. Greek Yogurt & Dill: For a tangy twist, serve Draniki with a spoonful of Greek yogurt. Add some chopped dill for a refreshing herbal touch.
3. Smoked Salmon & Capers: Elevate your Draniki by placing a slice of smoked salmon on top and sprinkling a few capers. This gives a gourmet touch to the dish.
4. Sautéed Mushrooms & Garlic: Sauté some mushrooms and garlic in butter until they’re golden and tender. This earthy topping complements the crispy Draniki wonderfully.
5. Caramelized Onions & Feta: Cook some sliced onions slowly until they’re caramelized and sweet. Top your Draniki with these onions and crumble some feta cheese for a mix of sweet and salty flavors.

With these accompaniments, you can enjoy Draniki in multiple delicious ways, perfect for any occasion or meal!