Draniki (Potato Pancakes)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Peel and grate the potatoes into a large bowl. Use a grater with medium holes for the best texture.

   Ongeveer 5 min

   Tip van de kok: To prevent browning, you can grate potatoes into a bowl of cold water, then drain immediately.

2. 2

   Place the grated potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible.

   Ongeveer 3 min

   Tip van de kok: Removing excess moisture is key to crispy draniki.

3. 3

   Add the grated onion, egg, all-purpose flour, salt, and black pepper to the drained potatoes. Mix everything thoroughly to combine.

   Ongeveer 2 min

4. 4

   Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot enough that a drop of mixture sizzles immediately.

   Ongeveer 3 min

   Tip van de kok: Ensure the oil is hot but not smoking to achieve a golden crust.

5. 5

   Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form thin pancakes. Do not overcrowd the pan.

   Ongeveer 2 min

   Tip van de kok: Work in batches to maintain the oil temperature and prevent steaming.

6. 6

   Cook for 3-5 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.

   Ongeveer 10 min

   Tip van de kok: The edges should be crispy and the center tender.

7. 7

   Transfer the cooked draniki to a plate lined with paper towels to drain excess oil. Repeat with the remaining potato mixture.

8. 8

   Serve the draniki hot with a dollop of sour cream and a sprinkle of fresh dill, if desired.

   Tip van de kok: Applesauce is another traditional accompaniment.