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The draniki taste juicy and tender on the inside and have a thin, crispy top layer. They consist of just two ingredients, are vegan and incredibly delicious. You can make the popular Belarusian potato pancakes in a flash and serve them in a variety of ways. You can find a detailed draniki recipe with the exact quantities and step-by-step instructions below.
What are draniki?
Draniki are potato pancakes in Belarusian cuisine. They consist of finely grated potatoes and onions, salt and possibly other ingredients.
Draniki are also popular in Russia under the same name. In Ukraine, they are known as deruny.
Various draniki recipes
You only need two main ingredients for the classic draniki recipe. These are potatoes and onions. Add salt to taste and some vegetable oil for frying.
This makes the draniki vegan, as they contain no animal products. They are also suitable for those who follow a purely plant-based diet.
There are other different recipes for the Belarusian potato pancakes, just like for Ukrainian galushki, Russian vinaigrette salad or coulibiac. For example, they may also contain egg or sour cream and flour.
Which potatoes should I use?
Floury potatoes are best for draniki. They contain a lot of starch to bind the mixture and less moisture. These types of potatoes are also perfect for vegan potato dumplings, potato zrazy with mushrooms, vegan gnocchi and “Paltschiki”.
How to serve Belarusian potato pancakes
Draniki are eaten hot, straight from the pan, similar to the hvorost. They change their taste when cooled.
To keep the ready-made potato pancakes warm until they are all baked, you can place them in an oven preheated to around 176 °F (80 °C). Alternatively, you can fry them in two pans at the same time so that they are all ready more quickly.
The Belarusian potato pancakes are very versatile and can be served at any time of day. They are eaten for breakfast, as an appetizer, as a main meal or as a side dish for lunch and dinner.
Draniki are traditionally served with sour cream. For a vegan version, you can use cashew sour cream. Various dips, fresh herbs and a vegetable salad also go perfectly with the Belarusian potato pancakes, as they do with the falafel or the vegan fish sticks.
These potato pancakes are
- juicy on the inside,
- crispy on the outside,
- tender,
- incredibly tasty,
- vegan – without eggs,
- without flour,
- golden-brown eye-catcher on the dining table,
- easy to make from two ingredients,
- ideal for breakfast, as an appetizer, main course or side dish,
- to be enjoyed hot,
- a hearty classic of Belarusian cuisine.
How to make draniki: tips and tricks
- For the typical draniki taste, you should only grate potatoes and onions finely and not coarsely.
- To prevent the potato mixture from darkening, grate the onions first, then add the potatoes and keep mixing the two ingredients directly together.
- You can adjust the amount of salt to taste.
- Serve the Belarusian potato pancakes hot, immediately after preparation.
Have you made draniki using this recipe? I look forward to your results, your star rating and your comments below on how you liked them.
Also try these savory recipes with potatoes:
- Potato piroshki: vegan buns with savory filling
- Kidney bean fritters – vegan recipe with potatoes
- How to make creamy vegetable soup – the best vegan recipe
Draniki
Ingredients
- 600 g potatoes
- 1 onion medium
- 1 tsp salt or to taste
- vegetable oil for frying
Instructions
- Peel onion, grate it with a fine grater and put it in a mixing bowl.
- Peel potatoes and grate them into the onion using a fine grater, stirring again and again.
- Salt the potato onion mixture and stir.
- Place a sieve over a bowl and line it with a straining cloth. Pour the potato onion mixture onto the sieve and allow the excess liquid to drain for approx. 5 minutes (do not squeeze it out!). You can stir the mixture carefully.
- Pour some vegetable oil into a pan and heat over a medium heat.
- Place a heaped tablespoon per potato pancake in the pan and flatten it slightly.
- Fry the potato pancakes over a medium heat until golden yellow to golden brown on both sides. Add vegetable oil as required.
- Drain the draniki very briefly on kitchen paper and serve hot.
Notes
- For the typical draniki taste, you should only grate potatoes and onions finely and not coarsely.
- To prevent the potato mixture from darkening, grate the onions first, then add the potatoes and keep mixing the two ingredients directly together.
- See the detailed tips and tricks for making the draniki at the top of the article.
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