These hot potato pancakes benefit from the addition of grated onion and a dollop of sour cream. It’s best to use a really starchy potato to limit the amount of liquid – you’ll want them as crispy as you can get them!
Draniki grew in popularity in Belarus in the 19th century and have maintained their title as one of the country’s most popular and famous national dishes.
Time: 10 mins / Serves: 4 / DIFFICULTY: Easy
Finely grate the peeled potatoes and onion.
Put the grated mixture into a muslin cloth (or similar) and squeeze out as much water as possible.
Mix the egg and seasoning into the grated mixture. It shouldn't be too wet or too dry - you can add flour if it's not looking so great.
Heat the vegetable oil in a good frying pan. Once this is sizzling, drop spoonfuls of the mixture in and pat down with the back of the spoon into small 'pancakes' about 1/2 inch thick.
Cook for 2-3 minutes on one side until golden and crispy, then flip and cook for another 2-3 minutes.
Add a dollop of sour cream and enjoy hot!