Draniki are Belarusian potato pancakes with crisp, irregular edges and a tender center. They are commonly served hot with sour cream, and this version adds a simple mushroom sauce for a complete meatless meal.
Squeeze excess moisture from the grated potatoes, then fry the pancakes in a thin layer of oil until deeply golden. Make the sauce in the same skillet so the mushrooms pick up the browned flavors.
Keep the potato mixture loosely packed in the pan; pressing it too firmly makes the center dense instead of tender.
Serving Suggestions
Serve immediately with mushroom sauce, sour cream, and chopped dill. A cucumber and herb salad makes a fresh side.
Recipe Notes
Draniki are best fresh, but leftovers can be reheated on a rack in a hot oven. Keep the sauce refrigerated for up to three days.
Belarusian Draniki with Mushroom Sauce
Ingredients
Equipment
Method
- Grate the potatoes and onion. Wrap them in a clean towel and squeeze firmly over a bowl. Discard the liquid, then mix the potato mixture with egg, starch, salt, and pepper.
- Heat a thin layer of oil in a skillet over medium heat. Drop in 1/4-cup portions, flatten gently, and fry for 3 to 4 minutes per side until crisp and golden. Drain on a rack.
- Pour off excess oil. Melt the butter in the skillet, add the mushrooms, and cook until browned. Add the stock and simmer for two minutes.
- Lower the heat. Stir a spoonful of hot stock into the sour cream, then return it to the skillet and warm gently without boiling.
- Top the hot draniki with mushroom sauce, sour cream, and dill.
Nutrition
Notes
- Squeeze the potatoes just before mixing so the batter does not turn watery.
- Do not boil the sour cream sauce or it may split.
