Traditional Potato Pancakes (Draniki)

Potato Pancakes, or draniki, are a favorite dish from my childhood. This recipe comes from my mother, and every time I make it, I’m reminded of home. They’re crispy, tasty, and easy to make. I’m happy to share this traditional recipe with you!

Ingredients for Potato Pancakes (makes about 12 pancakes)

• 4 large potatoes

• 1 small onion

• 1 egg

• 2 tablespoons all-purpose flour (optional)

• Salt, to taste

• Freshly ground black pepper, to taste

• Ghee (clarified butter), for frying

• Sour cream, for serving (optional)

Cooking Instructions

• Peel and grate the potatoes and onion
  Using a fine grater, grate the potatoes and onion into a large bowl.

• Remove excess liquid
  Place the grated mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This helps the pancakes get crispy.

• Mix the batter
  Transfer the grated potatoes and onion to a bowl. Add the egg, flour (if using), salt, and pepper. Mix well until combined.

• Heat the ghee
  Pour enough ghee into a frying pan to cover the bottom and heat over medium heat until hot.

• Fry the pancakes
  Scoop about 2 tablespoons of the potato mixture for each pancake and place it in the hot ghee. Flatten slightly with a spatula. Fry for 3-4 minutes on each side until golden brown and crispy.

• Drain and serve
  Remove the pancakes and place them on paper towels to drain any excess ghee. Serve warm with sour cream or your favorite topping.

Tips & Tricks for Perfect Draniki

• Squeeze out the moisture well: Removing excess liquid from the grated potatoes is key to crispy pancakes. Use a clean towel or cheesecloth and squeeze tightly.

• Use starchy potatoes: Russet or other starchy potatoes work best for a light, crispy texture.

• Don’t skip the onion: It adds flavor and helps keep the pancakes moist.

• Keep the oil (or ghee) hot: Fry the pancakes in hot fat to get a golden, crispy crust. If the oil is too cool, the pancakes will absorb it and become soggy.

• Don’t overcrowd the pan: Fry in small batches to maintain the temperature and avoid steaming the pancakes.

• Press gently while frying: Flatten each pancake slightly with a spatula so they cook evenly.

• Keep cooked pancakes warm: Place finished pancakes on a baking sheet in a warm oven (about 200°F / 90°C) while frying the rest.

• Serve immediately: Draniki taste best hot and crispy right off the pan!

• Add extras if you like: Try mixing in minced garlic, chopped herbs, or a little grated cheese for variation.

Serving Suggestions

Potato pancakes are delicious on their own, but here are some classic ways to serve them:

• Sour cream: The traditional favorite — its cool creaminess perfectly balances the crispy draniki.

• Applesauce: Adds a sweet contrast that pairs wonderfully with the savory pancakes.

• Fresh herbs: Sprinkle chopped dill, parsley, or chives on top for a fresh burst of flavor.

• Smoked salmon or cured meats: For a heartier meal, serve alongside slices of smoked salmon or your favorite cured meats.

• Mushroom or sour cream sauce: A warm sauce can make the dish extra comforting and rich.

Feel free to mix and match toppings to find your perfect combination!

❓FAQ

Q1. Can I make Draniki without eggs or flour? Yes. Eggs help bind the pancakes, and flour adds structure, but you can make egg-free versions using flaxseed meal or skip flour entirely for a gluten-free version. Just squeeze out extra moisture from the potatoes well.

Q2. What kind of potatoes should I use? Starchy potatoes like Russet or Yukon Gold work best—they crisp up nicely and hold together better due to their higher starch content.

Q3. Can I make them in advance or freeze them? Draniki are best fresh and crispy, but you can reheat leftovers in a skillet or oven. To freeze: let them cool, place on a baking sheet to freeze individually, then store in a sealed bag. Reheat in an oven or air fryer for best texture.

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