Eastern European Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Draniki
Crispy Belarusian potato pancakes — grated, seasoned, and fried until deeply golden and crunchy-edged — irresistible with cold sour cream on the side.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
8 steps- 1
Grate the potatoes and onion together on the coarse holes of a box grater directly into a colander set over a bowl.
- 2
Press and squeeze the mixture firmly to remove as much liquid as possible, then let the collected liquid settle for 5 minutes and pour off the water, keeping the potato starch left at the bottom of the bowl.
- 3
Mix the drained potato-onion mixture back with the reserved starch, eggs, flour, salt, and pepper until evenly combined.
- 4
Heat a generous layer of oil in a heavy skillet over medium-high heat until shimmering.
- 5
Drop heaping spoonfuls of the batter into the pan and flatten into thin patties with the back of the spoon.
- 6
Fry until deeply golden and crisp on the bottom, 3 to 4 minutes, then flip and cook the second side another 3 minutes.
- 7
Transfer to a paper-towel-lined plate to drain, and keep warm in a low oven while you fry the remaining batches.
- 8
Serve hot with a generous dollop of cold sour cream.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
68/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving160
Calories
4 g
Protein
35 g
Carbs
0 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Draniki are the Belarusian national dish -- crisp potato pancakes that reflect the country's deep reliance on the potato as a staple crop since its widespread adoption in the eighteenth century. The name comes from the Belarusian word for grating, and the technique of wringing moisture from raw grated potato before frying is the single defining step that separates draniki from softer potato pancakes found elsewhere in the region. Served with smetana (sour cream) at nearly every family table, they represent the kind of unglamorous, sustaining cooking that kept rural households fed through long winters.
Listahan note
This version squeezes the potato aggressively dry and uses the starchy starch water as a binder trick -- letting the settled starch settle and then folding it back into the potato mix gives you a pancake that holds together without excess flour and tastes purely of potato.
Technique cues
- After grating the potatoes, squeeze them in a towel as hard as you can, then let the drained liquid sit in a bowl for five minutes -- the white starch settles at the bottom; pour off the liquid and scrape that starch back into the grated potato as a natural binder.
- Keep the oil shallow but hot enough that a shred of potato dropped in sizzles immediately; too little oil gives you steamed potato cakes with pale, soft crusts instead of the dark, shatteringly crisp exterior that is the whole point of draniki.
- Press each draniki lightly with the back of the spatula once it goes into the pan to ensure full contact with the hot surface -- an arched pancake browns only at the edges and leaves an underdone pale band through the center.
Kitchen flow
- Parallel prep
- While the first batch of draniki fries, grate and squeeze the remaining potato portions; this staggered approach means you are never waiting between batches and the oil stays at the right temperature throughout.
- Make-ahead
- Grated potato turns pink within 20 minutes even after squeezing, so draniki batter cannot be made far ahead -- instead, peel and hold whole potatoes submerged in cold water for up to two hours, then grate and cook to order.
- Leftover move
- Reheat cold draniki on a wire rack set over a sheet pan in a 400 F oven for eight minutes; they crisp back up almost completely and are excellent topped with smoked salmon and a dab of sour cream.
- Cleanup rhythm
- Line a rimmed tray with paper towels for draining, and keep a splatter screen nearby; the starchy batter tends to pop as water escapes, and catching it early keeps the stovetop clean.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
russet potatoes
main ingredient
Purpose: High-starch russets produce a crisper exterior when fried and contribute more natural starch to bind the batter than waxy varieties.
Handling: Peel and grate on the large holes of a box grater; work quickly and keep the grated potato in a bowl of cold water if you are not frying immediately, then drain and squeeze before cooking.
Adaptation: Yukon Gold potatoes work and give a slightly buttery flavor, though the crust will not be quite as shatteringly crisp.
onion
savory backbone
Purpose: Grated raw onion seasons the potato from within during frying and prevents the pancake from tasting flat or starchy.
Handling: Grate on the same box grater immediately before mixing to keep its juice incorporated into the potato mixture rather than draining away.
Adaptation: Two tablespoons of sliced green onion can substitute for a milder flavor that does not sharpen as much during cooking.
egg
binder
Purpose: One egg provides just enough protein to hold the squeezed potato shreds together without making the pancake feel eggy or dense.
Handling: Beat and add after squeezing and draining the potatoes so the egg does not get diluted by the potato liquid.
Adaptation: The reserved potato starch (see culinary notes) can replace the egg for a vegan version, though the pancakes will be slightly more fragile in the pan.
vegetable oil
frying medium
Purpose: Neutral high-smoke-point oil allows the pan to stay hot enough to create a crisp crust without adding competing flavor.
Handling: Use enough oil to come a quarter inch up the side of the pan -- draniki need to shallow-fry, not pan-fry with just a film of fat.
Adaptation: Lard is the traditional fat and gives an arguably superior crust and richer flavor; rendered duck fat is also excellent.
sour cream
classic topping
Purpose: Cold sour cream (smetana) contrasts with the hot, crisp pancake and its fat softens the starchy richness of the potato on the palate.
Handling: Serve directly from the refrigerator so the temperature contrast is as sharp as possible.
Adaptation: Full-fat Greek yogurt is a leaner substitute; creme fraiche is richer and has a slightly more complex tang.
Technique notes
- The starch-recapture technique (letting potato liquid settle and folding back the white sediment) is not optional if you want draniki that hold without added flour -- it is the difference between a cohesive crisp cake and shredded potato that crumbles the moment it hits the plate.
- Fry in two or three batches rather than crowding the pan; overcrowding drops the oil temperature and the draniki steam instead of fry, producing a soft pale result instead of a dark, shattering crust.
- A thin slice of fresh apple tucked between the grated potato and the onion is a Belarusian regional addition that adds a faint tartness and extends the potato without tasting fruity -- it is subtle enough that most tasters cannot identify it but immediately notice the balance feels right.
Ingredient swaps
- Gluten-free direction
- Draniki are naturally gluten-free when the starch-recapture method is used as the binder -- no flour substitution needed, just ensure the oil and toppings are gluten-free as well.
- Lower-fat direction
- Bake shaped draniki on a well-oiled sheet pan at 425 F for 15 minutes per side; they will not be as shatteringly crisp but they will still have good color and a pleasant texture.
- Allergen-direction (egg-free)
- Use the reserved potato starch alone as the binder and skip the egg; the pancakes are more fragile and need a full minute longer undisturbed in the pan before they are stable enough to flip.
Serve alongside
- Cold sour cream or smetana in a small bowl
- Pickled cucumber and dill salad
- Braised sauerkraut with caraway seeds
- Cold kefir or plain yogurt drink
- Dark beer or a crisp apple cider
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Cooked draniki keep in the refrigerator for up to two days; lay them flat in a single layer separated by paper towels to prevent them from becoming soggy.
- They reheat best in a hot oven or dry skillet -- never the microwave, which turns the crisp exterior limp and makes the interior wet.
Equipment
- Large box grater for fast, even shredding
- Clean kitchen towel or cheesecloth for squeezing out maximum moisture
- Heavy cast-iron or stainless skillet that retains heat through each batch
- Thin flexible spatula for flipping without tearing the crust before it is fully set
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