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Draniki
Potato pancakes from raw grated potato, fried to a crisp edge and served with soured cream.
4 servings · 45 minutes (estimated)
Ingredients
Quantities for 4 servings.
- 1 kg Potatoes, floury variety
- 1 piece Onion
- 100 ml Vegetable oil
- 200 ml Soured cream
- 20 g Dill
- to taste Salt and pepper
Method
- Grate the potato and onion finely into the same bowl.
- Let the mass stand three minutes and pour off the water that gathers on top, leaving the sediment.
- Season with salt and pepper. Add nothing else.
- Heat the oil over medium and drop the mixture in by the spoonful, flattening it to half a centimetre.
- Fry three to four minutes a side, to a deep golden crisp crust.
- Drain on paper and serve immediately with soured cream and dill.
Recipe data adapted from UniTools, CC BY-SA 4.0. Changes: page design, formatting and integration in NOMVEX Food. This adapted recipe text is shared under CC BY-SA 4.0. Image credit and its separate licence are shown below the photo, where available.