Belarusian Potato Draniki with Garlic Sour Cream — Crispy
Potato Draniki
Crispy Belarusian potato draniki served with fragrant garlic sour cream.
These draniki are simple, honest food that warms you from the first bite. I love them for the crisp exterior and tender interior; the recipe is straightforward: grated potato, a little flour and an egg — and a touch of magic in the pan.
Serve them with garlic sour cream and fresh herbs so the flavors really open up. They cook quickly and work equally well for a family breakfast or a cozy dinner with friends.
Nutrition (per serving)
Directions
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1
Peel the potatoes and the onion. Grate the potatoes and onion on a fine grater into a large bowl.
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2
Leave the grated potato for 2–3 minutes, then squeeze out the excess liquid through cheesecloth or a fine-mesh sieve — return the squeezed-out starch to the potato mixture.
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3
Add the egg, flour, salt and pepper to the potatoes. Mix well until combined; the mixture should hold together but remain moist.
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4
Heat a skillet over medium heat and pour in the vegetable oil. Use a spoon to drop small portions of the batter and gently flatten each to about 1/3 inch thick.
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5
Fry the draniki 3–4 minutes on each side until golden and crisp. Don’t overcrowd the pan so the temperature doesn’t drop.
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6
Transfer the cooked draniki to paper towels to drain any excess oil.
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7
For the garlic sour cream, mix the sour cream with finely grated or pressed garlic, add the chopped dill and a pinch of salt. Taste and adjust seasoning if needed.
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8
Serve the draniki hot with a generous spoonful of the garlic sour cream and a sprinkle of fresh herbs on top.
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9
Optionally, serve with thinly sliced or pickled onion and a small portion of salted fish for a traditional touch.
Ingredients
- Potatoes:2.2 lb
- Yellow onion:1 piece (medium)
- Egg:1 piece (large)
- All-purpose flour:2 tbsp
- Salt:1 tsp
- Ground black pepper:1/2 tsp
- Vegetable oil (for frying):5.5 tbsp
- Sour cream (20% fat):3/4 cup
- Garlic:2 cloves
- Fresh dill or parsley, finely chopped:2 tbsp
Tips & Notes
- Squeeze the potatoes thoroughly — that’s the key to crisp draniki. Return the starch you collect to the mixture to help bind them.
- If the mixture is too loose, add another 1 tbsp of flour; if it’s too thick, add a little water or an extra egg.
- Cook over medium heat: too high and they’ll burn outside while staying raw inside.
