CONTRIBUTED BY: Embassy Mission in Pretoria
Draniki is one of the most popular and famous dishes of the Belarusian cuisine. Although there are many similar recipes for potato pancakes in various countries, Belarusian draniki are famous for its rich taste, national culinary secrets and the floury Belarusian potatoes – bulba – with their fluffy, dry texture that is perfect for making potato pancakes.
Draniki became very popular in Belarus in the 19th century. They were often eaten for breakfast as it is a very delicious and nourishing dish. Hot potato pancakes were served with fresh homemade sour cream. This is the most popular serving for Belarusian draniki. They are also good with machanka (pork stew), butter, fried salo and onions. In line with Belarusian national cooking traditions, draniki can be also stewed in ceramic pots with fried onions, carrots, mushrooms, homemade sausages and cream in a bake oven.
- Peel, wash and grate potatoes and the onion (the onion will help you keep grated potatoes from turning brown). Use a grater with small holes. Add salt and mix until a smooth even consistency is obtained.
- Heat the frying pan with vegetable oil. Put a full tablespoon of mixture from the bowl onto the frying pan and form a small pancake. Flip over once browned and crispy – about 2 to 3 minutes each side.
- Serve hot with sour cream.
- Draniki can also be served with soused cowberries, apple and sour cream sauce, onion and sour cream sauce, machanka. Draniki can be stewed in ceramic pots with meat, sausages, mushrooms.