Why You’ll Love This Recipe
Russian Potato Pancakes are crispy on the outside, tender on the inside, and irresistibly satisfying. They require just a few simple ingredients, making them a great choice for a quick snack, side dish, or even a main meal. Versatile and budget-friendly, they’re perfect for breakfast, lunch, or dinner and pair beautifully with a variety of toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Potatoes (starchy variety like Russet)
- Onion (grated or finely chopped)
- Eggs
- All-purpose flour
- Salt
- Pepper
- Oil for frying (vegetable or sunflower oil)
- Optional: sour cream, chives, or applesauce for serving
Directions
- Peel and grate the potatoes using the fine holes of a box grater.
- Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This helps ensure crispy pancakes.
- Transfer the drained potatoes to a bowl. Add grated or finely chopped onion, beaten egg, flour, salt, and pepper. Mix until well combined.
- Heat oil in a skillet over medium heat.
- Spoon a heaping tablespoon of the potato mixture into the pan and flatten gently with the back of the spoon to form small pancakes.
- Fry for 3–4 minutes per side or until golden brown and crisp.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve hot with sour cream or your favorite toppings.
Servings and timing
This recipe makes about 10–12 small pancakes, serving 3–4 people. The total time is approximately 30 minutes: 15 minutes for prep and 15 minutes for frying.
Variations
- Add garlic: Mix in minced garlic for extra flavor.
- Cheesy version: Add shredded cheese like cheddar or parmesan to the batter.
- Spicy twist: Stir in a pinch of chili flakes or paprika.
- Vegetable mix: Include shredded zucchini or carrot for a colorful variation.
- Herbed: Add chopped dill or parsley to brighten the flavor.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or toaster oven to maintain crispiness. Avoid microwaving, as it can make the pancakes soggy. You can also freeze cooked pancakes in a single layer, then reheat in the oven at 375°F until hot and crisp.
FAQs
What are Russian potato pancakes called?
They are traditionally called draniki in Russian and Belarusian cuisine.
What type of potatoes are best?
Starchy potatoes like Russets work best, as they create a crispy texture without needing much flour.
Do I need to peel the potatoes?
Peeling is recommended for a smoother texture, but it’s optional if you prefer a rustic feel.
Why are my pancakes soggy?
Too much moisture in the potatoes can cause sogginess. Be sure to squeeze out as much liquid as possible before cooking.
Can I make the batter ahead of time?
It’s best to cook the pancakes right after mixing to prevent the potatoes from turning gray or releasing too much moisture.
Can I bake instead of fry?
Yes, but frying gives the best texture. To bake, place spoonfuls on a greased baking sheet and bake at 425°F for 20–25 minutes, flipping halfway.
Are these gluten-free?
Yes, they can be made gluten-free by substituting the flour with a gluten-free alternative like rice flour or cornstarch.
Can I make them without eggs?
Yes, use a flax egg (1 tbsp flaxseed + 3 tbsp water) or omit the egg entirely, though the pancakes may be more fragile.
What can I serve with draniki?
Traditional toppings include sour cream, applesauce, smoked salmon, or sautéed mushrooms.
Can I add meat?
Yes, some versions include ground meat inside or serve the pancakes alongside sausage or bacon.
Conclusion
Russian Potato Pancakes are a simple yet incredibly delicious dish that delivers big flavor and crispy satisfaction with every bite. Whether you enjoy them as a savory snack, a hearty side, or a meal on their own, draniki are a traditional favorite that’s easy to make and always hits the spot. Serve them hot, with a dollop of sour cream, and enjoy a taste of comforting Eastern European cuisine.
PrintRussian Potato Pancakes
Russian Potato Pancakes, or draniki, are crispy, savory pancakes made from grated potatoes, onion, and a few pantry staples. Pan-fried until golden, they are a beloved comfort food in Eastern European cuisine.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10–12 pancakes
- Category: Appetizer
- Method: Frying
- Cuisine: Russian
- Diet: Vegetarian
Ingredients
- 4 medium Russet potatoes, peeled and grated
- 1 small onion, grated or finely chopped
- 1 egg, beaten
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable or sunflower oil, for frying
- Optional: sour cream, chives, or applesauce for serving
Instructions
- Peel and grate the potatoes using the fine side of a box grater.
- Place grated potatoes in a clean towel or cheesecloth and squeeze out excess moisture.
- In a bowl, combine the grated potatoes, onion, beaten egg, flour, salt, and pepper. Mix well.
- Heat a thin layer of oil in a skillet over medium heat.
- Drop heaping tablespoons of the potato mixture into the skillet and flatten slightly with a spoon.
- Fry each pancake for 3–4 minutes per side, or until golden and crispy.
- Transfer to a paper towel-lined plate to drain.
- Serve hot with sour cream, applesauce, or your favorite toppings.
Notes
- Use starchy potatoes like Russet for the crispiest texture.
- Be sure to squeeze out as much liquid as possible from the potatoes before cooking.
- For a gluten-free version, use rice flour or cornstarch instead of all-purpose flour.
- Best served immediately, but can be reheated in a skillet or oven for crispiness.
- Customize with herbs, cheese, or spices for different flavors.
Nutrition
- Serving Size: 1 pancake
- Calories: 100
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
