Belarusian potato draniki
Description
Perfectly pairs with tea and coffee. I learned this recipe from Belarusian friends, who were quite surprised when I started adding eggs to the potato dough. They explained that the necessary dough consistency comes from potato starch and flour. They hold their shape well, and the crust turns out golden brown and very appetizing. Serve the draniki hot, straight from the pan, with sour cream or a cheese sauce. The dish is ready. Serve at the table.
Instructions
- 1
Step 1
1. Peel and wash the potatoes, then grate them on a coarse or fine grater, whichever you prefer.
- 2
Step 2
2. To a bowl with the minced potatoes, add flour. The main thing is not to overdo it—add no more than 170 grams.
- 3
Step 3
3. In a separate bowl, mix one tablespoon of sour cream with one teaspoon of baking soda (without a heap). Then add this mixture to the potatoes, mix the dough by hand, and season with salt and pepper.
- 4
Step 4
4. I pour sunflower oil into a frying pan, place it over heat, heat it well, and spoon the potato mixture into the pan.
- 5
Step 5
5. Fry the potato pancakes over medium heat on both sides until a golden crust forms.
- 6
Step 6
6. I immediately transfer the cooked potato pancakes onto a paper towel to absorb excess oil, then serve them with sour cream.