Potato Pancakes (Draniki)

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients and a unique flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and adds protein.

Wash and peel 5 large starchy potatoes and place them in a bowl of clean water.

Grate the potatoes using a box grater on the pulp side.

Grate 2 large onions into the same bowl to prevent discoloration of the potatoes.

Drain excess liquid from the grated mixture using a fine-mesh sieve, stopping when it drips slowly.

Set the drained mixture aside for 2 minutes, then pour off the liquid to reveal settled starch at the bottom and add it to the potato mixture.

Crack in 2 large eggs and mix well with the potato-onion mixture.

Add 12 grams (2 teaspoons) of salt and a generous amount of black pepper, then mix until homogenous.

Heat a non-stick pan or well-seasoned cast iron pan on medium heat with duck fat.

Dollop heaps of the mixture into the pan, being careful not to overcrowd it.

Check for a golden brown bottom before flipping to brown the other side.

Spoon some fat over the pancakes as they cook.

Drain the cooked pancakes on a wire rack and pat dry with paper towels.

Serve warm with sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens