Draniki

Draniki are one of the most recognizable dishes of Belarusian cuisine, long familiar on Russian tables as well. They are made from raw grated potato, fried into small patties until golden brown. Recipes vary: onion, egg, or a little flour may be added to the potato mass. The dish became especially widespread in Soviet times. Draniki are usually served hot, with sour cream, and sometimes with mushrooms or meat gravy.

Draniki are crispy potato pancakes popular as a savory breakfast dish in Belarusian and Russian cuisines. They’re made from grated raw potatoes and fried until golden brown. They are very similar to hashbrowns.

No Russian would even argue that draniki is a Belorussian dish. potato had become not only a practical food but also an important part of Belarusian identity.
Just as we, Russians, were always historically, culturally and territorially very close to our belorussian brothers, Russian cuisine with time has absorbed that recipe.

Potato pancakes aren’t a dish typical of Russian cuisine, though we love making them thanks to our Belarusian neighbors. That’s why the Belarusian recipe is the one closest to my heart. It means the pancakes absolutely must include well-fried onion. And most importantly, they should be eaten straight from the skillet: fry them up and serve them immediately

represented by

Andrey Makhov

cooking
time 30 min

difficulty
level Easy

key
ingredients 6

Ingredients

potatoes

400 g

onions

80 g

chicken egg

1 piece

wheat flour

15 g

salt

0.5 tsp

neutral oil for frying

100 ml

Portions: 2

Recipe

Wash and peel the potatoes thoroughly. Peel the onions. Grate the potatoes on a coarse grater and the onions on a fine grater.

Crack the egg into a bowl with the potato and onion mixture, add salt, and mix well. Add half a tablespoon of flour. Mix it up.

Heat a thick-bottomed frying pan. Pour in about 3 tablespoons of vegetable oil. Scoop out small portions of potato mixture and place them in the hot oil. They should be no thicker than 1-1,2 cm. The thinner the tastier. The diameter of the draniki is up to you.

Fry draniki over moderate heat on both sides until golden brown. Put on a plate lined with paper towels to remove excess oil.

Add more oil to the pan before adding the next portion of pancakes. Continue this process until all the draniki are ready.

Hint: if the grated potatoes and onions have released too much juice, it is better not to add additional flour to the dough but to squeeze the mixture slightly with a spoon and drain the excess liquid.

Draniki are commonly served with sour cream and chopped scallions, but there are options: porcini sauce, red or black caviar, smoked or salted salmon, poached eggs.

where
to try

Mari Vanna

Moscow

Authentic Soviet cuisine in excellent execution: famous salads like Olivier, herring under a fur coat, and mimosa; borscht, pirozhki, and of course, vodka — without which Soviet cuisine would not be complete.

Dom Rossiyskoy Kukhni (House of Russian Cuisine)

Moscow

A food hall on the VDNKh grounds. 15 counters of regional cuisine from Kamchatka to Kaliningrad under one roof, cooking masterclasses and tastings throughout the day. A rare format: the gastronomy that usually takes a month of travel across the country — covered in a single lunch.

Oblomov

Moscow

Housed in a restored 19th-century mansion, Oblomov specializes in traditional Russian home-style cuisine prepared with premium ingredients. Its cozy atmosphere offers a glimpse into old Moscow hospitality.

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