Draniki – Crispy Potato Pancakes

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Draniki – Crispy Potato Pancakes

Draniki – Crispy Potato Pancakes

Anna Voloshyna

Servings

4

Prep Time

15 minutes

Cook Time

10 minutes

Category

Potatoes

Fry each pancake until golden and crispy on both sides, about2 to 3 minutes per side.

Ingredients

  • 1 1/2 lb Yukon gold potato, peeled

  • 1 yellow onion (about 6 oz), peeled

  • 1 Tsp salt

  • 1/4 Tsp ground black pepper

  • 1 Tbsp corn starch

  • 1/3 cup sunflower or vegetable oil, for frying

  • Sour cream for serving

  • 1 Tbsp chives, for garnish

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  • Nanobond Skillet

Directions

  1. Finely grate the potato and onion using a metal grater with small holes. The mass should be a little coarser than a pure. Place the grated vegetables in a large mesh sieve and lightly press with a large spoon to drain the excess moisture. Transfer the mass to a medium bowl and stir in salt, pepper, and corn starch.

  2. Heat the oil in a large non-stick skillet over medium heat. Once the oil is hot, scoop about 2 tablespoons of grated vegetables and place on a skillet, gently flatten in out with a back of a spoon to form a round pancake. Repeat with the remaining mass. Fry a few pancakes at a time, make sure to not crowd the pan. Fry each pancake until golden and crispy on both sides, about 2 to 3 minutes per side. Top with sour cream and chives.