Draniki are considered to be a Belarusian dish, although they are an integral part of Russian and Ukrainian culinary traditions. The etymology of the word gives us a hint of how Draniki were cooked originally. No graters or blenders existed at the time the dish was invented, so potatoes were ground with the use of a sharp piece of wood. Draniki is a high-calorie dish because the pancakes are fried in a lot of oil. Traditionally the potato pancakes were served at breakfast garnished with deep fried pork fat or salo.
Draniki are not much different from any vegetable pancakes which are made from carrots or zucchini. This simple recipe can bring new flavors to vegetarian or fasting menu. Potato pancakes are present in different variations in national cuisines all over the world. For example, Jewish people fry latkes for Hanukkah, but in comparison to Belarusian Draniki this recipe includes more eggs. Czech cook bramboraki which are deep fried in plenty of oil.
The main secret of delicious Draniki is to serve them hot. They have a very tender taste and aroma which disappears after they were reheated. The potato pancakes are traditionally served with sour cream, however there are many other sauces that go well with the dish. For example, Swedish love eating them with jam made of cranberries or bilberries.
When it comes to the recipe of the pancakes, many disputes arise. Some prefer to grate the potatoes finely, others go for bigger pieces, some use the potato juice, and others get rid of it. Some even prefer to cook Draniki from boiled potatoes. The reason is that a universal recipe does not exist, and every combination in the result becomes a tasty and nutritious dish.
We have chosen the easiest and fastest recipe of Draniki.