Sunday, December 9, 2012

Draniki (Belarusian Potato Pancake) Recipe


Draniki

Some years ago a Belarusian friend promised to make me draniki’s if I visited Belarus. I didn’t visit, never got the chance to try authentic homemade draniki and it got forgotten until I saw it on Yuliya’s blog. It brought back memories and the urge to make it in my own home.

The word draniki means 'having being grated'. It may not be the most enticing sounding name but don't let the word discourage you. With its crispy exterior and soft interior, draniki's are absolutely delicious. It is generally served with sour cream but I was quite happy to eat it on its own.

Russiapedia has the following to say about draniki:

Draniki originated in Russia some 200 years ago. The first mention of the dish dates back to 1830, though it is also said the dish was a kind of imitation of a German course. There are international variants of Russian draniki such as Ukrainian deruny or kakorki, Polish tartyuhy and Israeli latkes.

Draniki, quite unlike Japanese sushi or French fondue are not considered an exquisite dish. This is due to the “low origin” of the main ingredient – the potato.

There are numerous recipes for the dish that vary from family to family and from region to region. Some add onions; others who are more carnivorous add minced meat and still others mix grated potatoes with grated carrots.

But traditional Russian draniki are prepared in accordance to several fixed rules, the main one being never use flour when making draniki!

The traditional recipe just uses potatoes, onion, sourcream and salt. All ingredients are mixed then fried. The traditional recipe looks interesting but I have already made something similar before, my baked version. The traditional version mixes sourcream with the batter whereas the ‘modern’ recipe serves sourcream on the side. Perhaps the Belorussians deconstructed the original recipe even before today's chefs knew what deconstruction means!

Draniki



Ingredients
5 lbs potatoes
1 medium onion
2 eggs
3 tablespoons flour
3 cloves garlic, minced
Salt and pepper to taste
Vegetable oil
Sour cream for serving (optional)


Directions
  1. Grate the onions and potatoes in a large bowl. Grate onions first. If you start with potatoes they will discolor 
  2. Add eggs, flout, garlic, salt and pepper and mix well
  3. Heat a non-stick frying pan over medium heat. Add 1-2 tablespoons of oil
  4. Place tablespoons of batter in the pan and flatten
  5. Cook until the bottom is golden brown, turn over and cook on the other side. You may need to add more oil when turning over the pancakes


Draniki

6 comments:

  1. Hi, Three Cookies!

    Hope you enjoyed these little beauties, they look yummy!!! So what did you have them with? Sour cream? Apple sauce? ;-)
    By the way, is that a souvenir from Altai? :-)
    Yuliya.

    ReplyDelete
    Replies
    1. Good spotting, yes souvenir from Mount Altai. Its meant to bring good luck, not sure if its working but I bought many so it certainly brought good luck to the seller:)
      I had the draniki's on its own and together with sausage - on its own was nicer

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  2. Hahaha! What were you doing in Altai?
    Do you mean with sausage inside a dranik? If so, that's called a koldun (singular, or kolduny plural)
    I did not get to make Armenian cake this weekend :-( only because I had a giant a$$ cheesecake in the fridge (I did not make that!)

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    Replies
    1. I was on holiday. The original plan was to go to Lake Baikal but we couldn't find places to stay because we didn't book in advance. So Altai it was, and it was really great.
      No, the sausage wasn't inside. Never heard of koldun, interesting name.
      Sounds like the cheesecake is now history:) Good job!

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  3. Haha! the more fat you put into the pan, the more delicious they are unfortunately and they do absorb fat don't they? Your draniki look fantastic and make me crave the Polish version... (which is almost the same). My favourite way to have these is to sprinkle them with salt (I like them very salty) and serve with fried smoked sausage.... It would give a heart attack to many dieticians.
    As I have mentioned the Polish version is called "placki ziemniaczane" and "tarciuchy" (the correct spelling) is a regional name from Malopolska region (which I have learnt thanks to your post by the way because I have never heard about it!).
    Your souvenir has certainly brought good luck to the seller (I love your sense of humour!).

    ReplyDelete
    Replies
    1. They definitely absorb fat, the more you add the more they will absorb. They seem very thirsty:)
      I don't know where Russiapedia got the name tartyuhy from. They overlooked the national version and went for a regional version. Not very well researched, and they probably don't have many readers reviewing articles, unlike Wikipedia

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