The Best Ukrainian Potato Fritters Recipe (Draniki)
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All Ukrainians love potato fritters or draniki. No wonder, because from a minimum of simple ingredients you get a hearty and tasty breakfast or dinner. Want to try? We share a cool option on how to cook Ukrainian draniki. Amazingly crispy, appetizing and incredibly tasty! We advise you to try this potato fritters recipe!
Draniki are served hot with sour cream or sauce. Mushroom sauce is perfect. To make the potato fritters more tender, they grind the potatoes in a blender, but a more traditional option is a grater.
Ingredients
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Nutrients
Calories
170.38
170.38
Carbohydrates
16.79
16.79
Fat
10.26
10.26
Protein
2.74
2.74
Step by step method
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Step 1
Peel potatoes, wash and cut into small pieces.
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Step 2
Peel a few onions and garlic. Cut onions into four pieces.
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Step 3
Twist the potatoes in a meat grinder along with onions and garlic. You can also use a food processor, which will greatly speed up the cooking process. Add salt and pepper to the resulting potato mass. Mix.
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Step 4
Sift flour through a sieve. In parts and preferably one spoon at a time, pour it into a bowl with chopped potatoes. Thus, it will be clear how much flour needs to be added so that the mass does not turn out to be very thick or, conversely, too liquid.
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Step 5
Next, beat in the eggs and mix thoroughly.
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Step 6
Put a portion of the dough with a tablespoon on a preheated pan with vegetable oil (make draniki thin). Fry over medium heat for 1-2 minutes until a golden rim appears around the edge.
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Step 7
Then turn the products over to the other side and fry for 1 minute as well. Cover and steam for 30 seconds so that the potato fritters are definitely not raw inside.
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Step 8
Put the finished potato fritters on a plate covered with dry napkins to remove excess fat.
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Step 9
Transfer the slightly cooled draniki to a suitable dish and do the same with the next batch of products.
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Step 10
Delicious draniki with a golden crust and soft inside are especially good in combination with fresh sour cream!
Tips & variations
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Young potatoes are not suitable for draniki, because they are not very starchy and potato fritters can spread or burn. In this case, starch or eggs are added for the binder, which are sometimes replaced with beaten egg whites. For 1 kg of potatoes, 2 eggs or 1–2 tbsp. starch is enough. By the way, some chefs believe that eggs make potato fritters too dense, so it all depends on tastes and preferences.
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A large amount of flour spoils the taste of draniki, and they become "rubber". If the potato mass turned out to be liquid, it is thrown back onto a sieve and the liquid is allowed to drain.
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Instead of flour, you can add semolina, which absorbs excess liquid and makes potato fritters tender, juicy and fluffy. For 1 kg of potatoes, they usually take 1-2 tbsp. flour or 3-4 tbsp. semolina.
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One of the subtleties of cooking classic draniki is seasonings and spices. Together with potatoes in a blender, grind the onion, which prevents the mass from quickly darkening. In addition to salt, garlic, black pepper, dried herbs are added to the potatoes.
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Fry potato fritters only in a hot frying pan with plenty of vegetable oil. If you cook draniki in a warm pan, they will look like boiled potato cutlets.
Inna
I love this dish. And especially if the potato fritters are crispy! I know they are prepared differently. You can twist it into a meat grinder or use a kitchen grater. You can also add minced meat to the potatoes. And so, and so it turns out very tasty! Especially hot draniki with sour cream!