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.
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.
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.
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.
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.
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.