Golden and crisp on the outside, tender at the center, these potato pancakes make a quick, deeply satisfying homemade breakfast. Below you’ll find tested proportions, a few tricks for a proper crust, and practical tips to keep the pancakes intact and juicy.
Ingredients
- Potatoes — 700g (1.5 lbs)
- Yellow onion — 1 small onion (about 80g / 2.8 oz)
- Egg — 1
- All-purpose flour — 2 tbsp
- Potato starch (optional, for extra crispness) — 1 tbsp
- Salt — 1 tsp
- Black pepper, ground — 1/4 tsp
- Vegetable oil, for frying — 60ml (1/4 cup)
- Garlic — 2 cloves
- Fresh dill, chopped — 1 tbsp
- Sour cream, for serving — 100g (3.5 oz)
Step-by-Step Recipe
- Peel the potatoes and onion. Grate the potatoes finely, and grate the onion on the same side of the grater.
- Squeeze the mixture quickly through a sieve or cheesecloth. Collect the liquid in a bowl, let it stand for 1–2 minutes, pour off the liquid, and return the starch that settles on the bottom to the grated potatoes.
- Add the egg, salt, pepper, flour, starch if using, pressed garlic, and chopped dill. Mix until evenly combined.
- Heat a skillet with the vegetable oil over medium heat. Drop in small portions of the batter with a spoon and gently flatten them.
- Fry for 2–3 minutes per side, until deeply golden and crisp. Do not overcrowd the pan.
- Transfer the cooked pancakes to paper towels to drain off excess oil.
- Serve hot with sour cream or your favorite sauce.
Nutritional Value per Serving
| Item | Per Serving |
|---|---|
| Calories | 230 kcal |
| Protein | 5 g |
| Fat | 10 g |
| Carbohydrates | 29 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 560 mg |
Serving and Storage
Serve the pancakes right away so you get the full crunch. Excellent accompaniments include sour cream, a yogurt-garlic sauce, scallions, lightly cured salmon, or applesauce.
Store leftovers in the refrigerator for up to 2 days. Reheat in a dry skillet or in the oven at 200°C (392°F) for 5–7 minutes — the crust will crisp up again nicely.
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Tips and Variations
- For extra crispness: grate the potatoes finely, squeeze them well, and heat the oil until it shimmers.
- Return the starch that settles in the potato juice — it acts as a natural thickener and helps bind the pancakes.
- If the mixture seems too loose, add 1–2 tsp flour or starch; if it feels too thick, add a few drops of the reserved potato liquid.
- Gluten-free: replace the all-purpose flour with rice flour or use only potato starch.
- Baked version: spoon onto parchment, mist with oil, and bake at 200°C (392°F) for 15–20 minutes, flipping halfway through.
- Tasty add-ins: grated cheese, scallions, paprika, or a pinch of turmeric for color.
Frequently Asked Questions
Why do potato pancakes fall apart in the skillet?
Most often it comes down to too much moisture, too little flour or starch, or oil that isn’t hot enough. Squeeze the mixture more thoroughly, add 1–2 tsp flour or starch, and fry in properly heated oil without turning them too soon.
How do I keep the potatoes from turning brown?
Work quickly, add the grated onion right away, and include a pinch of salt; if you like, add a few drops of lemon juice. There’s no need to soak the potatoes in water for long — you’ll lose valuable starch along with the color.
Can I make draniki in the oven?
Yes. Spoon the mixture onto parchment, flatten slightly, brush or mist with oil, and bake at 200°C (392°F) for 15–20 minutes, flipping halfway through.
What kind of potatoes are best for potato pancakes?
Starchy potatoes with a drier, fluffier flesh give the best structure and the crispiest finish. New potatoes are more watery, so they should be squeezed especially well.