“Traditional Eastern European recipes have been passed down through generations for decades, but some experience their star hour when they cross borders and adapt to new cuisines. This is exactly what happened with Belarusian potato pancakes -a simple dish that has become popular in the United States thanks to its rich flavor and crispy texture,” the article reads.
The publication also notes that the pan-fried potato transforms into a golden-brown disc, crispy on the outside and tender within. Unlike sweet pancakes, this savory version is entirely potato-based. The dish is perfect on its own or with various fillings.
The success of this recipe, according to the article, lies in its versatility. It can be served as a hearty breakfast, a quick lunch, or a light dinner. Belarusian potato pancakes work equally well as a main course or a side dish, and they easily adapt to ingredients found in any kitchen. This practicality is key to understanding why so many people in the USA have started making draniki and sharing the recipe.
Potato pancakes have become a trend. They resonate with a broader movement: a return to simple, comforting recipes with clear roots. In a world of fast food, this homemade dish “offers a warm and genuine experience, where the focus is on the ingredients and the cooking technique is accessible to everyone.”
The publication shares a recipe for draniki with its readers, courtesy of the international food blog Foreign Fork. It is noted that the secret to perfect draniki lies in a golden-brown, crispy crust and a soft interior, all while keeping the authentic, homely feel of the dish.
Ingredients:
6 potatoes,
1 small white onion,
1 egg,
1 tablespoon of flour (optional, for a thicker consistency),
1 heaped tablespoon of sour cream,
salt and black pepper (to taste),
sunflower or corn oil for frying.
Preparation:
Grate the potatoes and onion on the finest side of your grater until you get a texture resembling mashed potatoes. Put the mix into a fine sieve or a clean cloth. Squeeze it hard to get rid of the extra liquid, but don’t let the potatoes dry out completely. Dump the potato-onion mixture into a bowl and add the egg, sour cream, flour, and your spices. Mix until you obtain a smooth batter. Heat a generous amount of oil in a skillet over medium heat. Drop spoonfuls of the mixture onto the pan and gently flatten them into discs. Cook for about 3-4 minutes on each side, until the edges are very crispy and the color turns golden brown. Transfer to absorbent paper and serve immediately, traditionally topped with an extra spoonful of cold sour cream.
The publication also suggests serving options: as a main dish; with yogurt, sour cream, or soft cheese; accompanied by salad or fresh vegetables.
“Belarusian potato pancakes prove that creating the best recipes does not always require radical inventiveness. Just a few steps, simple ingredients, and careful technique – and you can prepare this hearty dish,” Clarin concludes.
Meanwhile, Belarusian potato dishes may be included in the UNESCO Heritage List. Belarusian experts are currently preparing a national nomination file titled “Grated Potato Dishes: Traditions of Cooking and Consumption in Belarus” for inclusion in the UNESCO Intangible Cultural Heritage List.
