Draniki or potato pancakes

Potato pancakes made with grated raw potatoes can be found in many cuisines, and each has its own cooking methods and uses local potatoes, which has an impact on the taste. Unlike latkes, in which the potatoes are grated on a coarse grater or through the shredding disk of a food processor, Belarusian draniki are usually grated by hand on a fine star grater. Traditionally the recipe calls only for starchy potatoes, onions, salt and oil for frying. 

Belarus is the number one potato consumer in the world with 385 pounds of potatoes consumed per person a year, or more than a pound a day. The potato is believed to have been introduced to Belarus from northern Europe in the 18th century, which was an upgrade from the turnips that were the main staple before then.

Draniki, which are hot potato pancakes served with sour cream and dill, has long been the most popular dish of Belarusian cuisine. They can also be served with sautéd onions and mushrooms, fried bacon or lard, or melted butter. 

For draniki

1 medium onion

1 1/2 pounds potatoes (varieties like Russet, Idaho or Yukon Gold)

1 egg

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 cup sour cream to serve

oil for cooking

Peel the onion and the potatoes. After peeling, in a large bowl, grate the onion on a star grater. It is very important to grate the onion before the potatoes because it will prevent the raw potatoes from oxidation and turning brown. Grate the potatoes on a star grater into the same bowl, stirring several times. As an alternative, you can use a blender or chopper to grate the onion and potatoes, just make sure not to blend it completely into a purée but to leave a coarse consistency.

Add 1 large egg, 3 tablespoons all-purpose flour and 1/2 teaspoon salt. Stir well to combine. It should have the consistency of a pancake batter.

Heat 2 tablespoons of oil in a large skillet over medium heat. Add one heaping tablespoon of the batter per potato pancake onto the skillet, flattening the top with the back of a spoon. Flip the pancakes when they are golden brown on the bottom and beginning to brown around the edges, about 1-2 minutes. Cook on the other side until golden brown. When needed, add another tablespoon of oil to the skillet. 

Remove to a plate lined with paper towel and keep the draniki warm in a hot oven until you finish cooking. Serve right away with sour cream, sprinkled with chopped dill. 

Serves 3-4.