🥔 Draniki (potato pancakes)
Draniki are Belarusian potato pancakes made from finely grated raw potato mixed with onion, a little egg and flour, then fried until the edges are crisp and golden. Inside they stay soft and tender. They are eaten hot, straight from the pan, with a generous spoonful of sour cream, as a breakfast, a side dish or a meal on their own.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 kg potatoes
- 1 onion
- 1 egg
- 2 tbsp flour
- Salt and black pepper
- 4 tbsp vegetable oil for frying
- 150 g sour cream to serve
Method
- Peel and finely grate the potatoes and onion, then squeeze out excess liquid.
- Mix in the egg, flour, salt and pepper.
- Heat the oil in a frying pan and drop in spoonfuls of the mixture, flattening them slightly.
- Fry 3–4 minutes per side until crisp and golden, then drain on paper towels.
- Serve hot with sour cream.
How to make it lighter
- Brush the pan with oil or bake the pancakes on a lined tray instead of shallow-frying.
- Use light sour cream and keep it to 1–2 tbsp: 1 tbsp full-fat sour cream ≈ 30 kcal.
- Serve 2–3 draniki with a large salad instead of a full plate.
History
Draniki are considered a national dish of Belarus, where potatoes became a staple in the 19th century. Similar grated-potato pancakes are eaten across Eastern and Central Europe, known as deruny in Ukraine and placki ziemniaczane in Poland.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Draniki (potato pancakes) and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →