Golden Potato Pancakes (Draniki)

Name: Golden Potato Pancakes (Draniki)
Total time: 25 min
Yield: 2 people
Ingredients: 1.1 lb Potatoes; 2 tbsp Flour; 0.5 tsp Salt; 0.25 tsp Pepper; 1 tbsp Mustard (for serving); 1 tbsp Ketchup (for serving)

Vegetarian • Dairy-FreeUnder 30 MinsStovetopLunch • BreakfastComfort FoodEastern European

Medium

25min

280kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Crispy potato pancakes with a tender center, served with tangy mustard or ketchup.

If you are looking for what to cook with potatoes, Golden Potato Pancakes are the perfect choice. This is a classic Eastern European dish, prized for its incredibly crispy crust and tender interior texture. In this recipe, Golden Potato Pancakes are made with simple ingredients always on hand: potatoes, a little flour, and spices. The main secret to success is properly preparing the potatoes by removing excess moisture, so your pancakes don't fall apart in the pan and hold their shape perfectly. We use flour to bind the grated mass, replacing the egg, which makes the dish suitable for Lent or a vegetarian diet. Golden Potato Pancakes pair perfectly with various sauces. In your arsenal are mustard and ketchup, which will add piquancy and brightness to the flavor. Remember to fry them in a well-heated pan until a rich amber color. This dish will fill your home with a cozy aroma of home cooking and make for a great hearty breakfast or addition to lunch. Try making Golden Potato Pancakes according to our recipe, and they will become your favorite way to prepare potatoes.

Ingredients

500 g Potatoes (about 4-5 medium potatoes)
2 tbsp Flour
0.5 tsp Salt
0.25 tsp Pepper
1 tbsp Mustard (for serving)
1 tbsp Ketchup (for serving)

Instructions

1
Peel the potatoes and grate them on a coarse or fine grater (depending on the texture you prefer).
2
Thoroughly squeeze the grated mass with your hands to remove excess juice — this is critical for a crispy crust.
3
Add the flour, salt, and pepper to the potatoes. Mix thoroughly until smooth.
4
Heat a pan with a small amount of oil (if using). Spoon out the mixture, forming small pancakes.
5
Fry over medium heat for 4–5 minutes on each side until a golden crispy crust forms.
6
Serve hot, using mustard or ketchup as a sauce.

Chef's Tips

•If the potato mass darkens, do not worry — it is a natural oxidation process and does not affect the taste.
•To make the pancakes less greasy, place them on a paper towel after frying.
•For a more interesting flavor, you can add a pinch of dry tea to the mass if you want to experiment with the aroma (but this is for enthusiasts).

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