Draniki are a symbol of Belarusian 'Bulba' (potato) culture. Unlike some other versions of potato pancakes, Draniki rely on a minimal amount of flour to preserve the potato flavor and crispy texture.
The key to success is speed – you should grate and process the potatoes quickly so they don't brown. Many Belarusian recipes call for the excess liquid from the grated potatoes to be drained or squeezed out, but for extra crispiness and tenderness, we recommend draining only some liquid and adding flour to absorb the remaining starch.
Grate the potatoes and onion finely or process them into a very fine mash in a food processor. Let the released excess liquid settle for 2 minutes, then carefully drain it off. (For extra crispy pancakes, squeeze the liquid out through a cloth).
Add the egg, flour, salt, and pepper to the potato-onion mixture. Mix well to combine the ingredients. The mixture should not be too runny, but not too thick either (it should slide easily off a spoon).
Heat the vegetable oil in a large frying pan over medium-high heat.
Spoon the mixture into the hot oil. Gently flatten it to form pancakes about 7-10 cm in diameter.
Fry for 3-4 minutes on each side until the Draniki are richly golden brown and crispy. After frying, transfer them to a plate lined with paper towel to remove excess fat.
Serve Draniki immediately while they are hot and crispy. Traditionally, they are served with a generous dollop of sour cream, optionally sprinkled with chopped dill. In some parts, they are served with a thick meat sauce (Machanka).