Belarusian Draniki with Crispy Potato Pancakes, Sour Cream and Fresh Chives

Grate the potatoes and onion on the fine side of a box grater directly into a large bowl — Belarusian grandmothers insist on the fine side, never the coarse, so the pancakes hold together with a fine lacy crumb. Grating the onion among the potatoes prevents oxidation and pinks-up the mixture is normal.

Ingredients

• For the draniki (serves 4 — about 12 pancakes):
• 1 kg (2.2 lb) starchy potatoes (Russet or Yukon Gold), peeled
• 1 medium yellow onion, peeled
• 1 large egg, lightly beaten
• 2 tbsp all-purpose flour
• 1 tsp fine sea salt
• 1/2 tsp freshly ground white pepper
• 1/4 tsp ground caraway (optional, traditional)
• Neutral oil for frying (sunflower preferred, Belarusian-style)
• For serving:
• 200ml (scant 1 cup) thick cultured sour cream (smetana) — substitute crème fraîche
• 1 small bunch fresh chives, finely snipped
• 1 small bunch fresh dill, fronds picked
• Flaky sea salt and cracked black pepper
• On the side (Belarusian breakfast custom):
• 100g pickled forest mushrooms or cornichons
• Slices of Belarusian black rye bread, buttered
• A small jug of cold birch sap or strong black tea

Instructions

1. Grate the potatoes and onion on the fine side of a box grater directly into a large bowl — Belarusian grandmothers insist on the fine side, never the coarse, so the pancakes hold together with a fine lacy crumb. Grating the onion among the potatoes prevents oxidation and pinks-up the mixture is normal.
2. Tip the grated mixture into a clean linen tea towel set over a bowl. Gather the corners and squeeze hard over the bowl, expelling as much potato liquid as possible — you should extract at least 250ml of starchy water. Let the squeezed mixture rest 2 minutes.
3. Reserve the potato water and let it sit undisturbed 3 minutes. A milky-white layer of potato starch will settle at the bottom. Pour off and discard the watery top, then scrape the thick starch back into the squeezed potato — this is the secret to crispy-edged, tender-centre draniki.
4. Stir in the beaten egg, flour, salt, white pepper and ground caraway. The batter should be loose but spoonable — not runny.
5. Heat 5mm of sunflower oil in a heavy cast-iron skillet over medium-high heat until shimmering. Drop heaped tablespoons of batter into the oil, flattening each slightly with the back of the spoon to about 8cm wide and 1cm thick. Do not crowd the pan — work in batches of 3-4.
6. Fry 3-4 minutes on the first side without moving until the underside is deeply mahogany-gold and the edges are lacy and crisp. Flip carefully with a fish spatula and fry another 2-3 minutes until the second side matches. Drain briefly on paper towels but never stack them — stacked draniki go soggy.
7. Repeat with the remaining batter, adding oil to the pan as needed and letting it return to temperature between batches.
8. Plate immediately: arrange three or four pancakes overlapping on each warmed plate, spoon a thick dollop of cold smetana on top, and scatter generously with snipped chives and dill fronds. Finish with a pinch of flaky salt and cracked pepper.
9. Serve alongside pickled forest mushrooms, buttered rye bread and a glass of cold birch sap or hot black tea with raspberry jam stirred in.
10. Draniki (also spelt deruny in some Belarusian dialects) are the national dish of Belarus and the most recognisable food of the country, so iconic that Belarus is sometimes affectionately nicknamed 'bulbashy' or 'potato people' by neighbouring Slavs. The dish dates to the 17th century when potatoes arrived in the Grand Duchy of Lithuania from Western Europe and were embraced enthusiastically by Belarusian farmers who found them perfectly suited to the cool, sandy soils of the Polesia marshlands. The technique of finely grating the potato and reserving the settled starch is a centuries-old Belarusian innovation that produces a pancake unlike its German Kartoffelpuffer or Jewish latke cousins — crispier on the edges, more delicate in the centre, never gummy. Draniki are eaten for breakfast, lunch, dinner and as a midnight snack across Belarus, served at every village wedding and city restaurant from Minsk to Brest. The cold smetana on top is non-negotiable Belarusian custom — never sweet apple sauce, which is considered a Polish corruption. The annual Draniki Festival in the town of Glubokoye every September draws thousands of pancake-loving Belarusians to celebrate the country's beloved potato in all its golden-fried glory.