Crisp grated potato-and-onion pancakes served with sour cream and a cucumber salad.
TBy The_Mad_Russian
Servings
4
4 piece russet potatoes
1 piece yellow onion
1 piece egg
3 tbsp all-purpose flour
1.5 tsp fine salt
0.5 tsp black pepper
0.5 cup sunflower oil
0.75 cup sour cream
2 piece cucumbers
1 tbsp white vinegar
0.5 tsp granulated sugar
0.25 cup fresh dill
2 piece scallions
Calories
620 kcal
Protein
9g
Carbs
56g
Fat
41g
Fiber
5g
Sugar
5g
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Sarah M. · Melbourne, AU
Cucumber Salad
1. Thinly slice the cucumbers and scallions, then chop the fresh dill. Toss the cucumbers with the scallions, half of the fresh dill, white vinegar, granulated sugar and a pinch of the fine salt. Stir half of the sour cream into the salad if you like it creamy, or leave it plain, then chill while you cook.
1.5 tsp fine salt,
0.4 cup sour cream,
2 piece cucumbers,
1 tbsp white vinegar,
0.5 tsp granulated sugar,
0.1 cup fresh dill,
2 piece scallions
Make the Batter
2. Peel the russet potatoes and yellow onion, then grate both on the coarse side of a box grater. Transfer to a clean kitchen towel or sieve and squeeze out as much liquid as possible.
4 piece russet potatoes,
1 piece yellow onion
3. Place the squeezed potato and onion in a bowl. Add the egg, all-purpose flour, remaining fine salt and black pepper, and mix quickly until evenly combined, since the potatoes oxidize and darken fast.
1 piece egg,
3 tbsp all-purpose flour,
1.5 tsp fine salt,
0.5 tsp black pepper
Fry the Draniki
4. Heat a large skillet over medium-high heat with enough sunflower oil to coat the base generously, about 3 mm deep. When the oil shimmers, spoon in mounds of batter and flatten each into a 8 cm (3 in) pancake, working in batches without crowding.
0.5 cup sunflower oil
5. Fry for 3 to 4 minutes per side until deep golden and crisp at the edges, flipping once. Add more sunflower oil between batches as needed, and drain the draniki on a wire rack or paper towels. Keep finished batches warm in a 100°C (200°F) oven.
0.5 cup sunflower oil
To Serve
6. Serve the hot draniki with a generous dollop of the remaining sour cream, the cucumber salad alongside, and the rest of the fresh dill sprinkled over the top.
0.4 cup sour cream,
0.1 cup fresh dill
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