Draniki (potato pancakes)

This recipe makes 4 very generous servings. I prefer my potatoes to be coarsly grated for added crunch in the finished product but you can finely grate them in a food processor. Traditionally, draniki are served with sour cream but you can opt out for a healthier and lower-calorie option of plain Greek yorurt.


  • 5 lbs Yukon gold potatoes
  • 1 medium sweet onion
  • 2 eggs
  • 3 tablespoons all-purpose flour
  • 3 cloves garlic, pressed
  • bunch of fresh dill, chopped
  • sea salt, freshly ground black pepper
  • vegetable oil for frying
  • sour cream or plain Greek yogurt for serving


Grate the potatoes and onion in a large bowl. Squeeze out all but some excess liquid. Add the eggs, flour, garlic, dill, salt and pepper, and mix well.

Preheat a skillet over medium-high heat. Reduce heat to medium, add a few tablespoons of oil and heat through. Drop a tablespoon of batter and flatten it to make a pancake. Cook until the pancake looks golden brown around the edges, then flip and cook for two more minutes.

Keep your pancakes warm until serving time. Sprinkle with more chopped fresh dill and serve with sour cream or Greek yorurt.


2 thoughts on “Draniki (potato pancakes)

    • Well, guess what? I am from Belarus! 🙂 Hope you like this recipe. This is how my family makes draniki. My Belarussian and Ukrainian friends like to throw potatoes in a food processor but I grate them on a coarse grater. We actually had an argument about this a few weeks ago. Then I invited everybody over for a draniki party. They were all gone – no complaints heard! 🙂
      On a practical note, if you are making a lot of draniki, you may want to arrange the cooked ones on a baking sheet and stick them in a low-temp oven until you finish cooking the rest of them. That way, they will stay warm and crisp until serving time!
      I still have my eyes on the Armenian cake! Hope I have time to make it this weekend! 🙂

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