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.