Potato pancakes with sour cream (draniki)

1. 1 Potatoes≈ $2.15 per kg 300 g
2. 2 Onions≈ $1.60 per kg 30 g
3. 3 Eggspack 10 pcs ≈ $1.89 0.5 pcs
4. 4 Wheat flour 20 g
5. 5 Sour cream 15%pack 300 g ≈ $1.60 40 g
6. 6 Sunflower oil 15 ml
7. 7 Salt 2 g
8. 8 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the potatoes¹ and onion²; peel the onion; grate the potatoes and onion on a fine grater; squeeze out excess liquid.

2. Mix the grated vegetables with the egg, flour, salt, and pepper until smooth, and fold gently.

3. Heat a skillet over medium heat and add a little vegetable oil; warm until it sizzles lightly.

4. Drop small rounds of batter about 0.5 cm thick onto the skillet, shaping with a spatula.

5. Fry over medium heat for about 3 minutes on each side until golden brown, turning carefully with a spatula.

6. Brown the second side to the same golden color, making sure moisture doesn’t escape from the center.

7. Transfer the draniki to a plate, blot excess oil with paper towels, and salt to taste if needed.

8. Serving: serve with sour⁵ cream; garnish with herbs if desired.

9. Tips: batter can be prepared in advance and refrigerated up to 2 hours; draniki can be frozen cooked and fried as needed.