Potato Pancakes with Sour Cream
Crispy golden-brown pancakes made from grated potatoes and onions, served with tangy sour cream.
- Time
- 30 min
- Serving
- 548 kcal
- Ingredients
- ≈ $1.01
- Protein
- 13 g
Ingredients
- 1 Potatoes≈ $2.19 per kg 300 g
- 2 Onions≈ $1.60 per kg 30 g
- 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 4 Wheat flour 20 g
- 5 Sour cream 15%pack 300 g ≈ $1.60 40 g
- 6 Sunflower oil 15 ml
- 7 Salt 2 g
- 8 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Peel the potatoes1 and onion2, grate them finely, then squeeze out excess liquid for 1 minute.
Mix the grated potatoes1 and onion2 with an egg, flour, salt, and pepper until smooth.
Heat a skillet with oil over medium heat for 1–2 minutes until the oil is shimmering.
Spoon small pancakes (about 1 cm thick) onto the skillet and flatten slightly with a spatula.
Fry over medium heat for 3–4 minutes per side until golden and crispy, with a soft center.
Transfer to paper towels for 1 minute, then serve hot with sour5 cream.
Tips
- Why it works
- Squeeze out excess liquid from grated potatoes to prevent the pancakes from turning soggy or sticking to the pan. Wet batter makes them dense instead of crispy.
- Substitutions
- Replace sour cream with Greek yogurt (40g) for a tangier but slightly thicker topping. Use butter (15g) instead of sunflower oil for richer flavor.
- Common mistakes
- Overcrowding the pan causes uneven cooking. Notice when edges brown but centers stay pale or steam rises too much.
- Storing and reheating
- Eat fresh or within 2 days; reheat in a dry pan over low heat for 3–4 minutes. Freeze cooked draniki for up to 1 month; reheat from frozen in the oven at 180°C for 10 minutes.
- Serve with
- Pair with a simple cucumber salad for a light contrast or serve alongside smoked fish for a hearty dinner.
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