Preparation
- Peel the potatoes and onion and grate them on the medium side of the grater; not too fine, so the pancakes keep some bite.
- Squeeze the mixture out firmly in a cloth or sieve, because potatoes release a lot of water and the pancakes should not go soggy.
- Knead the potatoes, onion, eggs, flour, salt and pepper well together by hand; do not leave the mixture standing for long.
- Heat plenty of oil in a frying pan, add the mixture by the tablespoonful, flatten slightly and fry for 4 to 6 minutes on each side until golden brown.
- Drain the finished pancakes on kitchen paper and keep them in a warm oven until all are fried.
- Serve hot with the cold soured cream.
Drink with it
Pale lager · excellent match
Kölsch or pilsner, well chilled
Carbonation and a fine hop bitterness cut through the frying fat, and the slim malt leaves the roasted notes of the crust alone.
Pils or Helles: What's the Difference?Vodka · excellent match
Vodka, ice cold and neat, in small glasses
This is how it is drunk with draniki in Belarus: the cold, clear sip clears fat and soured cream from the palate.
What Is Vodka? Raw Materials, Flavor, and CocktailsSparkling wine · good match
Brut Sekt or Crémant
The bubbles cleanse the palate after every crisp bite, and the acidity suits the soured cream.
Sparkling wine, Champagne, and Prosecco: what's the difference?White wine · good match
Riesling, dry
Robust acidity stands up to the fat and picks up the freshness of the soured cream.
Which wine pairs with food? A simple approach to choosing