Crispy, crunchy potato pancakes from Belarus. A favorite amongst Europeans and Ashkenazi Jews alike.
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"While latkes sizzle, may the glow of Hanukkah bring warmth to your heart and home." - Unknown
Belarusian draniki, also known as draniki or dracheni, are a traditional potato pancake dish that originates from Belarus. They are a staple in Belarusian cuisine and are enjoyed as a hearty and flavorful comfort food. These are a traditional dish in my home during Hannukah, as the Ashkenazi Jewish community of Belarus made them a staple dish. My family comes from a Belarus border town called Brest-Litovsk, modern day Brest, so this recipe is near and dear to my heart.
Draniki (Latkes) are potato pancakes made from grated potatoes mixed with various ingredients, including onions, eggs, and sometimes flour. The mixture is seasoned with salt and pepper before being fried until golden brown and crispy. The dish is often served with sour cream, applesauce, or other toppings.
The history of draniki dates back to the 19th century when potatoes became a significant part of the Belarusian diet. Potatoes were introduced to Eastern Europe in the 18th century and quickly became a staple crop due to their adaptability to the local climate and soil conditions. Draniki were likely developed as a way to make the most of this new ingredient.
Originally, draniki were a simple and economical dish made by peasants and farmers. They provided a filling and satisfying meal using basic ingredients that were readily available. Over time, draniki gained popularity beyond the rural communities and became a beloved dish across all of Belarus.
The recipe for draniki is quite flexible, allowing for variations in ingredients and flavors. Some recipes call for adding additional ingredients such as cheese, mushrooms, or herbs to enhance the taste. This adaptability has contributed to the enduring popularity of draniki in Belarusian cuisine.
Draniki have also spread to other countries in the region, including Russia, Ukraine, and Poland, where variations of the dish are enjoyed. In Belarus, draniki are often served during celebrations, family gatherings, and special occasions, emphasizing their role as a cherished comfort food with deep cultural roots.
In Eastern Europe, particularly among Ashkenazi Jewish communities, the tradition of making latkes holds a significant place in the culinary and cultural heritage. Latkes, similar to the Belarusian draniki, are potato pancakes that are fried until golden and crispy. These delicious treats have deep historical roots, often associated with Hanukkah, the Festival of Lights.
During this festive holiday, which commemorates the miracle of a small amount of oil lasting for eight days in the ancient Temple, it's customary to consume foods fried in oil, symbolizing this miracle. Latkes, being a fried dish, perfectly fit this tradition. Ashkenazi Jewish families would prepare latkes by grating potatoes and onions, mixing them with eggs and sometimes a bit of flour, before frying them in oil until they achieve a satisfying crunch.
The aroma of sizzling latkes would fill Jewish homes during Hanukkah, creating a warm and nostalgic atmosphere that brought families together to celebrate and share in this cherished culinary tradition.
Over time, latkes have become more than just a dish; they're a link to history, a reminder of heritage, and a means of connecting generations through the joy of food and shared experiences.
In modern times, draniki continue to hold a special place in Belarusian culinary heritage, and they are enjoyed by locals and tourists alike as a delicious and nostalgic dish that reflects the country's history and traditions.
My Grandparents Belarussian Draniki (Latkes) Recipe
Prep time 30 minutes | Cook time 20 minutes | Serves 4
Ingredients 2 pounds russet or brown potatoes -- peeled and grated coarse 1 large yellow onion -- grated 2 tbsp milk 1 medium carrot -- peeled and grated 1 tablespoon parsley -- fresh , minced 3 large eggs -- beaten 1/2 teaspoon salt pepper and nutmeg -- as desired 3 tablespoons matzo meal 1/2 teaspoon baking powder vegetable oil for frying
FOR SERVING | Applesauce or sour cream (Smetana)
Instructions
1. In a large sieve or cheesecloth set over a bowl combine the potatoes and the onion and press the mixture to remove any excess moisture.
2. Let the Mixture stand for 5 minutes and press it again. Make sure the potatoes and onions are as dry as possible. Don't throw away liquid in bowl, as you'll see the potato starch gather at the bottom. 3. Pour the liquid in the bowl into a measuring Cup, being careful not to pour off the potato starch that has settled in the bottom.
4. Add the potato mixture to the bowl, stirring it to combine it with the starch. 5. Measure the liquid in the measuring cup, discard it, and add an amount of milk equivalent to half of it to the bowl (this milk is the milk listed above) with the carrot, the parsley, the egg, the salt, the matzo meal, and the baking powder. Combine the mixture well. 6. In a large heavy skillet heat enough vegetable oil to measure 1/4 inch until it is hot and in it fry tablespoons of the potato mixture, a few at it time, turning the pancakes carefully, until the pancakes are golden brown on both sides.
(If necessary, transfer the pancakes as they are cooked to racks set on baking pans lined with paper towels and keep them warm in a preheated very slow oven [200' F.)
Transfer the draniki (latkes) to a heated platter and serve them immediately with the applesauce or the sour cream.
This is a dish I've made with my grandfather plenty of times and they always turn out awesome. TIP: Watch the heat of your oil, as if its too cold, they will be soggy and if its too hot you'll burn the outside and have a raw interior. Happy cooking!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Eastern & Central Europe and the Caucasus, check out the links my recipes below.
Central Europe
Czech Kulajda - A creamy mushroom soup
Hungarian Csirke Paprikash - A creamy paprika stew with chicken
Polish Pierogis - Rich stuffed dumplings served with bacon and onions
Slovakian Bryndzove Halusky - Extra rich and cheesy drop noodles with bacon
Eastern Europe
Belarussian Draniki - Crispy and crunchy potato pancakes
Eastern European Christmas Kutya - A traditional wheat berry and dried fruit dish.
Estonian Mulgipuder - A humble potato and wheat porridge topped with bacon
Finnish Lohikeitto - A light and creamy salmon soup
Latvian Auksta Zupa - A kefir and beet summer soup
Lithuanian Cepelinai - A potato dumpling with a rich meat filling
Moldovan Mamaliga cu Branza - A thick and rich polenta dish with dried, fried pork
Russian Shuba - A unique salad of beets, herring, carrots, and potatoes
Transnistrian Eggplant Rolls - Lightly fried and stuffed eggplant
Ukrainian Borsch - A rustic beetroot stew with beef