Ingredients
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Method
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Grating the potatoes
Coarsely grate the peeled potatoes into a bowl. If there is a lot of liquid, carefully pour off the excess, but do not squeeze them dry completely.
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Making the batter
Add the grated onion, eggs, flour, salt and pepper. Mix together to a uniform, thick mixture.
-
Resting
Leave the mixture to stand briefly so that the juices and flour settle slightly, helping the pancakes stick together better.
10 min -
Frying
Heat two tablespoons of oil in a frying pan until hot. Drop spoonfuls of the mixture into the pan to form round, flat portions, and fry over a medium heat until golden brown on both sides.
4 min -
Topping up
As you fry, add more oil as needed, and drain the finished draniki on kitchen paper so that excess fat runs off.
20 min -
Serving
Serve warm with sour cream, optionally sprinkled with a little freshly ground black pepper.
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 1 045 kcal | 261 kcal |
| Fat | 11 g | 2,7 g |
| of which saturates | 3,5 g | 0,9 g |
| Carbohydrates | 204 g | 51 g |
| Protein | 37 g | 9,2 g |
| Fibre | 24 g | 5,9 g |
An estimate calculated from the raw weight of the ingredients. Not included: sunflower oil. Calculated with approximate data: onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg
For sensitive digestion: onion, flour, sour cream (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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