Stuffed Potato Pancakes - Draniki (VIDEO)
User Reviews
5
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Prep Time
20 mins
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Cook Time
32 mins
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Total Time
52 mins
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Servings
5 people (makes 16 potato pancakes
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Calories
314 kcal
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Course
Main Course, Breakfast
Stuffed Potato Pancakes - Draniki (VIDEO)
Description
This recipe begins by grating peeled Yukon Gold potatoes and a medium onion using a fine grater. Excess liquid from the potato mixture is skimmed off to prevent sogginess. The grated vegetables are combined with egg, all-purpose flour, sour cream, salt, and black pepper to form a thick batter. Ground pork is mixed with reserved grated onion, salt, and black pepper before dividing into small thin patties around two inches wide.
Cooking involves heating oil in a non-stick pan over medium heat. Small spoonfuls of the potato mixture are flattened in the pan, topped immediately with a pork patty, then covered with another spoonful of potato batter. Careful flipping cooks the pancakes evenly on both sides until golden and cooked through. This method creates a contrast between the crispy exterior and the moist, seasoned meat inside.
These stuffed pancakes work well as a main dish or appetizer, typically served with sour cream on the side. They offer a satisfying combination of soft potato and savory pork in a handheld portion. Using two skillets can halve cooking time. Stirring the potato batter between batches helps re-incorporate any separated liquid for consistency.
Ingredients
- 1 1/2 lbs Yukon Gold potato 5 to 6 medium potatoes, peeled
- 1 onion peeled, medium
- 1 egg large
- 3 Tbsp all-purpose flour
- 1 Tbsp sour cream plus more to serve
- 1 tsp salt or to taste
- 1/8 tsp black pepper or to taste
- 3 Tbsp olive oil (or other cooking oil)
- 1/2 lb ground pork (or ground chicken or turkey)
- 1/4 tsp salt pinch of black pepper
- 1/4 tsp black pepper pinch of black pepper
Instructions
- Into a large bowl, grate all of your peeled potatoes using the star grater side of a box grater (protect your hands with safety gloves!) Use a spoon to skim off and discard any excess liquid at the top (I removed about 1/3 cup).
- In the same bowl, grate the medium onion on the same star-grater side of the box grater (no need to wash the grater). Reserve and set aside 1 Tbsp of the grated onion for your meat mixture.
- Into the potato and onion mix, add 1 large egg, 3 Tbsp flour, 1 Tbsp sour cream, 1 tsp salt and 1/8 tsp black pepper. Stir to combine and set aside.
- In a medium bowl, combine 1/2 lb ground meat, 1/4 tsp salt, pinch of black pepper and reserved 1 Tbsp grated onion. Mix just until well combined. Divide the meat into 16 thin patties, each about 2" wide and set aside.
- Heat a large non-stick pan* over medium heat with 2-3 Tbsp oil. Once oil is hot, add potato mixture 1 Tbsp at a time, flattening out the top with the back of your spoon. Immediately top each pancake with a meat patty and cover each one with another Tablespoon of potato mixture**. Saute 4 minutes per side or until cooked through and golden brown. Remove to a paper towel lined plate and serve right away. Repeat with remaining ingredients, adding more oil as needed.
Notes
- Using two non-stick skillets simultaneously can reduce cooking time by about half.
- If liquid rises to the surface of the potato mixture during cooking, stir it quickly to incorporate back into the batter.
- Grate potatoes and onions carefully and remove excess liquid to prevent watery pancakes.
User Reviews
Overall Rating
5
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