Stuffed Potato Pancakes – Draniki Recipe
If you’re hunting for the kind of comfort food that makes you do a happy dance in your kitchen, you’ll absolutely fall in love with Stuffed Potato Pancakes – Draniki. These golden, crispy pancakes have a fluffy potato exterior and a savory, juicy meat filling tucked inside, creating the most heartwarming combination. With just a handful of humble ingredients and a straightforward method, the result is a dish that tastes like home, feels like a celebration, and brings everyone to the table with eager anticipation.
Ingredients You’ll Need
There’s a special magic in how these simple, honest ingredients come together for Stuffed Potato Pancakes – Draniki. Each one is chosen not just for flavor, but for the role it plays in giving the pancakes their signature texture, color, and nostalgia-inducing aroma.
- Yukon Gold potatoes: Their buttery texture and golden color create a tender, flavorful pancake base.
- Onion: Adds sweetness and depth to both the potato mixture and meat filling, enhancing every bite.
- Egg: Acts as the binder that holds the potato mixture together for perfect flipping.
- All-purpose flour: Gives structure to the pancakes, preventing them from falling apart in the pan.
- Sour cream: Mixed in for creaminess, and a must for topping when serving.
- Salt and black pepper: Essential for seasoning and bringing out all the savory flavors.
- Olive oil (or your preferred cooking oil): Crisp up the pancakes beautifully while adding extra flavor.
- Ground pork (or chicken or turkey): The savory, juicy center—choose your favorite for a personal twist.
- Extra pinch of salt and pepper (for filling): Ensures the meat is seasoned through, making the filling irresistible.
How to Make Stuffed Potato Pancakes – Draniki
Step 1: Prepare the Potato Mixture
This is the heart of the dish! Grate your peeled Yukon Gold potatoes on the coarse side of a box grater. Don’t forget to skim off excess liquid—this little step helps the pancakes cook up beautifully crisp. Grate in a medium onion, mixing it with the potatoes for a wonderful balance of moisture and flavor. Save just a scoop of the onion for the meat later, then mix in an egg, flour, sour cream, salt, and pepper. Stir it all together until you have a thick, irresistible potato batter that already smells amazing.
Step 2: Prepare the Meat Filling
In a separate bowl, combine your ground pork (or chicken or turkey) with that reserved grated onion, along with a little salt and pepper. Mix until the filling is evenly seasoned—don’t overwork it, just until everything is combined. Now, divide the meat into 16 tiny patties, about 2 inches each, so they’re ready for their cozy potato blanket.
Step 3: Assemble and Fry the Draniki
Heat a generous layer of oil in your favorite large non-stick skillet over medium heat. Drop a spoonful of the potato mixture in the pan, flattening it gently with the back of your spoon. Place a mini meat patty on top, then cover with another spoonful of potato mixture, tucking the filling inside. Fry for about 4 minutes per side, until the outsides are golden and crisp, and the inside is piping hot and fully cooked. Place each finished pancake on a paper towel to soak up any extra oil. Repeat this process, adding more oil as needed, until you’ve transformed all the ingredients into golden beauties.
Step 4: Serve and Enjoy
Serve your Stuffed Potato Pancakes – Draniki hot and fresh from the pan, with a generous dollop of sour cream melting over the top. With every forkful, you’ll get crispy potato, tender meat, and a hit of creamy tang—perfection on a plate!
How to Serve Stuffed Potato Pancakes – Draniki
Garnishes
The classic garnish is a big spoonful of cold sour cream, which offers cool, creamy contrast to the savory pancakes. You can also sprinkle on some fresh chopped chives, parsley, or dill for herby freshness and a pop of green. If you really want to take things up a notch, a dash of smoked paprika or even a few pickled vegetables on the side can add a delicious twist.
Side Dishes
Stuffed Potato Pancakes – Draniki are hearty enough to be the star, but they love some company. Try pairing them with a bright, vinegary cucumber salad or a classic beet salad for color and crunch. Simple sautéed greens, roasted vegetables, or even a bowl of chicken broth make fantastic partners to round out the meal.
Creative Ways to Present
If you’re serving these for a special occasion, try stacking them on a platter with alternating layers of pancakes and a drizzle of sour cream or herbed yogurt in between. Mini Draniki work beautifully as party bites—make them smaller and serve with skewers and little dipping bowls of sour cream. For a rustic, family-style feast, pile them high in a cast-iron skillet and let everyone dig in!
Make Ahead and Storage
Storing Leftovers
Once cooled, leftover Stuffed Potato Pancakes – Draniki can be stored in an airtight container in the refrigerator for up to 3 days. Just make sure to let them cool to room temperature before packing them up to avoid any excess moisture making them soggy.
Freezing
These pancakes freeze surprisingly well! Lay them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag or container. That way, you can grab just a few when the craving strikes. They’ll keep their flavor and texture for up to 2 months.
Reheating
For best results, reheat Stuffed Potato Pancakes – Draniki in a skillet over medium heat with a touch of oil, turning until they’re hot and crispy once more. You can microwave them, but the outside won’t be quite as crisp. If you’re reheating from frozen, bake in a hot oven until heated through and irresistible.
FAQs
Can I use a different type of potato?
Absolutely! While Yukon Gold potatoes add wonderful creaminess and color, russet potatoes work just as well and may even yield an extra crispy exterior. Just be sure to remove as much liquid as possible after grating.
What are the best toppings besides sour cream?
Besides the classic sour cream, try Greek yogurt, applesauce (for a sweet-savory contrast), or even a dollop of garlic-herb aioli. Chopped green onions or a sprinkle of smoked paprika can also take the flavor up a notch.
Can I make these vegetarian?
Of course! You can easily swap out the meat for a filling of sautéed mushrooms, cooked lentils, or even a bit of cheese and herbs. Just be sure the filling isn’t too runny, so you get a nice, compact pancake.
How do I keep the pancakes crispy?
Use enough oil to generously coat the bottom of your skillet and make sure the pan is hot before adding the pancakes. Drain each pancake on paper towels, and if you need to keep them warm, place them on a cooling rack in a low oven so they stay crisp.
Can I prepare Stuffed Potato Pancakes – Draniki in advance for a party?
Yes! Cook them up to a day ahead, then let cool and refrigerate. Reheat on a baking sheet in a hot oven just before your guests arrive, and they’ll be nearly as crispy and delicious as freshly made.
Final Thoughts
There’s nothing quite like sitting down to a plate of Stuffed Potato Pancakes – Draniki—crispy, golden, and sizzling with aroma. This is the kind of recipe that becomes a family tradition, eagerly awaited and joyfully devoured. Don’t wait for a special occasion; give these a try and watch your kitchen fill with laughter and contented smiles!
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Stuffed Potato Pancakes – Draniki Recipe
- Total Time: 40 minutes
- Yield: Makes 16 pancakes 1x
- Diet: Non-vegetarian
Description
These Stuffed Potato Pancakes, also known as Draniki, are a delicious and hearty dish that combines grated potatoes with a flavorful meat filling. Crispy on the outside and tender on the inside, these pancakes make for a satisfying meal or snack.
Ingredients
Potato Mixture:
- 1 1/2 lbs Yukon Gold potatoes, peeled (5 to 6 medium potatoes)
- 1 medium onion, peeled
- 1 large egg
- 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)
Meat Filling:
- 1/2 lb ground pork (or ground chicken or turkey)
- 1/4 tsp salt and pinch of black pepper
Instructions
- Prepare the Potato Mixture: Grate the peeled Yukon Gold potatoes using the coarse side of a box grater. Skim off excess liquid. Grate the onion and mix with the potatoes. Add egg, flour, sour cream, salt, and pepper. Set aside.
- Prepare the Meat Filling: Combine ground meat with reserved grated onion, salt, and pepper. Form small meat patties.
- Cook the Stuffed Potato Pancakes: Heat oil in a pan. Spoon potato mixture, top with meat patty, cover with more potato mixture. Fry each pancake until golden brown. Drain on paper towels.
- Serve: Serve hot with a dollop of sour cream on top.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Russian
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Stuffed Potato Pancakes, Draniki, Potato Pancake Recipe, Russian Food, Meat Stuffed Pancakes
