Dish of the day · Dishle #12 answer · June 23, 2026

What Is Draniki? Belarus's Crispy Potato Pancake

Draniki are Belarusian potato pancakes: raw potatoes grated fine, mixed into a simple batter, and fried until the edges turn crisp and lacy. The name comes from the East Slavic verb drać, meaning “to tear” or “to grate,” a nod to the knuckle-scraping work of shredding potatoes by hand. In Belarus, where the potato is affectionately called the “second bread,” draniki sit somewhere between comfort food and national symbol. They land on the table hot, golden, and topped with a generous spoonful of sour cream.

A short history

Potatoes reached Belarus in the eighteenth century and took over the menu within a few generations. Grated potato pancakes followed, and food historians generally trace the recipe’s spread through the region to the early nineteenth century, with German Kartoffelpuffer often credited as an influence. Belarus is far from alone here, and that’s where the friendly argument starts: Germany has Kartoffelpuffer, Poland has placki ziemniaczane, Ukraine has deruny, and Jewish cooking has latkes. Each tradition swears its version is the true one. Nobody can settle it, and nobody really needs to. What Belarus can claim is devotion: the country ranks among the world’s biggest potato eaters, and draniki became its best-known dish at home and abroad.

What’s in it?

The core is short: raw potatoes, grated fine, with salt and usually a little onion. From there, cooks split into camps. Some bind the batter with egg and a spoonful of flour; purists insist the potato’s own starch is binder enough. A pinch of black pepper is common, and garlic shows up too. The mixture gets fried in hot oil (or, more traditionally, lard) until each pancake is deep gold and crisp at the edges. Regional twists include kolduny, draniki wrapped around a filling of seasoned minced meat, and versions stirred through with mushrooms or grated carrot.

How do you eat it?

Draniki are best the moment they leave the pan, while the edges still crackle. The classic partner is smetana, a thick sour cream, spooned right on top or served in a bowl for dipping. For a heartier meal, Belarusians pair them with machanka, a slow-cooked pork-and-sausage gravy made for dragging pancakes through. Some kitchens layer draniki with meat and bake them in clay pots until everything bubbles. Pickles or a simple cucumber salad often ride along. They work at breakfast, lunch, or dinner; knife and fork are standard, though nobody will object if the last one disappears by hand.

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