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Potato pancakes with onions

Author
Cookinero 1 Mar 2025
5970
Potato pancakes with onions

Draniki are a favorite dish of Belarusian cuisine, for the preparation of which potatoes are used. To diversify the classic recipe, you can add other ingredients, for example, onions. Draniki with onions will taste richer. And the recipe will still remain easy and quick.

How to cook Potato pancakes with onions

Step 1

Potato pancakes with onions

Grate the peeled potatoes on a coarse grater, place them in a bowl, then squeeze out the juice.

Step 2

Potato pancakes with onions

Finely chop the onion. Add it to the grated potatoes along with the eggs, flour, salt and pepper. Mix until smooth.

Step 3

Potato pancakes with onions

Heat a frying pan, pour in vegetable oil, then put the potato pancakes in with a tablespoon. Fry until golden brown, about 3 minutes on each side.

Step 4

Potato pancakes with onions

Place the finished potato pancakes on a plate and serve with sour cream. Enjoy!

Potato pancakes with onions - FAQ About Ingredients, Baking Time and Storage

Yes! Almond flour, coconut flour, or a gluten-free all-purpose blend work well. Use a 1:1 ratio, but note that batter consistency may vary slightly.
Store cooled pancakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven for crispiness.
Absolutely! Replace eggs with 2 tbsp flaxseed meal mixed with 6 tbsp water (let it thicken first). Use a plant-based sour cream for serving.
Freeze them in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Reheat in a 375°F oven for 10-12 minutes until crispy.
Squeeze out as much liquid as possible from the grated potatoes, and ensure the batter isn’t too wet. Add an extra tbsp of flour if needed for binding.
Try applesauce, Greek yogurt with herbs, smoked salmon, or a fried egg on top for extra flavor and texture contrast.
Yes! Brush both sides with oil and bake at 400°F on a parchment-lined tray for 15-20 minutes, flipping halfway, until golden brown.
For extra crunch, press the pancakes lightly with a spatula while frying and ensure the oil is hot (but not smoking) before adding the batter.
Shredded zucchini, carrots, or even corn kernels work well. Just drain excess moisture to avoid soggy pancakes.
Reduce carbs by using cauliflower rice (squeezed dry) instead of half the potatoes, and swap flour for 2 tbsp almond flour or omit entirely.

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