Description
These Meat Stuffed Potato Pancakes, also known as Draniki, are a delicious Eastern European comfort food featuring grated Yukon Gold potatoes mixed with onion and spices, surrounding flavorful ground pork patties. Crisply pan-fried to golden perfection, these pancakes make a hearty snack or meal and are traditionally served with sour cream.
Ingredients
Scale
Potato Pancake Batter
- 1 1/2 lbs (5 medium) Yukon Gold potatoes, peeled
- 3/4 medium onion, peeled and grated
- 1 large egg
- 3 Tbsp all-purpose flour
- 1 Tbsp sour cream
- 1 tsp salt, or to taste
- 1/8 tsp black pepper, or to taste
- Cooking oil (light olive oil recommended), for frying
Meat Filling
- 1/2 lb ground pork
- 1 Tbsp reserved grated onion
- 1/4 tsp salt, or to taste
- Pinch of black pepper, or to taste
Instructions
- Grate Potatoes: Using a star grater or food processor, grate peeled potatoes into a large bowl until they reach an applesauce-like consistency. Let the mixture sit briefly, then use a spoon to skim off and discard any excess liquid that rises to the top. This step ensures the pancakes are not watery and will crisp properly.
- Add Onion to Potatoes: Grate 3/4 of the peeled onion into the potato mixture to prevent browning and add flavor, reserving 1 tablespoon of grated onion for the meat filling.
- Combine Batter Ingredients: Add the egg, flour, sour cream, salt, and black pepper to the potato and onion mixture. Stir thoroughly to create a consistent batter for the pancakes.
- Prepare Meat Patties: In a separate bowl, combine the ground pork with the reserved 1 tablespoon of grated onion, salt, and black pepper. Mix well, then shape into 16 thin, skinny meat patties of even size for uniform cooking.
- Cook Pancakes: Heat a large non-stick skillet over medium heat and add 2 to 3 tablespoons of light olive oil. Once hot, take about 1 tablespoon of the potato batter and spread it in the skillet to form a small pancake base. Place one meat patty over the potato layer, then cover it with another tablespoon of potato batter, gently flattening to seal. Fry the assembled pancake for approximately 4 minutes until golden brown, then carefully flip and cook the other side until golden and the meat is fully cooked through, about 4 minutes more.
- Repeat and Serve: Continue making the remaining stuffed pancakes using the same method, adding more oil as needed to prevent sticking. Transfer cooked pancakes to a paper towel-lined plate to drain any excess oil. Serve warm with a dollop of sour cream for a classic accompaniment.
Notes
- Using Yukon Gold potatoes gives a nice balance of creaminess and structure to the pancakes.
- Skimming excess liquid from grated potatoes is crucial to achieve crispy, non-soggy pancakes.
- Protect your fingers when grating by hand or use gloves for safety.
- Light olive oil is recommended for frying due to its mild flavor and higher smoke point.
- Make sure meat patties are thin to ensure they cook evenly inside the potato layers.
- Serve with sour cream or your favorite dipping sauce for an authentic experience.
- Leftovers can be stored in the fridge for up to 2 days and reheated in a skillet to maintain crispiness.
