Lenten Potato Draniki

Peel and wash the potatoes.

Now grate the potato tubers on a coarse grater. Coarse shavings of potatoes make crispy draniki. If you want to make them soft, more like pancakes, the potatoes should be finely grated. If the potatoes are too juicy, a lot of liquid will accumulate in the grated mass. Excess potato juice can interfere with the preparation of the dish. Therefore, this potato mass should be lightly squeezed. Do not pour out the squeezed juice. Set it aside for a while in a bowl, and then add the sediment from the potato juice back into the total mass. If the potato did not release much juice, then squeezing the mass is not necessary.

Salt and pepper the potato mass to taste. You can also add other spices, for example, khmeli-suneli or dry ground garlic.

Add 1 tbsp. of flour to the potato mass and mix. Mix the mass with the flour until homogeneous. If the resulting potato batter is too liquid, you can add a little more flour.

Heat the frying pan, pour in the oil. Using a tablespoon, scoop the batter and place it in the frying pan with heated fat. Flatten the patties with a spoon so that they take on a thin shape, resulting in draniki (thin and crispy).

As soon as the lacy edges brown, turn the draniki to fry the other side until golden brown.

Lenten potato draniki fry quite quickly in the pan: about 1-2 minutes on each side. The grated potatoes absorb excess oil while frying. Therefore, immediately place the potato products from the pan onto paper napkins, and only then transfer them to a plate.

Lenten draniki can be eaten both hot and cold. Enjoy your meal!