Belarusian Potato Pancakes

Begin by preparing the potatoes: thoroughly peel them, removing all skin and eyes, then rinse them well in cold water. Grate the potatoes finely and immediately transfer them to a sieve to drain off excess liquid. This step is crucial to ensure the potato pancakes (drank) are not too gummy and don't require a lot of flour.

Carefully squeeze the grated potatoes by hand to remove as much moisture as possible, then transfer them to a deep bowl. It's important not to grate the potatoes too far in advance, as they quickly darken, which can spoil the golden and crispy appearance of the potato pancakes. Therefore, work quickly and proceed immediately to the next step.

Peel the onion and grate it finely or chop it in a blender. Press the garlic through a garlic press. Add the onion and garlic to the potatoes, mixing thoroughly. Then, beat in the egg, season with salt and pepper, and mix until the mixture reaches a uniform consistency.

Add the wheat flour to the potato mixture and mix thoroughly once more. The dough should be neither too runny nor too thick. Let the dough rest for 10–12 minutes to allow all the ingredients to combine well.

Heat the vegetable oil in a thick-bottomed pan. Spoon the batter to form neat pancakes. Fry the potato pancakes over medium heat for 5–7 minutes until they turn an appetizing golden color.

Flip the pancakes to the other side. If there isn't enough oil in the pan, add a little more to ensure the potato pancakes cook thoroughly. Cover the pan with a lid and cook for another 7–10 minutes over low heat. This will allow the potato pancakes to heat through completely and cook from the inside, while remaining crispy on the outside.

Serve Belarusian draniki hot or warm. They pair wonderfully with sour cream or any sauce prepared to your liking. For added freshness and aroma, garnish the finished draniki with chopped herbs.