How to Make Crispy Draniki with Cheese Filling — Recipes from a Barnaul Cook

Who would refuse golden, crispy draniki that melt in your mouth when paired with sour cream or mayonnaise? This dish, beloved in many parts of the world, has many variations, and Barnaul resident Marina Gordeeva generously shares her tried-and-true recipes.

Draniki with Cheese Filling

For those who want to try something new, we suggest making draniki with a tender cheese filling that stretches appetizingly when cut.

For the dough you will need:

• Potatoes — 600 g

• Onion — 1 pc.

• Egg — 1 pc.

• Salt, pepper — to taste

• Sour cream — 1 tbsp. (for tenderness)

• Flour — 1.5-2 tbsp.

• Vegetable oil — for frying

For the filling:

• Hard cheese (for example, Russian or Gouda) — 150 g

• Soft cheese (curd) — 100 g

• Fresh herbs (dill, green onions) — a small bunch

• Garlic — 1 clove (optional)

Preparation:

• Prepare the base: Grate the potatoes and onion. Squeeze out the excess liquid very thoroughly, as is done for classic draniki. Add the egg, sour cream, salt, pepper, and flour. Mix well until smooth.

• Make the filling: Grate the hard cheese on a fine grater. Mix the soft cheese with finely chopped herbs and minced garlic (if using). Add the grated hard cheese and mix thoroughly. Roll the resulting cheese mixture into small balls about the size of a hazelnut.

• Form the draniki: Place a spoonful of the potato mixture onto a heated pan with vegetable oil. Place a cheese ball on top. Then cover it with another spoonful of the potato mixture, carefully smoothing the edges so that the filling is completely inside.

• Fry: Fry the draniki over medium heat under a lid for about 4-5 minutes so that the cheese inside has time to warm up and melt. Then remove the lid, flip the draniki, and fry until golden brown and crispy on the other side.

Classic Draniki

Ingredients:

• Salt — 1/3 tsp.

• Large onion — 1 pc.

• Black allspice — a couple of pinches

• Medium potatoes — 4-5 pcs.

• Chicken egg — 2 pcs.

• 3% milk — ¼ cup

• Baking soda — 1 pinch

• Wheat flour — 3-4 tbsp. (to taste)

• Vegetable oil — 180 ml (for frying)

Vegetable Preparation:

First, thoroughly wash and peel the potatoes. Grate them on a coarse grater. Then place the grated potatoes in cold water. This will help prevent them from darkening and remove excess starch. The onion, which will give the draniki a unique aroma and flavor, is best pureed using a blender.

Kneading the Dough:

Beat the eggs with a whisk or fork, then add the salt, baking soda, milk, black pepper, pureed onion, and grated potatoes. Gradually add the flour, mixing until you get a thick, viscous dough, similar to the dough for regular pancakes, but with visible pieces of potato.

Frying the Draniki:

Heat vegetable oil (about 10-15 ml) in a pan. Using a large spoon, place the dough onto the heated pan, forming small pancakes. Fry the draniki like regular pancakes, making sure they brown evenly on both sides. To achieve maximum crispiness, do not stack the draniki after frying.