Draniki, or potato pancakes, are a beloved comfort food across Eastern Europe, cherished for their crispy edges and tender centers. This recipe offers a delightful twist on the classic by introducing Jerusalem artichokes and leeks. The Jerusalem artichokes add a subtle nutty sweetness and a lovely texture, while the leeks provide a milder, more delicate onion flavor than their traditional counterpart. This combination creates a uniquely flavorful pancake that is both familiar and excitingly new. Perfect for a hearty breakfast or a satisfying side dish, these draniki are sure to become a new family favorite.
Potato draniki with Jerusalem artichoke and leek
Ingredients for Potato Draniki with Jerusalem Artichoke and Leek
- 400 g potatoes
- 300 g Jerusalem artichokes
- 100 g leek
- 2 chicken eggs
- 1 teaspoon dried dill
- 1-2 tablespoons all-purpose flour
- salt, pepper, vegetable oil
How to Make Potato Draniki with Jerusalem Artichoke and Leek
Peeling the Jerusalem artichokes.
Peeling the potatoes.
Grating the vegetables; a standard vegetable grater will work well.
Peel the Jerusalem artichokes. Trim off any gnarled growths and use a vegetable peeler to remove the thin layer of skin. Immediately place the peeled vegetables in cold water to prevent them from browning in the air.
Peel the potatoes and place them in the bowl of water with the peeled Jerusalem artichokes.
Carefully remove any eyes and cut away any dark spots. Jerusalem artichoke roots sometimes have fibrous parts; these should also be trimmed off.
Grating the vegetables; a standard vegetable grater will work well.
Finely chop the leek and add it to the grated vegetables.
Breaking chicken eggs into the vegetable mixture.
Grate the vegetables. You can use a standard vegetable grater or a fine one with sharp, jagged holes. Grating on the latter can be a real pain, so I prefer a standard one; the size of the grater holes doesn’t affect the taste of the final product.
Slice the leek stalks, rinse them under cold water to wash out any sand from between the leaves. Finely chop the leek and add it to the grated vegetables.
Crack the chicken eggs over the vegetables and salt to taste.
Add dried dill and mix well.
Add the dried dill and mix well. Salt draws water out of the vegetables, making the batter quite watery. I’m not a fan of squeezing out the liquid. Along with the water, you discard many useful micronutrients, as it’s no secret that vegetables are mostly water. So why get rid of the good stuff, especially when there are ways to fry runny draniki (potato pancakes) without compromising their appearance.
Sprinkling in the all-purpose flour.
Spoon the draniki batter into the hot oil.
Fry until golden brown on each side.
Sprinkle in the all-purpose flour; it will slightly thicken and bind the vegetable batter.
Pour vegetable oil (refined, odorless) into a frying pan.
Spoon the draniki batter into the hot oil. When some liquid seeps out from the vegetable mound onto the pan, let it fry for a moment and then use a spatula to gather it back onto the pancake. This will help the pancakes become even again, without a lacy edge from the runny batter.
Fry until golden brown on each side, which will take about 2-3 minutes per side.
Stack the potato draniki with Jerusalem artichoke and leek on a plate.
Stack the potato draniki with Jerusalem artichoke and leek on a plate, serve hot with smetana (a type of sour cream) and fresh herbs.
There you have it—a simple yet elegant update to a timeless classic! These Potato and Jerusalem Artichoke Draniki are best served hot, fresh from the pan, with a generous dollop of cool smetana (a type of sour cream) or applesauce. Don't hesitate to garnish with fresh dill or chives to brighten up the flavors. We hope you enjoy this unique combination and that it brings a touch of warmth and comfort to your table. Happy cooking!
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