Welcome to a delightful twist on a classic Eastern European favorite! Today, we're making "Korolevskiy Dranik," or the Royal Potato Pancake. This isn't just any potato pancake; it's a magnificent, large, pan-sized creation that's crispy on the outside, tender on the inside, and loaded with savory melted cheese and fresh herbs. Perfect for a hearty breakfast, a satisfying brunch, or even a quick and delicious dinner, this dish is comfort food at its finest. Prepare to elevate your potato game with this simple yet incredibly flavorful recipe!
Royal potato pancake with cheese and herbs
Ingredients for Royal Potato Pancake with Cheese and Herbs
- 4 small potatoes
- 1 onion
- a few stalks of green onion
- a bunch of parsley
- 3-4 tablespoons of grated Parmesan cheese
- salt, pepper
- refined vegetable oil for frying
How to Make Royal Potato Pancake with Cheese and Herbs
Grate into a deep bowl on a coarse vegetable grater.
Finely chop the onion.
Sprinkle the vegetables with salt, season with freshly ground black pepper, and mix thoroughly.
Peel the potatoes and grate them into a deep bowl using a coarse vegetable grater.
Finely chop the onion. If you’re feeling brave and don’t want to cry, you can also grate the onion. Add the chopped onion to the grated potatoes.
Sprinkle the vegetables with salt, season with freshly ground black pepper, and mix thoroughly. I recommend mixing with your hands, gently squeezing the vegetables to soften them and release their juice.
Spoon the grated potato and onion mixture into the hot oil, spreading it into a thin layer.
Fry the draniki until golden brown for about 4 minutes on high heat.
I recommend flipping the skillet with the plate over a cutting board.
Pour a couple of tablespoons of vegetable oil for frying into a heavy-bottomed skillet. Don’t be shy with the oil; draniki (traditional Eastern European potato pancakes) love it. Once the oil is hot, spoon the grated potato and onion mixture into the skillet, spreading it into a thin layer – you’ll get a large pancake about a centimeter thick. This recipe uses a 25-centimeter (10-inch) skillet.
Fry the draniki until golden brown, for about 4 minutes on high heat. You won’t be able to flip it with a spatula – it’s very delicate. To keep its shape, you’ll have to work a little, similar to how a Spanish tortilla is flipped. Place a plate of a suitable size over the draniki.
Flip the skillet over, so the cooked side is now on the plate. Be careful at this stage, as hot oil might spill from the skillet and burn your hands. I suggest flipping the skillet and plate over a cutting board.
Return the draniki to the skillet, uncooked side down.
Finely chop a few stalks of green onion.
Sprinkle the draniki with onion and parsley, then top with grated cheese.
Slide the draniki back into the skillet, uncooked side down. There’s no need to add more oil; what was absorbed by the potatoes earlier is enough.
Finely chop a few stalks of green onion. Chop the parsley. Grate the Parmesan cheese on a fine grater.
Sprinkle the draniki with the green onion and parsley, then top with the grated cheese. Don’t cover with a lid – the crispy crust will get soggy. The cheese will melt just fine without it because the draniki isn’t too thick and heats through well.
Cook for another 4-5 minutes on the other side until golden brown, and our royal potato pancake with cheese and herbs is ready.
Cook for another 4-5 minutes on the other side until golden brown, and our royal potato pancake with cheese and herbs is ready. Sprinkle with crushed pepper and serve hot.
And there you have it—a magnificent Royal Potato Pancake ready to be devoured! This dish is best served immediately while it's hot and the crust is perfectly crispy. For a truly traditional experience, add a dollop of sour cream or Greek yogurt on the side. It also pairs wonderfully with a simple green salad for a complete meal. We hope you enjoy this comforting and flavorful recipe. Feel free to experiment with different cheeses or herbs to make it your own. Happy cooking!
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