Olad'i, or small, thick fritters, are a beloved comfort food across Eastern Europe. This particular version, made with grated potatoes and onions, is very similar to the famous draniki (potato pancakes). They are incredibly versatile—perfect for a hearty breakfast, a quick lunch, or a savory snack. This recipe adds a delightful twist with the addition of brynza, a tangy brined cheese that perfectly complements the crispy, golden-brown potato fritters. Get ready to discover your new favorite way to enjoy potatoes!
Vegetable Fritters with Brynza Cheese
Ingredients for Vegetable Fritters with Brynza Cheese
- 300 g raw potatoes
- 50 g onion
- 1 large egg
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground turmeric
- vegetable oil, for frying
- 60 g soft brynza (a brined cheese, feta can be used as a substitute)
- 25 g green onions
- salt and freshly ground black pepper to taste
How to Make Vegetable Fritters with Brynza Cheese
Grate the peeled potatoes on a coarse vegetable grater.
Finely chop or grate the onion along with the potatoes.
Add a large egg to the grated vegetables.
Peel the raw potatoes. Grate the peeled potatoes on a coarse vegetable grater by hand or using a food processor.
Along with the potatoes, chop the onion. You can dice the onion finely or grate it on a coarse grater as well.
Place the vegetables in a bowl, sprinkle with salt, and mix. The salt will soften the vegetables and draw out moisture. Add a large egg to the grated vegetables. The egg will bind everything together and make the dish more satisfying.
Add ground turmeric and ground black pepper to your taste.
Add the ground turmeric. Add ground black pepper to your taste. Mix the ingredients thoroughly. The golden turmeric not only has health benefits but also makes the potato olad’i (small, thick pancakes or fritters) look more appetizing.
Add the all-purpose flour, a heaping tablespoon is enough.
Mix the batter and let it rest for a couple of minutes at room temperature.
Spoon the batter into the hot oil and press down with a flat spatula.
Add the all-purpose flour; a heaping tablespoon is enough. If you need to make a gluten-free version, replace the wheat flour with rice, oat, or buckwheat flour.
Mix the batter and let it rest for a couple of minutes at room temperature.
Pour refined vegetable oil for frying into a heavy-bottomed skillet. Don’t be shy with the oil; for the olad’i to be delicious, you need to pour in several tablespoons and heat it well. Divide our vegetable batter into four parts. Spoon the batter into the hot oil, pressing down with a flat spatula to even out the surface. The potato shreds from the grater are quite large, so it’s best to press them down so the fritters cook evenly.
Fry the vegetable fritters over high heat for about 3-4 minutes on each side, or until they are beautifully golden brown.
Fry the vegetable olad’i over high heat for about 3-4 minutes on each side, or until they are beautifully golden brown, the color of fried potatoes. Do not cover with a lid. Remove the finished olad’i from the skillet onto a paper towel to absorb the excess oil. This way, the final dish will have less fat and fewer calories.
Top the fritters with equal portions of brynza cheese, sprinkle with green onions, and serve immediately while piping hot.
Place the finished vegetable olad’i on a plate. Crumble the soft brynza (a popular brined cheese in Eastern Europe, similar to feta) into small pieces. Finely chop the green onion. Top the olad’i with equal portions of brynza, sprinkle with green onion, and serve immediately, piping hot.
And there you have it—crispy, savory vegetable fritters that are sure to warm your heart and delight your taste buds. Don't hesitate to serve them with a dollop of sour cream or plain yogurt for an extra layer of creaminess. These olad'i are best enjoyed fresh and hot, straight from the skillet, capturing that perfect comforting feeling. We hope this simple recipe brings a taste of Eastern European home cooking to your kitchen. Enjoy!
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