Draniki, the beloved potato pancakes from Eastern Europe, are a true comfort food classic. Traditionally pan-fried to a crispy, golden perfection, they are a staple in many households. However, this recipe offers a modern, healthier twist: baking them in the oven! You get the same irresistible flavor and delightful texture—crispy edges with a tender, savory interior—but without the excess oil and stovetop mess. This simple method for baked draniki with onion is perfect for a cozy family meal, a hearty breakfast, or a delicious side dish. Let's discover how easy it is to enjoy this timeless favorite in a whole new way!
Baked potato pancakes (draniki) with onion
Ingredients for Baked Potato Pancakes (Draniki) with Onion
- 1 kg (about 2.2 lbs) potatoes
- 1 large onion
- 2 tablespoons all-purpose wheat flour
- 40 g (about 3 tbsp) vegetable oil
- salt to taste
How to Make Baked Potato Pancakes (Draniki) with Onion
Thoroughly wash the potatoes, peel them, and grate them on a coarse vegetable grater.
Mix the grated potatoes and chopped onion.
Add the wheat flour, 2 tablespoons is enough.
Start by preheating the oven. Heat your oven to 200°C (400°F). Thoroughly wash the potatoes, peel them, and grate them on a coarse vegetable grater. I opted for a coarse grater over a fine one. In my opinion, using a fine grater is more of a nod to tradition; the size of the potato shreds doesn’t significantly affect the taste of the draniki (traditional Eastern European potato pancakes).
Finely dice a large onion. Combine the grated potatoes and chopped onion. Add salt to taste. Put on a thin rubber glove and knead the vegetables with the salt until they become soft.
Add the wheat flour; 2 tablespoons, slightly heaped or level, is enough. The flour is just to bind the vegetables, so you don’t need much.
Using a measuring spoon, place the draniki on the baking sheet.
Use a spatula to press down the draniki, flattening them to about half a centimeter thick.
Bake for 20-25 minutes.
Place a sheet of parchment paper or a silicone mat on a large baking sheet. Pour 2-3 tablespoons of vegetable oil onto it. Put the baking sheet with the oil into the preheated oven for a few minutes to heat the oil. Remove the baking sheet. Using a measuring spoon (I use an ice cream scoop), portion the draniki mixture onto the baking sheet.
Use a spatula to press down the draniki, flattening them to about half a centimeter (about 1/4 inch) thick. Leave some space between the pancakes.
Return the baking sheet to the preheated oven. Bake for 20-25 minutes. The cooking time may vary slightly depending on the characteristics of your oven.
Rotate the baking sheet 180 degrees and return it to the oven, so the draniki brown evenly.
After 10-12 minutes, take out the baking sheet and flip the draniki. Rotate the baking sheet 180 degrees and return it to the oven; this will help the draniki brown evenly. Bake until they reach the traditional golden-brown color.
And there you have it—perfectly golden and delicious baked draniki, ready to be enjoyed! This oven-baked method not only simplifies the cooking process but also results in a lighter, yet equally satisfying, version of the classic. Serve them hot, traditionally with a dollop of sour cream or a side of applesauce. They also pair wonderfully with fresh dill or chives. We hope this recipe becomes a new favorite in your kitchen, bringing a taste of Eastern European comfort to your table with ease. Enjoy your meal, or as they say, *Priyatnogo appetita*!
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