Potatoes, My One True Love
Some people fall in love with chocolate. Others can't live without pasta. Me? Potatoes! Absolutely, completely, unapologetically potatoes. Boiled, fried, roasted, baked, mashed or Hasselback-style – I love them all. Give me a potato and I'll find a way to turn it into something delicious. So when my culinary journey brought me to Belarus and its famous Draniki, I knew this was going to be a match made in potato heaven. After all, if there's one vegetable that deserves a little extra love, it's definitely the humble potato!
Love Is in the Shape of a Potato
Traditional Belarusian Draniki are usually round, but why settle for ordinary potato pancakes when you can turn them into little hearts? Exactly! I finely grated the potatoes and onion, added plenty of garlic, nutritional yeast and a pinch of nutmeg, then shaped the mixture into adorable potato hearts. A quick trip to the frying pan, a little finishing time in the oven, and there they were: golden, crispy on the outside and beautifully tender inside. Naturally, a generous spoonful of vegan sour cream and a shower of fresh chives had to join the party. Because even true love deserves a little seasoning. Team Garlic certainly approves!
There Is One Exception, Though...
Now, I've said that I love potatoes in practically every possible form. Well, almost every form. Because there's one potato product I can happily live without: vodka! Since I don't drink alcohol, I'll gladly leave the potato spirits to somebody else. I'd much rather enjoy my potatoes golden, crispy and shaped like little hearts. No complicated ingredients, no fancy techniques – just potatoes, a little patience and a whole lot of love. Belarus, you've certainly found the way to my heart. Through my stomach, obviously! Via Veggie Vegan – A Culinary Journey Around the World.
▣ Ingredients (2 servings)
- 500 g potatoes
- 1 onion
- 1 tbsp nutritional yeast
- 2 cloves garlic
- 1 pinch ground nutmeg
- 1/2 tsp salt
- 2 tbsp sunflower oil
- 100 g vegan sour cream
- 1 handful fresh chives
♨ Preparation
- Grate the Potatoes and Onion
Peel the potatoes and onion. Finely grate both using the finest side of a box grater or a traditional potato grater until the mixture has an almost pulp-like consistency. Alternate between grating the potatoes and onion. The onion juice helps slow down discoloration and keeps the mixture looking fresh. - Save the Natural Potato Starch
Transfer the grated potato-onion mixture to a fine sieve placed over a bowl. Allow it to drain naturally for approximately 3–5 minutes without squeezing it completely dry. Carefully pour away the collected potato liquid, leaving the white potato starch that has settled at the bottom of the bowl. Scrape the starch back into the potato mixture. This natural starch helps bind the Draniki without eggs or flour. - Season the Mixture
Finely grate the garlic. Add the garlic, nutritional yeast, freshly grated nutmeg and salt to the potato mixture. Stir thoroughly until all ingredients are evenly combined. - Shape the Hearts
Instead of forming traditional round potato pancakes, shape the mixture into approximately 6–8 small hearts. Press the mixture together gently but firmly so that the hearts hold their shape during frying. If the mixture is too loose, add a small amount of potato starch to improve binding. - Pan-Fry the Draniki
Preheat the oven to 200°C fan/convection. Heat the sunflower oil in a large frying pan over medium-high heat. Carefully place the potato hearts into the hot oil and fry for approximately 2–3 minutes per side until golden brown. They do not need to cook completely through at this stage, as they will finish cooking in the oven. - Finish in the Oven
Transfer the browned Draniki to a baking tray lined with baking parchment. Bake at 200°C fan/convection for approximately 15–20 minutes until cooked through, beautifully golden and crispy on the outside while remaining tender inside. - Plate and Garnish
Arrange the warm Draniki on two plates. Add a generous spoonful of vegan sour cream and finely chop the fresh chives. Scatter the chives over the sour cream and potato pancakes. Serve immediately while the Draniki are still hot and crispy.
Food Story
Potatoes, My One True Love
Some people fall in love with chocolate. Others can’t live without pasta. Me? Potatoes! Absolutely, completely, unapologetically potatoes. Boiled, fried, roasted, baked, mashed or Hasselback-style – I love them all. Give me a potato and I’ll find a way to turn it into something delicious. So when my culinary journey brought me to Belarus and its famous Draniki, I knew this was going to be a match made in potato heaven. After all, if there’s one vegetable that deserves a little extra love, it’s definitely the humble potato!
Love Is in the Shape of a Potato
Traditional Belarusian Draniki are usually round, but why settle for ordinary potato pancakes when you can turn them into little hearts? Exactly! I finely grated the potatoes and onion, added plenty of garlic, nutritional yeast and a pinch of nutmeg, then shaped the mixture into adorable potato hearts. A quick trip to the frying pan, a little finishing time in the oven, and there they were: golden, crispy on the outside and beautifully tender inside. Naturally, a generous spoonful of vegan sour cream and a shower of fresh chives had to join the party. Because even true love deserves a little seasoning. Team Garlic certainly approves!
There Is One Exception, Though…
Now, I’ve said that I love potatoes in practically every possible form. Well, almost every form. Because there’s one potato product I can happily live without: vodka! Since I don’t drink alcohol, I’ll gladly leave the potato spirits to somebody else. I’d much rather enjoy my potatoes golden, crispy and shaped like little hearts. No complicated ingredients, no fancy techniques – just potatoes, a little patience and a whole lot of love. Belarus, you’ve certainly found the way to my heart. Through my stomach, obviously! Via Veggie Vegan – A Culinary Journey Around the World.
♨ Nutrition per serving
Nutritional values are approximate and may vary depending on the ingredients and products used.
Good to Know
Belarus – A Country with a Passion for Potatoes
Potatoes have been an essential part of Belarusian agriculture and everyday cooking for generations. Their affordability, versatility and suitability for the regional climate helped establish them as a staple ingredient. Belarusian cuisine features potatoes in numerous traditional dishes, including Draniki, potato babka and various dumplings. This strong culinary connection has made the humble potato one of the country's most recognisable food traditions.
What Are Traditional Belarusian Draniki?
Draniki are traditional Belarusian potato pancakes made primarily from finely grated raw potatoes and onions. The mixture is fried until golden, creating a crispy exterior and a soft, tender centre. They are commonly served hot with sour cream. While some household recipes include eggs or flour, simpler versions rely on the potatoes' natural starch for binding. My Via Veggie Vegan interpretation adds garlic, nutritional yeast and nutmeg, with the pancakes shaped into little hearts.
The Secret of Natural Potato Starch
Potatoes naturally contain starch, which helps hold the grated mixture together during cooking. After draining the grated potatoes and onion over a bowl, a layer of white starch may settle at the bottom of the collected liquid. Pouring away the liquid and returning this starch to the mixture improves binding without eggs or flour. This simple technique is particularly useful for preparing vegan Draniki that remain tender inside while developing a crispy golden crust.
Why Grated Potatoes Turn Brown
When potatoes are peeled or grated, their exposed surfaces react with oxygen through a process called enzymatic browning. This natural reaction can cause the mixture to develop a greyish or brownish colour. Grating the onion together with the potatoes may help slow visible discoloration, although it cannot prevent it completely. Preparing and cooking the mixture promptly helps preserve a more appealing appearance and fresh potato flavour.
Potatoes – More Than Just Carbohydrates
Potatoes are an important source of carbohydrates, primarily in the form of starch, but they also provide potassium, vitamin B6 and vitamin C. Their nutritional contribution depends on the variety, preparation method and accompanying ingredients. Boiled potatoes are naturally low in fat, while frying increases the energy content through oil absorption. In these Draniki, potatoes provide the satisfying base, while garlic, onion and fresh chives contribute additional flavour.
Why Garlic, Nutmeg and Nutritional Yeast Work Together
Garlic adds a savoury, aromatic intensity that complements the mild flavour of grated potatoes. A small pinch of nutmeg introduces warmth, while nutritional yeast contributes slightly nutty, umami-rich notes without dairy ingredients. Together, these additions give the traditional potato pancake a distinctive Via Veggie Vegan twist. Nutritional yeast may contain B vitamins, but it is a reliable source of vitamin B12 only when specifically fortified.
Sunflower Oil and the Secret to Crispy Draniki
Sunflower oil is suitable for frying potato pancakes because it allows the grated mixture to develop a golden crust. Cooking the Draniki in a properly heated pan helps moisture evaporate from the surface, creating a crispier texture. Avoid overcrowding the pan, as trapped steam can soften the pancakes. Conventional sunflower oil is rich in polyunsaturated fats, while high-oleic varieties contain more monounsaturated fats. The amount of oil absorbed during frying influences the final calorie and fat content.
Vegan Sour Cream – A Dairy-Free Classic
Traditional Draniki are frequently served with sour cream, which adds a cool, creamy contrast to the hot potato pancakes. Plant-based sour cream alternatives can recreate this combination without dairy ingredients. Depending on the product, they may be made from soy, oats, nuts or coconut. Their protein and saturated-fat contents vary considerably, so checking the nutrition label is useful. Fresh chives add a mild onion flavour and a beautiful finishing touch.
Are Belarusian Draniki Naturally Vegan?</
