Recipes.
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Didn't find Nally so I used Hormel instead. Still good though.
Tonight's dinner featured Draniki, a.k.a Latke, or potato pancakes. There are a whole lot of ways of making these, but it all builds upon two styles: sweet or savoury. The way you cook them is the same, so I'll just separate the ingredients.
Draniki
Sweet Draniki Ingredients:
4-5 raw potatoes, peeled
1 large egg
1-5 tbsp flour
5-6 tbsp sugar (or to taste)
Sunflower oil
Optional-stuffing or toppings of your choice (e.g. jam, berries, cinnamon, powdered sugar, apple sauce, etc.)
Savoury Draniki Ingredients:
4-5 raw potatoes, peeled
1 small onion
1 large egg
1-5 tbsp flour
salt and pepper to taste
Sunflower oil
Optional-stuffing or toppings of your choice (e.g. mushrooms, cheese, bacon, salmon, sour cream, etc.)
Directions for both types of draniki:
Grate the potatoes (and onions, for the savoury version) using the finest grater you have. It helps if you do this while watching something, so you're not bored. If there is a lot of excess water, drain it.
Break the egg in, and mix. Add just enough flour to make the mixture the consistency of lumpy pancake batter. Sometimes it's dry, so you only need to add 1tbsp, but sometimes draining isn't enough to remove all the excess water, so you need to add more flour.
Add in the sugar (or salt and pepper) and mix well. For the sweet style I don't like it excessively sweet, so I tend to add only a little sugar, but you may add up to 1/3 cup sugar if you like it sweeter. For the savoury style, I use about 1tsp salt and about 4 grinds of the pepper-mill.
In your pan, heat up the sunflower oil to medium. It's traditional to use this, but if you don't have it, I suppose you could use olive oil. Spread the mixture about 1cm thick, and fry until both sides are crispy and golden brown. If you want to add stuffing, spread the mixture a bit thinner, add the stuffing, then add more of the mixture on top. Just be careful in flipping them if you do decide to have stuffing.
For the sweet, I like topping it with cinnamon sugar. For the savoury, sour cream and smoked salmon is the traditional accompaniment, but I also like eating it with apple sauce.
Tonight's dinner featured Draniki, a.k.a Latke, or potato pancakes. There are a whole lot of ways of making these, but it all builds upon two styles: sweet or savoury. The way you cook them is the same, so I'll just separate the ingredients.
Draniki
Sweet Draniki Ingredients:
4-5 raw potatoes, peeled
1 large egg
1-5 tbsp flour
5-6 tbsp sugar (or to taste)
Sunflower oil
Optional-stuffing or toppings of your choice (e.g. jam, berries, cinnamon, powdered sugar, apple sauce, etc.)
Savoury Draniki Ingredients:
4-5 raw potatoes, peeled
1 small onion
1 large egg
1-5 tbsp flour
salt and pepper to taste
Sunflower oil
Optional-stuffing or toppings of your choice (e.g. mushrooms, cheese, bacon, salmon, sour cream, etc.)
Directions for both types of draniki:
Grate the potatoes (and onions, for the savoury version) using the finest grater you have. It helps if you do this while watching something, so you're not bored. If there is a lot of excess water, drain it.
Break the egg in, and mix. Add just enough flour to make the mixture the consistency of lumpy pancake batter. Sometimes it's dry, so you only need to add 1tbsp, but sometimes draining isn't enough to remove all the excess water, so you need to add more flour.
Add in the sugar (or salt and pepper) and mix well. For the sweet style I don't like it excessively sweet, so I tend to add only a little sugar, but you may add up to 1/3 cup sugar if you like it sweeter. For the savoury style, I use about 1tsp salt and about 4 grinds of the pepper-mill.
In your pan, heat up the sunflower oil to medium. It's traditional to use this, but if you don't have it, I suppose you could use olive oil. Spread the mixture about 1cm thick, and fry until both sides are crispy and golden brown. If you want to add stuffing, spread the mixture a bit thinner, add the stuffing, then add more of the mixture on top. Just be careful in flipping them if you do decide to have stuffing.
For the sweet, I like topping it with cinnamon sugar. For the savoury, sour cream and smoked salmon is the traditional accompaniment, but I also like eating it with apple sauce.
