Here’s a crispy-on-the-outside, fluffy-on-the-inside Stuffed Potato Pancakes recipe with a delicious surprise filling! These golden-brown delights are perfect as a snack, appetizer, or even a main dish.
Stuffed Potato Pancakes (Draniki)
(Makes about 8–10 pancakes)
Ingredients:
For the Potato Pancakes:
- 4 large russet potatoes (about 2 lbs / 900g), peeled
- 1 small onion
- 1 large egg
- 3 tbsp all-purpose flour (or potato starch for gluten-free)
- ½ tsp salt
- ¼ tsp black pepper
- Oil for frying (vegetable or sunflower)
Filling Options (Choose One or Mix & Match!):
- Cheesy Mushroom: Sautéed mushrooms + shredded mozzarella
- Ham & Cheese: Diced ham + cheddar cheese
- Creamy Garlic Spinach: Cooked spinach + cream cheese + garlic
- Classic Meat: Seasoned ground beef or pork
Instructions:
1. Prepare the Potato Mixture:
- Grate the potatoes and onion using a fine grater (or food processor).
- Squeeze out excess liquid using a clean kitchen towel or cheesecloth (this keeps them crispy!).
- Mix in egg, flour, salt, and pepper.
2. Add the Filling:
- Take a spoonful of potato mixture and flatten it in your palm.
- Place 1 tsp of filling in the center, then cover with another spoonful of potato mixture.
- Shape into a patty, sealing the edges well.
3. Fry to Golden Perfection:
- Heat ¼ inch of oil in a skillet over medium heat.
- Fry pancakes 3–4 minutes per side until deep golden and crispy.
- Drain on paper towels.
4. Serve Hot!
- Best enjoyed with sour cream, applesauce, or a garlic-dill yogurt dip.
Tips for Success:
✔ Keep the oil hot (but not smoking) for crispiness.
✔ Work quickly to prevent potatoes from browning before frying.
✔ For extra crunch, add a little extra flour to the mixture.
These stuffed potato pancakes are versatile, comforting, and packed with flavor—great for using up leftovers!
