Potato Pancakes (Draniki) with Pork Cracklings and Onion Baked in Pots

Step-by-step recipe

1. You need potatoes with the highest possible starch content, otherwise you will have to add eggs or flour. High-starch varieties usually release no moisture when cut, and the cut surface stays almost dry. Such potatoes cook down well and are excellent for frying. By the way, new potatoes contain very little starch. Unless you have special knowledge of vegetable growing, picking the right variety is a matter of experience and observation.
   
2. We decided to bake the fried draniki in pots with pork cracklings and fried onion. We got some good yellow onions and a small piece of lightly smoked salo. By the way, you have a choice here. Good, tasty cracklings come from ordinary back fat or pork belly. Pork cheeks also give a decent result. Just don't make cracklings from salo heavily coated with spices.
   
3. Remove the rind from the salo and cut it into thin, small slices. Fry the cracklings in a hot frying pan, rendering the fat. The cracklings should turn golden brown but not dry. Peel two onions and cut them into thick strips. You can fry the onion together with the cracklings, but it is better to move the cracklings to a plate and fry the onion in the rendered fat. That way the fatback is less likely to burn. Fry the onion until golden and transfer it to a separate plate. By the way, there is no need to salt or pepper the cracklings and onion.
   
4. Peel the potatoes, removing the eyes and any dark spots. It is better not to keep peeled potatoes in water, as they lose starch that way. Peel one more onion. Grate the potatoes and onion. Usually this kind of grater is called a rasp grater. Its working surface looks like holes with sharp, jagged edges, like the mark left by a nail punched through. It is best to grate the potatoes alternately with the onion – this reduces darkening of the flesh and keeps it pale.
   
5. Besides, the onion gives the finished pancakes a pleasant aroma and a golden crust. Sometimes people advise adding 1-2 tbsp of soured milk or sour cream – they say it makes draniki fluffier. Salt the grated potatoes and onion and mix. If you see liquid, squeeze it out and drain it. If you use low-starch potatoes, you will have to add a binder – flour or eggs, which is highly undesirable. Alternatively, you can add a little potato starch.
   
6. Pour vegetable oil into a frying pan. There should be enough oil for the pancakes to be half submerged as they fry. Scoop up a portion of grated potato with a large tablespoon and place it in the hot oil. A medium frying pan holds 6-7 pancakes.
   
7. Fry the potato pancakes for 3-5 mins, until the underside is crispy and a lovely deep golden color. Turn the pancakes with a fork. Careful, the hot oil may splatter. Fry on the other side until done. Then transfer the pancakes to a plate and fry the next batch. An important point: be sure to stir the potato mixture before each new batch.
   
8. From 1 kg of potatoes you can fry more than 20 pancakes. You will need small ceramic or clay pots. Fill the pots, layering the pancakes with cracklings and fried onion. There is no need to fill them to the brim. Sour cream, cream, fried mushrooms or carrots are very often added to the pots – it is a matter of taste. Cover the pots with lids and put them in an oven preheated to 180-200°C for 20-30 mins.
   
9. Like almost any fried potato dish, draniki should be eaten hot and fresh. As they cool, they lose their flavor and become tough. This is a standalone main dish, and it suits any meal of the day. They are believed to go best with sour cream. I won't argue. But cracklings fried with onion are that unique, beloved flavor that on its own makes the dish unbeatable. That said, sauces and extras are up to you.
   
10. It is best to serve the pot set on a plate and to lift the draniki out with a fork onto another plate. If you want to add sour cream or a sauce, serve them in a sauce boat. Herbs are not worth adding, but many people like to give the finished dish a good grinding of pepper. And, as they say, don't deny yourself anything.