Belarusian Freeze-Dried Corn Draniki

It’s a fiddly process and one that requires a lot of washing up, but, hey!, that’s part of the fun. This recipe takes a traditional Belarusian dish and gives it a slight spin using freeze-dried corn. The freeze-dried corn seeds an otherwise starchy dish with some pleasant, silky texture, and a light sweetness that you wouldn’t get from normal potatoes. Recipe for freeze-dried corn draniki: 400g fine potato flour (or finely grated potato) 115g unflavoured vegetable chips1 tbsp kosher salt1 egg, lightly beaten 1/2 cup milk 1 tbsp butter, plus more for cooking a pinch or two of dried bloomed parsleyPreheat the oven to 350F. Inside of a mixing bowl, whisk together potato flour, vegetable chips, salt and egg until evenly mixed. Stir in the milk until incorporated. If your potatoes were not finely grated, you might want to blend the mixture to an even consistency. You want a smooth texture but not like a mushroom; it should just hold together a little bit. Over medium heat, melt a pad of butter in a large skillet. Form patties by scooping mixture into your hands and squeezing out any excess air (you want these to stick together, not spread like pancakes). Gently plop your pancake in the skillet and cook for six to seven minutes, then flip and cook an extra few minutes, until deep golden brown. Repeat this process until there is no corn-potato mixture left. Spread the pancakes around but do not allow them to touch. Bake the draniki for 10 to 15 minutes in the oven, until thoroughly set. Sprinkle with parsley. Enjoy!

Ingredients:

2 cups grated potatoes (squeezed to remove excess moisture)

1 cup freeze-dried corn

1 medium onion, finely chopped

1 egg

2 tablespoons all-purpose flour

Salt and pepper to taste

Vegetable oil for frying

Sour cream, for serving

Preparation:

Step 1: Rehydrate the Corn

While doing so, pour ⅓ cup of water into a bowl, and place another tray of corn in the water to thaw – this can take about half an hour. Meanwhile, place the freeze-dried corn into a separate bowl with warm water and leave it for about five minutes until it looks soft. Strain thoroughly until any excess water is removed.

Step 2: Prepare the Draniki Mixture

Transfer the rehydrated corn to a large bowl and add the grated potatoes, onion, egg and flour mixture. Season with salt and pepper, then mix well.

Step 3: Fry the Draniki

Bring some vegetable oil to medium heat in a deep frying pan. Once warmed, add portions of the draniki mixture by the spoon to the oil. Press down with the back of the spoon to flatten each one into a pancake.

Fry each side for about 3-4 minutes or until golden brown and crispy on both sides. Cook at a medium heat, so they become cooked through first, before they turn a burnt brown!

Step 4: Serve

Serve the draniki hot off the skillet. Traditionally, you’d put a dollop of sour cream on top. This greatly enhances the flavours and textures of the draniki.

This Belarusian freeze-dried corn draniki recipe demonstrates that even traditional dishes can be put in a new form, and seem like a delightful toothsome meal which can be eaten both for breakfast and dinner.