Draniki Period BOrigin theory CVerified

Draniki are made by peeling and grating potatoes, binding them with a little flour, adding chopped onion, and frying the mixture into thin cakes in oil. The name itself describes the method, coming from the Slavic root drat / dzerts, 'to grate'. Crisp and fragrant from the pan, with the chewy softness of potato, it is an everyday food of the countryside.

The potato, this dish's main ingredient, is native to the Andes of South America; it took firm root on Eastern European tables between the late eighteenth and early nineteenth centuries. Once the crop had spread through the countryside, the simple act of grating potatoes and frying them in oil became a daily routine, and draniki became an everyday dish. Its earliest appearance in print is in Jan Szyttler's cookbook Kucharz dobrze usposobiony, published in Vilnius in 1830 and widely read across the Polish, Lithuanian and Belarusian lands. That date marks only that the dish existed by then; it is not the year the dish was born.

Draniki began as everyday country fare and later rose to the standing of a national symbol of Belarus. That a plain home dish came to be spoken of as an emblem of the land is itself the interesting part of its history.

The story most widely told about draniki is that it is a Belarusian dish with a distinctly Belarusian origin. The record, however, shows this grated-potato cake fried in oil spread at much the same time far beyond Belarus, to Ukraine (deruny), Russia, Poland (placki ziemniaczane), Lithuania and the Jewish home (latkes). No single country's exclusive invention can be established from the sources.

Since the very name comes from the act of grating, the same dish could arise independently wherever potatoes had spread. The attribution of draniki as a national dish of Belarus came to the fore within the twentieth-century making of national cuisines and tourism, and it does not prove a birthplace. The origin does not converge on a single point but stands in several lands at once.

The date of the dish, on the other hand, can be pinned down fairly firmly. The potato's establishment as a staple in Eastern Europe, in the late eighteenth and early nineteenth centuries, sets the lower bound, and Szyttler's 1830 cookbook confirms the dish existed by then. The birthplace cannot be fixed, yet the period is clear.