Tsybriki
4 servings
60 minutes
Cybryki are a traditional Belarusian dish reflecting the people's love for potato treats. They resemble draniki but are shaped like small golden balls with a crispy crust. This recipe originated in rural families where simplicity of preparation met rich flavor. The potato mixture is slightly squeezed of excess moisture, formed into balls, coated in flour, and fried until golden brown. The taste of cybryki is tender inside and deliciously crunchy outside, especially when paired with sour cream or fried onions. They are perfect for dinner with a mug of warm milk. This simple yet heartfelt dish warms you up and brings comfort.
1
Grate the potatoes like for draniki. Drain in a colander (if the holes are large, line with two layers of cheesecloth).
- Potato: 1 kg
2
Let the liquid drain enough so that a shape-holding ball can be formed from the potato mass. If the liquid does not drain sufficiently on its own, assist with pressure.
3
Add salt to taste and mix the mass. Form balls with a diameter of about 2-2.5 cm. Roll them in flour.
- Salt: to taste
- Wheat flour: 2 tablespoons
4
Fry on medium heat in vegetable oil or fat on all sides until golden brown and cooked, about 4 minutes.
- Vegetable oil: to taste
5
We serve with sour cream or fried onions with cracklings. And let's not forget about the milk.
