Crispy Belarusian Tsibriki - Potato Pancake Recipe

Ever craved those perfectly crispy potato pancakes but wanted something a little different, maybe with a cheesy twist? Get ready to meet Tsibriki! These delightful Belarusian potato fritters are bite-sized balls of grated potato, often studded with cheese and fried until gloriously golden and crisp. While they might remind you of other Eastern European favorites, Tsibriki offer a unique, snackable experience that’s hard to resist.
Unlike their flatter cousins, like German potato pancakes (Kartoffelpuffer), Jewish latkes, or even the hearty Belarusian draniki (which are typically pan-fried patties), Tsibriki are little deep-fried nuggets. Imagine a super crispy exterior giving way to a tender, cheesy (if you choose!) potato center, perfectly complemented by a dollop of cool, tangy sour cream sauce. These aren't just a side dish; they're a fantastic potato cheese side dish, a fun appetizer, or even a casual "beer snack" perfect for game day. Whether you're exploring Ukrainian cuisine recipes or just looking for creative recipes for 1 that scale up easily, our Tsibriki recipe is simple to follow and guarantees a delicious outcome. You'll love how easy it is to transform humble potatoes and flour into these irresistible cheese potato dish gems. Let’s get frying!

Ingredients

• For the Tsibriki:
• 1 ½ lbs (about 3 medium) Russet or Yukon Gold potatoes, peeled
• 1 large egg, lightly beaten
• ¼ cup all-purpose flour (or 1:1 gluten-free flour blend for a GF option)
• 1 teaspoon salt, plus more for seasoning
• ½ teaspoon black pepper
• 1 clove garlic, finely grated (optional)
• 1 tablespoon fresh dill or parsley, finely chopped (optional)
• 2-3 cups neutral oil for frying (such as vegetable, canola, or sunflower oil)
• ½ cup mild mozzarella or cheddar cheese, cut into tiny ¼-inch cubes (optional, but highly recommended for a cheesy center)
• For serving:
• 1 cup sour cream
• 1 small clove garlic, minced (optional, for garlic-dill sour cream)
• 1 tablespoon fresh dill, chopped (optional, for garlic-dill sour cream)
• Pinch of salt and pepper, to taste
• A splash of lemon juice (optional)
• Lemon wedges or extra fresh herbs for garnish (optional)

Directions

1. Grate and drain the potatoesFirst, peel your potatoes. Using the coarse side of a box grater or a food processor with a grater disk, grate the potatoes (and optional onion, if using). Place the grated potatoes in a colander, toss them with a pinch of salt, and let them rest for 5 minutes. This helps draw out excess moisture. Now, take handfuls of the grated potato and squeeze out as much liquid as you can using your hands or a clean kitchen towel. The mixture should be damp, but not dripping wet. Discard the liquid.
2. Mix the Tsibriki doughReturn the squeezed grated potato to a large mixing bowl. Add the beaten egg, flour, salt, pepper, and your optional grated garlic and chopped fresh herbs. Mix everything together with your hands or a spoon until you have a soft but cohesive mixture. It should hold together when gently pressed.
   1. Troubleshooting: If your mixture feels too wet and won't hold shape, sprinkle in a tablespoon or two more flour. If it seems too dry or crumbly, add a spoonful of reserved potato juice (if you saved any) or a splash of water until it's just right.
3. Shape the potato balls (with or without cheese)Scoop about 1 tablespoon (approximately 20g) of the potato mixture. Roll it gently between your palms to form a compact ball, aiming for a marble to walnut size.
   1. For cheesy centers: Flatten the scooped potato mixture into a small disk in your palm. Place a tiny ¼-inch cheese cube in the center, then carefully gather the potato mixture around it, sealing it completely. Re-roll into a ball, ensuring no cheese is exposed.
   Place the shaped balls on a parchment-lined tray or plate as you finish shaping them. Don’t stack them.
4. Fry the TsibrikiHeat 1½–2 inches of neutral oil in a deep skillet, Dutch oven, or heavy-bottomed pot over medium-high heat. The ideal oil temperature is around 340–350°F (170–177°C). If you don’t have a thermometer, test the oil by dropping a tiny piece of potato mixture in: it should sizzle immediately with steady, medium bubbles, not violently or barely.Carefully add the Tsibriki to the hot oil in batches, making sure not to overcrowd the pan. Overcrowding will drop the oil temperature and lead to greasy fritters. Fry for 3–4 minutes per batch, rotating occasionally with a slotted spoon or spider, until they are deep golden brown and wonderfully crisp on all sides. They should sound hollow when tapped gently.Once cooked, transfer the Tsibriki to a wire rack set over paper towels to drain any excess oil.
5. Mix the sour cream dip & serveWhile the Tsibriki are draining, prepare your dip. In a small bowl, stir together the sour cream with the minced garlic, chopped dill, a pinch of salt and pepper, and an optional splash of lemon juice. Taste and adjust seasonings as needed.Serve the Tsibriki hot, straight from the fryer, with the creamy garlic-dill sour cream dip on the side. Garnish with extra fresh herbs or lemon wedges if desired. Enjoy!