Ukrainian Deruny (Potato Pancakes)
Finely hand-grated potatoes, onions, flour, eggs, and seasonings are all you need to make the most authentic Ukrainian deruny. They are best served hot with a dollop of sour cream for a contrast of temperatures.
Equipment
- 1 grater box
- 1 large bowl
- 1 Frying Pan
Ingredients
- 4 medium size potatoes
- 1 small onion
- 1 egg
- 3 Tablespoons all purpose flour
- ½ teaspoon salt, to taste
- ¼ teaspoon black pepper
- 2 Tablespoons olive oil, for frying
- 1 Tablespoon sour cream (for serving)
Instructions
- Wash and peel the potatoes and onion. Using a finest side of the grater, grate the potatoes and the onion into the large bowl. You will notice some liquid at the bottom. Gently drain it, without squeezing the potatoes.
- Add 1 egg, 3 Tablespoons of flour, salt and pepper to bowl. Mix the batter well with a fork. It should remain rather thin than thick, similar to the pancakes batter.
- In a large frying pan, heat 2 tablespoons of olive oil. Add a spoonful of potato batter at a time into the hot skillet, flattening it with the back side of the spoon. Fry on one side over medium heat for about 2-3 minutes or until golden brown. Flip with a spatula and fry on the other side for another 3 minutes.
- Remove deruny from the frying pan onto a plate. You can place them on a paper towel to absorb any excess oil. Serve hot with a dollop of sour cream.
Notes
Potatoes - yellow potatoes are the best to make deruny, but you can also use Yokon or Russet.
Grating - for authentic Ukrainian pancakes, use the finest side of a grater box.
Batter - do not squeeze out the liquid, only drain what is visible in the bowl. The batter should remain thin, similar to the regular pancakes.
Add-ins - you can add grated carrots, chopped fresh herbs, dried spices to the batter.
All nutrition facts are only estimate and should be used for information purposes only.
Nutrition
Calories: 187kcalCarbohydrates: 32.4gProtein: 5.4gFat: 4.6gSodium: 309mgFiber: 2.5gSugar: 1.9g
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