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Deruny — Crispy potato pancakes fried golden and served with sour cream
4
Units:
Prep: 15 min Cook: 20 min
Ingredients
4 large starchy potatoes (Russet), peeled (~2.5 lb)
1 small onion (~4 oz)
1 large egg, lightly beaten (~2 oz)
3 tbsp all-purpose flour
Salt and pepper to taste
Vegetable oil for frying
Sour cream for serving
Simple, satisfying potato pancakes with a shatteringly crispy exterior and soft, steaming interior. The magic is in squeezing out every drop of moisture from the grated potatoes before frying.
Instructions
- Grate and squeeze: Finely grate 4 potatoes and 1 onion using a box grater or food processor. Transfer to cheesecloth or a clean towel and squeeze out as much liquid as possible. This is the key to crispy deruny.
- Mix the batter: Transfer the squeezed mixture to a bowl. Stir in beaten egg, 2-3 tbsp flour, salt, and pepper. Mix just until combined.
- Fry in batches: Heat ¼ inch of oil in a large skillet over medium-high heat. Drop ¼-cup scoops of batter and flatten slightly. Fry 3-5 minutes per side until deep golden brown. Do not overcrowd the pan.
- Drain and serve: Transfer to paper towels to drain briefly. Serve immediately while hot and crispy with sour cream.
Tips
- Work quickly after grating to prevent potatoes from browning
- For extra crunch, add 1 tbsp semolina or cornstarch to the batter
- Applesauce is a popular sweet alternative to sour cream for serving
📅 Created: 4/23/2025, 10:42:51 PM 📌 diy📌 traditional 🔧 Box grater or food processor, large bowl, cheesecloth or towel, large skillet, spatula, paper towels
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