Ukrainian potato pancakes, called deruny, are crispy and light, made from finely grated potato and onion. They're quick and easy to make using simple ingredients, be sure to top them with sour cream for authentic flavor!
I'm so excited to celebrate my family's Ukrainian heritage with you by sharing this recipe for traditional Ukrainian potato pancakes, also called deruny, draniki, or kremzlyky. They are unique in that they are made with very finely grated potato and onion, giving them a distinct texture and flavor.
They can be eaten at breakfast, lunch, or dinner, often as a main course but also as a side dish, and they hold a special place on the table for Ukrainian Christmas dinner.
Explore more flavors of Ukraine with this refreshing Cold Borscht recipe, or by making a batch of Pampushky (Ukrainian Garlic Rolls).
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Ukrainian potato pancakes ingredients
- Potatoes: I prefer starchier Russet potatoes for Ukrainian potato pancakes. Yukon Gold potatoes also work, they have a waxier texture and are great for making dishes like mashed colcannon potatoes and crispy oven roasted potatoes.
- Yellow onion: The milder flavor and gentle sweetness of yellow onions is best for potato pancakes.
- Cornstarch (or flour): I prefer cornstarch in these pancakes because it keeps the deruny light and makes them extra crispy. You can substitute 2 tablespoons of all-purpose flour if you prefer a more batter-like texture.
- Kosher salt: Just a bit of salt in the mixture, we'll hit them with another pinch once they're cooked.
- Sunflower oil (for frying): Sunflower oil has a high smoke point and gives the potato pancakes authentic Ukrainian flavor. If you can't find it, try grapeseed or canola oil.
- Sour cream, fresh dill or chives (optional toppings): Well, it wouldn't be a Ukrainian recipe if it didn't have sour cream and dill! I'm exaggerating, of course, but definitely serve with sour cream! Try fresh dill or chives too, whichever you prefer.
How to make Ukrainian potato pancakes (deruny)
Step 1: Peel and chop the potatoes and onion
Peel the onion and slice into quarters. Use a vegetable peeler to peel the potatoes and cut in half or in quarters, just so you can feed it into the food processor.
Step 2: Grate the potatoes and onions
Using the small holes of the grater attachment on a food processor, or the small holes of a box grater, alternate grating the potatoes and onion.
I like using the food processor instead of a box grater because you can more easily alternate grating the onion and potato—or even grate them together—so there's no risk of the potatoes turning brown.
Pro tip
The grated onion keeps the grated potatoes from turning brown, so it's important to start with a little onion, then alternate with the potato so that the "onion juice" is always in contact with the potatoes.
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Step 3: Press the moisture out
Transfer the potatoes and onions to a colander or strainer and gently press out the moisture with your hands or the back of a spoon.
You don't have to squeeze all of the moisture completely out in a kitchen towel like you do in some other potato pancakes recipes, because Ukrainian deruny should have a little moisture left to make more of a batter.
Step 4: Mix the deruny batter
In a large bowl, mix together the drained potatoes and onions, egg, cornstarch and salt. Stir gently to combine, make sure the egg and cornstarch are evenly distributed throughout the potato mixture. I usually use my hands to do this!
Step 5: Fry the Ukrainian potato pancakes!
Place a large non-stick skillet over medium high heat, add just enough sunflower oil to cover the bottom. Once the oil is shimmering, drop large spoonfuls (about 2 tablespoons) of the deruny batter into the pan and press down to flatten them.
Fry until crispy and golden brown, 2-3 minutes, then flip and fry on the other side for another 2-3 minutes. Transfer to a sheet pan lined with paper towels to drain, season with a pinch of sea salt while still hot.
Serve warm deruny immediately, topped with a dollop of sour cream, and if you like, add fresh dill or chives on top, too. I love them with lots of dill!
Expert tips
- Using a box grater: Some deruny recipes will tell you to grate the potatoes and onion on the star shape of a box grater (which I find very difficult), this gives you almost a purée. Like many recipes from Ukraine, techniques vary from region to region, and the small holes are also used. I recommend using the small holes, which will still give you the authentic texture of Ukrainian potato pancakes with much less frustration.
- Don't wring out the potatoes too much: Unlike other potato pancake recipes, Ukrainian deruny to not have to be squeezed within an inch of their life. Some moisture helps them retain their unique texture. Just press out the excess water in the colander and you're good.
- Make sure the oil is hot: If the deruny don’t sizzle when they hit the oil, they will just absorb it and never get brown and they’ll fall apart. Test one before you fill up the pan to be sure.
- Don't make deruny too large: We need them to cook quickly to stay crispy, so one heaping spoonful (about 3 inches in diameter) is just fine.
Storage and freezing
- To store: Store leftover deruny in an airtight container in the refrigerator for up to three days.
- To freeze: Layer between wax paper or parchment paper, then transfer to a freezer-safe container or ziptop bag and place in the freezer for up to two months.
- To reheat: Whether chilled from the refrigerator or frozen, place Ukrainian potato pancakes on a parchment lined sheet pan and cook in a 350 degrees F oven until heated through.
More Ukrainian recipes
Explore some favorite recipes that I grew up eating in my Ukrainian family and some that I've learned to make as I continue to research more about my heritage.
- Varenyky are potato-filled dumplings and they were absolutely my favorite thing to eat at grandma's house.
- Holubtsi (Ukrainian cabbage rolls) are filled with pork and rice, and bathed in a tangy tomato sauce.
- Borscht Soup is a hearty stew with beets and pork shoulder, the national dish of Ukraine.
Ukrainian potato pancakes are simple, quick, and delicious!
- There are only 5 ingredients in the potato pancakes mixture!
- Grate the potato and onion in the food processor in a mere minute!
- Deruny cook quickly, about 2 minutes per side.
- The finely grated texture blends the flavors in a unique way, and they are scrumptious topped with sour cream and dill!
- Gluten-free, dairy-free, and vegetarian!
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Recipe
Ukrainian Potato Pancakes (Deruny) Recipe
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Equipment
- food processor or box grater
Ingredients
- 1½ pounds russet potatoes or yukon gold
- 1 medium yellow onion
- 1 egg
- 1 tablespoon cornstarch or 2 tablespoon flour
- ¾ teaspoon kosher salt
- 2-3 tablespoon sunflower oil or other neutral oil like grapeseed or canola
- sour cream for serving
- fresh dill or chives optional topping
Instructions
- Peel the onion and slice into quarters. Use a vegetable peeler to peel the potatoes and cut in half or in quarters, just so you can feed it into the food processor. (If using a box grater you don't have to cut either down so small.)
- Using the small holes of the grater attachment on a food processor, or the small holes of a box grater, alternate grating the potatoes and onion. See note.
- Transfer the potatoes and onions to a colander or strainer and gently press out the moisture with your hands or the back of a spoon. (You don't have to squeeze all of the moisture completely out in a kitchen towel like you do in some other potato pancakes recipes, because Ukrainian deruny should have a little moisture left to make more of a batter.)
- In a large bowl, mix together the drained potatoes and onions, egg, cornstarch and salt. Stir gently to combine, make sure the egg and cornstarch are evenly distributed. I usually use my hands to do this!
- Place a large non-stick skillet over medium high heat, add just enough sunflower oil to cover the bottom. Once the oil is shimmering, drop large spoonfuls (about 2 tablespoons) of the deruny batter into the pan and press down to flatten them.
- Fry until crispy and golden brown, 2-3 minutes, then flip and fry on the other side for another 2-3 minutes. Transfer to a sheet pan lined with paper towels to drain, season with a pinch of sea salt while still hot.
- Serve deruny topped with a dollop of sour cream, and if you like, add fresh dill or chives on top, too. I love them with lots of dill!
Notes
- Alternating the grating is important: The grated onion keeps the potatoes from turning brown, so it's important to start with a little onion, then alternate so that the "onion juice" is always in contact with the potatoes.
- Using a box grater: Some deruny recipes will tell you to grate the potatoes and onion on the star shape of a box grater (which I find very difficult), this gives you almost a purée. Like many recipes from Ukraine, techniques vary from region to region, and the small holes are also used. I recommend using the small holes, which will still give you the authentic texture of Ukrainian potato pancakes with much less frustration.
- Don't wring out the potatoes too much: Unlike other potato pancake recipes, Ukrainian deruny to not have to be squeezed within an inch of their life. Some moisture helps them retain their unique texture. Just press out the excess water in the colander and you're good.
- Make sure the oil is hot: If the deruny don’t sizzle when they hit the oil, they will just absorb it and never get brown and they’ll fall apart. Test one before you fill up the pan to be sure.
- Don't make deruny too large: We need them to cook quickly to stay crispy, so one heaping spoonful (about 3 inches in diameter) is just fine.
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