Ukrainian Potato Pancakes (Deruny) Recipe
Servings: 10 -12 potato pancakes
Calories: 92kcal
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!
Print Recipe
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.
Nutrition
Calories: 92kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 185mg | Potassium: 306mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 1mg
