Deruny (Potato Pancakes)
Potato pancakes or deruny are one of the most beloved meat-free dishes in Ukraine.
They have been popular throughout history and saved many lives during the Ukrainian Terror Famine in 1932-33. Back then, people would make deruny using anything they could get hold of–linden leaves, sorrel leaves, left over nuts and grains.
Fortunately, everyone can enjoy the yummy potato-based version nowadays.
Crunchy and filling, deruny are very easy to make, even if you’re a kitchen newbie.
You do need some patience for grating the large amount of potato if you’re planning deruny as a family lunch. Oh, and don’t forget to use gloves to make sure your fingertips don’t get grated along with the slippery potatoes.
Deruny are eaten with sour cream and traditionally served on top of each other in a clay pot.
Deruny (Potato Pancakes)
Ingredients
- 3 medium-large russet potatoes 1” dice
- 1 medium onion 1” dice
- 2 large cloves garlic
- 2 eggs
- 1 coup flour more or less
- 1 teaspoon baking powder scant
- 1 teaspoon salt
Instructions
How to Make Deruny (Potato Pancakes):
- Peel and dice raw potatoes and onion if you are using a food processor or blender. Leave them whole if using a box grater.
- Pulse potatoes, onion and garlic in the food processor or blender until almost pureed. If you are not using a food processor or blender, grate the potatoes, garlic and onion on the fine rasp of a box grater.
- Add eggs and pulse once or twice to mix, or beat with a whisk.
- Mix flour, baking powder, salt and pepper in a small bowl and add to potato mixture. Pulse once or twice to mix. You should have a fairly thick batter — it should kind of plop off the spoon, not run off). Add more flour if necessary.
- Heat a large skillet (preferably non-stick) on medium to medium-high with about ¼" vegetable oil.
- Ladle batter into skillet, making about 4 pancakes at a time, using about ¼ cup batter for each pancake. Fry until browned, turning to brown on both sides. You may need to add a bit of oil between batches.
- Serve deruny while hot with a dollop of sour cream.
