Entree: Ukraine – Carpathian Ukraine – Деруни Deruny (potato pancakes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 lb (900 g) russet potatoes, peeled and grated
- 1 small yellow onion, grated, approx. 3 oz (85 g)
- 2 large eggs, approx. 100 g
- 3 tbsp (24 g) all-purpose flour
- 1 tsp (6 g) fine salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 3 tbsp (45 ml) vegetable oil, plus more for frying
- 1 cup (240 ml) sour cream, for serving
- 2 tbsp (8 g) fresh dill, chopped, for garnish
- 1 garlic clove, minced (optional)

Instructions

1. Place the grated potatoes and grated onion in a large bowl. Squeeze out excess liquid with a clean kitchen towel or by pressing in a fine sieve; reserve about 2 tbsp (30 ml) of the liquid if needed to adjust batter consistency.
2. Add the eggs, flour, salt, pepper, and minced garlic (if using) to the drained potato mixture; mix until combined. The mixture should hold together when pressed—add a little of the reserved potato liquid if too dry or 1 tbsp (15 ml) water if too stiff.
3. Heat a large skillet over medium-high heat and add 1 tbsp (15 ml) vegetable oil. When hot, drop heaping 1/4-cup (60 ml) portions of the potato batter into the skillet and flatten gently into 3–4 inch (7–10 cm) rounds.
4. Fry pancakes 3–4 minutes per side, pressing lightly with a spatula, until deep golden brown and crisp. Add more oil between batches as needed and keep cooked deruny warm on a paper-towel-lined tray in a low oven.
5. Transfer to a serving platter, garnish with chopped dill, and serve immediately with sour cream on the side.