Entree: Ukraine – Odesa & Black Sea – Деруни ➤ Deruny (Crisp pan-fried potato pancakes made from grated potatoes, onion, egg, and flour, served hot with sour cream)

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 30 min

Cook 20 min

Total 50 min

Ingredients

- 1 1/2 lb (680 g) russet potatoes, peeled
- 1 medium onion, about 150 g, peeled
- 1 large egg, approx. 50 g
- 2 tbsp (16 g) all-purpose flour
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 3 tbsp (45 ml) vegetable oil, plus more for frying
- 2 tbsp (30 ml) sour cream, for serving
- 2 tbsp (8 g) chopped fresh dill or chives, for garnish

Instructions

1. Grate the potatoes and the onion coarsely into a large bowl. Transfer to a clean towel and squeeze out as much liquid as possible, reserving the potato liquid if you want to clarify or use in another recipe.
2. Add the egg, flour, salt, and pepper to the drained grated potatoes and onion; mix until combined into a slightly loose batter.
3. Heat a large skillet over medium-high heat and add 1 tbsp (15 ml) vegetable oil. When hot, spoon about 1/3 cup (80 ml) of the potato mixture per pancake into the skillet and flatten gently with the back of the spoon to 1/4–1/2 inch thickness.
4. Fry for 3–4 minutes on the first side, until deep golden and crisp, then flip and fry 2–3 minutes more until cooked through. Adjust heat as needed to avoid burning.
5. Transfer cooked deruny to a paper-towel-lined plate and keep warm in a low oven while you fry the remaining pancakes, adding more oil as necessary.
6. Serve hot topped with sour cream and sprinkled with chopped dill or chives.