Entree: Ukraine – Western Ukraine – Деруни ➤ Deruny (Grated potato pancakes pan-fried until golden and crisp)

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

Additional 5 min

Total 35 min

Ingredients

- 1 lb (450 g) russet potatoes, peeled and grated
- 1 small onion, peeled and grated (about 3 oz / 85 g)
- 1 large egg
- 3 tbsp (24 g) all-purpose flour
- 1 tsp (6 g) salt
- 1/4 tsp (0.5 g) ground black pepper
- 1/4 cup (60 ml) vegetable oil for frying, plus extra as needed
- 2 tbsp (30 ml) sour cream for serving
- 2 tbsp (8 g) chopped fresh dill or chives for garnish

Instructions

1. Place grated potatoes and onion in a clean kitchen towel or fine sieve and squeeze out as much liquid as possible; reserve the starchy liquid and let it settle briefly, then pour off excess water and stir a spoonful of the settled starch back into the potato mixture.
2. Transfer potatoes and onion to a bowl, add the egg, flour, salt, and pepper; mix until just combined.
3. Heat a large skillet over medium-high heat and add enough vegetable oil to coat the bottom (about 2 tbsp / 30 ml); reduce heat to medium.
4. Spoon about 2 tbsp of the potato mixture per pancake into the skillet and flatten gently with the back of the spoon into 3–4 inch rounds; fry 3–4 minutes per side, or until deep golden brown and crisp.
5. Transfer cooked deruny to a paper towel-lined plate to drain; keep warm in a low oven if making multiple batches and add more oil between batches if needed.
6. Serve hot topped with sour cream and chopped dill or chives.