Entree: Ukraine – Eastern Ukraine – Деруни ➤ Deruny (Crispy grated potato pancakes fried until golden, served 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 15 min

Cook 15 min

Additional 5 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) russet potatoes, peeled and coarsely grated
- 1 small onion, about 3 oz (85 g), grated
- 1 large egg, approx. 1 3/4 oz (50 g)
- 3 tbsp (45 ml) all-purpose flour
- 1 tsp (5 g) fine salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (60 ml) vegetable oil for frying, plus extra as needed
- Sour cream for serving

Show original ingredient measurements

- 1 lb (450 g) russet potatoes, peeled and coarsely grated
- 1 small onion, about 3 oz (85 g), grated
- 1 large egg, approx. 50 g
- 3 tbsp (45 ml) all-purpose flour
- 1 tsp (5 g) fine salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (60 ml) vegetable oil for frying, plus extra as needed
- Sour cream for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: Place grated potatoes and onion in a clean dish towel or cheesecloth and squeeze out as much liquid as possible; reserve the potato starch-laden liquid.
2. Step 2: Let the reserved liquid settle for 3–5 minutes, pour off clear liquid, and stir the settled starch back into the grated potato mixture.
3. Step 3: In a large bowl combine grated potato and onion, add the egg, flour, salt, and pepper; mix until evenly distributed.
4. Step 4: Heat a large skillet over medium-high heat and add enough vegetable oil to coat the bottom (about 1–2 tbsp (15–30 ml) per batch).
5. Step 5: Spoon heaping tablespoons of the potato mixture into the hot oil, flattening into 3–4 inch (7–10 cm) rounds; cook 3–4 minutes per side until deep golden and crisp.
6. Step 6: Transfer cooked deruny to a paper towel–lined plate to drain and keep warm while frying remaining batches, adding more oil as needed.
7. Step 7: Serve hot with sour cream alongside; optionally garnish with chopped fresh dill.

1. Step 1: Place grated potatoes and onion in a clean dish towel or cheesecloth and squeeze out as much liquid as possible; reserve the potato starch-laden liquid.
2. Step 2: Let the reserved liquid settle for 3–5 minutes, pour off clear liquid, and stir the settled starch back into the grated potato mixture.
3. Step 3: In a large bowl combine grated potato and onion, add the egg, flour, salt, and pepper; mix until evenly distributed.
4. Step 4: Heat a large skillet over medium-high heat and add enough vegetable oil to coat the bottom (about 1–2 tbsp / 15–30 ml per batch).
5. Step 5: Spoon heaping tablespoons of the potato mixture into the hot oil, flattening into 3–4 inch (7–10 cm) rounds; cook 3–4 minutes per side until deep golden and crisp.
6. Step 6: Transfer cooked deruny to a paper towel–lined plate to drain and keep warm while frying remaining batches, adding more oil as needed.
7. Step 7: Serve hot with sour cream alongside; optionally garnish with chopped fresh dill.