Deruny (Ukrainian Potato Pancakes)
Simple, tasty savory potato pancakes famous in Baltic breakfasts!
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Deruny are delicious savory pancakes from Ukraine and are a staple of Baltic breakfasts. They are quick to prepare, then are fried up and served with a dollop of sour cream and some fresh scallions. Deruny are great options for simple savory breakfasts when you are looking to take a break from cereal or bacon and eggs, but they also work wonderfully with other items in a big breakfast-style plate!
One of the keys to perfecting potato pancakes is the size at which you cook them. I found from creating the recipe a few times – with ‘help’ grating from my boys – that a two tablespoon-sized deruny is ideal for matching crunch with color and flavor. Mid-sized deruny also allows for quicker cooking time and less waiting than larger, stodgier pancakes.
My preference is to use Yukon gold potatoes for making deruny, as they create a creamier texture and fry up to a more golden color than other potatoes. Also, the gold potatoes don’t tend to brown as quickly as russet potatoes do when they are exposed to the air after peeling and grating, although if you grate the onion prior to the spuds then the onion juice will help limit browning during prep.
Admittedly, deruny are simple creations, made with savory enjoyment and a full belly in mind. They are similar to the Jewish latke – simple and traditional nourishment that’s great for a snack, or as part of something more grand. Deruny are the deliciously fluffy golden potato pancakes that friends and family will be clamoring for you to whip up on rainy days or for those relaxed weekend get-togethers!
Deruny (Ukrainian Potato Pancakes)
Yield(s): Serves 4
15m prep time
10m cook time
Allergens: Gluten
Diet: Vegetarian
you're making mealtime meaningful.
Ingredients
- 1 medium yellow onion
- 4 large Yukon potatoes
- 1 large egg
- 3 tablespoons all purpose flour
- 1 tablespoon sour cream
- 1 teaspoon Kosher salt
- 1/4 teaspoon baking soda
- Kosher salt and black pepper to taste
- 3 tablespoons vegetable oil, for frying
- Garnish: 1-2 teaspoons scallions
- Garnish: Sour cream, to taste
Preparation
- Peel the yellow onion and the potatoes. Using a star shaped grater, grate the onion then potatoes into a mixing bowl - the onion juice will keep potatoes from browning.
- Add the egg, all-purpose flour, sour cream, Kosher salt and baking soda into the potato mixture, and combine thoroughly with a spatula. The batter will be liquid enough to spoon with a ladle, but still pretty thick.
- Heat 3 tablespoons of vegetable oil in a large non-stick frying pan at medium heat. Measure two tablespoons of potato mixture to make each pancake, keeping them an inch apart as the pan is filled.
- Fry the deruny on each side for about 3-4 mins until they are cooked through and golden brown in color. Repeat the same procedure for the remaining batter until all deruny are cooked. Keep cooked deruny in foil or on a plate inside a warm oven.
- Serve deruny warm with salt and pepper, sour cream, and a sprinkling of fresh chopped scallions.
Recipe adapted from Cooking to Entertain