Classics · Ukrainian

Deruny

Name: Deruny
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1000 g Potatoes; 1 szt Onion; 2 szt Eggs; 3 łyżka Wheat flour; 1 łyżeczka Salt; 0.5 łyżeczka Black pepper; 100 ml Rapeseed oil; 200 g Sour cream 18%

Time

35'

Diff.

easy

Kcal

380

/ serving

Servings

Gather 8 ingredients before cooking

Scale

Units

01 You'll need check when you have it

02 To finish last minute: ~60 min window

Step 01 of 06

Grate potatoes and onion

1000 g

1 szt

Peel potatoes (1000 g) and onion (1 szt). Grate everything on the fine side of the grater into one bowl.

Tip

Onion grated together with the potatoes slows their darkening — the batter stays light.

Step 02 of 06

Squeeze out the liquid

1000 g

Transfer the potatoes (1000 g) mass to a clean cloth or sieve and squeeze out the juice firmly. The less water, the crispier the pancakes.

Tip

Let the squeezed juice sit in a glass for 2 minutes. White starch will settle at the bottom — pour off the water and add the starch back to the mass. It binds the pancakes.

Step 03 of 06

Mix the batter

2 szt

3 łyżka

1 łyżeczka

0,5 łyżeczka

Add eggs (2 szt), wheat flour (3 łyżka), salt (1 łyżeczka) and black pepper (0,5 łyżeczka) to the bowl. Mix thoroughly. The batter should be thick — so a spoon doesn't slide off the surface immediately.

Step 04 of 06

Heat the pan

100 ml

In a 28 cm pan, heat rapeseed oil (100 ml) over medium-high heat. The oil is ready when a crumb of batter dropped in immediately starts bubbling vigorously.

Tip

Oil too cold = pancakes soak up grease and stay wet inside. Too hot = burned outside, raw inside.

Step 05 of 06

Fry the pancakes

Spoon portions of batter onto the pan and flatten into pancakes about 1 cm thick. Fry 3-4 minutes per side until edges are dark golden and crispy. Transfer to a plate lined with paper towel.

Step 06 of 06

Serve

200 g

Serve hot, with sour cream 18% (200 g) on the side. Best straight from the pan — they lose their crispness once cool.

Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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