Best Deruny Ukrainian Potato Pancakes Recipes

DERUNY (POTATO PANCAKES)

Steps:

• Peel the potatoes and grate them on a fine grater.
• Finely chop the onion and add it to the potatoes. Mix them well. The onion juice will keep the potatoes from going brown.
• Add the flour, egg, and sour cream and mix well.
• Then add 1 tsp of salt and a pinch of black pepper. The batter should be liquid enough to be ladled easily.
• Pour some sunflower oil into a frying pan and heat well.
• Using a spoon, form small, flat rounds of potato mixture and fry them like regular pancakes. When the pancakes are brownish on one side, turn them and repeat the procedure.
• Serve deruny while hot with a dollop of sour cream.

DERUNY - UKRAINIAN POTATO PANCAKES

Steps:

• Peel potatoes and onion:
• Take big bowl, grate potatoes and onion (on the star shaped grater), taking turns and mixing grated mixture. Onion juice will keep potatoes from browning.
• Add flour, egg, sour cream and mix it well, than add 1 tsp of salt and some black pepper, batter should be still liquid enough so you can easily ladle it.
• Warm up a skillet with 2-3 Tbsp of cooking oil over medium/high heat. Add 1 heaping Tbsp of mixture at a time to the skillet fry on one side until golden brown in color, then flip to other side and fry for the same amount of time. Repeat the same procedure for the rest of the batter.

DERUNY - UKRAINIAN POTATO PANCAKES

Steps:

• In a large bowl use a mixer to puree the ingredients except the sour cream & cream. You may do this in a food processor as well or a blender.
• Heat oil in a skillet and when hot drop large spoonsful of the mixture. Cook until browned on one side. Turn and repeat.
• When done remove, drain, and place in a warm oven.
• Mix the sour cream & cream together. Serve warm with a large dollop of the the cream mixture!
• This a staple in Ukrainian homes and these pancakes will store well in the refrigerator for 2-3 days. In many homes preserves or jam is also served on these delicious pancakes.

DERUNY (UKRAINIAN POTATO PANCAKES)

Steps:

• Peel 4 large Yukon potatoes and 1 small yellow onion. Line a sieve with a large bowl so that potatoes will drain while you finish grating. Into a sieve, grate potatoes and onion onto the star-shaped hole on grater, taking turns. Onion juice will prevent potatoes from browning. Dispose most of the potato juice from bowl underneath the sieve, but do not wash the potato starch. Keep the potato starch and add the grated potatoes and onions to the bowl with starch.
• Add 3 tbsp all-purpose flour, 1 egg, 1 tsp fine salt and 1/4 tsp baking soda into the potato mixture. Mix well until incorporated. Potato batter will be thick, but still liquid enough to spoon.
• Heat 2-3 tbsp of grapeseed oil in a large nonstick skillet over medium heat. Spoon 1 heaping tablespoon of potato mixture to make pancakes, about 1" apart. Fry on each side until golden brown (about 3-4 mins each side). Repeat the same procedure for the remaining batter. Serve deruny warm with a dollop of sour cream.