Deruny are traditional Ukrainian potato pancakes made by frying grated raw potatoes mixed with onion, eggs, and flour until crispy on the outside and tender within. Their standout trait is the contrast between a golden, lacy crust and a soft potato interior.
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Peel the potatoes and onion, then rinse with cold water.
In a large bowl, grate potatoes and onion on the star-shaped side of a grater, taking turns and mixing the grated mixture. This will prevent potatoes from browning.
Add eggs, flour, salt, and pepper and mix well. The batter will be on a liquid side. Alternatively, you can prepare it in a food processor by grinding all ingredients together until no large chunks are left, for about 3-4 minutes.
Preheat a large non-stick skillet on medium-high heat and add 1 tbsp of oil. Add a large spoonful of pancake batter and fry until golden brown, flip and cook on the other side. Repeat with the remaining batter.
Serve the deruny hot with a dollop of sour cream. Makes about 30 deruny.
Store cooked Deruny in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven until warm and re-crisped, about 5–7 minutes.
box grater or food processor with shredding disc · cast-iron or stainless steel skillet (8–10 inch)
Fry them fresh for best texture, but cooked pancakes can be reheated in a 350°F oven for 5–7 minutes. Raw potato batter will brown if left standing more than 10 minutes.
Use enough flour (2–3 Tbsp) to bind the batter and don't overcrowd the pan. Oil must be hot (350°F) before adding pancakes. Flip only once.
Serve hot with sour cream or Russian-style applesauce. Some eat them plain or with a savory topping.
Yes, use the shredding disc. Squeeze excess moisture from grated potatoes before mixing—this prevents a soggy texture and helps them fry crispy.
Deruny are naturally made without dairy. To make them vegan, replace 2 eggs with 3–4 Tbsp aquafaba or a commercial flax egg, though texture will be softer.
