Deruny (potato pancakes)
Deruny are the absolute soul of Ukrainian comfort food, born from the humble potato that sustained generations through harsh winters. As Ava, I can tell you that true deruny represent the beautiful resourcefulness of our cuisine, transforming simple, earthy roots into crispy, golden discs of joy. The most common pitfall I see is using a food processor, which turns the potatoes into a wet mush, or letting the grated spuds oxidize and turn an unappetizing gray. You must use a box grater for distinct shreds and work quickly! Now, you might be tempted by the frozen potato pancakes or latke-style patties in the supermarket freezer aisle, which usually cost around six to eight dollars for a meager box of eight. Those shop-bought versions are a tragic compromise, relying on dehydrated potato flakes, excessive fillers, and cheap industrial seed oils that leave them tasting like cardboard with a greasy finish. By committing to the from-scratch method, you spend barely a couple of dollars on fresh potatoes and onions, achieving a vibrant, sweet potato flavor and that perfect contrast of a shatteringly crisp exterior and a tender, steaming interior. There are absolutely no packet mixes or dehydrated shortcuts here, just the pure, honest magic of freshly grated potatoes, a little onion, and proper technique. This is how we honor the ingredient and the tradition.
Nutrition
| Per serving | Calories | Protein | Carbs | Fat | Sat fat | Fibre | Sugar | Sodium |
|---|---|---|---|---|---|---|---|---|
| beginner | 280kcal | 7g | 42g | 9g | 2g | 4g | 3g | 480mg |
| intermediate | 315kcal | 7g | 42g | 14g | 2g | 5g | 4g | 290mg |
| expert | 320kcal | 7g | 45g | 12g | 1g | 6g | 2g | 150mg |
Per serving · Ava-estimated — a guide, not a clinical figure.
- 500 gpotato— peeled
- 100 gonion— peeled
- 1 pieceegg
- 30 gall-purpose flour
- 5 gsalt
- 60 mlvegetable oil— for frying
Store-bought frozen potato pancakes cost around $7 for a small box, but they suffer from a gummy, starchy texture, a muted potato flavor, and are fried in cheap, highly processed seed oils that leave them greasy. This beginner-friendly from-scratch approach bypasses the traditional, labor-intensive stone-grating and specialized pressing tools, using a standard box grater and a clean kitchen towel to wring out moisture. You will learn to manage the potato's oxidation by working quickly and mixing the onion in immediately. The goal is a forgiving, hands-on technique that yields a crispy, golden-brown crust and a tender, fluffy interior without the need for esoteric equipment. By controlling the heat and avoiding overcrowding the pan, you ensure each derun fries evenly. This simplified method guarantees a confident first attempt at a classic Ukrainian side dish, proving that fresh, whole ingredients always outperform processed shortcuts.
Equipment
- Heavy-bottomed pan— non-stick or well-seasoned cast iron works best
- Box grater— use the large holes for the potatoes
Method
- 1
Grate the peeled potatoes and onion using the large holes of a box grater directly into a large mixing bowl.
Work quickly to minimize the potatoes browning from oxidation.
grating~ 5 min - 2
Transfer the grated potato and onion mixture into a clean, thin kitchen towel and squeeze tightly over the sink to remove as much excess liquid as possible.
The drier the mixture, the crispier the final pancake will be.
extracting~ 3 minTricky bit - 3
Return the squeezed potatoes to the bowl and stir in the egg, potato starch, salt, and black pepper until just combined.
Do not overmix; you just want the ingredients evenly distributed.
mixing~ 1 min - 4
Heat a generous layer of neutral oil in the heavy-bottomed pan over medium-high heat until it shimmers.
The oil should be hot enough that a small drop of the batter sizzles immediately.
heating~ 2 min - 5
Drop heaped tablespoons of the potato mixture into the hot oil, flattening them slightly with the back of the spoon.
Do not overcrowd the pan; leave space between each derun to ensure they fry rather than steam.
portioning~ 2 min - 6
Fry the pancakes undisturbed until the edges are deeply golden brown and crispy, then flip and cook the other side.
Adjust the heat to medium if they are browning too quickly before the inside cooks.
pan-frying~ 10 minTricky bit - 7
Transfer the cooked deruny to a plate lined with paper towels to drain excess oil before serving.
Keep them in a single layer so they stay crispy while you cook the remaining batches.
draining~ 1 min
Cooking from frozen
Reheat directly from frozen in a hot oven or toaster oven until crispy; avoid microwaving to prevent sogginess.
Storage times are a guide — always use your judgement and store food safely.