Deruny are potato pancakes with a crisp outside and tender centre. Potatoes are widely used in Ukrainian cooking, and a simple batter can be adapted with onion or seasoning while keeping the potato at the centre.
Grate and drain the potatoes
A typical home method starts with finely grated potatoes and may include onion, egg and a little flour. Potato moisture varies, so drain excess liquid if the mixture is watery and use a recipe’s proportions as a guide. Season just before frying.
Fry deruny in manageable batches
Use a hot pan with enough oil to brown the surface. Keep the pancakes a similar thickness so they cook evenly. Avoid crowding the pan, which cools the oil and softens the crust. Transfer cooked pancakes to a rack or warm plate while finishing the batch.
Serve potato pancakes right away
Sour cream is a familiar accompaniment; some cooks add herbs or a mushroom sauce. Serve hot while the edges are crisp. The Encyclopedia of Ukraine notes potato pancakes served with cheese or sour cream as part of the wider Ukrainian food tradition.
Continue reading: Top 20 Ukrainian Dishes: A Guide to Traditional Food.
Frequently asked questions
What are deruny?
Deruny are Ukrainian potato pancakes.
What do you serve with deruny?
Sour cream is a common option; cheese or mushroom sauce can also suit a meal.
How do you keep potato pancakes crisp?
Fry in uncrowded batches and serve soon after cooking.
Sources & editorial notes
This article introduces a dish through attributed cultural references and practical editorial guidance. Ukrainian recipes vary by region and household; the suggestions here are not a single official recipe. The accompanying image is an AI-generated editorial illustration, not a documentary photograph.
