Deruny — Ukrainian Potato Pancakes
Deruny, also known as draniki in Russian cuisine, are traditional Ukrainian potato pancakes made from grated or blended potatoes mixed with onion and a small amount of flour to bind. They are soft on the inside and crisp at the edges, and are classically served with sour cream. This simple, comforting dish is a great breakfast or light meal and adapts easily to what you have on hand.
About this version
This particular preparation skips eggs and uses an extra tablespoon of all-purpose flour (maida) to hold the batter together. Onion is included for sweetness and aroma; some cooks also add a little grated garlic or herbs for extra flavor. If you prefer a firmer texture, grate the potatoes by hand on a fine grater; if you want a very smooth batter, pulse them in a mixer or food processor. Both methods are authentic and yield slightly different textures.
Ingredients
- 2 medium potatoes
- 1 small onion
- 3 tablespoons all-purpose flour (maida)
- 1 tablespoon sour cream (optional in batter; extra for serving)
- 1 tablespoon chopped fresh coriander (optional)
- Salt and freshly ground black pepper, to taste
- Oil for drizzling or shallow frying
Procedure
- Peel and roughly cube the potatoes and the onion.
- Either grate them finely using a box grater or pulse them in a mixer/food processor to form a batter. If you use a food processor, stop before the potatoes turn to puree; you want a pourable but slightly textured batter.
- If the mixture seems very watery after grating, let it rest in a sieve or colander for a few minutes and squeeze out excess moisture. Removing some liquid helps the pancakes brown better.
- Transfer the potato-onion mixture to a bowl. Add the flour, sour cream (if using in the batter), chopped coriander, salt and pepper. Mix well until combined. The batter should be pourable but thick enough to hold its shape on the pan.
- Heat a non-stick skillet or tawa over medium heat. When hot, spoon a portion of the batter onto the surface to form small pancakes. Drizzle a little oil around the edges of each pancake to help crisp and brown them.
- Cook until the underside is golden and crisp, then flip carefully and cook the other side until golden. Repeat with the remaining batter, adding more oil as needed.
- Serve hot with a dollop of sour cream, plain yogurt, or curd on the side.
Tips and variations
- If you prefer, add one egg to the batter for extra binding; this is common in some family recipes.
- For added flavor, stir in a small clove of grated garlic, a pinch of nutmeg, or chopped chives instead of coriander.
- To make them crispier, press the batter slightly after adding to the pan and cook in a bit more oil; drain on paper towels before serving.
- Deruny can be kept warm in a low oven while you finish the batch. Reheat briefly in a skillet to restore crispness rather than using a microwave.
Serving suggestions
Deruny are excellent with traditional sour cream or strained yogurt. They also pair nicely with smoked salmon, a sprinkle of fresh herbs, or a simple side salad for a fuller meal. As a breakfast item they go well with eggs and pickled vegetables on the side.
Storage
Leftover pancakes will keep in the refrigerator for a couple of days. Reheat gently in a skillet to maintain their texture; avoid microwaving when possible to prevent sogginess. You can also freeze cooked deruny separated by parchment paper, then reheat from frozen in a hot skillet or oven.
Notes
This is a straightforward, adaptable recipe rooted in Eastern European home cooking. Adjust salt, herbs, and binding ingredients according to your preference. Whether grated by hand for a bit more texture or blended for a smoother pancake, deruny remain a satisfying, rustic dish that highlights the humble potato.
