If you’re looking for a delicious and comforting dish that speaks to the heart of traditional Eastern European cuisine, look no further than Deruny, or potato pancakes. These crispy, golden fritters are a staple in many households and are celebrated for their simple yet satisfying ingredients. Whether served as a side dish, a snack, or a main course, Deruny is sure to become a beloved favorite in your kitchen. With just a handful of ingredients, including russet potatoes, onions, garlic, and eggs, you can whip up a batch that’s perfect for breakfast, lunch, or dinner. Let’s dive into the art of making these delightful potato pancakes!

Why It Works Every Time

The beauty of Deruny lies in its simplicity. The combination of grated potatoes and onions creates a wonderfully crispy exterior while keeping the inside tender and flavorful. The addition of garlic elevates the dish, providing a savory depth that complements the starchy potatoes perfectly. The use of eggs helps bind the mixture together, ensuring that each pancake holds its shape during cooking. With a sprinkle of baking powder, you get that light, airy texture that makes each bite irresistible. This recipe is foolproof, and with a few insider tips, you’ll be able to master Deruny like a pro!

Ingredient Checklist

3 medium-large russet potatoes, diced (2 cm)
1 medium onion, diced (2 cm)
2 large cloves garlic
2 eggs
1 cup all-purpose flour (or more as needed)
1 teaspoon baking powder
1 teaspoon salt

Tools of the Trade

Box Grater or Food Processor: For grating the potatoes and onions quickly and efficiently.
Mixing Bowl: To combine all your ingredients smoothly.
Skillet or Frying Pan: Non-stick works best for achieving that golden crust.
Spatula: For flipping those pancakes without breaking them.
Paper Towels: Essential for draining excess oil after frying.

Cook Deruny (Potato Pancakes) Like This

Step 1: Prepare the Potatoes

Start by peeling the russet potatoes and dicing them into 2 cm pieces. This will make them easier to grate later. If you prefer, you can also grate them directly without dicing. Just remember to soak them in cold water to prevent browning.

Step 2: Grate the Ingredients

Using a box grater or food processor, grate the potatoes and onion. Squeeze out as much excess moisture as possible using a clean kitchen towel or cheesecloth. This is crucial for achieving that crispy texture!

Step 3: Mix it Up

In a large mixing bowl, combine the grated potatoes and onion with minced garlic, eggs, flour, baking powder, and salt. Stir until everything is well incorporated. If the mixture feels too wet, add a bit more flour until you reach a thick batter consistency.

Step 4: Heat the Skillet

Heat a skillet over medium-high heat and add a few tablespoons of oil. You want enough oil to cover the bottom of the pan for frying.

Step 5: Fry the Pancakes

Once the oil is hot, scoop about ¼ cup of the potato mixture into the skillet for each pancake. Flatten them slightly with the back of the spatula. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to prevent burning.

Step 6: Drain and Serve

Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil. Serve hot with your favorite toppings like sour cream, applesauce, or even a sprinkle of fresh herbs.

Ingredient Swaps & Substitutions

For a gluten-free version, substitute all-purpose flour with gluten-free flour or almond flour.
Instead of russet potatoes, you can use Yukon Gold potatoes for a creamier texture.
Feel free to add grated zucchini or carrots for an extra twist and nutrition boost.
If you’re out of fresh garlic, garlic powder can be used as a substitute (1 teaspoon should suffice).

Insider Tips

Make sure to squeeze out as much moisture from the potatoes and onions as possible—this is the secret to crispy Deruny!
If the mixture feels too loose, don’t hesitate to add more flour until it binds well.
Keep the heat moderate; too high, and the pancakes will burn before cooking through.
For an extra punch of flavor, try adding fresh herbs like dill or parsley to the mixture.

Storage Pro Tips

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a skillet over medium heat until warmed through and crispy again. You can also freeze cooked Deruny for up to a month. Reheat directly from the freezer in a skillet or oven for the best texture.

Your Top Questions

Can I make Deruny ahead of time?

Yes! You can prepare the batter and store it in the fridge for a few hours before frying. Just give it a good stir before cooking, as the ingredients may settle.

What can I serve with Deruny?

Deruny pairs wonderfully with sour cream, applesauce, or a dollop of yogurt. You can also add a side of smoked salmon or pickled vegetables for a complete meal.

How do I know when the oil is hot enough for frying?

A good way to test the oil is to drop a small piece of the batter into the skillet. If it sizzles and rises to the surface, the oil is ready for frying!

Can I bake these instead of frying?

While frying gives Deruny that signature crispy texture, you can bake them in the oven at 400°F (200°C) on a greased baking sheet. Just be sure to flip them halfway through baking for even cooking.

One Pan, More Ideas

Save & Share

Love this recipe? Don’t forget to save it for later! Share it with friends and family who would enjoy the delightful flavors of Deruny. Whether you’re cooking for a crowd or just for yourself, these potato pancakes are guaranteed to bring smiles to the table!