Ingredients
Equipment
Method
Instructions:
- 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.
- 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!
- 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.
- 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.
- 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.
- 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.
Notes
- 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.