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These potato pancakes are highly addictive!
Their tender, savory potato middle and irresistibly crunchy outside makes them hard to stop at just one!
Whenever I see these golden potato pancakes on a plate there’s something so comforting and nostalgic about them. I think every Ukrainian can relate to this heritage food.
Both sides of my family are Ukrainian. My husband’s mom makes these potato pancakes as simplified as possible. Whereas my mother uses less flour and adds onion.
Both methods taste delicious! And are really quick to make with modern appliances (a food processor or blender).
Back in Ukraine, if the home keeper wanted these for breakfast she’d have to wake up earlier to finely grate the potatoes by hand. Today we have all the conveniences to make them so, no excuses 😊.
I will say that the simpler they are (potatoes, flour, and salt) the crispier. Eggs and onion add a little more moistness to the centers and much more good flavor. They can both still be incredibly crispy, but there are a few techniques to learn.
In short you want a pulpy consistency. Traditional Ukrainian pancakes are not shredded. If you use the small rounded side of your box grater that’s how fine you want to go.
The closest food processor I was able to find that had a “latke” attachment was this German food processor. If you invest in a machine like this, you can save yourself so much grating time!
Another important tip is to strain the liquid from the grated potatoes. This will make them more crispy. It’s not crucial but you’d probably need to add more flour if you don’t strain the liquid from the potatoes.
Okay, enough of my observations let’s get into the details of the process so, you can get a better understanding of how to make traditional Ukrainian pancakes.
How To Make Potato Pancakes
Let’s walk through how to make the crispiest potato pancakes, step-by-step. I also share behind the scenes and recipes like these on my Instagram so be sure to watch out for my Potato pancakes on there.
What Potatoes To Use?
Ukrainian potato pancakes are best with Yukon Gold potatoes or Red Skin Potatoes. Waxy potatoes impart a firm, moist, and creamy middle.
That’s not to say you can’t use Idaho or a Chef’s potato those will work great, too! Removing as much moisture by squeeze drying, grated potatoes is of the most effective ways for binding and creating extra crispiness.
I’d honestly use what I have, only don’t use baby potatoes. They will be a pain to peel!
Mise en Place Everything You Need! :
Equipment
- Frying Pan (love this stainless All-clad pan)!
- Turner (plastic helps to not scratch the steel pan).
- Box grater or high speed blender (I use a Vitamix).
- Set of measuring cups and spoons
Ingredients for Ukrainian Potato Pancakes (Deruny):
- Potatoes- I have tested this recipe with gold potatoes and red skinned potatoes. Both varieties make incredibly chewy pancakes. Which is why I recommend them so much! If you’re going to be using a box grater, use larger potatoes (they’re easier to grate and peel).
- All-purpose flour- unbleached flour is what I generally use. I’d be curious to know if anyone has tried these with oat or buckwheat flour for a gluten-free option?
- Onion- use half an onion for every four potatoes. You don’t want a strong onion aftertaste, just a subtle hint.
- Salt- use more than you think you’ll need. Why do you think fries taste so good? It’s the salt that adds savory flavor. I like to use real sea salt and sometimes I’ll add black pepper if I’m up for it. You only want a pinch of pepper.
- Egg- helps bind the pancakes and impart a chewy, pancake texture. You can totally skip this and just add a little more flour to strengthen the pancakes.
Prep The Potatoes
If using a blender or food processor then peel, wash, and cut the potatoes in quartered chunks. This makes pulsing so much easier. Now, if you’re using a box grater, you’ll need to use the small rounded side of your grater and leave the potatoes whole (after peeling).
Pulse the quartered potato chunks and onion chunks over low speed to pulse and chop up the potatoes. You don’t want to blast the blender, you may end up with a soupy, pureed consistency and we want pulp!
Eventually after the potatoes blend they will release natural juices. Transfer the mixture to a large bowl lined with a fine mesh sieve or cheesecloth.
Strain the excess liquid and give it a good squeeze. You should have about half a cup of potato liquid. This takes seconds and very little effort to do and will result in way crispier potato pancakes.
If you choose not to squeeze out the excess liquid, you will need to add more flour.
Whisk the strained mixture, flour, salt (pepper if using), and egg. Then heat four tablespoons of oil in a large frying pan over medium heat. Scoop a scant 1/4 cup full of the batter directly into the hot pan and flatten where needed.
If you didn’t strain the potatoes you will need to stir the batter very well after each addition as the liquid can form on the top. Add oil to the frying pan towards the end. I needed two more tablespoons. Transfer the fried pancakes onto a large plate lined with paper towels. Serve with sour cream. These are a true favorite (so delicious)!
More Hearty Ukrainian Potato Dishes:
Ukrainian’s love potatoes! They grow abundantly in Ukrainian soil and so, we’ve learned to use these tubers many of ways!
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Ukrainian Potato Pancakes (Deruny)
Equipment
- 1 Turner
- Box grater or high speed blender
- fine mesh sieve or cheesecloth
Ingredients
- 2 lbs gold potatoes*, (about 4 medium-large potatoes) quartered or left whole**see notes
- 3/4 cup all-purpose flour
- 1/2 yellow onion, (quartered)
- 1/2 Tbsp salt
- 1 egg
- 4 Tbsp sunflower oil , (or avocado oil)
Instructions
- Peel and quarter 4 large potatoes. Then quarter 1/2 onion and place everything into a blender. Keep pulsing over the lowest speed to make a pulpy consistency. Don't blend on high that will make it too watery.
- Transfer mixture to a cheesecloth-lined bowl or use a fine mesh strainer and strain the excess potato liquid. You should have 1/2 cup of liquid, discard it. This step is important if you want extra crispy potato pancakes, otherwise add more flour*.
- To the strained potato mixture add 3/4 cup all-purpose flour, 1/2 Tablespoon salt, and egg. Whisk everything together to make a moist and sticky mixture.
- Heat a large frying pan over medium heat. When the pan is hot add 4 Tablespoons of oil and ladle in 1/4 cup of the potato mixture. Slightly spread each pancake out and cook on each side for about 3 minutes or until golden. The potato mixture will be wet so, don't try to shape them into pancakes with your hands.
- Transfer potato pancakes to a plate lined with paper towels. Serve with sour cream.
Notes
- **If using a high speed blender quarter the potatoes and onion (for easier blending). Leave the peeled potatoes whole if using a box grater to Finley shred the potatoes.
- **More potato options include: Gold potatoes, red skinned potatoes, Idaho, and Russet. Peel, wash, and pat dry the potatoes before grating.
- If you choose not to strain the potatoes, add up to 3/4 cup more of flour. Straining the excess potato water makes these pancakes crispier.
- This pancake batter is supposed to be moist and wet. So, it will not work to shape them. They will stick to your hands, which is why I use a measuring scoop.
Nutrition (per serving)
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