These potato pancakes are a Ukrainian Classic and the good news is, you don’t even have to grate the potatoes! Originally the potatoes are finely grated and tossed in some flour, eggs, and seasoning to create a perfectly moist and delicious pancake. However, the potatoes in this recipe are pureed in a blender and the results are just as good without all the grating. There are probably many different variations on how to make these classic pancakes but this recipe is basic and very tasty. The texture of these pancakes is quite different from ordinary hash browns. Since the potatoes are blended (or finely grated) natural juices release and form a moist and soft inside with a slightly brown exterior. You need to try this quick blender version! Serve with sour cream and you have yourself some delicious pancakes from potatoes in no time.
Ingredients for Ukrainian Potato Pancakes (Deruny):
How To Make Ukrainian Potato Pancakes (Deruny):
Peel, wash, and cube the potatoes. Working in small batches, blend the potatoes pulsing and blending until a puree like consistency forms. Do not add any water or liquid to the potatoes when blending. The potatoes will release natural juices. Transfer pureed potatoes to a large bowl and continue working in batches.
Peel and quarter the onion. Place quartered onion in the blender and puree; add to pureed potatoes.
Whisk the pureed potatoes, pureed onion, flour, salt & pepper, and eggs. Heat a few teaspoons of oil in a large non-stick frying pan over med-low heat. Stir the batter and pour 1/4 cup full of the batter to the hot pan.
Mix batter very well after each addition as the liquid can form on the top. Add oil to the frying pan after each addition to prevent any sticking. Transfer ready pancakes onto a large plate and stack. Serve with a dollop of sour cream.
Ukrainian Potato Pancakes (Deruny)
Ingredients
- 8 Large potatoes
- 13 tbsp flour
- 1 onion
- 3/4 tbsp salt
- 1/8 tsp black pepper
- 2 eggs
Instructions
- Peel, wash, and cube the potatoes.
- Working in small batches, blend the potatoes pulsing and blending until a puree like consistency forms.
- Do not add any water or liquid to the potatoes when blending. The potatoes will release natural juices. Transfer pureed potatoes to a large bowl and continue working in batches.
- Peel and quarter the onion. Place quartered onion in the blender and puree; add to pureed potatoes.
- Whisk the pureed potatoes, pureed onion, flour, salt & pepper, and eggs.
- Heat a few teaspoons of oil in a large non-stick frying pan over med-low heat. Stir the batter and pour 1/4 cup full of the batter to the hot pan.
- Mix batter very well after each addition as the liquid can form on the top. Add oil to the frying pan after each addition to prevent any sticking. Transfer ready pancakes onto a large plate and stack. Serve with a dollop of sour cream.
