Ukrainian Potato Pancakes (Deruny)
I don't make these Crispy Potato Pancakes enough! They're chewy, crispy on the outside, tender in the inside, and way better than any hash browns! Pure comfort food is the word. We always eat them with sour cream, and they're good enough for breakfast, lunch, or dinner.
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 Facts
Ukrainian Potato Pancakes (Deruny)
Serving Size
1 potato pancake
Amount per Serving
Calories
108
% Daily Value*
Fat
4
g
6
%
Saturated Fat
0.5
g
3
%
Trans Fat
0.001
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
3
g
Cholesterol
11
mg
4
%
Sodium
241
mg
10
%
Potassium
271
mg
8
%
Carbohydrates
16
g
5
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
2
g
4
%
Vitamin A
17
IU
0
%
Vitamin C
12
mg
15
%
Calcium
11
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
