Crispy Ukrainian Potato Pancakes

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These traditional Ukrainian potato pancakes, known as deruny, are crisp on the outside with a tender, savory center. Grated potatoes and onion are bound with egg and flour, then pan-fried in hot oil until deeply golden. Serve them hot with cool herbed sour cream for the classic Ukrainian accompaniment.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 40 gCarbs
• 3 gFiber
• 3 gSugar
• 7 gProtein
• 580 mgSodium
• 780 mgPotassium
• 85 mgCalcium
• 2 mgIron
• 14 mgVitamin C
• 130 mcgVitamin A

Ingredients

For the pancake batter

• 2 lbs russet potatoes (about 4 medium), peeled
• 1 medium yellow onion, peeled
• 2 large eggs
• 3 tbsp all-purpose flour
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For frying

• 1/2 cup neutral vegetable oil (such as sunflower or canola)

For the herbed sour cream

• 1 cup full-fat sour cream
• 2 tbsp fresh dill, finely chopped
• 1 small garlic clove, finely grated (optional)
• Pinch of salt

Directions

1. Coarsely grate the peeled potatoes and onion using the large holes of a box grater, working quickly to minimize browning, then immediately transfer to a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible.
2. In a large mixing bowl, whisk the eggs with the salt and pepper. Add the grated potato-onion mixture and the flour, then stir until everything is evenly coated; the batter should be loose but hold together when scooped.
3. In a small bowl, stir together the sour cream, chopped dill, optional grated garlic, and a pinch of salt. Refrigerate until ready to serve.
4. Heat about 1/4 inch of oil in a heavy 10-inch skillet over medium-high heat until shimmering and a small drop of batter sizzles on contact.
5. Drop heaping 2-tablespoon portions of batter into the hot oil and gently flatten each with the back of a spoon to about 1/2 inch thick. Fry 3 to 4 pancakes at a time without crowding the pan.
6. Cook for 3 to 4 minutes per side, turning once, until both sides are deeply golden brown and crisp. Adjust the heat as needed so the edges don't burn before the centers cook through.
7. Transfer the finished pancakes to a paper towel-lined plate to drain briefly, then keep warm in a 200°F oven while you cook the remaining batter, adding more oil to the skillet as needed.
8. Serve the pancakes immediately, topped with a generous spoonful of the herbed sour cream and an extra sprinkle of fresh dill.

Cook’s Notes

• Squeeze the grated potatoes very thoroughly – excess moisture is the main cause of soggy or greasy pancakes.
• Use starchy russets for the crispiest texture; waxy potatoes hold more moisture and will not crisp as well.
• Work fast once the potatoes are grated, or toss them with a splash of buttermilk to slow oxidation if you need a few extra minutes.
• Keep the oil at a steady medium-high heat; too cool and the pancakes absorb oil, too hot and they brown before cooking through.
• For extra flavor, fold 2 tablespoons of finely chopped chives or a small handful of grated hard cheese into the batter.

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