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Potato fritters with sour cream and green onions
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Deruny, or potato pancakes, have won the hearts of many Ukrainian families. This traditional dish with a crispy crust and soft filling is the embodiment of simplicity and taste. It is easy to prepare from basic ingredients: mashed potatoes, a little flour and a few eggs – everything you need to create this delicious wonder.
Served hot with sour cream and fragrant green onions, deruny bring comfort to your home and can turn an ordinary dinner into a real celebration.
Variations
With egg and bacon.
With mushrooms and garlic.
With sour cream and celery.
With meat and vegetables.
Diet option without egg.
Secrets of tenderness and taste
Be sure to squeeze the liquid out of the grated potatoes.
The potatoes should not oxidise before frying.
The oil should be hot before adding the mixture.
Do not stir the mixture too vigorously.
Fry over medium heat to ensure the potatoes are cooked through.
Tips on ingredients
Use potatoes with a high starch content, not red-skinned ones. Sift the flour for even distribution. The oil should be neutral in taste, and the sour cream should preferably be 20% fat. Fresh green onions add an extra layer of flavour.
Small culinary nuances
Cook the deruny in small batches. The first pancake is always a test. Serve hot immediately after cooking. To keep them warm for a long time, use the oven, but do not cover the deruny with a lid to keep them crispy.
Ingredients for the recipe
Ingredients
Potato
1000 g
Onion
2 pcs
Yasensvit Molodylni Chicken Eggs С0 10pcs
2 pcs
Khutorok Wheat Flour 1kg
30 g
Oleina Traditional Refined Sunflower Oil 850ml
120 ml
Nash Agro Mlyn Extra Kitchen Salt 1kg
1 tsp
Pripravka Ground Black Pepper 50g
0.5 tsp
Organic Milk Thermostatic Organic Sour Cream 20% 250g
200 g
Auchan Green Onions Bundle 75g
50 g
Preparation steps
01
Prepare the potatoes — Peel the potatoes, grate them on a fine grater, immediately place them in a bowl and vigorously squeeze out the liquid with your hands through cheesecloth or a clean cloth. ⏱ 5 min. Guidance: The potatoes should be light in colour, with no liquid at the bottom of the bowl.
02
Preparing the onions — Peel the onions, grate them on a fine grater, and add them to the potatoes. ⏱ 2 min. Guidance: The onions should be evenly distributed throughout the potato mixture.
03
Kneading the dough — Add the eggs, flour, salt and pepper, and mix gently with a spoon until smooth. ⏱ 2 min. Guidance: The mixture should be smooth, with no lumps of flour.
04
Heating the oil — Pour oil into a pan over medium heat, heat until steam rises above the surface and a drop of water sizzles. ⏱ 3 min. Orientation: The oil gives off a thin smoke, a drop of dough sizzles immediately.
05
Frying the first side — Spoon the potato mixture into the hot oil with a tablespoon, pressing down lightly with a wet spoon, and fry uncovered. ⏱ 4 min. Guide: The bottom should be golden brown, the edges golden, and a wooden skewer should go in easily.
06
Frying the second side — Carefully flip the derun, fry the second side for 3-4 minutes over medium heat. ⏱ 4 min. Orientation: Both sides are golden brown, the hardness is the same.
07
Cooling and serving — Place the finished deruny on paper towels to remove excess oil, serve on a plate, garnish with sour cream and sprinkle generously with chopped green onions. ⏱ 2 min. Orientation: The deruny are hot, the sour cream melts on the surface, and the greens are fresh and bright.
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Tip Serve immediately after cooking. Deruny can be prepared the day before and reheated in the oven at 200°C for 10-12 minutes before serving.
Where to order ingredients
Select the required ingredients in one of the stores
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