I’m sharing a Ukrainian 🇺🇦 Potato Pancake (Deruni) recipe to show our solidarity with the courageous people of Ukraine. More importantly, I’m sharing a link for World Central Kitchen, founded by chef Jose Andres . This not-for-profit organisation is doing a vital job serving hotel meals along the Ukrainian border with absolute dignity and kindness.

To keep the hotel meals going, please donate to World Central Kitchen. 💙💛

Today is pancake day, so deruny seemed a perfect choice, especially after a wet and windy run up the hill.

Potato pancakes are famous across Eastern and South-Eastern Europe and are regular favourite in Ukraine. Unlike their neighbours, Ukrainians don’t tend to stuff them with meat. They are eaten either for breakfast or as part of the main meal. Finely grated potatoes and onion are served with sour cream.

Very similar to potato latkes but without the matzo or breadcrumbs. The deruni use just a little flour. My recipe is for two/four people and uses a generous amount of onion. I also added crushed green peppercorn and a little dill. Like the Greeks, I notice the Ukrainians frequently use dill. So, I am guessing the Ukrainian chefs may add a little dill to their pancakes.

I used Natasha’s Kitchen recipe, which has an excellent pancake section; I think I counted 20 recipes 😁 Well worth checking out.

For more Breakfast and Brunch inspiration, click here or try our other pancake recipes, which include spinach, banana, and traditional French crepes.

Ukrainian Potato Pancakes (Deruni) 🇺🇦

Finely grated potato and onion seasoned with dill and green peppercorns. Delicous with smoked salmon as breakfast, brunch or light lunch.

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Course: breakfast, brunch, light lunch, snack

Cuisine: Ukrainian

Keyword: easy, pancakes, potato

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings:4 people

Author: The Wild Epicurean

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Ingredients

• 3 medium potatoes
• 1 small-medium sweet onion
• 2 heaped tbsp flour
• 1 medium egg
• 1 scant tbsp sour cream of yoghurt
• 1 tsp crushed green peppercorns
• 1 tbsp finely chopped dill plus a little to decorate
• 1 generous pinch salt
• olive oil

Instructions

• Finely grate the onion and the potatoes – alternating between the two. The onion juice stops the potatoes from browning.
• Sprinkle over the flour and mix in.
• Whisk the egg with the sour cream and remaining ingredients and stir into the potato mixture.
• Heat the oil in a large frying pan and add a ¼ cup of the mixture, gently push down into a round shape. Fry on both sides until golden brown.
• Serve warm with sour cream, a squeeze of lemon juice and/or sauce or your choice. Delicious with smoked salmon. 😉

Notes

You can cook the deruni in deep olive oil to get the crispier spidery potato deruni or cook in much less oil, making sure the pan is hot to start with and then turn the heat down.

They may need a little longer with the second method,  so be careful not to burn them.