Deruny, Ukrainian potato pancakes

Name: Deruny, Ukrainian potato pancakes
Ingredients: 5 medium potatoes (750 g); 1 medium onion (150 g); 1 egg; 3 tablespoons flour; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 tablespoon sour cream; 3 tablespoons oil

Appetizers - Deruny, Ukrainian potato pancakes by Ilinca E. - Recipia

Deruny, Ukrainian potato pancakes, fry up with golden edges and a soft center. The coarsely grated potatoes give the batter some texture, while a quick whirl in the blender binds it without turning it into a smooth paste. I like them with a raw vegetable salad while they’re still hot. Prep: 20 minutes. Cook: 12 minutes. Total: 32 minutes. Serves: 4. Approximately 260 kcal and 7 g protein per serving.

Ingredients

5 medium potatoes (750 g)
1 medium onion (150 g)
1 egg
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon sour cream
3 tablespoons oil

Preparation

1. Peel and wash the potatoes and onion. 2. Coarsely grate the potatoes and onion and mix them in a bowl. 3. Add the egg, flour, salt and pepper, then the sour cream. Blend everything briefly, just until it comes together, but some pieces of potato are still visible. 4. Heat 1 tablespoon of oil in a frying pan over high heat. Spoon in the batter in portions and fry each side for 2 minutes, until golden. Work in 3 batches, using 1 tablespoon of oil for each. 5. Transfer the pancakes to a plate lined with paper towels to absorb excess oil. Serve warm.

Notes

Floury potatoes hold their shape better than waxy ones; if a lot of liquid collects at the bottom of the bowl, drain it before frying. I don’t let the batter sit: grated potatoes start to darken, so I put the pan on while I finish mixing. For more servings, blend the batter in two batches so it fits in the blender. They contain gluten, dairy and eggs. Serve them with a raw vegetable salad or sour cream; leftovers keep in the fridge for up to 3 days.