Deruny: Crispy Potato Pancakes with a Tasty Twist
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Ever tried making potato pancakes that actually stay crispy? 😅
Deruny, the Ukrainian classic, is a game-changer when done right. But let’s be real, most recipes end up soggy.
Get ready for a twist that’ll make your Deruny the star of the table. 🌟
What Makes This Recipe Different
Deruny, or potato pancakes, are a staple in Eastern European cuisine.
But here’s the kicker: this recipe uses a mix of starchy and waxy potatoes. Why? Starchy potatoes (like Russets) give that fluffy interior, while waxy ones (like Yukon Golds) keep the pancakes from falling apart. It’s the ultimate texture hack.
Another secret? We’re adding a touch of grated zucchini. It’s not traditional, but it adds moisture without making the pancakes soggy. Plus, it sneaks in some veggies – win-win!
And let’s not forget the crispy factor. We’re using a mix of butter and oil for frying. Butter for flavor, oil for that golden, crunchy exterior. You’re welcome.
What You’ll Need to Get Started
- 2 large Russet potatoes – starchy for fluffiness
- 2 medium Yukon Gold potatoes – waxy for structure
- 1 small zucchini – grated (trust me, it works)
- 1 small onion – grated (for flavor and moisture)
- 2 eggs – to bind everything together
- 3 tbsp flour – just enough to hold the mix
- 1 tsp salt – seasoning is key
- 1/2 tsp black pepper – for a little kick
- Butter and oil – for frying (the crispy dream team)
Cooking Instructions
- Prep the potatoes: Peel and grate them using the large holes of a box grater. Squeeze out as much liquid as possible using a clean kitchen towel. This step is crucial for crispiness!
- Add the zucchini and onion: Grate and squeeze these too. No one likes soggy pancakes.
- Mix it up: In a large bowl, combine the potatoes, zucchini, onion, eggs, flour, salt, and pepper. Stir until everything is evenly distributed.
- Heat your pan: Use a mix of butter and oil over medium heat. The butter adds flavor, while the oil prevents burning.
- Form the pancakes: Scoop about 1/4 cup of the mixture per pancake, flattening them slightly in the pan. Don’t overcrowd – give them space to crisp up.
- Fry to perfection: Cook for 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels to remove excess oil.
- Serve immediately: Deruny are best hot and crispy. Top with sour cream, applesauce, or even a dollop of Greek yogurt.
Common Cooking Mistakes
- Not squeezing the liquid: Wet potatoes = soggy pancakes. Use that kitchen towel like your life depends on it.
- Overcrowding the pan: Give your pancakes room to breathe. Otherwise, they’ll steam instead of fry.
- Using only one type of potato: The mix of starchy and waxy is non-negotiable for the perfect texture.
- Flipping too soon: Let them cook until golden brown on one side before flipping. Patience is key.
Expert Tips and Twists
Want to take your Deruny to the next level? Here are some pro tips:
- Add herbs: Fresh dill or chives mixed into the batter add a burst of flavor.
- Go cheesy: Stir in some grated cheddar or feta for a savory twist.
- Make them ahead: You can prep the mixture a few hours in advance. Just keep it covered in the fridge.
- Reheat like a pro: To revive leftover Deruny, pop them in a hot oven or air fryer for a few minutes. They’ll crisp right up.
Your Questions Answered
Can I use sweet potatoes instead? Sure, but the texture will be different. Sweet potatoes are denser, so you might need more flour to bind the mix.
Can I bake these instead of frying? You can, but they won’t be as crispy. If you’re baking, brush them with oil and flip halfway through.
What’s the best way to grate the potatoes? Use the large holes of a box grater or a food processor with a grating attachment. Just don’t over-process – you want shreds, not mush.
Can I freeze Deruny? Absolutely! Freeze them after frying, then reheat in the oven or air fryer. They’ll still be delicious.
Why add zucchini? It adds moisture without making the pancakes soggy. Plus, it’s a sneaky way to add veggies.
What’s the best topping? Sour cream is classic, but applesauce, Greek yogurt, or even a fried egg work great too.
The Joy of Cooking
Deruny are more than just potato pancakes – they’re a labor of love. Crispy, golden, and packed with flavor, they’re the ultimate comfort food. Whether you’re serving them for breakfast, lunch, or dinner, they’re sure to impress.
So grab your grater, fire up the stove, and get ready to make the best Deruny of your life. And hey, if you mess up the first time, just call it “rustic” and try again. 😉
