Pickled Watermelon Recipe


The essence of deruny lies in their simplicity: grated raw potato, mixed with flour, egg and optionally garlic, fried until golden and crispy. Though they are considered a traditionally Belorussian dish – called draniki – they are commonly found not only in Russia and Ukraine, not only all over Central and Eastern Europe, but all over the world under many different names:
Belarusian, Russian – draniki,
Ukrainian – deruny,
Polish – placki ziemniaczane,
Slovak – zemiakové placky, haruľa or nálečníky,
Czech – bramborák or cmunda,
Hungarian – tócsni,
Romanian – tocini or tocinei,
Swiss – rösti or röschti
Swedish – rårakor
German and Austrian – Kartoffelpuffer, Reibekuchen, Reiberdatschi, Erdäpfelpuffer, Erdäpfellaibchen
British – tattie fish
Jewish – latkes or latkas,
Yiddish – לאַטקעס,
Hebrew – לביבה levivah, plural לביבות levivot,
Persian – kuku sibzamini
Latvian – kartupeļu pankūkas,
Lithuanian – bulviniai blynai,
Luxembourg – Gromperekichelcher,
Irish – boxty
Korean 감자전 gamja-jeon
Course Main Course
Servings 6 servings


  • 6 potatoes (about 5 to 6 ounces each)
  • 1 onion
  • 1 egg
  • ½ cup sifted wheat flour
  • Salt and freshly ground black pepper
  • Vegetable oil for frying
  • Sour cream for topping


  • Grate potatoes and onions. The onions not only make the pancakes delicious and lush, but also prevent the potatoes from darkening.
  • Add eggs, flour, salt and pepper and mix well. The potato and onion juice might seep out into the bowl, so periodically tilt the bowl to pour it out.
  • Place tablespoon-sized dollops of potato mixture into a well oiled, preheated pan. Press down on each derun lightly with a spatula, and fry on medium heat on each side until golden brown, about 3-4 minutes per side.
  • Serve with sour cream