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Deruny

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

Ingredients
  

  • 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

Instructions
 

  • 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