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 röschtiSwedish – rårakorGerman and Austrian – Kartoffelpuffer, Reibekuchen, Reiberdatschi, Erdäpfelpuffer, Erdäpfellaibchen British – tattie fishJewish – latkes or latkas, Yiddish – לאַטקעס, Hebrew – לביבה levivah, plural לביבות levivot, Persian – kuku sibzaminiLatvian – kartupeļu pankūkas, Lithuanian – bulviniai blynai, Luxembourg – Gromperekichelcher, Irish – boxtyKorean 감자전 gamja-jeon
- 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