Ukrainian Potato Pancake (Derhuny)

Ukrainian Potato Pancakes (Derhuny)

2017 - Canada’s 150th                                                                                                                                                                    submitted by Auntie Pat

 
Baba would make these and sometimes solicit my help to grate the potatoes.   It took a few tries to learn not to get my fingers in the way of the grater. Today, the food processor makes the grating so much easier and faster.  I still, however, prefer using the fine side of a box grater.  The processor just does not produce the same texture. You can always do half with the box grater and half with the food processor.  It depends on how pressed you are for time.


5 large Yukon gold potatoes
1 medium onion grated
1 egg
¼ cup flour
1 tsp. salt
pepper to taste
vegetable oil for frying
sour cream  

 

  • Peel potatoes and place in bowl of cold water.  Peel onion. Set aside. Place box grater in a medium bowl and using the fine side, grate the potatoes.

  • In another bowl, place a sieve.  After each potato is grated, spoon the pulp into the sieve to drain.  Pour this liquid off periodically.

  • Once all the potatoes have been grated and drained, you should have about 3 cups of grated potato.  Place this into an empty bowl and cover to prevent browning.

  • Grate the onion.  Do not drain away the onion juice.  Spoon the grated onion and juice into the grated potatoes.  Add the egg, flour, salt and pepper to the potato/onion mixture and stir until blended.  Cover and set aside.

 

NEVER LEAVE HOT FAT UNATTENDED.
 

Pour enough oil into fry pan to cover the bottom.  Heat on high until oil sizzles when sprinkled with water.  Note:  If the fat is not hot enough, the potato pancakes will stick to the pan.

Carefully, drop by heaping tablespoon into the hot fat.  Flatten slightly. Avoid over-crowding.

Fry for about 1 minute (until golden), turn and fry for another minute.  Add more oil as needed.

Turn the heat down a bit if the pancakes are browning too quickly.

Transfer to plate lined with paper towel (to absorb oil).  Cover each batch with paper towel and keep warm in oven. Makes 12-16 pancakes.  Serve with sour cream.



Food Processor Method:  
 

Cut peeled potatoes into cubes then add to food processor and pulse until finely chopped.  

Drain off excess liquid.  

Chop onion into small chunks and add to potato and pulse until this is finely chopped.  

Add eggs (2 eggs when using processor as there may be more liquid), flour, salt and pepper.  

Pulse a few times to combine.  


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About

Patricia Caine (nee Rusnak) is originally from Thunder Bay, ON. Both her parents came to Canada from the Ukraine. She has put these recipes together as a tribute to her parents, for her family and Canada's 150th.

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the.rusnaks.recipes@gmail.com

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2024