Potato Pancakes (Deruny): Classic Recipe and All Variations | Costless
Potato Pancakes (Deruny) — Classic Recipe for Crispy and Fluffy Deruny (with Meat, Zucchini, and Baked in the Oven)
Potato pancakes (deruny) carry a scent that instantly takes you back to childhood: golden potato fritters sizzling in the pan, a bowl of cold sour cream waiting nearby. A simple, hearty, and incredibly popular dish of Ukrainian cuisine made from just a handful of affordable ingredients. We cover the classic recipe for crispy deruny, the secret to fluffy ones, and variations with minced meat, zucchini, mushrooms, and baked in the oven — plus how much it all costs to make a full plate.
Potato pancakes (deruny) are a traditional Ukrainian dish made from finely grated raw potato, onion, egg, and flour, pan-fried in oil until golden and crispy. They are served hot with sour cream, cracklings, or mushroom gravy. In Belarusian and some neighboring cuisines, a similar dish is called draniki.
Deruny at a glance: time, servings, calories
- Prep time: 15 minutes
- Cook time: 20–25 minutes
- Servings: 4 (about 15 pancakes)
- Difficulty: easy
- Calories: ~150–190 kcal per 100 g (pan-fried), ~110 kcal (oven-baked)
- Cuisine: Ukrainian
What are deruny and where do they come from
Deruny are fritters made from raw grated potato. The name comes from the word meaning "to grate" or "to scrape": the potato is grated on a fine grater rather than boiled or mashed. This fundamentally distinguishes deruny from potato croquettes or patties made from mashed potatoes.
The dish is part of everyday Ukrainian cuisine, especially in Polissia and the northern regions, where potato has been a dietary staple for centuries. Deruny were simple and filling food: a handful of potatoes, an onion, an egg — and a full meal was ready. Today they are made both as everyday food and as the base of festive variations — with a meat filling, mushrooms, or cheese.
In Belarusian and some neighboring cuisines, a similar dish is called draniki; in Ukrainian tradition, the name is deruny.
Ingredients for classic potato pancakes
Approximate quantities — for 4 servings (about 15 pancakes).
Base
- Potatoes — 1 kg (starchy varieties work best)
- Onion — 1 medium (prevents browning and adds flavor)
- Eggs — 1–2
- Wheat flour — 2–3 tablespoons (or potato starch)
For frying and serving
- Sunflower oil — for frying
- Salt, black pepper — to taste
- Sour cream — for serving
- Fresh herbs (dill, green onion) — optional
Classic crispy potato pancakes: step-by-step recipe
The secret to a crispy crust is less moisture in the batter and well-heated oil.
- Grate the potato and onion. Peel the potatoes and grate them on a fine grater. Grate the onion in immediately — it prevents the mixture from browning. For fluffier pancakes, you can grate some of the potato on a coarse grater.
- Squeeze out the excess liquid. Turn the mixture into a sieve or squeeze by hand and pour off the juice. Return the starch that settles at the bottom of the liquid back into the mixture — it binds the pancakes and adds crispiness.
- Mix the batter. Add the egg, salt, pepper, and flour. Stir to a thick, sour-cream-like consistency. Use just enough flour to hold the mixture together without making it stiff.
- Heat the oil. Pour enough oil into a pan and heat it well — on a cold pan the pancakes will absorb the fat and won't brown properly.
- Fry until golden. Spoon the mixture into the pan to form small patties. Fry over medium heat for 3–4 minutes per side until golden brown.
- Drain the excess fat. Transfer the finished pancakes to a paper towel. Serve hot with sour cream and fresh herbs.
Fluffy vs. crispy — what's the difference
Depending on which style you prefer, the technique changes:
- Crispy potato pancakes: squeeze out the liquid well, use less flour, fry as thin patties in hot oil without a lid. The crust will be lacy and crunchy.
- Fluffy potato pancakes: add 2–3 extra tablespoons of flour and a pinch of baking soda (or a spoonful of kefir). Grate some of the potato coarsely. Fry as thicker patties over medium heat — the inside will stay soft and airy.
Potato pancakes with minced meat (country-style)
A hearty variation often called "deruny po-selyanski" (country-style) or "kolduni". A meat filling (pork or chicken mince with onion, salt, and pepper) is enclosed inside the pancakes: spoon some potato mixture into the pan, add the filling on top, and cover with a second spoonful of batter. Fry on both sides, then optionally simmer for 10–15 minutes in a sour cream sauce to ensure the filling is fully cooked through. The result is a complete main course.
Zucchini pancakes
A lighter summer variation. Zucchini is grated the same way as potato; be sure to drain the liquid thoroughly (zucchini is very watery) and add a little more flour. A popular combination is half potato and half zucchini. These are more delicate and lower in calories, and pair well with a garlic or sour cream sauce.
Potato pancakes with mushrooms and cheese
Mushrooms (button or wild) are finely chopped, sautéed with onion, and either stirred into the potato batter or used as a filling. For cheesy pancakes, grated hard cheese or processed cheese is mixed into the batter — it gives a stretchy, creamy quality. Both variations turn a simple dish into something more substantial and aromatic.
Baked potato pancakes (oven method)
A lighter, lower-fat method — no pan-frying in oil. Spoon the potato mixture onto a baking sheet lined with parchment and lightly greased, shaping the patties as usual. Bake at 200 °C for about 20–25 minutes, flipping once halfway through, until golden. These are less caloric and suitable for a child-friendly or lighter diet.
Secrets for perfect potato pancakes
- To prevent browning: grate the onion together with the potato, or splash the mixture with a little lemon juice. Prepare the batter right before frying — don't let it sit.
- To make them crispy: squeeze out the liquid well, don't use too much flour, and fry in well-heated oil in small batches.
- To prevent oil absorption: the oil must be hot before the batter goes in; place finished pancakes on a paper towel.
- Starch is your ally: let the drained liquid settle and return the starchy sediment to the batter in place of some of the flour.
How much do the ingredients cost
Potato pancakes are one of the most affordable hearty meals: a kilogram of potatoes, an onion, a couple of eggs, and a spoonful of flour turn into a full plate for the whole family. A classic example of how a delicious lunch can come from a few budget ingredients.
Potatoes and onions get cheaper in autumn, while egg, flour, and sour cream prices vary noticeably between supermarket chains. Before you shop, compare prices and find the best deals on the Costless deals page — we collect and update prices from supermarkets every week so you always see the current shelf price.
Here is the full basket of ingredients for classic potato pancakes — add it to your shopping list and compare prices for each item at nearby stores.
Tip: save the basic ingredients to your favourites on Costless and enable price-drop alerts — you'll catch a sale on eggs or oil exactly when you're planning to make potato pancakes.
Frequently asked questions
How do you make crispy potato pancakes?
Squeeze the liquid out of the grated potato thoroughly, use a minimum of flour, fry thin patties in well-heated oil, and don't cover the pan with a lid. Less moisture and hot oil are the keys to a crispy crust.
How do you make fluffy potato pancakes?
Add a little more flour (2–3 tablespoons), a pinch of baking soda or a spoonful of kefir, grate some of the potato on a coarse grater, and fry thicker patties over medium heat. The inside will stay soft.
Why does grated potato turn dark?
It's oxidation of the starch when exposed to air. To prevent the mixture from going grey, grate the onion together with the potato (it slows oxidation), add a splash of lemon juice, or prepare the batter right before frying and don't let it stand.
How long do you fry potato pancakes?
Over medium heat — 3–4 minutes per side until golden brown. Stuffed or thicker fluffy pancakes take a little longer and are sometimes simmered under a lid afterwards.
Can you make potato pancakes without eggs or flour?
Yes. Without eggs, the mixture holds together thanks to the potato's own starch — the key is to squeeze out the liquid well and return the starchy sediment. Instead of flour you can use potato starch or semolina. The pancakes will turn out slightly more delicate.
What is the difference between deruny and draniki?
They are essentially the same grated-potato dish under different names: in Ukrainian tradition it is called deruny, while in Belarusian and some neighboring cuisines the equivalent is called draniki. The cooking technique is identical.
How long do potato pancakes keep?
Cooked potato pancakes keep in the refrigerator for 1–2 days. Reheat them in a dry skillet or in the oven to restore the crispiness — a microwave will make them soggy.
Enjoying the classics of Ukrainian cuisine? Also try cooking a real red borscht, or on a hot day — a refreshing okroshka.