Use potatoes with a high starch content. Never soak potatoes after peeling. Just rinse them quickly. To check how starchy your potatoes are, cut a potato in half and join the two pieces together. If they stick to each other, it means that the potato is high in starch. If not, add 1–2 teaspoons of starch per 4 medium-sized potatoes.

How to make potato fritters? Basic rules for cooking Deruny:

  1. Potatoes should be high in starch when cooking potato fritters. To check this, cut the potatoes into 2 parts and put them together. If the halves stick to each other, the potatoes are good for deruny.
  2. Grate the onion first. Immediately stir in potatoes and onions so the potatoes don’t turn brown.
  3. Drain out excess liquid.
  4. Fry potato fritters well, they should turn dark golden.
  5. Don’t cover it with the lid.
  6. Place them on paper towels to absorb excess oil and keep the deruny crispy.

Deruny – Ukrainian Potatoes Fritters without flour


5 minutes 20-25 minutes 2-3 servings

INGREDIENTS (serves 2-3)

  • 4 medium-sized high-starch potatoes
  • 1 onion
  • 1 large egg
  • Oil, salt and black pepper
  • Sour cream for serving


  1. Grate the onion first. Then grate the peeled potatoes. Mix together. Onions will prevent the potatoes from getting dark. If there is too much juice, drain a little. Do not squeeze.
  2. Season with salt. Mix and drain a juice.
  3. Stir in the egg, add black pepper and mix.
  4. Spoon the mixture onto a preheated frying pan with oil. Flatten a little so that the fritter is thin in the middle and cooks well.
  5. Fry over medium heat on both sides, they should turn dark golden. Place them on paper towels to absorb excess oil and keep the pancakes crispy.

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I'm Alona Bogdanova – cookbooks writer from Ukraine. I create and photograph gourmet, approachable and exciting recipes for every day.

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