Easy Blender Ukrainian Potato Pancakes (Deruny): A No-Grate Recipe

Welcome to the heartwarming world of Ukrainian cuisine, where simple ingredients transform into dishes bursting with flavor and tradition. Among the most cherished staples are Deruny, often referred to as Ukrainian Potato Pancakes. These delightful golden-brown fritters are a beloved classic, typically enjoyed as a hearty breakfast, a satisfying side, or a comforting main course. Traditionally, making Deruny involves the somewhat laborious task of finely grating potatoes, a process that can be time-consuming and messy. However, we’re thrilled to share a game-changing method that simplifies the entire experience without compromising on taste or texture: the easy blender version!

Imagine achieving perfectly moist and delicious potato pancakes without ever touching a grater. Our innovative recipe utilizes a blender to puree the potatoes, delivering results that are just as exquisite as the traditional method, but with significantly less effort. This quick blender technique ensures a smooth, consistent batter that cooks up beautifully, resulting in a slightly crispy exterior and a wonderfully soft, tender interior. The natural juices released by the pureed potatoes contribute to this unique, comforting texture, setting Deruny apart from ordinary hash browns. Get ready to impress your family and friends with this fuss-free, incredibly tasty take on a Ukrainian favorite, served traditionally with a generous dollop of cool, creamy sour cream.

The Heart of Ukrainian Cuisine: What Are Deruny?

Deruny, also known as Draniki in Belarus or Latkes in Jewish cuisine, are humble yet incredibly satisfying potato pancakes deeply embedded in the culinary heritage of Eastern Europe. In Ukraine, they hold a special place, often prepared for festive occasions, family gatherings, or simply as a comforting meal on a chilly day. The name “Deruny” itself is derived from the Ukrainian word “drati,” meaning “to grate,” reflecting their traditional preparation. While the grated version has its charm, our blender method respects the essence of the dish while embracing modern convenience, making these delicious pancakes accessible to everyone, regardless of their grating skills.

Essential Ingredients for Authentic Deruny

The beauty of Deruny lies in its simplicity. A few basic ingredients come together to create a symphony of flavors. Understanding the role of each component will help you achieve the perfect batch every time.

Ingredients for Ukrainian Potato Pancakes (Deruny):

Large Potatoes: The star of the show! Russet or Yukon Gold potatoes are excellent choices due to their high starch content, which helps bind the pancakes and gives them their signature texture. Eight large potatoes will yield a good batch for several servings.
All-Purpose Flour: Acts as a binding agent, helping to hold the potato mixture together. It also contributes to the desired crispy exterior.
Onion: Adds a crucial layer of savory flavor and aromatic depth to the pancakes. Pureeing it ensures it blends seamlessly into the potato mixture.
Salt & Black Pepper: Essential seasonings that enhance the natural taste of the potatoes and bring all the flavors into balance. Don’t be shy with seasoning; potatoes love salt!
Eggs: Another vital binder that helps emulsify the batter and gives the pancakes structure and richness.
Cooking Oil: For frying the pancakes to a beautiful golden crisp. Vegetable oil, canola oil, or sunflower oil work perfectly.

Mastering the Art of Deruny: Step-by-Step Blender Method

This section guides you through each step of preparing these delightful Ukrainian potato pancakes using our easy blender technique. Follow these instructions carefully for the best results!

How To Make Ukrainian Potato Pancakes (Deruny):

Prepare the Potatoes: Begin by peeling, washing, and cubing your potatoes. Cutting them into roughly equal-sized cubes (about 1-inch) will ensure they blend evenly and quickly in the blender.
Blend the Potatoes in Batches: The key to successful blender Deruny is to work in small batches. Place a portion of the cubed potatoes into your blender. Pulse and blend until a puree-like consistency forms. It’s crucial not to add any water or liquid during this step; the potatoes will naturally release their own juices, which are vital for the batter’s consistency. This ensures the unique moistness of the inside. Transfer the pureed potatoes to a large mixing bowl and continue with the remaining batches until all potatoes are processed.
Process the Onion: Peel and quarter the onion. Place the quartered onion in the blender and puree it until finely chopped or a smooth paste. Add this pureed onion to your bowl of pureed potatoes. The onion adds depth and a subtle sweetness that complements the potatoes beautifully.

Combine the Batter: To the bowl containing the pureed potatoes and onion, add the flour, salt, black pepper, and eggs. Whisk everything together thoroughly until a smooth, uniform batter forms. The consistency should be thick but pourable. If it seems too watery, you can add a tiny bit more flour (one tablespoon at a time) until it reaches the desired consistency, but avoid making it too stiff.
Heat the Pan: Heat a few teaspoons of cooking oil in a large non-stick frying pan over medium-low heat. Ensuring the pan is properly heated is crucial for achieving that desirable crispy crust.
Cook the Pancakes: Stir the batter well before each addition, as the potato liquid can separate and form on top. Using a 1/4 cup measure, pour portions of the batter into the hot pan, slightly flattening them with the back of the spoon if needed to create uniform pancakes. Do not overcrowd the pan; cook in batches to maintain consistent heat and allow for even browning. Cook for about 3-5 minutes per side, or until golden brown and cooked through.

Mix batter very well after each addition as the liquid can form on the top. Add oil to the frying pan after each addition to prevent any sticking. Transfer ready pancakes onto a large plate and stack. Serve with a dollop of sour cream.

Perfect Pairings: How to Serve Your Deruny

The classic way to serve Deruny is with a generous dollop of sour cream. The cool, tangy cream provides a delightful contrast to the warm, savory potato pancakes. However, the versatility of Deruny allows for many other delicious pairings. Consider serving them with a sprinkle of fresh dill or chopped green onions for added freshness. Applesauce offers a sweet and savory balance that’s surprisingly popular in many Eastern European cultures. For a heartier meal, you can pair Deruny with goulash, stewed mushrooms, or even a simple fried egg. Don’t hesitate to experiment with your favorite toppings and find your ideal combination!

Tips for Flawless Ukrainian Potato Pancakes

Choose the Right Potatoes: Starchy potatoes like Russets or Yukon Golds are best as they break down easily and release ample starch for binding.
Don’t Add Water to the Blender: Trust the potatoes to release their own liquid. Adding water can make the batter too thin.
Mix Well Before Each Batch: The potato liquid tends to separate. A quick stir before pouring each pancake ensures a consistent texture.
Maintain Medium-Low Heat: This allows the pancakes to cook through without burning the exterior. Patience is key for that perfect golden crisp.
Don’t Overcrowd the Pan: Give each pancake enough space to cook evenly and brown beautifully. Overcrowding can lower the pan’s temperature and result in soggy pancakes.
Adjust Seasoning: Taste a small cooked piece of batter to adjust salt and pepper to your preference before cooking the entire batch.

Storage and Reheating Advice

Leftover Deruny can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm them in a dry non-stick pan over medium heat until crispy again, or bake them in an oven at 350°F (175°C) for 10-15 minutes. While fresh is always best, properly reheated Deruny still make a fantastic quick meal.

Creative Deruny Variations to Explore

While this recipe offers the classic flavor profile, Deruny can be customized in various ways. Consider adding a pinch of garlic powder or smoked paprika to the batter for an extra kick. Freshly chopped chives or parsley can also be mixed in for an herbaceous note. For a richer taste, some people like to add a spoonful of grated cheese (like cheddar or mozzarella) to the batter. These small additions can transform the dish, making it uniquely yours.

Why This Easy Deruny Recipe Will Become Your Favorite

This blender method for Ukrainian Potato Pancakes (Deruny) revolutionizes the way you can enjoy this traditional dish. It takes the effort out of grating without sacrificing any of the authentic flavor or satisfying texture. Whether you’re new to Ukrainian cuisine or a seasoned fan looking for a simpler approach, this recipe promises a delightful culinary experience. The result is a batch of perfectly golden, irresistibly moist, and flavorful potato pancakes that are quick to prepare and even quicker to disappear. So, skip the tiresome grating, embrace the blender, and prepare to fall in love with these incredible homemade Deruny!

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Ukrainian Potato Pancakes (Deruny)

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4 1/2 dozen

Author: Alyona’s Cooking

These potato pancakes are a Ukrainian Classic and the good news is, you don’t even have to grate the potatoes! Originally the potatoes are finely grated and tossed in some flour, eggs, and seasoning to create a perfectly moist and delicious pancake. This blender method makes them quick and easy to prepare.

Ingredients

8 Large potatoes (Russet or Yukon Gold recommended)
13 tbsp all-purpose flour
1 medium onion
3/4 tbsp salt (or to taste)
1/8 tsp black pepper (or to taste)
2 large eggs
A few teaspoons cooking oil for frying

Instructions

Peel, wash, and cube the potatoes into manageable pieces for your blender.
Working in small batches, place cubed potatoes into the blender. Pulse and blend until a smooth, puree-like consistency forms. Do not add any water or liquid; the potatoes will release natural juices.
Transfer the pureed potatoes to a large bowl. Continue blending the remaining potatoes in batches until all are processed.
Peel and quarter the onion. Place the quartered onion in the blender and puree until finely minced. Add this pureed onion to the bowl with the potatoes.
Add the flour, salt, black pepper, and eggs to the potato and onion mixture. Whisk everything together thoroughly until the batter is well combined and smooth.
Heat a few teaspoons of cooking oil in a large non-stick frying pan over medium-low heat. Ensure the pan is hot before adding the batter.
Stir the batter very well after each pancake addition, as the potato liquid can separate. Pour 1/4 cup of the batter into the hot pan for each pancake. Cook for 3-5 minutes per side, or until golden brown and cooked through. Add more oil to the frying pan after each batch to prevent sticking.
Transfer the ready pancakes onto a large plate and stack. Serve immediately with a generous dollop of sour cream or your favorite toppings.