Deruny
Potato pancakes fried until the outside is crisp and the middle stays soft. Grate the potatoes finely rather than coarsely and the batter binds without much flour.
Ingredients
- floury potatoes — 1 kg
- onion — 1 pc
- egg — 1 pc
- all-purpose flour — 2 tbsp
- salt — 1.5 tsp
- black pepper — 0.5 tsp
- oil for frying — 120 ml
- sour cream, to serve — 200 g
Instructions
- Grate the potatoes finely and the onion into the same bowl.
- Squeeze out the liquid with your hands, but keep the mixture slightly moist — deruny are softer than Polish placki.
- Mix in the egg, flour, salt and pepper.
- Heat the oil until a drop of batter sizzles at once.
- Fry spoonfuls for 3 minutes a side, pressing them lightly flat, until the edges are brown and crisp.
- Serve hot with cold sour cream, or with fried mushrooms alongside.