Deruny

Deruny, also known in Eastern Europe as draniki, are Ukrainian potato pancakes that have become a beloved comfort food across the region. Their origins lie in the peasant kitchens of western Ukraine, where grated potatoes were combined with minimal pantry staples to create a filling meal. The key ingredients are simple: raw potatoes (often starchy varieties), finely grated onion, egg, a small amount of flour or semolina for binding, and salt. A great version achieves a contrast between a deeply crispy, golden-brown crust and a tender, almost creamy interior; this depends on squeezing excess liquid from the grated potatoes and pan-frying in hot oil until perfectly lacy. Contemporary renditions in venues such as the Ukrainian Sunflower Cafe in Lichfield, United Kingdom—highlighted by the food reviewer *Only Scrans*—demonstrate that this dish can travel well while retaining its essence: the cafe serves deruny with classic sour cream and fresh dill, honoring the home-style preparation. Regional variations abound: Belarusian draniki are often thicker and served with a mushroom or meat sauce, while Polish placki ziemniaczane may be thinner and paired with sugar or goulash. In the Ukrainian diaspora, deruny are sometimes topped with garlicky smetana or accompanied by fried onions and cracklings. What distinguishes a truly excellent derun is technique—the cook’s ability to maintain the correct oil temperature and to press the patties flat so that every edge crisps without burning. The dish remains a humble celebration of the potato, elevated by the care of its maker.