These crisp, golden potato pancakes are among Ukraine’s most beloved comfort foods, particularly associated with the northern and western parts of the country, where potatoes have long been a dietary staple. They’re made from grated potatoes mixed with onion, eggs, and a little flour, then fried until crunchy on the outside while remaining soft and tender within. The aroma alone — earthy potato, sizzling onion, and browned butter or oil — evokes home kitchens and family gatherings for many Ukrainians.
Deruny also showcase one of the defining qualities of Ukrainian cuisine: the ability to transform inexpensive rural staples into dishes rich in flavor and texture. They’re most commonly served hot with sour cream, but may also come topped with sautéed mushrooms, dill, garlic sauce, or rich mushroom gravy, particularly during colder months. In some regions they are baked after frying in clay pots with cream or stock, lending them even more heartiness.
Regional variations abound, with some including grated carrots, cheese, herbs, or minced meat, while others aim for an especially crisp, lace-like texture. Similar potato pancakes exist elsewhere in Eastern Europe, but Ukrainian deruny have a particularly strong connection to village cooking and traditional hospitality. Comforting, filling, and intensely savory, they remain a staple both in rustic countryside homes and modern Ukrainian restaurants.
Read more in my post The Delights of Ukrainian Cuisine and 6 of Its Most Typical Dishes.
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