Deruny - Ukrainian Potato Pancakes

Updated: Apr 10

I wanted to learn more about Ukrainian food, and I've discovered that there are so many similarities to the food I grew up with. My mom's side is Polish, and so many of my childhood memories include eating potato dumplings, stuffed cabbage, and sausage dishes (from my pre-vegan days).

Many traditional Ukrainian dishes seem quite similar, but with different variations. Here's a Ukrainian take on one of my favorites: potato pancakes. This version is without egg to make it vegan.

In Ukraine, they can be eaten for breakfast or dinner. Warning: they're so good you may just want to eat them all day :)


Makes about 12 potato pancakes


  • 5 medium or 7 small potatoes

  • 1 large yellow onion

  • 1 1/2 teaspoons salt

  • a few cracks of black pepper

  • 3 tablespoons all-purpose flour

  • sunflower oil, for frying

  • vegan sour cream (I love the Oatly one), for serving


  1. Peel the potatoes and onion.

  2. In a bowl, grate the potatoes using the side of the grater with the smallest grating option, and squeeze out some of the excess liquid (doesn't have to be completely squeezed, though). Then finely grate the onion, but don't squeeze out the onion liquid since it helps keep the potatoes from browning and adds good flavor.

  3. Mix the grated potato and onion together then add in the rest of the ingredients (except the sunflower oil and sour cream). Mix until well-combined, but don't over-mix.

  4. On medium-high heat, coat a frying pan with sunflower oil then scoop about 1 heaping tablespoon of the batter per potato pancake. Spread out the batter so that each pancake is about 5mm thick. Don't over-crowed the pan.

  5. Once lightly browned on one side, reduce the heat to medium and cook the other side.

  6. When lightly brown on both sides, drain the excess oil by placing the potato pancakes on a paper towel-lined plate. Then serve warm with vegan sour cream and enjoy :)

Lots of love,