Deruny: classic recipes

1. Peel the onion and grate it on a fine grater. You should end up with almost onion puree.

2. The most delicious pancakes come from potatoes with a high starch content. To check if your potato has enough starch, cut 1 tuber in half and rub the halves together for 30 seconds. Release the bottom half of the potato. If the halves of the tuber are “stuck” to each other, there is enough starch in the potato. If the half falls, there is not enough starch, in which case you need to additionally add 1-2 tsp to the dough. potato starch.

3. In portions, 1-2 tubers, peel the potatoes. Do not peel all the potatoes at once, because in this case, in order for them not to darken, you will have to soak them in water, and this is undesirable, because in water the potatoes will lose some of the starch that is so valuable for this recipe. Rinse the peeled potatoes with cold water and grate with the smallest cell. If you have a powerful enough blender, you can use it and grind the potatoes to a puree state.

4. Immediately mix the grated potatoes with onion gruel - so it does not darken.

5. To a mixture of potatoes and onions, add a chicken egg, ground black pepper, salt and half of the finely chopped greens. Mix thoroughly.

6. If the potatoes are very juicy and the dough turned out to be watery - strain it, but do not add flour, as it will make the pancakes "rubber" in taste. Heat vegetable oil over medium heat. Add oil in such quantity that it covers the bottom of the container with a layer 2-3 mm high. Add potato mixture in small batches.

7. In the process of cooking, before adding each new portion of potato pancakes to the pan, the potato mixture must be thoroughly mixed, since the starch contained in it tends to settle to the bottom, and if this is not done, the potato pancakes will not keep their shape well.

8. Fry the pancakes for 2-3 minutes on one side, and then turn over and fry for another 2 minutes on the other side - until golden brown. Place the finished pancakes on a paper towel for a few seconds to absorb excess oil, and then serve immediately.

9. For sauce: combine sour cream and the remaining half of the chopped greens. Add finely chopped garlic, ground black pepper and salt to taste and mix everything thoroughly.

10. Tender and ruddy potato pancakes are ready! Bon appetit!