Ingredients
- 1 kg starchy potatoes
- 1 onion
- 1 egg
- 2 tbsp plain flour
- Salt and black pepper
- 100 ml sunflower oil, for frying
- 300 g MIRASA marinated button mushrooms, drained
- 1 small red onion, thinly sliced
- 2 tbsp unrefined sunflower oil
- 150 g soured cream
- A bunch of dill
Products in this recipe
Method
- 1
Drain the mushrooms, halve the larger ones and toss with the red onion, unrefined oil, half the chopped dill and some pepper. Set aside while you cook.
- 2
Grate the potatoes and the onion on the fine side of a grater, alternating so the onion keeps the potato from browning. Tip into a sieve over a bowl and squeeze out the liquid.
- 3
Let the liquid stand for 5 minutes, pour off the water and scrape the white starch at the bottom back into the potatoes. Mix in the egg, flour, salt and pepper.
- 4
Heat the oil in a heavy pan over a medium-high heat. Drop in heaped tablespoons of batter, flatten to 1 cm and fry for 3–4 minutes per side until deep golden. Do not crowd the pan.
- 5
Drain on kitchen paper and keep warm in a 100 °C oven while you fry the rest.
- 6
Serve the deruny hot with soured cream, the mushroom salad and the remaining dill.
Tip: Grate the potatoes just before frying; grated potato darkens within minutes.
2 October 2026 · Ukrainian