Deruny (Potato Pancakes) With Vegetables

Deruny, also known as Ukrainian potato pancakes or grated (potato) pliatsky”, “terchanyky”, “tertiukhy” (Ternopil region), in the east of Ukraine, the more commonly used names are “drányky”, “drachányky, hold a special place in Ukrainian culinary traditions. These savory delights have been a cherished part of Ukrainian cuisine for generations. Traditionally, they were prepared to use readily available ingredients, especially during harvest season when potatoes were abundant. Deruny were often cooked in large batches, making them perfect for family gatherings and celebrations.

The recipe has evolved over time, with each family adding its unique touch, whether it’s the addition of vegetables like carrots and bell peppers or various herbs and spices. Today, deruny remain a symbol of Ukrainian comfort food, and each bite carries with it the rich history and warmth of Ukrainian hospitality.

In this variation of the classic deruny recipe, we’ve introduced colorful root vegetables like carrots and bell peppers to create a burst of flavor and a stunning presentation. These vibrant ingredients enhance the taste and add a touch of elegance to the dish. Whether you’re savoring the traditional deruny or this modern twist, you’re in for a treat that combines the heartwarming flavors of Ukraine with a contemporary twist. Enjoy these delightful vegetable flapjacks as a side dish, appetizer, or even a light meal, and relish the fusion of tradition and innovation in every bite.


  • 2 eggs
  • 1 carrot
  • 4 potatoes
  • 2 tbsp flour
  • 1 bell pepper
  • 1/2 bulb onion
  • 6 tsp sour cream
  • 1/2 bunch of spring onions
  • vegetable oil (for frying)
  • salt – to taste


Wash vegetables, peel a carrot and grate it. Slice a bell pepper finely, transfer to a bowl. In 15 minutes, drain the excess water that accumulates in the bowl. Chop spring onions.

Peel potatoes and a bulb onion. Grate the ingredients finely. Salt the gratings and let sit for 10 minutes. Squeeze out the liquid and pat dry the mass. Add 1 tbsp of sour cream, flour and eggs. Adjust salt and stir everything until well combined.

Pour vegetable oil in a frying pan and preheat it. Spoon the prepared potato mass into the pan and flatten it with a help of a spoon to get the form of a pancake.

Cook the pancake until crisp and nicely browned on both sides. Repeat the cooking process until you use the remaining mixture. Serve the vegetable pancakes with sour cream.

Enjoy your meal!