Here’s a complete, big recipe write-up for the delicious dish shown in the image — Golden Potato Pancakes (Deruny/Draniki style). These are crispy on the outside, soft on the inside, and loved worldwide.
🥔 Golden Potato Pancakes Recipe
🌟 Introduction
Potato pancakes, known in different cultures as Deruny (Ukraine), Draniki (Belarus), Latkes (Jewish tradition), or simply potato fritters, are one of the most beloved comfort foods. They are crispy, golden, and satisfying, with a soft creamy interior. These savory cakes can be served as a side dish, main meal, or even a snack. Their rich history spans across Eastern Europe, Germany, and even Jewish cuisine, making them a true global favorite.
🥕 Ingredients
- 4 medium potatoes (peeled and grated)
- 1 medium onion (grated or finely chopped)
- 2 large eggs
- 3 tbsp all-purpose flour (or potato starch)
- Salt to taste (about 1 tsp)
- Black pepper to taste
- ½ tsp garlic powder (optional)
- ½ tsp paprika (optional for extra flavor)
- Oil (vegetable or sunflower oil) for frying
- Fresh herbs (dill, parsley, or chives) for garnish
- Sour cream or yogurt (for serving)
👩🍳 Instructions & Methods
Method 1: Traditional Grated Style
- Peel and grate the potatoes using a box grater. Place in a bowl of cold water for 5 minutes to release excess starch.
- Drain and squeeze out all excess liquid using a clean kitchen towel.
- Mix the grated potatoes with grated onion, eggs, flour, salt, and pepper until a batter forms.
- Heat oil in a pan over medium heat.
- Drop spoonfuls of the mixture into the hot pan and flatten slightly with the back of a spoon.
- Fry until golden brown and crispy on each side (about 3–4 minutes per side).
- Remove and place on paper towels to absorb extra oil.
- Serve hot with sour cream or yogurt, and garnish with fresh herbs.
Method 2: Fluffy Round Potato Pancakes (like in the photo)
- Boil 2 of the potatoes until soft, mash them, and let cool.
- Grate the remaining 2 potatoes raw. Mix with the mashed ones.
- Add onion, eggs, flour, salt, and pepper. Stir into a thicker dough-like mixture.
- Form small round patties with your hands or a biscuit cutter.
- Pan-fry in oil until both sides are golden and crispy.
- Serve warm with sour cream, garlic sauce, or even cheese dip.
📜 History
Potato pancakes originated in Eastern Europe, with Belarus, Poland, and Ukraine claiming roots. They became popular in Jewish cuisine as Latkes, especially during Hanukkah, as potatoes were affordable and oil was symbolic. Over centuries, these pancakes spread to Germany (Kartoffelpuffer) and beyond, becoming a staple of European street food and home cooking.
💪 Benefits
- Nutritious & Filling: Potatoes provide fiber, potassium, and vitamin C.
- Affordable & Simple: Uses inexpensive ingredients found in most kitchens.
- Versatile: Can be served with savory dips or even sweet toppings like applesauce.
- Comfort Food: Warm, crispy, and satisfying — perfect for cold days.
🛠 Formation
- Shaped into small rounds or oval patties.
- Flattened for crispier edges or kept thick for fluffy insides (like in your photo).
- Can be baked instead of fried for a healthier version.
❤️ Lovers of Potato Pancakes
This dish is loved by:
- Families during gatherings.
- Street food lovers in Eastern Europe.
- Holiday tables (especially Hanukkah).
- Comfort food enthusiasts everywhere.
🍽 Nutrition (per serving, 2 pancakes – approx.)
- Calories: 180 kcal
- Protein: 4 g
- Carbohydrates: 22 g
- Fat: 9 g
- Fiber: 2 g
- Sodium: 180 mg
(Values vary depending on oil used and serving size.)
🏁 Conclusion
Golden Potato Pancakes are more than just food — they’re a story of tradition, family, and comfort. Crispy on the outside, tender on the inside, they’ve earned a permanent place in kitchens across the world. Whether enjoyed plain, with sour cream, or paired with applesauce, they always bring smiles.
💕 For the Lovers
For those who adore rustic, home-style dishes, this recipe is for you. Share them at parties, family dinners, or enjoy them on a cozy evening. Once you try them, they’ll surely become one of your favorites.
👉 Would you like me to also write a sweet version of these pancakes (with cinnamon, sugar, and fruit) as a variation?