Crispy Potato Deruny & Caviar
Grate the potatoes and onions and squeeze out as much liquid as possible — this is the key to crispy deruny.
About an hour and a half if you’re slow · About 45 minutes if you push
Method
chefjasonmckinney.com/recipes/deruny-with-creme-fraiche-caviar
- 1
Thinly slice the chives.
- 2
Set a fine mesh strainer over a large mixing bowl.
- 3
Peel the potatoes and onion, then grate into the strainer using the star tip side of your box grater.
- 4
Once the liquid has drained from both the onions and the potatoes, discard the liquid, wipe the bowl clean, and set the grated potato/onion mixture into the bowl.
- 5
Add the egg, flour, salt, and baking soda and mix thoroughly. This is yo batta!!!
- 6
In a large non-stick saute pan, add enough oil to coat the bottom of the pan, about 2–3 tablespoons.
- 7
Add 1 heaping tablespoon of batter to make pancakes, keeping 1” away from each other. Fry each side for about 3–4 mins.Timer: 3 min
- 8
Serve with a dollop of sour cream, a sprinkle of chives, and a paddle of caviar. Enjoy!!!
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