# Crispy Potato Deruny & Caviar

Ukrainian recipe from Chef Jason McKinney, about an hour, serves about 4.

Grate the potatoes and onions and squeeze out as much liquid as possible — this is the key to crispy deruny.

- Total time: about an hour (estimated)
- Hands-on: about an hour
- Serves: about 4
- Level: Easy
- Cuisine: Ukrainian

## Ingredients

- 2 pounds (about 4) Yukon Gold potatoes
- 1 medium yellow onion
- 2oz whole egg
- 3 tablespoons all purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ½ bunch chives
- 4 tablespoons creme fraiche
- Caviar (optional, our favorite is Royal Californian sturgeon caviar from The Caviar Co.)
- Grapeseed or canola oil

## Method

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.
8. Serve with a dollop of sour cream, a sprinkle of chives, and a paddle of caviar. Enjoy!!!

## Tools

- Large non stick saute pan or cast iron
- Cheese grater
- Metal spatula
- Medium size mixing bowl
- Fine mesh strainer

---

Recipe page with photos and video: https://chefjasonmckinney.com/recipes/deruny-with-creme-fraiche-caviar
By Chef Jason McKinney. Free to cook; please link the page when you share it.