Deruny (Ukrainian Potato Pancakes) - Recipes From Europe (2024)

FAQs

Where did deruny come from? ›

The dish we have chosen for the gastronomic guide readers is easy to make and is much liked by big or small ones. The history of the origin of Deruny is attributed to the proximity of Ukraine to Belarus, due to its resemblance to the Belarusian Draniks.

Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges. Latkes also aren't hash browns.

Although many Americans associate potato pancakes with Hanukkah, they have more broad origins. They originated in the eastern European countries of Germany Austria, Russia and Poland as a peasant food. Potatoes were cheap, plentiful and easy to store, making them a staple and necessitating inventive potato recipes.

These thin potato pancakes are made of coarsely grated potatoes and are also known as terchenyky or deruny (meaning to grate). In the old days, grating a large amount of potatoes by hand was daunting and many a finger was scraped.

A little backstory: llapingachos originate from Ambato, Ecuador. The name comes from the Quechua word “llapina” which means to crush and mash. The Quechua people are an indigenous community residing in the Andes from Colombia all the way to Chile and Argentina.

Vegetable oil or canola oil is usually best, because of its high smoking point. Latkes were traditionally made with schmaltz, or chicken fat, so if you have access to it, you should certainly add it in, because it does contribute to the flavor.

Latkes are consumed by Ashkenazi Jews (those from eastern Europe) to celebrate Hanukah.

The largest potato pancake (size) is 5.67 m² (61 ft² 45 in²), and was achieved by FC 47 Leschede (Germany) in Emsbüren, Lower Saxony, Germany, on 10 July 2022.

Russet potatoes work best in this recipe because they have a high starch content, which helps to bind the pancakes together. I do not recommend substituting with red or yellow potatoes.

– Always serve latkes hot and fresh if possible.

When ready to reheat, place in a 375 degree oven for about 10 minutes (7 if using a convection oven) until heated through just prior to serving. A convection oven setting will produce a more crispy result.

What are acadian potato pancakes called? ›

BEIGNETS À LA RÂPURE. (Potato Pancakes) On the whole Acadian cooking is uncomplicated. The number of ingredients is kept to a minimum, and methods of preparation are relatively simple and straightforward.

No, hash browns and latkes are not the same thing. Although they contain similar ingredients like shredded potatoes and they are cooked in a frying pan, they are not the same. Hash browns are shredded potatoes and onions that are scattered in a pan and pan fried.

According to The Jewish Book of Why by Alfred J. Kolatch, Jews eat potato latkes during the eight days of the Hanukkah holiday “because they are fried in oil, and oil symbolizes the miracle of the cruse of oil which lasted for eight days instead of one. Latkes are called fasputshes or pontshkes by some Ashkenazim.

A latke is a small pancake usually made with grated potatoes. Latkes are traditionally eaten during Hanukkah. Most latkes are crispy little potato pancakes that are served with apple sauce or sour cream during the eight days of Hanukkah.

These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.