👨‍🍳 作り方

1. 1

   Grate the peeled potatoes and onion using the fine side of a box grater or a food processor. It's crucial to squeeze out as much liquid as possible from the grated mixture. You can do this by placing it in a cheesecloth or a clean kitchen towel and wringing it out.

   💡 プロのコツ: Squeezing out the liquid is key to achieving crispy deruny. Reserve the potato starch that settles at the bottom of the liquid for extra crispiness.
2. 2

   Transfer the squeezed potato and onion mixture to a bowl. Add the egg, flour, salt, and pepper. If you reserved the potato starch, add it back to the mixture now. Mix well until everything is combined.

3. 3

   Heat about 1/4 inch of vegetable oil in a large, heavy-bottomed skillet over medium-high heat. The oil should be hot but not smoking.

   💡 プロのコツ: A cast-iron skillet is ideal for even heating and crisping.
4. 4

   Spoon portions of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form thin pancakes. Don't overcrowd the pan; fry in batches.

5. 5

   Fry for about 3-5 minutes per side, until golden brown and crispy. Adjust heat as needed to prevent burning.

   ⏱️ 5 minutes

   💡 プロのコツ: Flip carefully to ensure even browning on both sides.
6. 6

   Remove the cooked deruny from the skillet with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

   💡 プロのコツ: Keep the cooked deruny warm in a low oven (around 200°F/95°C) while you fry the remaining batches.
7. 7

   Serve the deruny immediately with a dollop of sour cream. Optional: serve with a side of mushroom sauce or a sprinkle of fresh dill.

   💡 プロのコツ: Deruny are best enjoyed fresh and hot.