Ukrainian Deruny Mushroom Pancakes

Ingredients

• 1 lb potatoes, grated
• 8 oz mushrooms, sliced
• 1/2 cup sour cream
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp fresh dill
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Grate the potatoes coarsely into a bowl, then wring them out hard in a clean kitchen towel over a second bowl until barely any liquid runs out.
2. Let the drained liquid stand for 2 minutes, pour off the water, and scrape the white starch from the bottom back into the grated potato. That starch binds the deruny without flour.
3. Mix in half the onion, the garlic, 1/2 teaspoon salt, and black pepper, and work quickly, since grated potato turns grey as it sits.
4. Heat half the oil or butter in a wide skillet over medium-high heat and cook the mushrooms with the remaining onion, undisturbed for 3 minutes and then stirring, for 8 minutes total, until browned and dry. Season and set aside.
5. Wipe the pan and heat a generous film of the remaining fat over medium-high heat until it shimmers; a cool pan makes the pancakes soak up grease.
6. Drop in heaped tablespoons of the potato mixture and flatten each into a thin round, leaving space between them.
7. Fry for 3 to 4 minutes per side without moving them, until deep golden and crisp at the edges and cooked through in the centre.
8. Drain on a rack, salt while hot, and serve topped with the mushrooms, the sour cream, the dill and fresh herbs, and lemon wedges.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.