Deruny Potato Pancakes

Method

1. 01

   Step 1: Blitz the potato and onion

   Peel the potatoes and onion. Cut into chunks and blitz together in a blender or food processor to a fine pulp: the onion juice keeps the potato from darkening. No machine? Grate them on the fine side of a box grater, alternating a piece of potato with a piece of onion. For a coarser, crisper texture, use the large holes.

2. 02

   Step 2: Squeeze out the juice

   Tip the mixture into a sieve lined with muslin or a thin tea towel set over a bowl and squeeze firmly. Don’t pour away the liquid in the bowl.

3. 03

   Step 3: Return the starch

   Let the liquid stand for 3–5 minutes, then carefully pour it off — a dense white layer of starch will remain at the bottom. Scrape it back into the potato.

4. 04

   Step 4: Mix

   Add the egg, flour, salt and pepper and mix well. Keep going without pauses: the mixture slowly darkens, so fry straight away.

5. 05

   Step 5: Heat the oil

   Pour the oil into a wide, heavy frying pan to a depth of 3–4 mm and heat over medium-high to 170–180 °C: a drop of the mixture should sizzle vigorously at once.

6. 06

   Step 6: Fry

   Drop in 1½ tbsp of the mixture at a time and spread with the back of a spoon into 7–10 mm thick rounds about 8 cm across. Fry for 3–4 minutes a side, until deep golden with crisp edges. Don’t crowd the pan, and top up the oil between batches.

7. 07

   Step 7: Drain and serve

   Lift onto kitchen paper to drain. Keep finished batches warm in a 100 °C oven while you fry the rest. Serve hot with sour cream.