Potato Patties Kiev Style Russian Or Ukrainian Recipes

DERUNY (UKRAINIAN POTATO PANCAKES)

Steps:

• Peel 4 large Yukon potatoes and 1 small yellow onion. Line a sieve with a large bowl so that potatoes will drain while you finish grating. Into a sieve, grate potatoes and onion onto the star-shaped hole on grater, taking turns. Onion juice will prevent potatoes from browning. Dispose most of the potato juice from bowl underneath the sieve, but do not wash the potato starch. Keep the potato starch and add the grated potatoes and onions to the bowl with starch.
• Add 3 tbsp all-purpose flour, 1 egg, 1 tsp fine salt and 1/4 tsp baking soda into the potato mixture. Mix well until incorporated. Potato batter will be thick, but still liquid enough to spoon.
• Heat 2-3 tbsp of grapeseed oil in a large nonstick skillet over medium heat. Spoon 1 heaping tablespoon of potato mixture to make pancakes, about 1" apart. Fry on each side until golden brown (about 3-4 mins each side). Repeat the same procedure for the remaining batter. Serve deruny warm with a dollop of sour cream.

POTATO PATTIES KIEV-STYLE (RUSSIAN OR UKRAINIAN)

Steps:

• Wash and peel potatoes. Boil potatoes; mash. Dissolve the flour in a litle cold water. Add that to the potatoes, along with the butter and eggs. Sprinkle with salt. Stir well.
• For filling: Wash and soak mushrooms in cold water for 60 minutes. Cook them in the same water for 30-40 min, then chop finely.
• Let milk come to room temp or scald.
• In butter, melt butter; brown 3 T. flour and a little salt. Constantly stirring, pour over the scalded milk. Mix until it gets thick.
• Add chopped mushrooms; stir well.
• Divide potatoe mixture into portions. In the center of each one, put a spoonfull of the mushroom sauce. Pat into and oval shape. Dip into beaten eggs and roll in breadcrumbs.
• In oil (or an oil/butter mixture perhaps), fry until golden on both sides.
• Serve with remaining mushroom sauce, sprinkled with the dill.