Russian Vegetarian Recipes, Potato Pancake Deruny Recipe with Yogurt Sauce, Millet Recipes, No Onion Garlic Recipes


Russian Potato Pancakes (Deruny) with Yogurt Sauce


  • 4 large potatoes
  • 2 tablespoons buckwheat flour
  • 2 tablespoons oat flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil (use unrefined if available)
  • Fresh dill or parsley, chopped (for garnish)

Yogurt Sauce:

  • 1 cup plain yogurt (non-dairy yogurt if preferred)
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste


  1. Peel the potatoes and grate them using a box grater or a food processor.
  2. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
  3. Transfer the grated potatoes to a mixing bowl and add buckwheat flour, oat flour, salt, and black pepper. Mix well until combined.
  4. Heat the vegetable oil in a large non-stick skillet over medium heat.
  5. Take a handful of the potato mixture and shape it into a flat pancake.
  6. Carefully place the pancake into the hot skillet and flatten it with a spatula.
  7. Cook for about 3-4 minutes on each side until golden brown and crispy. You may need to adjust the heat to prevent burning.
  8. Once cooked, transfer the pancake to a plate lined with paper towels to absorb any excess oil.
  9. Repeat the process with the remaining potato mixture, adding more oil to the skillet as needed.
  10. In a small bowl, mix together the yogurt, fresh dill, salt, and pepper to make the yogurt sauce.
  11. Serve the potato pancakes hot, garnished with fresh dill or parsley. Serve with the yogurt sauce on the side for dipping or drizzling.

The yogurt sauce adds a tangy and creamy element to the potato pancakes, enhancing their flavor. Enjoy this delightful Russian dish. It is perfect for Sri Krishna’s Bhog.

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