Sweet Corn and Zucchini Deruny
Sweet Corn and Zucchini Deruny
Classic DishDeruny
Prep: 20 min • Cook: 15 min. A lighter, summery twist on classic deruny, this recipe incorporates sweet corn kernels and grated zucchini for added bursts of sweetness and a tender texture. These potato pancakes offer a delightful variation, perfect for a light meal or appetizer.
- Preparation time
- 20 min
- Cooking time
- 15 min
- Total time
- 35 min
- Servings
- 8
Instructions
Prepare the Batter
- 1In a large bowl, combine the grated potatoes, squeezed zucchini, corn kernels, chopped onion, egg, flour, chopped parsley, salt, and black pepper.
- 2Mix until all ingredients are well combined. The batter should be thick but pourable.
Fry the Deruny
- 1Heat a generous amount of vegetable oil in a large skillet over medium-high heat.
- 2Once the oil is hot, carefully spoon portions of the batter into the skillet, flattening them slightly with the back of the spoon to form small pancakes.
- 3Fry for 3-4 minutes per side, until golden brown and cooked through. Work in batches to avoid overcrowding the pan.
- 4Remove the deruny from the skillet and place them on a plate lined with paper towels to drain excess oil.
Nutrition Information
- Calories
- 151 kcal
- Protein
- 3 g
- Fat
- 8 g
- Carbs
- 18 g
| Nutrient | Per serving |
|---|---|
| Calories | 151 kcal |
| Protein | 3 g |
| Fat | 8 g |
| Carbs | 18 g |
Tips
- Grate the potatoes and zucchini just before mixing the batter to prevent browning and excess moisture.
- Ensure the oil is hot enough before frying; this helps the deruny cook evenly and become crispy without absorbing too much oil.
- Serve warm with a dollop of sour cream, a sprinkle of fresh dill, or your favorite savory topping.
