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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":504,"pronunciation":533,"substitutions":534,"slug":547,"title":548,"shortTitle":549,"nativeName":550,"romanized":549,"countrySlug":551,"baseServings":552,"prepMinutes":553,"cookMinutes":554,"difficulty":555,"course":556,"diet":559,"mainIngredients":562,"images":563,"keywords":573,"publishedAt":579,"updatedAt":579,"authorSlug":580,"summary":581,"localeSlug":547,"alternates":582},[394,397,400,403,406],{"answer":395,"question":396},"Usually too much water in the potato or oil that was not hot enough. Squeeze the grated potato hard in a cloth before mixing, keep the layer of oil about 5 mm deep, and wait until a test shred sizzles immediately on contact. Crowding the pan also drops the temperature sharply, so fry in batches with space between the fritters.","Why did my deruny turn out soggy instead of crisp?",{"answer":398,"question":399},"Grate the onion straight into the potato as you go — its juice slows the oxidation noticeably — and fry the mixture within ten to fifteen minutes of grating. Some cooks add a squeeze of lemon, which helps a little. Nothing stops it completely, and mild greying does not affect the taste; the fritters brown in the pan anyway.","How do I stop grated potato from going grey?",{"answer":401,"question":402},"Floury, high-starch varieties such as Russet, Maris Piper, King Edward or Bintje. They shed more starch, which binds the fritter and crisps at the edges. Waxy salad potatoes hold their water and give a dense, slightly rubbery result. If floury potatoes are all you can find with too much moisture, squeeze them twice.","What potatoes are best for deruny?",{"answer":404,"question":405},"Yes. The Lenten Ukrainian version has no egg at all and relies on the potato starch that settles out of the squeezed liquid — pour off the water, scrape the white paste from the bottom of the bowl and stir it back in. The fritters are more delicate, so make them slightly smaller and let the first side set fully before flipping.","Can I make deruny without eggs?",{"answer":407,"question":408},"Very little in structure — all three are grated raw potato fried into fritters, and they come from the same overlapping Eastern European food culture. The differences are in the table around them: deruny are Ukrainian and served with sour cream, mushroom sauce or baked with meat, while latkes belong to Jewish Hanukkah tradition and are often served with apple sauce, and draniki is the Belarusian name for essentially the same fritter.","What is the difference between deruny and latkes or draniki?",[410,411,412,413,414,415],"Use floury potatoes, not waxy ones. Floury varieties release more starch and fry into a crisper tangle; waxy potatoes stay wet and turn rubbery.","Squeeze the grated potato hard in a clean cloth, then let the drained liquid stand for two minutes — the white starch that settles at the bottom goes back into the mix as free binder.","Grate the onion rather than chopping it. The juice disperses through the potato and noticeably slows the greying, and the texture stays even.","Fry them the moment the mix is ready. Grated potato goes pink then grey within about fifteen minutes, and no amount of lemon juice truly stops it.","The oil should shimmer and a shred of potato dropped in should sizzle hard on contact. Timid oil means the fritters absorb it and go limp.","Drain on a rack rather than paper towel. Paper traps steam under the fritter and softens the bottom you just worked for.","🥔","Deruny are potato fritters made from raw grated potato rather than mashed, which is the whole reason they work: the shreds fry into a tangle with crisp lace at the rim and a soft, almost creamy centre that still tastes clearly of potato. The batter is barely a batter — grated potato and onion, one egg, a spoonful of flour to hold it, salt and a lot of black pepper. They take fifteen minutes to make and are eaten immediately, standing at the stove as often as at the table, with cold sour cream that melts into the hot surface. In Ukrainian homes they are weeknight food, hangover food and the thing you make when there is nothing in the house except potatoes.","The potato reached Ukrainian fields relatively late, spreading widely only in the nineteenth century, and once it did it rewrote the peasant kitchen from the ground up. Deruny come out of that shift: a dish designed around a cheap, storable crop, a hot pan and a bit of fat, requiring no oven, no meat and no skill beyond a grater. The name derives from the verb for scraping or grating, which is a fair description of the entire recipe.\n\nGrated potato fritters exist across the whole region — Belarusian draniki, Polish placki ziemniaczane, Jewish latkes, Lithuanian bulviniai blynai — and it would be silly to claim any one country invented them. They emerged wherever potatoes became a staple and cooking fat was available. What varies is the finish, and that is where deruny become Ukrainian: the classic accompaniment is not apple sauce but smetana, and the celebration version is a mushroom cream sauce with forest mushrooms, or a baked casserole in which fried deruny are layered with pork and cream and put in the oven. In the Zhytomyr region deruny are enough of a local emblem that the city holds a festival for them.\n\nThey also do quiet duty in the fasting calendar. Made without egg and fried in sunflower oil, deruny are a legitimate Lenten dish, which is one reason the recipe survives in so many variants: with egg, without egg, with a spoon of sour cream in the mix, with garlic, with grated carrot. Every family has a fixed opinion about whether the potato should be squeezed dry or not, and the answer determines whether you get lace or a pancake. Squeeze it.","Deruny are at their best within minutes of leaving the pan and decline steadily after that. They keep a day in the fridge and can be revived in a dry pan or a 200°C oven for 6–8 minutes — never a microwave, which turns them to steamed potato. Raw grated batter cannot be stored at all; it oxidises grey and weeps water within half an hour. If you need a head start, peel and hold the potatoes whole in cold water, then grate at the last moment.",[421,422,423,424],"Squeezing the grated potato and reclaiming the settled starch is the technique that produces lacy edges instead of a soggy pancake.","Grated onion goes in raw, which both seasons the mix and slows the potato from turning grey.","Fried in genuinely hot oil at the right depth — the difference between crisp deruny and greasy ones is temperature, and the recipe says how to check it.","Gives both classic finishes: cold sour cream for a weeknight, or the mushroom cream sauce Ukrainians make when guests are coming.",[426,427,428,429],"Box grater or food processor with grating disc","Clean cloth or muslin for squeezing","Wide heavy frying pan","Wire rack",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},23,48,5,640,9,430,[438],"A bowl of cold sour cream, chopped dill and spring onions, and pickled cucumbers on the side.",[440,443,446],{"name":441,"description":442},"Deruny with mushroom cream sauce","The Sunday version: fried deruny topped with forest mushrooms cooked down with onion, cream and dill. Common across the north and west where wild mushrooms are picked, not bought.",{"name":444,"description":445},"Deruny zapecheni (baked deruny)","Fried fritters layered in a dish with browned minced pork and sour cream, then baked until the top sets — halfway between a fritter and a gratin.",{"name":447,"description":448},"Stuffed deruny","A spoonful of meat or mushroom filling sandwiched between two spoonfuls of potato mix in the pan, sealed at the edges before flipping.",[450,456,460,463,468,472,476,480,484,490,492,495,500],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},1,"potato","floury potatoes, peeled","kg","For the fritters",{"qty":451,"ref":457,"name":458,"unit":459,"group":455},"onion","onion, coarsely grated","piece",{"qty":451,"ref":461,"name":462,"unit":459,"group":455},"eggs","egg, beaten",{"qty":464,"ref":465,"name":466,"unit":467,"group":455},2,"flour","plain flour","tbsp",{"qty":451,"ref":469,"name":470,"unit":471,"group":455,"optional":8},"garlic","garlic, crushed","clove",{"qty":473,"name":474,"unit":475,"group":455},1.5,"fine salt","tsp",{"qty":477,"ref":478,"name":479,"unit":475,"group":455},0.5,"black-pepper","freshly ground black pepper",{"qty":481,"name":482,"unit":483,"group":455,"noScale":8},150,"sunflower oil, for frying","ml",{"qty":485,"ref":486,"name":487,"unit":488,"group":489,"optional":8},250,"mushrooms","mushrooms, sliced","g","For the optional mushroom sauce",{"qty":451,"ref":457,"name":491,"unit":459,"group":489,"optional":8},"onion, finely chopped",{"qty":481,"ref":493,"name":494,"unit":483,"group":489,"optional":8},"heavy-cream","double cream",{"qty":496,"ref":497,"name":498,"unit":488,"group":499},200,"sour-cream","thick sour cream, cold","To serve",{"qty":501,"ref":502,"name":503,"unit":467,"group":499},3,"dill","dill, chopped",[505,509,512,515,518,523,526,530],{"tip":506,"text":507,"title":508},"Do this in two batches; a full kilo at once is impossible to squeeze properly.","Grate {qty:potato} of potatoes on the coarse side of a box grater into a bowl, grating the onion in among them as you go. Tip the lot into a clean cloth and wring it out hard over a second bowl until no more liquid runs — you want the shreds damp, not wet.","Grate and squeeze",{"text":510,"title":511},"Let the squeezed liquid stand for 2 minutes until a chalky white layer settles on the bottom. Pour off and discard the water, then scrape the starch paste back into the potato — this is free binder and the reason the edges go lacy.","Reclaim the starch",{"text":513,"title":514},"Stir in the beaten egg, flour, crushed garlic if using, salt and a generous amount of black pepper. The mixture should hold together loosely when pressed in a spoon and look like a tangle of shreds, not a smooth batter.","Mix the batter",{"text":516,"title":517},"Pour oil into a wide heavy pan to a depth of about 5 mm and heat over medium-high until it shimmers. Drop in a single shred of potato: it should sizzle hard and start colouring within a few seconds. If it sits quietly, wait.","Heat the oil properly",{"tip":519,"text":520,"title":521,"timerSeconds":522},"Flip only once. Repeated turning compacts them and squeezes out the fat you just crisped them in.","Spoon in heaped tablespoons of the mixture and flatten each one to about 8 cm with the back of the spoon, leaving room between them. Fry 3–4 minutes on the first side, until the rims turn dark lacy brown and the surface looks set, then flip and give the second side 2–3 minutes.","Fry in batches",240,{"text":524,"title":525},"Lift each batch onto a wire rack — not paper towel — and season with a pinch of salt while still hot. Top up the oil between batches and let it come back to temperature before the next round, or the fritters will drink it.","Drain and keep going",{"text":527,"title":528,"timerSeconds":529},"In a clean pan, fry the chopped onion and mushrooms in a little oil over high heat until the water they release has boiled off and the edges catch gold, about 8 minutes. Pour in the cream, simmer 3 minutes until it coats a spoon, and season well.","Make the mushroom sauce if using",480,{"text":531,"title":532},"Stack the deruny on a warm plate, scatter with dill, and put the cold sour cream on the table in a bowl — or spoon the hot mushroom cream over the stack. Eat them now; ten minutes is the difference between crisp and disappointing.","Serve straight away","deh-roo-NIH",[535,539,543],{"note":536,"swap":537,"original":538},"Lard is the traditional fat and gives the best flavour, but it browns faster — drop the heat slightly if you use it.","Rendered salo, lard, or a neutral oil with a knob of butter added at the end","Sunflower oil for frying",{"note":540,"swap":541,"original":542},"This is the Lenten version and it genuinely works, though the fritters are more fragile and need a gentler flip.","Omit entirely and add an extra tablespoon of the reserved potato starch","Egg",{"note":544,"swap":545,"original":546},"Less rich and slightly sharper, but the cold-against-hot contrast is preserved, which is the point of the pairing.","Thick Greek yoghurt loosened with a little milk","Sour cream to serve","deruny","Deruny (Ukrainian Lacy Grated Potato Fritters)","Deruny","Деруни","ukraine",4,20,25,"easy",[557,558],"main","side",[560,561],"vegetarian","nut-free",[452,457,461,497],[564,567,569,571],{"alt":565,"src":566},"Stack of golden Ukrainian deruny potato fritters with lacy crisp edges and a spoonful of sour cream on top","\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero.jpg",{"alt":565,"src":568},"\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero-16x9.jpg",{"alt":565,"src":570},"\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero-1x1.jpg",{"alt":565,"src":572},"\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero-4x3.jpg",[547,574,575,576,577,578],"potato fritters","grated potato","ukrainian pancakes","draniki","sour cream","2026-08-20","dishroute-kitchen","Raw grated potato bound with onion, egg and a spoon of flour, fried in hot oil until the edges go lacy and dark — eaten by the stack with cold sour cream or a mushroom cream sauce.",{"en":583},"\u002Frecipe\u002Fderuny",{"items":585,"total":592,"page":451,"limit":861,"hasMore":862},[586,617,627,659,690,724,753,781,807,837],{"slug":587,"title":588,"shortTitle":589,"nativeName":590,"romanized":589,"countrySlug":551,"region":591,"baseServings":552,"prepMinutes":592,"cookMinutes":593,"difficulty":594,"course":595,"diet":596,"mainIngredients":598,"images":601,"keywords":611,"publishedAt":579,"updatedAt":579,"authorSlug":580},"banosh","Banosh (Hutsul Cornmeal Porridge with Brynza)","Banosh","Бануш","Carpathians",10,30,"medium",[557,558],[597,561],"gluten-free",[599,497,486,600],"cornmeal","feta",[602,605,607,609],{"alt":603,"src":604},"Bowl of creamy Hutsul banosh cornmeal porridge topped with fried mushrooms, crumbled sheep cheese and cracklings","\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero.jpg",{"alt":603,"src":606},"\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero-16x9.jpg",{"alt":603,"src":608},"\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero-1x1.jpg",{"alt":603,"src":610},"\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero-4x3.jpg",[587,612,613,614,615,578,616],"hutsul","carpathian","cornmeal porridge","brynza","ukrainian mountain food",{"slug":547,"title":548,"shortTitle":549,"nativeName":550,"romanized":549,"countrySlug":551,"baseServings":552,"prepMinutes":553,"cookMinutes":554,"difficulty":555,"course":618,"diet":619,"mainIngredients":620,"images":621,"keywords":626,"publishedAt":579,"updatedAt":579,"authorSlug":580},[557,558],[560,561],[452,457,461,497],[622,623,624,625],{"alt":565,"src":566},{"alt":565,"src":568},{"alt":565,"src":570},{"alt":565,"src":572},[547,574,575,576,577,578],{"slug":628,"title":629,"shortTitle":630,"nativeName":631,"romanized":630,"countrySlug":551,"baseServings":632,"prepMinutes":633,"cookMinutes":634,"difficulty":594,"course":635,"diet":636,"mainIngredients":637,"images":642,"keywords":652,"publishedAt":579,"updatedAt":579,"authorSlug":580},"ukrainian-holubtsi","Holubtsi (Ukrainian Cabbage Rolls in Tomato and Sour Cream)","Holubtsi","Голубці",6,55,100,[557],[561],[638,639,640,641,497],"cabbage","ground-pork","rice","tomato",[643,646,648,650],{"alt":644,"src":645},"Baked Ukrainian holubtsi cabbage rolls in a pink tomato and sour cream sauce, scattered with fresh dill","\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero.jpg",{"alt":644,"src":647},"\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero-16x9.jpg",{"alt":644,"src":649},"\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero-1x1.jpg",{"alt":644,"src":651},"\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero-4x3.jpg",[653,654,655,656,657,658],"holubtsi","cabbage rolls","stuffed cabbage","ukrainian","minced pork","sour cream sauce",{"slug":660,"title":661,"shortTitle":662,"nativeName":663,"romanized":664,"countrySlug":551,"baseServings":552,"prepMinutes":665,"cookMinutes":553,"restMinutes":666,"difficulty":667,"course":668,"diet":669,"mainIngredients":670,"images":674,"keywords":684,"publishedAt":579,"updatedAt":579,"authorSlug":580},"kotleta-po-kyivsky","Kotleta po-Kyivsky (Chicken Kyiv with Herb Garlic Butter)","Kotleta po-Kyivsky","Котлета по-київськи","Kotleta po-kyivsky",40,90,"hard",[557],[561],[671,672,469,502,673],"chicken","butter","breadcrumbs",[675,678,680,682],{"alt":676,"src":677},"Golden breaded chicken Kyiv cut open with green herb garlic butter pouring out onto the plate","\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero.jpg",{"alt":676,"src":679},"\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero-16x9.jpg",{"alt":676,"src":681},"\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero-1x1.jpg",{"alt":676,"src":683},"\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero-4x3.jpg",[685,686,687,688,656,689],"chicken kyiv","kotleta po-kyivsky","garlic butter chicken","breaded chicken","chicken kiev",{"slug":691,"title":692,"shortTitle":693,"nativeName":694,"romanized":695,"countrySlug":551,"region":696,"baseServings":697,"prepMinutes":698,"cookMinutes":699,"restMinutes":700,"difficulty":667,"course":701,"diet":703,"mainIngredients":704,"images":707,"keywords":717,"publishedAt":579,"updatedAt":579,"authorSlug":580},"kyivskyi-tort","Kyivskyi Tort (Kyiv Hazelnut Meringue Cake)","Kyivskyi Tort","Київський торт","Kyivskyi tort","Kyiv",12,60,130,1440,[702],"dessert",[560],[461,672,705,706,465],"cocoa","milk",[708,711,713,715],{"alt":709,"src":710},"Slice of Kyiv cake showing two nutty meringue layers filled with pale buttercream and coated in cocoa cream","\u002Fimages\u002Frecipes\u002Fkyivskyi-tort\u002Fhero.jpg",{"alt":709,"src":712},"\u002Fimages\u002Frecipes\u002Fkyivskyi-tort\u002Fhero-16x9.jpg",{"alt":709,"src":714},"\u002Fimages\u002Frecipes\u002Fkyivskyi-tort\u002Fhero-1x1.jpg",{"alt":709,"src":716},"\u002Fimages\u002Frecipes\u002Fkyivskyi-tort\u002Fhero-4x3.jpg",[718,719,720,721,722,723],"kyiv cake","kyivskyi tort","meringue cake","hazelnut meringue","buttercream","ukrainian dessert",{"slug":725,"title":726,"shortTitle":727,"nativeName":728,"romanized":727,"countrySlug":551,"baseServings":729,"prepMinutes":554,"cookMinutes":554,"restMinutes":730,"difficulty":555,"course":731,"diet":733,"mainIngredients":736,"images":738,"keywords":748,"publishedAt":579,"updatedAt":579,"authorSlug":580},"pampushky","Pampushky (Ukrainian Pull-Apart Garlic Rolls)","Pampushky","Пампушки",8,105,[732,558],"bread",[734,560,735,561],"vegan","dairy-free",[465,737,469,502],"yeast",[739,742,744,746],{"alt":740,"src":741},"Tray of soft pull-apart pampushky rolls glossy with garlic oil and scattered with chopped dill","\u002Fimages\u002Frecipes\u002Fpampushky\u002Fhero.jpg",{"alt":740,"src":743},"\u002Fimages\u002Frecipes\u002Fpampushky\u002Fhero-16x9.jpg",{"alt":740,"src":745},"\u002Fimages\u002Frecipes\u002Fpampushky\u002Fhero-1x1.jpg",{"alt":740,"src":747},"\u002Fimages\u002Frecipes\u002Fpampushky\u002Fhero-4x3.jpg",[725,749,750,751,752,502],"garlic rolls","ukrainian bread","borshch bread","pull-apart rolls",{"slug":754,"title":755,"shortTitle":756,"nativeName":757,"romanized":756,"countrySlug":551,"baseServings":697,"prepMinutes":554,"cookMinutes":9,"restMinutes":758,"difficulty":555,"course":759,"diet":762,"mainIngredients":763,"images":765,"keywords":775,"publishedAt":579,"updatedAt":579,"authorSlug":580},"salo","Salo (Ukrainian Cured Pork Fat with Garlic)","Salo","Сало",5760,[760,761],"snack","appetizer",[735,561],[469,478,764],"bay-leaf",[766,769,771,773],{"alt":767,"src":768},"Thin translucent slices of cured salo pork 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