Kremzlyky (Carpathian potato pancakes)

What it is

Deruny are known throughout Ukraine, but in the Carpathians, they have their own names: in Hutsul region — kremzlyky, terchanyky or terchynky, among Lemkos — terhanyky, placki, 'adzimka', in Transcarpathia — their local names. The essence is the same: raw potatoes, grated, with a pinch of salt, sometimes with an egg, onion, and a spoonful of flour, fried in lard or oil.

The mountain serving distinguishes Carpathian kremzlyky from regular deruny. They are often sprinkled with grated bryndza, drizzled with mushroom sauce and sour cream, or served with cracklings. Among Lemkos, terhanyky were baked in a bread oven on cabbage leaves — this resulted in a thin cake with the aroma of baked cabbage.

During Lent, deruny are made without eggs and sour cream, using oil, and served with mushrooms or fried onions. Lenten deruny are a traditional dish for the Annunciation.

Kremzlyky are best served hot, straight from the pan, when the crust is still crispy.

History and name

Deruny spread along with potatoes, which became a staple food in the mountains in the 19th century — among Hutsuls, potatoes are called 'bulba' or 'bureshka', among Lemkos — 'bandurky' and 'kompyry'. The name 'deruny' comes from the verb 'derty' (to grate); 'terchanyky' and 'terhanyky' come from 'terty', while 'kremzlyky' appears in descriptions of Hutsul cuisine as a local name.

The first known printed recipe for deruny dates back to 1830.

Ingredients and allergens

Variant: with bryndza or sour cream

Potato1 kgIn the mountains, potatoes are called bulba, ripa, bandurky, or kompyr — the basis for riplianka, deruny, and pies.

Eggs1–2 pcs.Chicken eggs — for the dough of hombovtsi, palačint, pasky, and deruny.Contains allergens: eggs

Lardfor fryingRendered pork fat for frying deruny and hurka.

Bryndza (sheep cheese)100 g, to serveSalty sheep cheese from the polonyna — a topping for banosh and kulesha, filling for pies.Contains allergens: milk

Sour creamto taste, to serveThick homemade sour cream is the base for banosh and machanka, a common dressing for Carpathian dishes.Contains allergens: milk

Wheat flour1–2 tbsp., optionalFor the dough of varenyky, palačinky, bobalyok, and pasky.Contains allergens: gluten

Also: onion (1 pc., optional)

Contains allergens: milk, eggs
Depending on how it is served, may contain: gluten
Diet: gluten-free

Variant: with mushroom sauce

potato, eggs, sunflower oil, forest mushrooms, sour cream

Contains allergens: milk, eggs
Diet: vegetarian · gluten-free

Variant: lenten

potato, onion, wheat flour, sunflower oil

Contains allergens: none of the 14 major allergens in the traditional recipe
Depending on how it is served, may contain: gluten
Diet: lenten · vegan · gluten-free

Ingredients of the traditional recipe; every cook and every place may do it differently — please ask when ordering. We cannot guarantee the absence of allergens or traces.

How it is traditionally made

Serves: 4 servings

• Potato — 1 kg
• Eggs — 1–2 pcs.
• Wheat flour — 1–2 tbsp.
• Onion — 1 pc.
• Lard — for frying
• Bryndza (sheep cheese) — 100 g
• Sour cream — to taste

1. Peel the potatoes and grate them on a fine or coarse grater; slightly squeeze out the excess juice.
2. Add salt, optionally grated onion, an egg, and 1–2 tablespoons of flour — the mixture should be like thick sour cream.
3. Heat lard or oil in a pan.
4. Spoon the mixture onto the pan, flattening it into thin pancakes, and fry on both sides until golden and crispy.
5. Transfer the finished kremzlyky to a plate; if desired, they can be kept in a hot oven for a few more minutes.

How it is served

Hot: with sour cream, sprinkled with grated bryndza, with cracklings, or under mushroom sauce with sour cream.

Variants

Among Lemkos, terhanyky were baked in the oven on cabbage leaves. Lenten deruny are made without eggs, using oil, and served with mushrooms or onions.

The traditional method as described by our sources; every family does it its own way. We have not tested this recipe in a professional kitchen.

Where it is eaten

All of the Carpathians — from Lemkivshchyna and Boikivshchyna to Hutsulshchyna and Transcarpathia; deruny are also made throughout Ukraine. A page about Carpathian names and serving. The area is approximate.

When it is eaten

Occasions: Everyday food · Lent · Mushroom season

In tradition

Kremzlyky are an everyday Sunday dish. Lenten deruny are traditionally prepared for the Annunciation.

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