Derunas according to this recipe can be made both thin and crispy, and thick and soft – whichever you prefer.
Deruna with rice flour – ingredients:
potatoes – 4-5 pcs.
chicken egg – 1 pc.
rice flour for dough – 1 tbsp. spoon
onion – 0.5 pcs. (optional)
salt
ghee or vegetable oil for frying
Preparation:
Step 1.
Wash, peel and grate the potatoes for Lviv deruns. You can grate all the potatoes on the smallest grater (such potatoes will be more uniform), or you can grind about a third of the potatoes on a coarse grater (this is more suitable for thin and crispy potatoes).
Step 2.
Salt the grated potatoes, mix, squeeze thoroughly and drain the juice that has been released. Along with the juice, we drained some of our own potato starch, so now we need to add it. Pour a spoonful of rice flour and break an egg, mix. At the same stage, you can add finely chopped onions, if you like.
Rice flour is a real find and the highlight of Lviv deruns. It does not contain gluten, 2 times less fat than wheat.
Step 3.
Heat the oil or ghee in a pan and spread the potato mass using a spoon. For crispy potatoes, spread the potatoes in a fairly thin layer, and for soft ones – thicker, closer to the patties. Fry on medium heat until golden brown on one side, then turn over and bring to readiness under the lid.
Serve the dumplings warm with sour cream. Delicious!