Deruni

Peel and finely grate the 800 gr Potatoes and 2 heads Onions. Mince the 2 cloves Garlic. Place the grated potatoes and onion in a colander or clean cloth and squeeze out as much excess liquid as possible.

Transfer the squeezed potato and onion mixture to a large bowl. Add the 2 pieces Eggs size M, 40 gr Flour, 1 ³/₄ tsp Table salt, 1 tsp Black Pepper - Powder, and minced 2 cloves Garlic. Mix thoroughly until all ingredients are well combined.

Heat 125 ml Sunflower oil in a large, wide frying pan over medium to medium-high heat. Ensure there is a thin layer of oil covering the bottom of the pan.

Once the oil is hot, drop full tablespoons of the potato mixture into the pan, gently pressing each one with the back of the spoon to form thin pancakes, about 0.5-0.8 cm thick. Fry for 3-4 minutes per side, or until golden brown and firm. Add a little more 125 ml Sunflower oil between batches if needed.

Remove the cooked deruni from the pan and place them on a plate lined with paper towels to drain any excess oil for 1-2 minutes. Finely chop the 10 gr Fresh Dill. Serve the deruni hot, garnished with fresh 10 gr Fresh Dill and a generous dollop of 200 gr Sour Cream.