Polish Potato Pancakes (Print Format)
Golden potato pancakes made from grated potatoes and onion, crispy edges and tender inside, ideal with savory or sweet toppings.
# Ingredients:
→ Main Ingredients
01 -
1.5 pounds Russet potatoes, peeled and washed
02 -
1 large onion
03 -
1 large egg
04 -
1/3 cup all-purpose flour
05 -
1 teaspoon salt
06 -
1/4 teaspoon black pepper (optional)
07 -
Vegetable oil, for frying
# Steps:
01 -
Grate the potatoes and onion using the small holes of a box grater or a food processor. Transfer the mixture to a large bowl and let sit for a few minutes. Drain excess liquid by pressing the mixture against the bowl side with a spoon or your hands.
02 -
Add the egg, flour, salt, and black pepper to the drained potato and onion mixture. Stir thoroughly until the batter is cohesive but not too runny. Add more flour if necessary to adjust consistency.
03 -
Heat a generous layer of vegetable oil in a large skillet over medium heat until hot enough to sizzle the batter on contact.
04 -
Spoon about 1/4 cup of batter per pancake into the skillet. Flatten slightly to approximately 1/4 inch thickness. Fry each side until golden brown and crispy, about 3-4 minutes per side.
05 -
Transfer cooked pancakes onto paper towels to drain excess oil. Serve hot, optionally with a sprinkle of salt or with sugar and sour cream for a traditional accompaniment.
# Tips:
01 -
Soaking grated potatoes in cold water before draining reduces starch, enhancing crispiness.
02 -
Ensure oil is properly heated for optimal crispiness before frying.
03 -
For gluten-free option, replace all-purpose flour with potato starch saved from draining.
04 -
Keep cooked pancakes warm in a 95°C oven while finishing the batch.