Description
Crispy golden potato pancakes weave Polish culinary magic into a delightful comfort meal. Hearty potato goodness meets traditional flavors, inviting you to savor each perfectly seasoned bite with pure rustic charm.
Ingredients
Scale
Main Ingredients:
- 4 medium-sized potatoes, peeled and grated
- 2 large eggs
- ½ small onion, finely chopped
Dry Ingredients:
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Herbs and Cooking Ingredients:
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (optional)
- 2 tablespoons (30 milliliters) vegetable oil (for frying)
- Sour cream or applesauce, for serving (optional)
Instructions
- Carefully shred potatoes using a grater or food processor, ensuring uniform consistency for even cooking.
- Transfer grated potatoes to a clean kitchen towel and vigorously press to eliminate excess liquid, preventing soggy pancakes.
- In a spacious mixing bowl, combine shredded potatoes with finely diced onions, creating a textural base for the pancakes.
- Incorporate eggs into the potato mixture, whisking to bind ingredients and provide structure.
- Gradually fold in flour, baking powder, salt, and pepper, mixing until a cohesive batter forms without overmixing.
- Warm a generous amount of oil in a heavy skillet over medium heat, creating an even cooking surface.
- Using a large spoon, carefully drop potato mixture into the hot oil, gently pressing each pancake to create a thin, crisp profile.
- Allow pancakes to sizzle undisturbed for 3-4 minutes, developing a golden-brown crust and crispy edges.
- Carefully flip pancakes, cooking the opposite side until equally bronzed and crunchy.
- Transfer cooked pancakes to a paper towel-lined plate to absorb excess oil and maintain crispness.
- Repeat cooking process with remaining batter, adjusting heat as needed to prevent burning.
- Garnish with freshly chopped parsley and dill for a vibrant, herbaceous finish.
- Serve immediately alongside cool sour cream or sweet applesauce for a delightful contrast of flavors.
Notes
- Squeeze potatoes thoroughly to ensure crispy pancakes that don’t become soggy during cooking.
- Use starchy potatoes like Russet for better binding and crispier texture, avoiding waxy varieties.
- Transform recipe into gluten-free version by replacing flour with almond meal or gluten-free breadcrumbs.
- Create healthier alternative by baking pancakes instead of deep-frying, using minimal olive oil on a parchment
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 200
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 150 mg