Potato Pancakes
Traditional Polish potato pancakes (placki ziemniaczane) made with grated potatoes and onions, fried until golden and crispy on the outside while remaining tender inside.
Ingredients
- 2 lbs russet potatoes, peeled
- 1 yellow onion, peeled
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup vegetable oil (for frying)
- 1/2 cup sour cream (for serving)
- 1/2 cup applesauce (for serving)
Instructions
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1
Grate the 2 lbs peeled russet potatoes and 1 peeled yellow onion using the large holes of a box grater or food processor with a grater attachment.
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2
Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much moisture as possible.
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3
Transfer the potato-onion mixture to a large bowl and add the 2 beaten large eggs, 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Mix well to combine.
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4
Heat the 1/2 cup vegetable oil (for frying) in a large skillet over medium-high heat until hot but not smoking.
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5
For each pancake, drop about 1/4 cup of potato mixture into the hot oil and flatten with a spatula into a round shape about 3 inches in diameter.
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6
Cook the pancakes until golden brown on the bottom, about 3-4 minutes. Flip and cook on the other side until golden brown and crispy, about 3 minutes more.
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7
Transfer to a paper towel-lined plate to drain excess oil. Keep warm while cooking the remaining pancakes.
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8
Serve hot with 1/2 cup sour cream (for serving) and/or 1/2 cup applesauce (for serving) on the side.