Potato Pancakes

Name: Potato Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Polish
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)

Traditional Polish potato pancakes (placki ziemniaczane) made with grated potatoes and onions, fried until golden and crispy on the outside while remaining tender inside.

35 minMediumServes 4290 cal/serving

PolishAppetizerStovetopVegetarianHalal-friendlyPork-FreeAlcohol-Free

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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

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.
2

Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much moisture as possible.
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.
4

Heat the 1/2 cup vegetable oil (for frying) in a large skillet over medium-high heat until hot but not smoking.
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.
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.
7

Transfer to a paper towel-lined plate to drain excess oil. Keep warm while cooking the remaining pancakes.
8

Serve hot with 1/2 cup sour cream (for serving) and/or 1/2 cup applesauce (for serving) on the side.

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Questions

How do I know when Potato Pancakes is done?

Go by the cues in the method rather than the clock. Step 6: cook until golden brown on the bottom. Step 6: cook until golden brown and crispy.

Is there a substitute for sour cream in Potato Pancakes?

The entry for Potato Pancakes calls for 1/2 cup sour cream (for serving). In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Can I make Potato Pancakes dairy-free?

Yes. The dairy in Potato Pancakes is 1/2 cup sour cream (for serving). Swap the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Is Potato Pancakes vegan?

No, though it is vegetarian. What keeps it from vegan is 1/2 cup sour cream (for serving) and 2 large eggs, beaten. For fully plant-based entries, see the vegan appetizer collection.

Does Potato Pancakes contain eggs?

Yes: 2 large eggs, beaten. The full allergen list for this entry is gluten and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Potato Pancakes?

One serving (the recipe makes 4) is about 290 calories, with 6 g protein, 32 g carbohydrate and 12 g fat, plus 3 g fiber and 725 mg sodium. The figures are estimates computed from the ingredient list.

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