Crispy-skinned off the skillet and soft and delicate inside, these Polish potato pancakes are a real treat. The recipe also includes a secret to making potato pancake keep their beautiful color for a very long time without turning grey.
Cuisine Polish
Prep Time 25minutes
Cook Time 30minutes
Total Time 55minutes
Servings 20pancakes
Calories 45kcal
Author Victor
Ingredients
2lbspotatoes(peeled)
1medium carrot(peeled)
1medium yellow onion(peeled)
2garlic cloves
3large eggs
4Tbspall-purpose flour
1tspkosher salt
1/4tspground black pepper
vegetable oil for frying
Instructions
Grate the potatoes, the carrot and the onion. They need to be grated, as finely as possible, not shredded. This is what give Polish potato pancakes their peculiar texture that is quite different than when shredded potatoes are used.Using a carrot is optional but highly recommended for better color. Potato pancakes made with a carrot will retain beautiful color for a very long time and will not turn grey and unappealing when potatoes oxidize.
Place grated vegetables in a fine-mesh colander and let drain for 10 minutes. I get about 2 cup of liquid released during this time.
Transfer to a large bowl, add the rest of the ingredients and mix well.
Heat 2 tablespoons of oil in a large non-stick frying pan over medium-high heat. Fry the potato pancakes in batches of 4, adding more oil as needed, until deep golden brown on each side.
Serve hot, with sour cream and chopped herbs like dill, cilantro, scallions, or parsley.