Potato pancakes are probably one of the most loved Polish comfort foods! They are crunchy on the outside with a nice soft potato texture on the inside. You can serve them with a variety of meat stews, mushroom gravy or just plain and simple with sour cream or Greek yogurt topped with herbs or sugar!
If you love them, you’ve got to try this recipe! If you’ve never had them, even more the reason to try!
Crispy Potato Pancakes
Servings
12
pancakesPrep time
30
minutesCooking time
30
minutesIngredients
2 lbs potatoes (Russett works best for me)
2 medium onions
2 cloves garlic
2 eggs
3 tablespoon flour
1 tablespoon sour cream
salt and pepper to taste
oil for frying
Directions
- Wash and peel the potatoes and onions. Use the side with small holes on your box grater to shred them.
- Place the shredded potatoes and onions into a strainer above a bowl (you want to capture the juice). Try to squeeze out as much liquid as possible. Don’t dispose of the liquid, as you’ll need it in the next steps.
- Transfer the potatoes and onions to a large mixing bowl. Add minced garlic, flour, sour cream and eggs.
- Take the bowl with the potato and onion juice and carefully pour out the liquid. The starch will remain on the bottom of the bowl. Add all of the starch to your potato mixture. Season with salt and pepper. Mix well.
- Heat up oil in your frying pan and spoon the mixture into the pan. Fry until golden brown on each side. When done transfer to a plate lined with paper towels to trap excess oil.
- Enjoy with your favorite toppings!
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