Polish Potato Pancakes
These Polish potato pancakes are a great savory breakfast option or side dish. Enjoy alongside pork sausages or pierogi for the full Polish experience!
- 6 medium peeled and finely grated potatoes
- 1 medium finely grated onion
- 2 large eggs
- salt and pepper
- 1/4 cup all-purpose flour
Preparation time 45mins
Cooking time 15mins
Adapted from easteuropeanfood.about.com
1.NOTE: Keep potatoes covered in water to keep them from turning brown - it even works overnight!
Squeeze grated potatoes in paper towels to drain excess moisture. Mix potatoes, onion, eggs, salt, and pepper. Add flour bit by bit, using enough flour to bind the mixture together but leaving it still somewhat thin.
In a large, heavy skillet set over medium-high heat, add enough vegetable oil to come to a depth of 1/4 inch. Heat until hot, but not smoking.
Drop tablespoonfuls of potato mixture into skillet and spread out to a 3-inch circle, about 1/4-inch thick. Fry until brown on the bottom (don't turn until the pancake is brown or it will stick), about 3 to 5 minutes, reducing the heat to medium, if needed, to prevent burning.
Turn the pancake and fry the other side 3 to 5 minutes or until golden brown and crisp. Drain on paper towels. Serve with granulated sugar or sour cream.