Polish · Side · Medium
Potato Pancakes
Placki ziemniaczane: shatteringly crisp grated potato pancakes with lacy edges, served with sour cream or applesauce.
The whole recipe in 60 seconds
Potato Pancakes, in 5 ideas
- Squeezing out the liquid is the single most important step for crispness
- Work fast once grated; potatoes oxidize and turn gray
- Thin pancakes crisp better than thick ones
- Keep finished batches warm in a low oven while you fry the rest
- Sour cream is classic, but applesauce is the sweet-salty move
What you need
Ingredients
- 2 lbs russet potatoes, peeled
- 1 small onion
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable oil for frying
- Sour cream and applesauce for serving
How to make it
Directions
- Grate the potatoes and onion on the large holes of a box grater.
- Squeeze the mixture very dry in a clean kitchen towel, pressing out as much liquid as possible.
- Mix quickly with the eggs, flour, salt, and pepper.
- Heat a thin layer of oil in a heavy skillet over medium-high heat until shimmering.
- Drop in heaping tablespoons of mixture and flatten into thin pancakes.
- Fry 3 to 4 minutes per side until deep golden and crisp. Drain on a rack and serve immediately.
Money saver. Russets are the cheapest potatoes and also the best for pancakes; their high starch gives the crispiest crust.