Best Polish Potato Pancakes Recipes
POTATO PANCAKES POLISH
These can be served with sour cream or apple sauce. As a side or appetizer. My Mom made them in a blender but I think grating them is more time consuming but you'll get a better texture. I'm posting these for world tour and because my DH's requesting them!
Provided by Rita1652
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Finely grate potatoes and rinse with cold water 3 times till water runs clear. Add potato, onion in a large bowl with garlic. Drain and press out as much moisture as possible, using paper towels.
- Add egg yolk, flour, salt, peppers and parsley. Mix thoroughly.
- Fold in egg white.
- In a heavy skillet, pour in 1/4-inch of the oil and heat over high heat. For each pancake, drop in a heaping tablespoon of the mixture and press down with spatula. Brown until crisp on both sides.
- Enjoyed season with salt and pepper.
Nutrition Facts : Calories 135, Fat 0.9, SaturatedFat 0.3, Cholesterol 35, Sodium 310.4, Carbohydrate 28, Fiber 3.4, Sugar 2.2, Protein 4.3
POLISH POTATO PANCAKES W/SOUR CREAM OR APPLE SAUCE
My grandmother taught me how to make these. I have to make extra cause I find myself eating them as I'm cooking them. The key to crispy edges is to make sure you drain the excess water from the potato and onion mixture. It takes a bit of work if you are using a regular hand grater but if your food processor or blender has...
Provided by Mary Lee
Categories Other Main Dishes
Time 1h10m
Number Of Ingredients 5
Steps:
- 1. IF using a hand grater , grate on finest grate side, potatoes and onions. (if you have a food processor or blender(see *note below) with a grate button this will help speed up the process) .. once potatoes and onions are all grated, pour into med-lrg mixing bowl .. remove excess water ... add flour, egg, salt and pepper .. mix well .. put enough cooking oil in fry pan to cover entire bottom, heat fry pan just like you would making regular pancakes. Add about 1 1/2 heaping tablespoons of potato mixture for each pancake, using the back of spoon spread mixture out evenly forming a round circle ... fry until edges are a golden brown, turn pancakes over, fry until golden brown. Remove from fry pan placing on paper towel to drain excess grease. Add more oil to fry pan before making another batch, repeat this process for each batch. Serve warm with sour cream or apple sauce. Note: You can make extra , they freeze well . Defrost and heat in microware for about 1 minute for 3 pancakes.
- 2. *Note: If using a food processor or blender dice potatoes and onion.
POLISH POTATO PANCAKES
I've tried a lot of ways to make potato pancakes, but finally settled on this recipe with a twist that I think gives them a zestier flavor.
Provided by ezgourmand
Categories Low Protein
Time 1h15m
Yield 6 @ 4" pancakes, 3-6 serving(s)
Number Of Ingredients 9
Steps:
- Sauté onions, cabbage and garlic until soft.
- Peel and fine-grate potatoes, or dice and use a blender. The potatoes need to be a real purée. It's ok to add water to blend, as later you MUST put the potatoes into a fine mesh strainer and let the water seep out.
- After 2 or 3 strainings to remove excess water (takes 30 minutes or so), put potato "mud" into a bowl and add egg, salt, pepper, and flour and mix well.
- Add sautéed onion-cabbage mixture to potatoes, mixing well.
- Heat thin layer of oil in electric frypan at 300° F, drop large spoonfuls of mixture into pan and smooth out to a thin pancake about 3-4" in diameter.
- Cook about 5-7 minutes a side until nicely browned and crisp.
- Place on a paper towel lined plate, keeping warm as you do other batches.
- Serve with sour cream.
Nutrition Facts : Calories 335.5, Fat 2, SaturatedFat 0.7, Cholesterol 62, Sodium 828.5, Carbohydrate 70.8, Fiber 9.5, Sugar 5.5, Protein 10.6
POLISH POTATO PANCAKES RECIPE - (4.6/5)
Provided by Tufgrlz
Number Of Ingredients 5
Steps:
- 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.
POLISH POTATO PANCAKES RECIPE - PLACKI KARTOFLANE OR ZIEMNIACZANE
When I was little, my mother made placki kartoflane, or placki ziemniaczane, on meatless days. They were thin and crispy and sprinkled with granulated sugar. Since then, I've come to love Jewish latkes infused with onion or garlic and served with sour cream and applesauce, and the puffy Czech and Bohemian varieties. Potato pancakes make great sides or they can stand alone. Although the flavor and texture will be different, you can really save time by using thawed and drained frozen hash browns. Just mix them with the remaining ingredients and eliminate the food processor.
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- Insert the grating disk into a food processor. Send potato chunks down shoot.
- While the processor is running, send the eggs, flour and salt down the shoot. Process until well combined. Check out this QUICK TIP to keep your grated potatoes from turning dark.
- In a large, heavy skillet set over medium-high heat, add enough vegetable shortening 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 applesauce and sour cream. Note: Add 2 tablespoons grated onion and/or 1 grated garlic clove to the batter, and/or 2 tablespoons fried, chopped bacon, if desired.
POLISH POTATO PANCAKES
Potato pancakes don't have to be greasy... or hard to make. My recipe is easy thanks to my food processor but you can always grate the potatoes and onion by hand. The secret is to drain off the potato juice but keep the starch. Serve these Polish Placki Kartoflane with a little light sour cream or do like my mother did and slice up the leftover ones and cook into scrambled eggs for breakfast. - Jenny Jones
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Place peeled & chopped potatoes and onion into a food processor. Process for about 30 seconds until lumps are gone.
- Place in a fine-mesh colander over a bowl and let drain for 5 minutes or longer.
- Carefully pour off the drained liquid but keep the white starch that's settled on the bottom.
- To the starch, add the drained potato/onion mixture, egg, flour, salt, & pepper.
- In a cast iron skillet, heat 1/2 teaspoon of oil over medium heat. Spoon 1/4 cup mounds into pan, flattening each one to an even thickness.
- Cook about 3 minutes per side, adding 1/2 teaspoon oil as needed. (You can keep them warm in a 200° oven on a paper towel-lined pan.)
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