Best Potato Pancakes Placki Kartoflane Recipes
NANA'S POTATO PANCAKES (PLACKI KARTOFLANE )
My sister used to visit me with a grocery bag containing potatos, flour, onions and sour creme. These are what she expected me to cook lol. Delicious little potato pancakes. Nana was polish and called them Placki Kartoflane.Poch was her maiden name lol cant get more polish than that . Serve with sour creme or apple sauce
Provided by Deneece Gursky
Categories Potatoes
Number Of Ingredients 6
Steps:
- 1. Put potatoes in blender or processor and turn to a pulpy consistancy. Add onion and seasoning and blend. Add egg and flour. Mix should be gooey and not fall apart easy. If not gooey add second egg. Add more flour for binding if needed. Mix should drop from spoon not pour from it.
- 2. Heat oil in fry pan and when water beads when dropped in, add mix by large tablespoonfuls to oil. Cook until crispy on one side, then flip over and do the same on other side. (about five or six minutes each side)
- 3. Transfer to plate with paper towel to catch extra grease. Serve hot so they are crispy when serving. Yop with sour cream or applesauce if desired
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.
POTATO PANCAKES (PLACKI KARTOFLANE)
Steps:
- Grate potatoes, and onion together in large bowl. Add salt,pepper,eggs,onion and enough flour to hold together. Add oil to frying pan, on med high heat. Drop mixture by tablespoon into pan and fry until well done and turn once.Drain on paper towel, and serve with dollop of sour cream on top
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