Best Potato Pancakes Polish Recipes

POTATO PANCAKES POLISH

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.

POLISH POTATO PANCAKES W/SOUR CREAM OR APPLE SAUCE

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 RECIPE - (4.6/5)

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

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.

POLISH POTATO PANCAKES RECIPE - PLACKI KARTOFLANE OR ZIEMNIACZANE

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

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.)