Description
Polish potato pancakes blend rustic comfort with culinary tradition, offering crispy golden delights that warm hearts. Sizzling from the skillet, these hearty pancakes invite you to savor a delicious slice of Eastern European cuisine.
Ingredients
Scale
Main Ingredients:
- 2 potatoes, grated
- 4 red onions, finely sliced
- 4 eggs
Binding and Seasoning Ingredients:
- 4 tablespoons plain flour
- Salt, to taste
- Ground black pepper, to taste
Garnish and Serving Ingredients:
- 2 tomatoes, sliced
- 1 bunch of dill or parsley, chopped
- Cheese, grated, to taste
- Vegetable oil, for frying
Instructions
- Peel and thinly slice red onions, then shred potatoes thoroughly, squeezing out excess moisture using a clean kitchen towel to ensure crispy pancakes.
- In a large mixing bowl, combine sliced onions, drained potato shreds, beaten eggs, salt, and black pepper, mixing until ingredients are evenly distributed.
- Gradually fold in plain flour, stirring until the batter reaches a smooth, cohesive consistency that holds together without being too runny.
- Heat vegetable oil in a skillet over medium-high heat (around 350°F) until it shimmers, indicating the perfect frying temperature.
- Carefully drop spoonfuls of batter into the hot oil, spreading them into thin pancakes that will crisp up quickly and evenly.
- Fry each pancake for 3-4 minutes per side, watching for a golden-brown color and crispy edges that indicate perfect doneness.
- Transfer cooked pancakes to a paper towel-lined plate to drain excess oil and maintain their crispiness.
- Garnish the hot pancakes with fresh sliced tomatoes, sprinkle grated cheese on top, and finish with chopped dill or parsley for a burst of color and flavor.
- Serve immediately while the pancakes are still warm and crisp, offering additional toppings like sour cream or herb salad on the side.
Notes
- Drain potatoes thoroughly to prevent soggy pancakes, using a clean kitchen towel or cheesecloth to squeeze out excess moisture for maximum crispiness.
- Adjust batter consistency by adding flour gradually if too wet, ensuring pancakes hold together and achieve a golden, crisp exterior.
- Use medium-low heat when frying to develop an even, golden-brown color without burning the delicate pancakes.
- Experiment with gluten-free flour alternatives like almond or chickpea flour for those with dietary restrictions, maintaining the recipe’s core flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Appetizer
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 150mg