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Fried crispy, tender Polish potato pancakes stack on a white plate. The plate is placed on a grey marble countertop. Beside the plate, on the right top side of the plate, is a small white serving bowl with black stripes filled with sour cream and topped with fresh green onions. Next to the bowl and plate is a bunch of fresh green onions.

POLISH POTATO PANCAKES

The Tasty Chapter
Polish Potato Pancakes are crispy on the outside, soft on the inside, and a comforting dish made with simple ingredients, perfect with sour cream or garlic sauce. They are delicious hot from the pan and bring back the best memories of home cooking.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine Polish
Servings 4 Yield: 23 pancakes
Calories 220 kcal

Equipment

  • Food processor
  • Colander and cheesecloth
  • Mixing bowl
  • Heavy-bottomed frying pan

Ingredients
  

  • 2 lbs raw potatoes (1 kg ) Russet or Idaho Potatoes
  • 1 medium onion
  • 3 garlic cloves
  • 2 eggs
  • 2 tablespoons all-purpose flour
  • kosher salt to taste (about 1 teaspoon)
  • freshly ground black pepper to taste
  • high heat oil for pan-frying

Topping:

  • sour cream optional

Instructions
 

  • Peel and wash the potatoes, then roughly dice the potatoes, onion, and garlic. Place them in a blender and, working in two batches, blend on high speed for a couple of minutes until the mixture is smooth and thick.
  • The mixture will be watery, so transfer it to a colander lined with cheesecloth set over a bowl. Let it sit for a few minutes to drain, then gather the edges of the cloth and squeeze out the excess liquid.
  • Transfer the drained mixture to a bowl. Add the eggs, flour, salt, and freshly ground black pepper, and mix until fully combined. The mixture should be lightly salted and generously seasoned with black pepper.
  • Pour a couple of tablespoons of oil into a large frying pan and heat over medium to medium-high heat. Once the oil is hot, add the batter, about 1/4 cup per pancake (or 2 heaping tablespoons for slightly smaller pancakes)—the number of pancakes that fit in the pan at once will depend on the size of your pan. Flatten each portion with the back of a spoon to form pancakes about 1/2 inch thick. 
    Fry for 2–3 minutes per side, until golden brown and crispy on both sides.
  • Transfer the pancakes to a plate lined with paper towels to drain any excess oil. You can serve them warm with sour cream or garlic sauce mixed with green onions, or keep them warm in a 150℉ oven until ready to serve. When serving, top with sour cream, applesauce, or a sprinkle of sugar. Enjoy!

Notes

*Yield: This recipe makes about 23 potato pancakes. 

Nutrition

Calories: 220kcalCarbohydrates: 46gProtein: 6gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 2gMonounsaturated Fat: 0.1gTrans Fat: 0.01gSodium: 16mgPotassium: 1029mgFiber: 8gSugar: 3gVitamin A: 9IUVitamin C: 48mgCalcium: 76mgIron: 2mg
Keyword Garlic, Onion, Polish Potato Pancakes, Potato, Potato Pancakes, Potato Pancakes Recipe
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