polish potato pancakes

My Polish Great Grandmother&#039;s Potato Pancakes recipe is a family favorite comfort food!

Great Grandmother's Potato Pancakes Recipe

russet potatoes (about 3 lbs.), peeled

onion,

all-purpose flour

Kosher salt,

pepper

baking powder

Butter and vegetable oil,

Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.

Using box grater or food processor fitted with grating disc, coarsely grate onion. Transfer the grated onion to a colander and set the colander in a sink to drain.

Next, use the grater or food processor to coarsely grate the potatoes. Add the potatoes to the colander with the onion, and leave in the sink to drain for a few minutes.

In large bowl, whisk together egg, flour, salt, pepper and baking powder.

Using a dish towel, gently squeeze excess liquid from the potatoes and onion. Add potato mixture to the bowl with the egg.

Use your hands to gently combine the ingredients.

Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium-high heat. Scoop about ¼ cup of the potato mixture at a time, and place in the skillet. Use a spatula to gently flatten the potato mixture into a pancake. Repeat with remaining potatoes.

Fry the potato pancakes until golden brown on each side (about 3-4 minutes per side). Then use a spatula to remove the pancakes from the skillet and drain on paper towels. Once drained, place the pancakes on the warm baking sheets in the oven to keep them warm while you finish frying the rest of the pancakes in batches.

Use paper towels to carefully wipe out the skillet in between each batch of pancakes, adding 1 tablespoon of oil and 1 tablespoon of butter to the skillet with each new batch. Continue frying 3-4 pancakes at a time until you have used all of the potato mixture.

Serve the pancakes warm with applesauce, maple syrup or sour cream.

https://www.youtube.com/watch?v=Ch55UXE_Uqc

My Polish Great Grandmother's Potato Pancakes are a family favorite comfort food! Serve the fried pancakes with sour cream or applesauce for a light dinner, or offer them as an easy side dish alongside your favorite entrée. It's a simple, old-fashioned recipe that stands the test of time!

Get the recipe: https://www.theseasonedmom.com/potato-pancakes/

Great Grandmother's Potato Pancakes

These delicious traditional Polish Potato Pancakes, also known as Placki Ziemniaczane is a great main dish or side dish to meat and sauces. See how to make the best potato pancakes with our easy recipe for placki ziemniaczane.

Placki Ziemniaczane (Polish Potato Pancakes)

potatoes

Onion ((omit if you want to serve them with sugar))

All-purpose flour

Salt

Black pepper (optional)

Vegetable oil (for frying)

Prepare the Potatoes and Onion

Grate the potatoes and onion on the small holes of a box grater or use a food processor for a quicker method. Transfer the mixture to a large bowl. Allow it to sit for a few minutes, then drain any excess liquid by gently pressing the mixture against the side of the bowl with a spoon or your hands.

Combine Ingredients

To the drained potato and onion mixture, add the egg, flour, salt, and pepper (remember if you want to serve them with sugar and sour cream, to not add so much salt, and to omit black pepper completely). Stir until well combined. The batter should be cohesive but not too runny; if it feels too wet, you can add a little more flour to adjust the consistency.

Heat the Oil

In a large skillet, heat a generous amount of oil over medium heat. The oil should cover the bottom of the pan and be hot enough that the batter sizzles when it touches the oil.

Cook the Placki Ziemniaczane

For each pancake, spoon about 1/4 cup of the batter into the skillet. Flatten it slightly with the back of the spoon to form a pancake about 1/4 inch thick. Cook until the edges are crispy and golden brown, about 3-4 minutes per side.

Serve Hot

Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil. Serve hot, ideally with a sprinkle of salt or with a sprinkle of white sugar with a dollop sour cream for a classic touch.

Never use a food processor it will not turn out as it should that's one thing I don't agree with

My mother made these all the time grading them by hand. I was wondering what setting to use if using a food processor?

Recipe was easy. I loved the cooking tips to ensure they turned out crispy. Tastes like I remembered. Delicious!

You can illuminate the flour which sometimes gives the pancakes a somewhat gummy consistency by using bread crumbs instead.  Add enough bread crumbs to produce a mixture that's on the dry side with no liquid showing.

My mum always added extra flour if the potatoes were runny. She never drained them and said that this way she could make the potatoes go further.

These have always been my favorite growing up, and they still are. We would grate five pounds of potatoes. We didn't have to worry about freezing because there weren't any leftovers. Now I use a blender much faster and less painful. Next time I plan to use the mushroom topping.

very good I find that adding a couple spoons of cornmeal help soak up any excess liquid and make for a crispier cake

Topped with fresh bacon bits and chopped green onions, along with sour cream. Fried in a little bacon fat.

I'm making these for the first time tonight, can you tell me approximately how many these make? I'm excited to try these!

I grate my potatoes with my food processor and then place them in a colander to let them drain. 
My Polish side of the family has always served with a side of diced tomatoes sprinkled with some salt and pepper.
Serving potato pancakes has always been a New Years Day tradition we look forward to. Along with pork of some kind, fried sauerkraut, and black eyed peas (we live in the South).

I love Polish Food, its the best. I was raised on Polish Food.

These are fantastic.   I take the time to grate the potatoes myself.   I normally don't make them often.  A lot during Lent for Friday's.  Great if severed with Kraft Mac n Cheese!!   :)

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