Polish Potato Pancakes (Placki Ziemniaczane)

Preparation. Grate the peeled potatoes using the large holes of a grater. For the onion and garlic, you can mince them using a food processor. Then, add them to the grated potatoes.

Remove Excess Water. Place the grated potato, onion, and garlic mixture into a fine mesh strainer or cheese cloth, and squeeze out as much liquid as you can. This step ensures the pancakes become crispier. (keep the liquid, read the recipe notes)

Mixing. Transfer the strained mixture to a large bowl. Add the egg, flour, salt, and pepper. Mix well until everything is thoroughly combined.

Frying. In a large frying pan, heat half of the vegetable oil over medium-high heat. Once the oil is hot, take a two spoonful of the potato mixture, flatten it into a pancake shape in the hot oil. Fry each side until golden brown and crispy, roughly 2-3 minutes per side (You may need to add more oil later).

Draining. After frying, place the pancakes on a plate lined with paper towels to drain any excess oil.

Serving. Serve the potato pancakes while hot. They pair wonderfully with sour cream or your favourite sauce.