Polish Potato Pancakes (Placki Ziemniaczane)
Discover my cherished family recipe for Polish Potato Pancakes. This is among my favourite potato dishes, perfect with your favourite sauce.
Servings: 4
Calories: 450kcal
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Equipment:
- 1 Hybrid Non Stick Frying Pan
- 1 Food processor
Ingredients:
- 2.2 lbs Large Starchy Potatoes - (1kg or 4-5 large potatoes) Russet, Yukon Gold or other floury variety.
- 1 Medium Onion
- 3 Garlic Cloves
- 1 Egg
- 2-3 tbsp All-Purpose Flour - (Plain Flour)
- Ā¾ cup Vegetable Oil - (200ml) for shallow frying
- 1-2 tsp Salt
- Black Pepper - to taste
Instructions:
- 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.
- 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)
- Transfer the strained mixture to a large bowl. Add the egg, flour, salt, and pepper. Mix well until everything is thoroughly combined.
- 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).
- After frying, place the pancakes on a plate lined with paper towels to drain any excess oil.
- Serve the potato pancakes while hot. They pair wonderfully with sour cream or your favourite sauce.
Notes:
- Best Potatoes for Latkes: Starchy potatoes, like Russet or Yukon Gold, are ideal for this recipe as they yield a crispier pancake.
- Batter Consistency: Ensure the consistency of the batter is thick enough to hold together. If it seems too wet, you can add a bit more flour. Conversely, if it feels too dry, consider adding another egg.
- Potato Starch: After squeezing the water from the grated potatoes, don't discard the liquid immediately. Let it settle for a moment. At the bottom of the bowl, you'll notice some potato starch sediment. This is pure potato starch, and you can carefully pour off the water and then add this starch back into your potato mixture. It can enhance the texture of the pancakes and make them more cohesive.
- Pancake Size: The size of your potato pancakes can vary based on how you intend to serve them. You can opt for smaller or larger sizes. My grandfather, for instance, used to make them as large as the entire pan! :)
Nutrition:
Serving: 250g | Calories: 450kcal | Carbohydrates: 60g | Protein: 8g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 45mg | Sodium: 600mg | Potassium: 1000mg | Fiber: 4g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 30mg | Calcium: 40mg | Iron: 2mg
