Polish Potato Pancakes
Potato pancakes are a staple in Eastern Europe which is also a comfort food in North America. Learn how to make them here.
- 3 large eggs
- 1 medium carrot (peeled)
- 2 cloves garlic
- 1 teaspoon of kosher salt
- 1 medium yellow onion (peeled)
- 1/4 teaspoon ground black pepper
- 2 lbs of potatoes (peeled)
- 4 tablespoons all-purpose flour
- vegetable oil for frying
First, grate the potatoes, carrot and onion. They should be grated as finely as possible, not shredded. This is what gives Polish potato pancakes their special texture which is quite different from that of grated potatoes.
Using a carrot is optional but highly recommended for better color. Potato pancakes made with a carrot will retain a beautiful color for a very long time and will not turn gray and unpleasant when the potatoes oxidize.
Then, place the grated vegetables in a fine mesh colander and let drain for 10 minutes. I get about 2 cups of fluid released during this time.
Transfer to a large bowl, add the remaining ingredients and mix well.
Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Fry the potato pancakes in sets of 4, adding more oil as needed, until nicely browned on each side.
Serve hot, with sour cream and chopped herbs such as dill, cilantro, green onions or parsley. Happy Cooking Time.