POLISH POTATO PANCAKES RECIPE - (4.6/5)
Provided by Tufgrlz
Number Of Ingredients 5
Steps:
- 1.NOTE: Keep potatoes covered in water to keep them from turning brown - it even works overnight! Squeeze grated potatoes in paper towels to drain excess moisture. Mix potatoes, onion, eggs, salt, and pepper. Add flour bit by bit, using enough flour to bind the mixture together but leaving it still somewhat thin. In a large, heavy skillet set over medium-high heat, add enough vegetable oil to come to a depth of 1/4 inch. Heat until hot, but not smoking. Drop tablespoonfuls of potato mixture into skillet and spread out to a 3-inch circle, about 1/4-inch thick. Fry until brown on the bottom (don't turn until the pancake is brown or it will stick), about 3 to 5 minutes, reducing the heat to medium, if needed, to prevent burning. Turn the pancake and fry the other side 3 to 5 minutes or until golden brown and crisp. Drain on paper towels. Serve with granulated sugar or sour cream.
POTATO PANCAKES POLISH
These can be served with sour cream or apple sauce. As a side or appetizer. My Mom made them in a blender but I think grating them is more time consuming but you'll get a better texture. I'm posting these for world tour and because my DH's requesting them!
Provided by Rita1652
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Finely grate potatoes and rinse with cold water 3 times till water runs clear. Add potato, onion in a large bowl with garlic. Drain and press out as much moisture as possible, using paper towels.
- Add egg yolk, flour, salt, peppers and parsley. Mix thoroughly.
- Fold in egg white.
- In a heavy skillet, pour in 1/4-inch of the oil and heat over high heat. For each pancake, drop in a heaping tablespoon of the mixture and press down with spatula. Brown until crisp on both sides.
- Enjoyed season with salt and pepper.
Nutrition Facts : Calories 135, Fat 0.9, SaturatedFat 0.3, Cholesterol 35, Sodium 310.4, Carbohydrate 28, Fiber 3.4, Sugar 2.2, Protein 4.3
POLISH POTATO PANCAKES
I've tried a lot of ways to make potato pancakes, but finally settled on this recipe with a twist that I think gives them a zestier flavor.
Provided by ezgourmand
Categories Low Protein
Time 1h15m
Yield 6 @ 4" pancakes, 3-6 serving(s)
Number Of Ingredients 9
Steps:
- Sauté onions, cabbage and garlic until soft.
- Peel and fine-grate potatoes, or dice and use a blender. The potatoes need to be a real purée. It's ok to add water to blend, as later you MUST put the potatoes into a fine mesh strainer and let the water seep out.
- After 2 or 3 strainings to remove excess water (takes 30 minutes or so), put potato "mud" into a bowl and add egg, salt, pepper, and flour and mix well.
- Add sautéed onion-cabbage mixture to potatoes, mixing well.
- Heat thin layer of oil in electric frypan at 300° F, drop large spoonfuls of mixture into pan and smooth out to a thin pancake about 3-4" in diameter.
- Cook about 5-7 minutes a side until nicely browned and crisp.
- Place on a paper towel lined plate, keeping warm as you do other batches.
- Serve with sour cream.
Nutrition Facts : Calories 335.5, Fat 2, SaturatedFat 0.7, Cholesterol 62, Sodium 828.5, Carbohydrate 70.8, Fiber 9.5, Sugar 5.5, Protein 10.6
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