Easy Potato Pancakes (Polish Placki Ziemniaczane)
ID: 5e25b6ae...
A simple, non-greasy Polish potato pancake recipe that uses a food processor for quick preparation. By draining the excess water and keeping the natural potato starch, these pancakes turn out thick, crispy, and delicious with very little oil.
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🍳 Cooking Flow
Process peeled potatoes and diced onion in a food processor until smooth. → Strain the mixture for 5 minutes over a bowl; discard the liquid but keep the settled potato starch. → Combine the potato mixture with starch, flour, egg, salt, and pepper to form a thick batter. → Fry 1/4 cup portions in a hot skillet with 1/2 tsp oil for 3 minutes on each side until golden. → Drain on paper towels and serve warm with sour cream or applesauce.
Cooking Steps
Brief Cooking Order
Process peeled potatoes and diced onion in a food processor until smooth. → Strain the mixture for 5 minutes over a bowl; discard the liquid but keep the settled potato starch. → Combine the potato mixture with starch, flour, egg, salt, and pepper to form a thick batter. → Fry 1/4 cup portions in a hot skillet with 1/2 tsp oil for 3 minutes on each side until golden. → Drain on paper towels and serve warm with sour cream or applesauce.
Introduction
A simple, non-greasy Polish potato pancake recipe that uses a food processor for quick preparation. By draining the excess water and keeping the natural potato starch, these pancakes turn out thick, crispy, and delicious with very little oil.
Step 1
Peel and chop the Russet potatoes into chunks, and dice the onion to get about 1/4 cup.
Step 2
Place the potatoes and onion in a food processor and process for about 30 seconds until smooth. Alternatively, grate them using a hand grater.
Step 3
Pour the mixture into a fine-mesh strainer placed over a bowl and let it sit for 5 minutes to drain.
Step 4
Carefully pour off the liquid from the bowl, leaving the white potato starch that has settled at the bottom.
Step 5
Add the strained potato and onion mixture back into the bowl with the potato starch, then mix in the flour, egg, salt, and pepper to taste until a thick batter forms.
Ingredients List
Important Notes
Using a fine-mesh strainer is crucial to separate the potato starch, which helps bind the pancakes and makes them thick.
Cast iron skillet is recommended as it retains heat well, helping the pancakes cook evenly with very little oil.
If the pancakes are not browning enough after flipping, drizzle a tiny bit of oil around the edges of the pan and tilt it.
Keep cooked pancakes warm in a 200°F (95°C) oven on a paper towel-lined baking sheet if serving a crowd.
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