Polish Potato Pancakes
Known as placki zieminaczane in the South, and placki kartoflane in the North (obviously from German Kartoffeln for potato), or Latke if you're Jewish, these used to be my Dad's signature dish, although I never got his original recipe. But this 5 ingredient version is just as good as I remember. Served with sugar or sour cream they are a declicious treat, and I can imagine them being tasty with eggs, salmon or served with a Goulash stew or even a Bolognese.
Servings: 3 -4
Ingredients
For the potato pancakes:
- 500 g potatoes with the skin on coarsely chopped
- 1/2 onion sliced
- 1 egg
- 45 g potato flour or corn flour
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
For frying:
- olive oil for frying
Instructions
To make the batter:
- Place all of the potato pancake ingredients into a food processor and process until the mixture is slightly liquid but still coarse. This will ensure a crispy finish to the pancakes.
To fry:
- Heat 2 tbsp oil in a large, heavy-based or non-stick fry pan over medium heat (the pan should be able to hold 4 egg-ring sized or slightly larger pancakes).
- Spoon 1/4 cup of batter into the hot pan at a time, spreading it gently into a round, repeat with 3 more pancakes.
- Cook for 3-5 minutes, or until the bottom is lightly browned and crisp and the batter on top has begun to set.
- Flip and cook for 3-5 minutes on the other side.
- Remove from pan and set aside.
To reheat:
- Heat another 2 tablespoons of oil in a pan over medium-high heat.
- Add pancakes and cook for a minute on each side, so that they crisp up and brown a little further.
To serve:
- Serve the pancakes hot with a dollop of sour cream (or natural yoghurt for less calories) plus a sprinkling of chives; with sour cream and sugar or just with a generous sprinkling of white sugar
Notes
No other liquid ingredient is required as the potatoes and onions will run "juice" once processed which will make the mixture batter-like.
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