Quick & Easy Potato Pancakes
Updated: Feb 1
Some would call them latkes and others would call them placki ziemniaczane. Many peoples have their own versions!
This is a dish I have loved, but only at home. It seemed that whenever I ordered them at a restaurant, they were too floury and/or undercooked. The way my grandmothers made them was the traditional way, by grating them the potatoes with a grater, squeezing out the excess water with a white tea towel, and mixing in the other ingredients. While I have used this method successfully before, I found that It was easiest to form the mixture into the pancake shapes on a pan and chill them in the freezer for a bit before frying. All this work is wonderful, but time consuming! This recipe is a cheat to get them ready to fry in a few simple steps.
The real star of the show for this recipe is a food processor! The mixture will make 6-8 small potato pancakes or 4 larger ones.
Your List of Ingredients
4 golden potatoes peeled
1/8 a yellow onion
1 tablespoon flour (can use gf flour or cornstarch)
1 teaspoon salt
neutral oil for frying
eggs-over easy (my favorite)
Yield: 6-8 small pancakes or around 4 larger ones
Step 1: Peel the potatoes and chop them into large chunks (just need to be small enough to fit in your food processor)and add them to the food processor. Do the same with the onion.
Step 2: Place the lid on the food processor and pulse until the potatoes are in fine pieces.
Step 3: Scoop out the processed potatoes and onion into a medium sized bowl. To remove the excess water, you can used the tea towel method OR take a slightly smaller bowl. Place it on top of the mixture bowl and squeeze out the water. (you don't need to squeeze out all the water)
Step 4:Add the egg, flour, and salt to the potato mixture. Stir to combine.
Step 5: Heat a skillet on medium/high heat with about a half inch on neutral frying oil. To test the oil to see if its hot enough for frying, drop a small amount of potato in the oil. If it bubbles right away, it's ready.
Step 6: measure out 1/3 cup of the potato mixture into the pan and immediately press it down to a 3-4 inch disk with a metal spatula. You can fry a couple at a time - just don't overcrowd the pan.
Step 7: When the bottoms of the pancakes are golden, carefully flip them and cook them until the outsides are completely golden brown. Then remove them from heat and place on a plate lined with a paper towel to relieve excess oil and cool.
Step 8: Top with your favorite toppings and enjoy!
This is my go-to method for making potato pancakes in a pinch! It may not be an everyday recipe, but its a wonderful treat to share with family on a Saturday at home or when you just have to fix that craving! It's satisfying and well-balanced with every bite. If you try it out let me know in the comments. I hope to hear from you all on how it went.
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