Crispy Polish Potato Pancakes – Golden and Irresistible!
Crispy on the outside, tender inside – these old-fashioned Polish potato pancakes are comfort food at its best. Serve them hot with sour cream or applesauce!
Ingredients:
4 medium potatoes, peeled and grated
1 small onion, grated
2 eggs
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Oil for frying (vegetable or sunflower oil)
Instructions:
Prep the potatoes and onion:
After grating the potatoes and onion, place them in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. This is key for achieving crispiness.
Mix the batter:
In a large bowl, combine the grated potato and onion mixture with eggs, flour, salt, and pepper. Mix well until the batter holds together.
Heat the oil:
Pour about 1/4 inch of oil into a large skillet and heat over medium-high heat until shimmering.
Fry the pancakes:
Drop spoonfuls of the batter into the hot oil, flattening each slightly with the back of a spoon or spatula.
Fry for 3–4 minutes per side, or until golden brown and crispy.
Transfer to a paper towel-lined plate to drain excess oil.
Serve hot:
Best enjoyed immediately! Serve with sour cream, applesauce, or a sprinkle of fresh herbs.
Tips for Extra Crispy Pancakes:
Use starchy potatoes like Russets for the crispiest texture.
Don’t skip squeezing out the liquid — too much moisture makes soggy pancakes.
If your batter becomes watery as it sits, stir it again before frying.
