Directions: |
Directions:(01) Grate the potatoes. Grate half of the potatoes and the onion on the big holes of a box grater, then grate the remaining potatoes on the small holes of a box grater. Mix together with 1 teaspoon of salt and let stand for 15 minutes.
(02) Drain the potatoes. After this time squeeze out as much water as you can from the potatoes, reserving the water in another bowl (take a handful of grated potatoes and squeeze them out with your hands).
(03) Discard the liquid from the bowl, leaving a thick white paste that will be at the bottom of the bowl (this is potato starch).
(04) Combine with the other ingredients. Combine the grated and drained potatoes and onion with a lightly beaten egg, and potato starch together. Season lightly with salt (the mixture should be at this point lightly salty) and generously with black pepper.
(05) Pan-fry the pancakes: Pour a couple of tablespoons of frying oil into the pan and warm it up over medium or medium-high heat (the amount of oil will depend on how big the pan is, there should be enough oil to cover a minimum of 1/3 of the thickness of the pancakes, and better would be at least 1/2 of their thickness).
(06) When the oil is hot, scoop 3-4 heaped tablespoons of batter onto the pan (or as many as will fit in your pan without overcrowding the pancakes, about 1 heaped tablespoon of batter per pancake), flatten it with a fork into rounds about 1/4 – 1/3 inch (1/2 – 3/4 cm) thick. Cook until golden then flip over and cook on the other side until golden. Transfer to a plate lined with paper towels to drain the excess fat.
(07) How long to cook potato pancakes? Cook them for about 2 minutes per side over medium heat. The cooking time may vary depending on the power of your stove and the type of your pan. They should be golden on the outside and cooked through in the middle. |
This recipe for Polish Potato Pancakes (Placki Ziemniaczane) is from