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Loading...Polish Potato Pancakes are a beloved comfort food featuring grated potatoes and onion bound with eggs and flour, then pan-fried until golden and crisp. Traditionally enjoyed as a light meal or side, they pair beautifully with sour cream, applesauce, or a rich mushroom gravy. This simple, rustic dish brings out the best of humble pantry ingredients.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield4 servings (about 8 pancakes)
Nutrition Facts
Per serving (estimated)
- 365 kcalCalories
- 19 gFat
- 4 gSaturated Fat
- 44 gCarbs
- 4 gFiber
- 5 gSugar
- 7 gProtein
- 620 mgSodium
- 780 mgPotassium
- 55 mgCalcium
- 2 mgIron
- 22 mgVitamin C
- 80 mcgVitamin A
Ingredients
For the pancakes
- 2 lbs russet potatoes (about 4 large), peeled
- 1 medium yellow onion, peeled
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup vegetable oil, for frying
For serving
- 1/2 cup sour cream
- 1/2 cup applesauce
- 2 tablespoons chopped fresh chives
Directions
- Peel the potatoes and onion, then grate them on the large holes of a box grater or use a food processor with a grating attachment. Work quickly to prevent the potatoes from discoloring.
- Transfer the grated potatoes and onion to a clean kitchen towel and squeeze firmly over the sink to remove as much excess moisture as possible; this step is essential for crisp pancakes.
- In a large bowl, whisk the eggs, then stir in the flour, salt, and black pepper until smooth. Fold in the grated potato and onion mixture and combine thoroughly.
- Heat 1/4 cup of the vegetable oil in a large heavy-bottomed skillet over medium-high heat until shimmering, about 2 minutes. The oil should be about 1/8 inch deep.
- Drop about 1/3 cup of batter per pancake into the hot oil, gently flattening with the back of a spoon to form a 3-inch round. Cook 2 to 3 pancakes at a time without crowding.
- Fry for 3 to 4 minutes per side, turning once with a spatula, until deeply golden brown and crisp on both sides. Add more oil between batches as needed.
- Transfer the cooked pancakes to a paper towel-lined plate to drain briefly, then keep warm in a 200°F oven while you finish the remaining batter.
- Serve immediately topped with a generous spoonful of sour cream, a side of applesauce, and a sprinkle of fresh chives.
Cook’s Notes
- Use starchy russet or Idaho potatoes for the crispiest results; waxy varieties hold too much moisture.
- Squeeze the grated potatoes very thoroughly; excess water is the main enemy of a crisp exterior.
- Serve immediately, as potato pancakes lose their crunch within minutes of leaving the pan.
- For traditional Polish flair, top with a savory mushroom sauce made from sautéed cremini mushrooms and sour cream.
- A pinch of garlic powder or grated fresh garlic adds a nice aromatic twist without overpowering the classic flavor.
