Crispy-skinned off the skillet and soft and delicate inside, these Polish potato pancakes are a real treat. The recipe also includes a secret to making potato pancake keep their beautiful color for a very long time without turning grey.
- 2 lbs potatoes (peeled)
- 1 medium carrot (peeled)
- 1 medium yellow onion (peeled)
- 2 garlic cloves
- 3 large eggs
- 4 Tbsp all-purpose flour
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- vegetable oil for frying
Grate the potatoes, the carrot and the onion. They need to be grated, as finely as possible, not shredded. This is what give Polish potato pancakes their peculiar texture that is quite different than when shredded potatoes are used.
Using a carrot is optional but highly recommended for better color. Potato pancakes made with a carrot will retain beautiful color for a very long time and will not turn grey and unappealing when potatoes oxidize.
Place grated vegetables in a fine-mesh colander and let drain for 10 minutes. I get about 2 cup of liquid released during this time.
- Transfer to a large bowl, add the rest of the ingredients and mix well.
Heat 2 tablespoons of oil in a large non-stick frying pan over medium-high heat. Fry the potato pancakes in batches of 4, adding more oil as needed, until deep golden brown on each side.
Serve hot, with sour cream and chopped herbs like dill, cilantro, scallions, or parsley.