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Category: Side Dish
Placki Kartoflane - TastyPlanner.com
Chef: Ninjasinloaf
Polish potato pancakes
Ingredients
2 large baking potatoes, peeled and cut into chunks to fit in a food processor tube shopping list
My Personal Note: For healthier potato pancakes, I have often substituted 1 large yam or sweet potato for 1 of the baking potatoes. So good for you and wonderful flavour. No, Barb Rolek did not think of that ; ) shopping list
3 large eggs, lightly whisked shopping list
1/2 Tbsp. all-purpose flour shopping list
1/4 tsp. salt shopping list
1 tsp. freshly grated black pepper shopping list
4 Tbsp. grated onion
applesauce and sour cream, for searving
Instructions
1. Insert the grating disk into the food processor.Push potato chunks down into the shoot. While the processor is running, add the eggs, flour, salt and pepper down the shoot.Process until well combined.
2. In a large, heavy skillet on medium high heat, add enough vegetable shortening to come to a depth of at least 1 inch. Heat until hot, but do not allow the oil to smoke.
3. Drop tablespoonfuls of potato mixture into skillet and spread out to a 3 inch circle, about 1/4 inch thick.
4. Fry until brown on the bottom (do not turn until the pancake is brown or it will stick), about 3 to 5 minutes.
5. Reduce the heat to medium if necessary, to prevent burning. Turn the pancake and fry on the other side 3 to 5 minutes or until golden brown and crisp. Drain on paper towels.
7. Serve with applesauce and sour cream.
Original recipe suggests granulated sugar but I don’t think it’s necessary. Suggestion: Add 2 tablespoons grated onion and or 1 grated garlic clove to the batter, and or 2 tablespoons fried, chopped bacon, if desired.
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