Polish Potato Pancakes
A classic Polish comfort food that delivers a crackling, golden crust and a tender, savory interior.
Servings: 4 servings
Calories: 280kcal
Equipment
- Box grater or food processor - for finely grating potatoes and onion.
- Large mixing bowl - for combining batter and catching excess liquid.
- Heavy skillet or cast-iron pan - for even browning and crisp crust.
- Cooling rack and baking sheet - to keep cooked pancakes crisp before serving.
Ingredients
- 900 g 2 lb Russet potatoes
- 150 g 1 medium yellow onion
- 2 large eggs approx. 100 g
- 30 g 1/4 cup all-purpose flour
- 5 g 1 tsp fine sea salt
- 2 g 1/2 tsp black pepper
- 60 ml 1/4 cup neutral oil
Instructions
- Grate potatoes and onion using the fine side of a box grater or a food processor. Transfer to a large bowl and let sit for 2 minutes to allow liquid to release.
- Squeeze the grated mixture in small batches using a clean kitchen towel or fine mesh sieve until most liquid is removed. The remaining moisture should be minimal to ensure crisp pancakes.
- Return solids to bowl. Add beaten eggs, flour, salt, and pepper. Mix gently until just combined - the batter should be cohesive but not soupy.
- Warm a heavy skillet over medium-high heat and add a thin layer of oil. When oil shimmers and smells neutral, spoon 2-3 tablespoons of batter per pancake into the pan, flattening slightly with a spatula.
- Fry until deep golden and crisp on the first side, 3-4 minutes, then flip and cook another 3 minutes. You should hear a steady sizzle and see lace-like edges forming.
- Transfer cooked pancakes to a wire rack set over a baking sheet to stay crisp. Keep warm in a 90 C (200 F) oven if making in batches.
- Serve hot with sour cream or applesauce, garnish with chives or smoked fish if you like. The aroma will be savory, with a toasty, caramelized onion note and a tender center that yields when you bite.
Notes
- Soaking tip: Remove excess liquid by squeezing, not rinsing, which preserves starch for binding and crisping.
- Oil choice: Use high-smoke-point oils like sunflower or canola for steady browning without burning.
- Make-ahead: You can refrigerate batter for 30 minutes, but avoid long waits which darken potatoes.