Polish Potato Pancakes Recipes

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POTATO PANCAKES POLISH



Potato Pancakes Polish image

These can be served with sour cream or apple sauce. As a side or appetizer. My Mom made them in a blender but I think grating them is more time consuming but you'll get a better texture. I'm posting these for world tour and because my DH's requesting them!

Provided by Rita1652

Categories     Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1 3/4 lbs firm potatoes, peeled
1 large sweet onion, finely grated
1 finely minced garlic clove
1 large egg yolk, lightly beaten
2 tablespoons flour
3/4 teaspoon salt
1 pinch pepper
1 pinch cayenne pepper
1 tablespoon minced fresh parsley
1 large egg white, beaten stiff
vegetable oil or peanut oil

Steps:

  • Finely grate potatoes and rinse with cold water 3 times till water runs clear. Add potato, onion in a large bowl with garlic. Drain and press out as much moisture as possible, using paper towels.
  • Add egg yolk, flour, salt, peppers and parsley. Mix thoroughly.
  • Fold in egg white.
  • In a heavy skillet, pour in 1/4-inch of the oil and heat over high heat. For each pancake, drop in a heaping tablespoon of the mixture and press down with spatula. Brown until crisp on both sides.
  • Enjoyed season with salt and pepper.

Nutrition Facts : Calories 135, Fat 0.9, SaturatedFat 0.3, Cholesterol 35, Sodium 310.4, Carbohydrate 28, Fiber 3.4, Sugar 2.2, Protein 4.3

POLISH POTATO PANCAKES



Polish Potato Pancakes image

I've tried a lot of ways to make potato pancakes, but finally settled on this recipe with a twist that I think gives them a zestier flavor.

Provided by ezgourmand

Categories     Low Protein

Time 1h15m

Yield 6 @ 4" pancakes, 3-6 serving(s)

Number Of Ingredients 9

5 medium potatoes (about 2 1/2 cups pureed)
1 medium onion (about 1 cup chopped)
1 1/2 cups cabbage, shredded
3 garlic cloves, minced (or crushed)
1 egg
1 tablespoon flour
1 teaspoon salt
1/2 teaspoon black pepper
oil (for frying)

Steps:

  • Sauté onions, cabbage and garlic until soft.
  • Peel and fine-grate potatoes, or dice and use a blender. The potatoes need to be a real purée. It's ok to add water to blend, as later you MUST put the potatoes into a fine mesh strainer and let the water seep out.
  • After 2 or 3 strainings to remove excess water (takes 30 minutes or so), put potato "mud" into a bowl and add egg, salt, pepper, and flour and mix well.
  • Add sautéed onion-cabbage mixture to potatoes, mixing well.
  • Heat thin layer of oil in electric frypan at 300° F, drop large spoonfuls of mixture into pan and smooth out to a thin pancake about 3-4" in diameter.
  • Cook about 5-7 minutes a side until nicely browned and crisp.
  • Place on a paper towel lined plate, keeping warm as you do other batches.
  • Serve with sour cream.

Nutrition Facts : Calories 335.5, Fat 2, SaturatedFat 0.7, Cholesterol 62, Sodium 828.5, Carbohydrate 70.8, Fiber 9.5, Sugar 5.5, Protein 10.6

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