Crispy Polish Potato Pancakes
Golden, crispy potato pancakes fried until the edges curl—a weeknight comfort dish that's ready in 20 minutes. Serve with sour cream and applesauce for the traditional Polish way.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 6g
Ingredients
- 1.5 lb russet potatoes
- ½ medium yellow onion
- 1 whole egg
- 3 tbsp all-purpose flour
- 4 tbsp neutral oil
- ½ cup sour cream
Instructions
- 1
Peel potatoes and onion. Grate both on the large holes of a box grater directly into a clean kitchen towel.
- 2
Gather the towel and squeeze hard over the sink to extract as much liquid as possible—dry potatoes fry better.
- 3
Transfer squeezed mixture to a bowl. Add egg, flour, and a pinch of salt. Stir until just combined.
- 4
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 5
Drop heaping tablespoons onto the hot oil, flatten with the back of a spoon, fry 3–4 minutes per side until deep golden brown and edges curl.
- 6
Transfer to a paper-towel-lined plate. Serve hot with sour cream and a pinch of salt.
Tools you’ll need
- box grater
- kitchen towel
- medium mixing bowl
- 12-inch skillet
- spoon or spatula
- paper towels
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