Crispy Potato Pancakes with Fruit Compote
Golden-fried Polish potato pancakes—shredded potatoes bound with egg and flour, pan-fried until the edges curl and crisp. Served warm with tart fruit compote for a sweet-savory dinner that hits in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 8g
Ingredients
- 1 lb (about 3 medium) russet potatoes
- 1 large egg
- 3 tbsp all-purpose flour
- 4 tbsp neutral cooking oil
- ½ medium yellow onion
- ½ cup fruit compote or jam (store-bought)
- 1 pinch each, to taste salt and black pepper
Instructions
- 1
Peel and finely shred potatoes using a box grater. Finely mince the onion.
- 2
Squeeze shredded potatoes over a bowl with your hands to release excess moisture. Transfer to a clean bowl.
- 3
Add egg, flour, onion, salt, and pepper to the potatoes. Stir until just combined—do not overmix.
- 4
Heat oil in a large skillet over medium-high until it shimmers, about 2 minutes.
- 5
Drop 2-tbsp portions of potato mixture into the skillet. Flatten with the back of a spoon into thin pancakes. Fry 4–5 minutes until edges curl and turn golden brown.
- 6
Flip and fry another 2–3 minutes until the other side is crispy. Transfer to a plate.
- 7
Serve warm pancakes with fruit compote on the side or spooned on top.
Tools you’ll need
- box grater
- large mixing bowl
- 12-inch cast iron or heavy stainless-steel skillet
- rubber spatula or wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
