Crispy Potato Pancakes with Honey & Jam
Golden, lacy-edged potato pancakes fried until impossibly crispy. Serve warm with honey, fruit jam, and a squeeze of fresh lemon — classic Polish comfort in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 6g
Ingredients
- 3 whole russet potatoes, medium
- 3 tbsp all-purpose flour
- 1 whole egg, beaten
- ½ cup honey, for serving
- ½ cup fruit jam, for serving
- 1 whole lemon, for squeezing
Instructions
- 1
Peel potatoes and grate them into a clean kitchen towel. Wring out as much liquid as possible over the sink.
- 2
Transfer grated potato to a bowl. Stir in flour, egg, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
- 3
Heat 0.25 inch neutral oil in a 10-inch skillet over medium-high until it shimmers, about 90 seconds.
- 4
Drop 3 tbsp batter per pancake into the oil. Flatten slightly with a spatula and fry 3-4 minutes until bottom edges turn golden brown.
- 5
Flip pancakes carefully. Fry the other side 2-3 minutes until golden and edges curl up. Transfer to a plate.
- 6
Serve warm pancakes with honey, jam, a squeeze of lemon, and hot tea on the side.
Tools you’ll need
- box grater or microplane
- kitchen towel
- medium bowl
- 10-inch skillet
- spatula
- paper towels
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