Polish Potato Pancakes
Crispy potato pancakes with a tender, savory center—a beloved Polish comfort food. Served hot with tangy sour cream, they're simple, satisfying, and irresistibly addictive.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 4g
Ingredients
- 2 whole medium russet potatoes, unpeeled
- ½ whole medium yellow onion
- 2 tablespoons all-purpose flour
- 1 whole large egg
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup vegetable oil or lard, for frying
- ½ cup sour cream, for serving
Instructions
- 1
Fill a medium bowl with cold water and set it nearby. Using a box grater, coarsely grate 2 unpeeled medium russet potatoes directly into the bowl of cold water — the water prevents the potatoes from browning as you work. Once grated, coarsely grate 0.5 medium yellow onion into the same bowl.
- 2
Line a fine-mesh strainer with a clean kitchen towel or cheesecloth. Pour the potato-onion mixture into the strainer and gather the cloth corners together. Squeeze firmly over the sink, wringing out as much liquid as possible — this is crucial, as excess moisture will prevent the pancakes from crisping up properly. Transfer the drained mixture to a clean bowl.
- 3
Add 2 tablespoons all-purpose flour, 1 large egg, 0.5 teaspoon kosher salt, and 0.25 teaspoon freshly ground black pepper to the potato mixture. Stir gently with a fork until just combined — don't overmix, as this keeps the pancakes tender inside.
- 4
Pour 0.5 cup vegetable oil or lard into a 12-inch cast iron skillet or heavy-bottomed frying pan and set it over medium-high heat. Let the oil preheat for 2-3 minutes — test it by dropping a small piece of potato into the pan. It should sizzle immediately and be surrounded by vigorous bubbles.
- 5
Working quickly (because the potato mixture will continue to release liquid), scoop a heaping tablespoon of the mixture into your hand and gently flatten it into a patty about 3 inches wide and 0.25-inch thick. Carefully slide it into the hot oil. Repeat with more spoonfuls of mixture, fitting 4-5 pancakes into the pan without crowding — they should not touch.
- 6
Fry for 3-4 minutes without moving them, until the bottom is deep golden brown and crispy. You'll smell a rich, toasty potato aroma when they're ready to flip. Using a fish spatula or thin metal spatula, flip each pancake carefully and fry the other side for another 3-4 minutes until equally golden and crispy.
- 7
Transfer the finished racuchy to a paper-towel-lined plate to drain excess oil. Keep the first batch warm in a 200°F oven while you repeat with remaining potato mixture. Serve the racuchy immediately while they're hot and crispy, with a dollop of 0.5 cup sour cream on the side for dipping.
Tools you’ll need
- medium bowl
- box grater
- fine-mesh strainer
- clean kitchen towel or cheesecloth
- fork
- 12-inch cast iron skillet or heavy-bottomed frying pan
- fish spatula or thin metal spatula
- paper-towel-lined plate
- instant-read thermometer (optional, for monitoring oil temperature)
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