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These potato pancakes are a comfort treat that everyone in the family loves! You may make the fried pancakes into a light meal by serving them with sour cream, or you can serve them as a simple side dish along with your preferred main dish. It’s a tried-and-true method that has stood the test of time despite its simplicity and antiquity. I am certain that this is one of those meals that need to be in the repertoire of every single household. This recipe for Potato Pancakes calls for just a few everyday items, and to my knowledge, there is not a single individual who does not like eating them.
My fantastic Polish friend is the source of this unique version. Every time she came to see our family, she used this recipe and served it to us. Pancakes like this were an important part of the diet of monks in the 17th century, and they soon found their way into the meals of peasants in the 18th and 19th centuries as well. These classic potato pancakes are not to be missed because, despite their ease of preparation, they have an incredible flavor. Just stick to my easy-to-understand directions, and you’ll have a delicious dish in no time!
THE INGREDIENTS NEEDED:
Russet potatoes; I used 4 large-sized.
A medium chopped onion.
2 whole beaten eggs.
¼ Cup.Of all-purpose flour.
½ Tsp.Of sea salt; more or less to taste.
¼ Tsp.Of pepper; more or less to taste.
2 Tbsp.Of vegetable oil for frying.
PREPARATION:
1st Step – After you’ve peeled and grated the potatoes and onion, you should put them in a fine sieve or dish towel and squeeze out as much liquid as possible into a mixing bowl.
2nd Step – The liquid should be thrown away, and after you have removed all of the liquid from the bowl, you will see a white powder remaining at the bottom of the dish. You should not remove it since it is potato starch, which gives the pancakes a distinctive texture.
3rd Step – Place the potato mixture back into the bowl, add the eggs, flour, some salt, and pepper, and mix everything together until everything is well distributed.
4th Step – Put some vegetable oil in a big, nonstick pan and heat it over medium heat. Put in a spoonful of the potato mixture and spread it out just a little bit.
5th Step – Fry the pancakes for about two to three minutes on each side, until they are browned and crispy.
6th Step – Put the pancakes on some paper towels to soak up the excess oil, and then ENJOY THEM immediately!
