<\/em><\/strong><\/p>\n

\n

I wondered whether this recipe deserved a place on the blog. But then I remembered we’ve already had recipes for lazy pierogi and pumpkin fritters\u2026 it would be a real shame not to include traditional Polish potato pancakes :). I’m quite certain that many of you already make your own versions of potato pancakes. Personally, I love them served with sugar and sour cream. Sometimes I add onion to the mixture, but I still eat them with sugar and sour cream. Always sweet. Of course, potato pancakes can also be served with goulash, mushrooms, salads, vegetables or almost anything else you fancy. But I would be genuinely disappointed if I couldn’t eat at least a few the sweet way. How about you?<\/em><\/p>\n<\/blockquote>\n

Ingredients for Polish potato pancakes:<\/span><\/p>\n

\n
• 1.5 kg floury potatoes, peeled and finely grated*<\/li>\n
• 1 large egg<\/li>\n
• 3\u20134 tablespoons plain flour<\/li>\n
• optional: 1 small onion, finely diced<\/li>\n
• salt, to taste<\/li>\n
• vegetable oil, for frying<\/li>\n<\/ul>\n

  Combine all the ingredients in a large bowl – cook immediately, as grated potatoes darken quickly.<\/p>\n

  Heat a generous amount of oil in a frying pan. Drop spoonfuls of the mixture into the hot oil and flatten slightly. Fry on both sides until deeply golden and crisp, turning once the underside is nicely browned.<\/p>\n

  Serve with thick sour cream and a sprinkling of sugar. Potato pancakes are at their very best when served piping hot and crispy straight from the frying pan.<\/p>\n

  The key to truly excellent potato pancakes is maintaining the correct proportions. The amount of flour is particularly important. For 1.5 kg of potatoes, 3 tablespoons of flour (or at most 4 tablespoons) is the ideal ratio. Using more flour will make the pancakes heavier and less crisp. Following these proportions will give you beautifully crispy potato pancakes every time.<\/p>\n

  Floury Potato Varieties in the UK<\/strong>: Estima, King Edward, Maris Piper, Desiree. These varieties are high in starch and become fluffy when cooked, making them ideal for potato pancakes.<\/p>\n

  * The quickest and safest way to grate potatoes is to use an electric meat grinder fitted with a potato-grating attachment.<\/p>\n

  Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

  I wondered whether this recipe deserved a place on the blog. But then I remembered we’ve already had recipes for lazy pierogi and pumpkin fritters\u2026 it would be a real shame not to include traditional Polish potato pancakes :). I’m quite certain that many of you <\/p>\n","protected":false},"author":1,"featured_media":338,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[43],"tags":[123,368,430],"duration":[],"tag_group":[],"class_list":["post-337","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pancakes-pierogies-crepes-waffles","tag-dairy-free-recipe","tag-onion","tag-potato"],"acf":[],"yoast_head":"\n