POTATO PANCAKES LATKES RECIPES

Name: Placki Ziemniaczane: Polish Potato Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 16
Cuisine: Polish
Ingredients: 2.2 lb (1 kg) potatoes; starchy variety; 2 (5 oz, 140 g) onions; yellow or white (for savoury pancakes only); 2 garlic cloves (for savoury pancakes only); 2 eggs; 2-3 tablespoons all-purpose flour; 1 tablespoon sour cream, optional; salt, to taste; black pepper; freshly ground, to taste; canola oil (for frying); 4-5 tablespoons sour cream (or natural yoghurt); 2-3 tablespoons chopped chives or dill

PLACKI ZIEMNIACZANE: POLISH POTATO PANCAKES | POLONIST

Placki Ziemniaczane: Polish Potato Pancakes | Polonist image

Polish Potato Pancakes are crispy, a bit chewy, and full of comforting goodness of the good old potato. Serve them with some cream and chives and watch them disappear!

Provided by Polonist

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 16

Number Of Ingredients 11

Ingredients

2.2 lb (1 kg) potatoes; starchy variety
2 (5 oz, 140 g) onions; yellow or white (for savoury pancakes only)
2 garlic cloves (for savoury pancakes only)
2 eggs
2-3 tablespoons all-purpose flour
1 tablespoon sour cream, optional
salt, to taste
black pepper; freshly ground, to taste
canola oil (for frying)
4-5 tablespoons sour cream (or natural yoghurt)
2-3 tablespoons chopped chives or dill

Steps:

Peel the potatoes and the onions. Grate them all the using "medium" holes of the box grater or use a food processor with a grating disc.
Place a strainer over a large bowl. Place the grated potato mass onto a strainer and press - keep the remaining water!
Blend potato/onion mash together with eggs and flour. Add minced garlic (for savoury pancakes only).
Take the bowl with the excess water (drained the potatoes), remove the liquid carefully, leaving the thicker potato starch at the bottom. Add that starch into our potato pancake mass.
Add 1 tablespoon of sour cream, season with a generous salt and black pepper. Mix together well with a spatula.
Fry on both sides (roughly 3-5 minutes each side) until golden.
Optional step: To remove excessive fat, move fried pancakes onto a paper towel before serving.
Serve with sour cream and sprinkle with chopped herbs. For sweet version, sprinkle with icing sugar.

Nutrition Facts : Calories 82 calories, CarbohydrateContent 8 grams carbohydrates, CholesterolContent 33 milligrams cholesterol, FatContent 5 grams fat, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 1, SodiumContent 53 grams sodium, SugarContent 1 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 2 grams unsaturated fat

PLACKI ZIEMNIACZANE: POLISH POTATO PANCAKES | POLONIST

Placki Ziemniaczane: Polish Potato Pancakes | Polonist image

Polish Potato Pancakes are crispy, a bit chewy, and full of comforting goodness of the good old potato. Serve them with some cream and chives and watch them disappear!

Provided by Polonist

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 16

Number Of Ingredients 11

Ingredients

2.2 lb (1 kg) potatoes; starchy variety
2 (5 oz, 140 g) onions; yellow or white (for savoury pancakes only)
2 garlic cloves (for savoury pancakes only)
2 eggs
2-3 tablespoons all-purpose flour
1 tablespoon sour cream, optional
salt, to taste
black pepper; freshly ground, to taste
canola oil (for frying)
4-5 tablespoons sour cream (or natural yoghurt)
2-3 tablespoons chopped chives or dill

Steps:

Peel the potatoes and the onions. Grate them all the using "medium" holes of the box grater or use a food processor with a grating disc.
Place a strainer over a large bowl. Place the grated potato mass onto a strainer and press - keep the remaining water!
Blend potato/onion mash together with eggs and flour. Add minced garlic (for savoury pancakes only).
Take the bowl with the excess water (drained the potatoes), remove the liquid carefully, leaving the thicker potato starch at the bottom. Add that starch into our potato pancake mass.
Add 1 tablespoon of sour cream, season with a generous salt and black pepper. Mix together well with a spatula.
Fry on both sides (roughly 3-5 minutes each side) until golden.
Optional step: To remove excessive fat, move fried pancakes onto a paper towel before serving.
Serve with sour cream and sprinkle with chopped herbs. For sweet version, sprinkle with icing sugar.

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