Perfect Potato Pancakes
A Perfect Rating For A Perfect Potato Pancake
A Quick History Lesson
In Poland, potato pancakes or placki ziemniaczane, are often served with meat sauce, pork crisps, goulash, sour cream, applesauce, mushroom sauce, cottage cheese, fruit syrup, or a combination of selected options. Typically, whatever topping is used is a matter of taste, though it's generally accepted that sour cream is essential. Like many potato-based meals, potato pancakes were a very affordable and accessible part of the Polish cuisine and a food staple throughout the 17th-century. In Polish monasteries they were made with one onion, two eggs, and wheat flour per each kilogram of potatoes, and served only with salt and pepper. In the 19th century, especially in times of economic difficulty, potato pancakes were an easy replacement for bread among the poorer class. Turning lower-quality crops into potato pancakes also helped improve taste and prolonged freshness.
The largest potato pancake on record measured 2 meters in diameter and 2 centimetres thick, and was made during the annual two-day celebrations of Świt Plinzy (Plinza Dawn festival) in Rzechta, Poland.
Prep & Cooking Time
- 12 White Potatos, Grated
- 1 Large White Onions, Diced
- 3 Cloves Garlic, Minced
- 1 TBSP Paprika
- 2 Large Eggs, Beaten
- 1/4 Cup Flour
- 1 TBSP Pepper
- 1 TSP Salt
- 1 TBSP Cayenne Pepper
- Peel and grate the potatoes, and rinse with water until the water runs clear. Drain and press out as much moisture as possible, using paper towels if necessary. Excess water will increase cooking time and diminish the flavour of the combined ingredients.
- Combine grated potato, diced onion, paprika, minced garlic, beaten eggs, flour, pepper, salt, and cayenne pepper in a large mixing bowl.
- Wash your hands!
- Using your hands, mix all ingredients well until an even colour and consistency appears.
- Drain off any excess liquid.
- Form small coaster-sized patties out of the mixture, about an inch or two thick, in your hands.
- Place patties into a well oiled, medium-heated skillet, and compress to about half the thickness with a spatula. The patties should now look more like pancakes with a larger diameter.
- Cook on medium until brown on both sides.
- Serve with sour cream and garnish with chopped dill if desired.
A Main Or A Side
Potato pancakes can be served as a main or a side with a meat dish. They also work well as appetizers if made in smaller bite sized portions. With so many variations throughout the world it's easy to put your own twist on potato pancakes.
Learn How To Properly Chop That Onion
© 2015 Daniel