My Grandmother Could Stretch Six Potatoes Into a Dinner for Ten, and Nobody Ever Left Hungry (Wersja do druku)
Crispy Polish potato pancakes made with grated potatoes and onion, then fried golden and served with sour cream or applesauce.
# Składniki:
For the pancakes
01 -
6 large russet or Yukon Gold potatoes (about 3 lbs / 1.4 kg), peeled
02 -
1 small yellow onion, peeled
03 -
2 large eggs
04 -
1/3 cup (40 g) all-purpose flour
05 -
1 1/2 teaspoons salt, plus more to taste
06 -
1/2 teaspoon black pepper
07 -
1/2 cup (120 ml) neutral oil, for frying, as needed
To serve
08 -
Sour cream
09 -
Applesauce or stewed apples
# Przygotowanie:
01 -
Use the small holes of a box grater or the shredding disc of a food processor. Work quickly so the potato doesn't turn gray.
02 -
Pile the shredded potato into a clean kitchen towel or a fine sieve and squeeze out as much liquid as you can into a bowl. Let the liquid sit for a minute, then pour off the watery top layer. Keep the starch left at the bottom and stir it back into the batter.
03 -
Stir the eggs, flour, salt, and pepper into the drained potato and onion until just combined. The batter should be thick, not soupy.
04 -
Heat about a quarter inch of oil in a heavy skillet over medium-high until it shimmers. Drop in a heaping tablespoon of batter per pancake and flatten slightly with the back of a spoon.
05 -
Fry three to four minutes per side until deep golden brown, then drain on paper towels. Don't crowd the pan or the pancakes will steam instead of crisp.
06 -
Hold finished pancakes on a wire rack in a low oven while you fry the rest. Serve hot with sour cream, applesauce, or both.
# Uwagi:
01 -
Best eaten fresh from the pan while the edges are still crisp.
02 -
Grate the potatoes just before frying to prevent browning and a watery batter.