Brunch

Placki ziemniaczane, Polish potato pancakes (Poland)

Name: Placki ziemniaczane, Polish potato pancakes (Poland)
Total time: 30 min
Yield: serves 4
Ingredients: 600 g Potato; 1/2 Onion; 1 Egg; 2 tbsp Flour; 4 tbsp Neutral oil; to taste, for serving Cream

Preparation time: 30 min
Servings: serves 4

Ingredients

serves 4

Potato — to buy600 g
Onion — to buy1/2
Egg — to buy1
Flour — to buy2 tbsp
Neutral oil — to buy4 tbsp
Cream — to buyto taste, for serving

Preparation

Peel and finely grate the potatoes and onion (with a fine grater or a food processor), straight into a clean cloth or cheesecloth.
Press the cloth firmly over a bowl to squeeze out as much liquid as possible. Let that liquid settle for 2 minutes: the white starch will sink to the bottom; pour off the clear water on top and stir the starch back into the potato mixture, it helps the pancakes hold together.
Mix the drained potatoes and onion with the egg and flour, until you get an even batter that's still a little lumpy.
Season generously with salt and pepper.
Heat a generous layer of oil in a pan over medium-high heat, and drop small mounds of batter, flattening them with a spatula (about 1 cm thick, no more, or the centre stays raw).
Fry for 3 to 4 minutes on each side, until nicely crisp and golden, lowering the heat a little if they brown too fast.
Drain on paper towel and serve hot, traditionally with sour cream or apple sauce.