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Delicious 1950 Potato Pancake Recipes Polish

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Description

Potato pancakes, also known as "placki ziemniaczane" in Polish, are a traditional dish that has been enjoyed in Poland for centuries. These savory pancakes are made from grated potatoes, onion, flour, and eggs, and are typically served with sour cream, applesauce, or bacon. The recipe has been passed down for generations, and it's a staple in many Polish households.

Prep Time

Preparation for this recipe takes approximately 20 minutes.

Cook Time

Cooking time for potato pancakes is approximately 10 to 15 minutes per batch.

Ingredients

  • 4 large potatoes, peeled and grated
  • 1 small onion, grated
  • 2 eggs, beaten
  • 1/4 cup flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Vegetable oil, for frying

Equipment

  • Grater
  • Mixing bowl
  • Frying pan
  • Spatula
  • Paper towels

Method

  1. Grate the potatoes and onion using a grater.
  2. In a mixing bowl, combine the grated potatoes, onion, eggs, flour, salt, and black pepper. Mix well.
  3. Heat a frying pan over medium-high heat and add vegetable oil.
  4. Drop spoonfuls of the potato mixture into the frying pan, and flatten with a spatula to form pancakes.
  5. Fry the pancakes for 3-4 minutes on each side, or until golden brown and crispy.
  6. Transfer the pancakes to a plate lined with paper towels to drain excess oil.
  7. Repeat the process until all of the potato mixture has been used.
  8. Serve the potato pancakes hot, with your choice of sour cream, applesauce, or bacon.

Notes

Potato pancakes are best served immediately after cooking. If you need to keep them warm, place them in a preheated oven at 200°F until ready to serve. You can also store leftover pancakes in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Nutrition Info

  • Serving size: 1 pancake
  • Calories: 80
  • Total fat: 4g
  • Saturated fat: 1g
  • Cholesterol: 30mg
  • Sodium: 200mg
  • Total carbohydrates: 9g
  • Dietary fiber: 1g
  • Sugars: 1g
  • Protein: 2g

Recipe Tips

  • Make sure to squeeze out any excess moisture from the grated potatoes before mixing them with the other ingredients. This will help the pancakes hold their shape and prevent them from being too soggy.
  • If you prefer your potato pancakes to be a little sweeter, you can add a pinch of sugar to the batter.
  • If you don't have a grater, you can use a food processor to grate the potatoes and onion.
  • If you want to make a larger batch of potato pancakes, you can double or triple the recipe as needed.

Enjoy these delicious 1950 potato pancake recipes Polish, and share them with your family and friends!


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