Polish potato pancakes are shallow fried to crispy perfection while still being soft on the inside. They are incredibly simple to make and moreish-ly delicious. They make a great alternative to hash browns!
Peel and finely grate the potatoes either in a food processor or using a grater. Add the salt and stir well.
Place the mixture in a strainer and put on top of a bowl for a minute or two. Stir a little but do not squeeze all the water out. The mixture should still be moist.
Slowly pour the water out being careful not to get rid of the white starchy mixture that will have accumulated at the bottom of the bowl. Place 1 tablespoon of this mixture back into the potato. Alternatively add 1 tablespoon of plain flour into the potato mixture.
Finely grate the onion and add into the potato mixture. Add the egg, pepper to taste, a few drops of lemon juice (to prevent the mixture becoming darker) and stir thoroughly.
Heat up approx. 2 tablespoons of oil and drop spoonfuls of the potato mixture into the pan flattening the pancakes with the back of a spoon. Fry over a medium heat for 3-4 minutes on each side.
Place the pancakes on top of a plate lined with a sheet of paper towel for a few seconds to get rid of excess oil, and serve!
Use floury potatoes, not salad potatoes.
When you’ve removed excess water from the potato mixture gather 1 tablespoon of the starch from the water and add into the potato pancake mixture (see Instructions for details). Alternatively add 1 tablespoon of plain flour into the potatoes.
You can add a few drops of lemon juice into the potato mixture to prevent it becoming darker.
Do not overcrowd the pan. It’s best to fry these pancakes in batches.
Best served immediately.
Prepare your toppings before you make the pancakes so you can serve them right away.