Potato Pancakes ~ authentic Polish recipe ~ lightly crisp outside, tender potato inside. Top with sour cream and a side of applesauce. Great meatless meal or a delicious side with your favorite meat.
These Potato Pancakes use minimal ingredients – potatoes, onion, egg and a little flour to bind them with really delicious results. They’re comforting, cost little to make and happen to be one of my family’s favorites.
We like them both as a meatless meal or with kielbasa and good bakery bread too. Either way we don’t skip a generous dollop of sour cream and a side of applesauce. It doesn’t get much better.
You can’t go into a Polish restaurant without seeing Potato Pancakes on the menu. They’re mixed quickly in either a food processor or blender then pan fried to golden brown lightly crisp and may be the best use of potatoes yet. Maybe that’s why they’ve been around forever.
What’s in Potato Pancakes?
- onion
- russet or Idaho potatoes
- eggs
- all purpose flour
- salt
- oil for frying (canola used)
- optional: sour cream and applesauce for serving
How to make Potato Pancakes:
Tip #1: You can make this recipe in either a food processor or good quality blender.
Tip #2: I used canola oil for cooking for you can also use other oils that can withstand high heat.
Line a baking sheet with parchment paper then place in a 200° oven. You’ll transfer the Potato Pancakes to this baking sheet to keep them warm as you cook in batches.
Lightly beat the eggs in a medium size bowl then set aside.
Using a food processor (or good quality blender) finely grate the potatoes and onions, fold into the bowl with the eggs then season with salt. I actually give the batter a small taste for salt level.
Heat 1-2 tablespoons of oil in a large skillet over medium high heat until the oil starts to shimmer then drop about 1/4 cup of batter into the skillet for each pancake.
Fry 3-5 minutes or until the bottoms are golden then turn and cook another 3-5 minutes. Transfer the pancakes to the baking sheet in the oven to keep warm while you start the next batch.
Repeat with the remaining batter adding more oil to the skillet as needed. When the pancakes are all cooked, eat right away.
What to serve with Potato Pancakes:
Top with sour cream and a side of applesauce plus a slice or two of good bakery style bread. If you’d like to make your own bread, try this recipe from my friend Laila at No Dairy No Cry.
Other irresistible Potato recipes:
Muffin Tin Potato Stacks: Buttery, thinly sliced potatoes layered with smoked Gouda cheese baked in muffin tins until tender with crispy golden edges.
Mashed Potatoes with Brown Butter: rustic, creamy, cheesy ramped up with the flavor of fresh sage and brown butter. Seriously delicious.
Au Gratin Potatoes: easy classic recipe for tender sliced potatoes blanketed in layers of creamy, cheesy sauce and a golden, slightly crispy top.
Smoked Gouda Mashed Potatoes: creamy, buttery bursting with smoked Gouda cheese flavor. The ultimate side dish for the holiday but quick and easy enough to make on a weeknight.
Enjoy!
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Potato Pancakes
Ingredients
- 1 small onion peeled and quartered
- 4 large russet or idaho potatoes peeled and cubed
- 2 large eggs
- 1/4 cup all purpose flour
- canola oil for cooking or other oil that withstands high heat
- optional: sour cream/applesauce for serving
Instructions
- Line a baking sheet with parchment paper then place in a 200° oven. You’ll transfer the Potato Pancakes to this baking sheet to keep them warm.
- Lightly beat the eggs in a medium bowl then set aside.
- Using a food processor (or good quality blender) finely grate the potatoes and onions, fold into the bowl with the eggs then season with salt.
- Heat 1-2 tablespoons of oil in a large skillet over medium high heat until the oil starts to shimmer then drop about 1/4 cup of batter into the skillet spreading with a spoon if necessary.
- Fry 3-5 minutes or until the bottoms are golden then turn and cook another 3-5 minutes then transfer to the baking sheet in the oven to keep warm. Repeat with the remaining batter adding more oil to the skillet as needed.
- Serve right away with sour cream and applesauce.
Veronica says
Absolutely del
Veronica says
…icious!! Haha. Thanks for the recipe
Bernie says
Thanks SO much Veronica! Really glad you enjoyed it. It’s one of my husband’s favorites too 🙂