Polish Potato Pancakes – authentic family recipe- lightly crisp outside, tender potato inside. Top with sour cream and a side of applesauce.
This is an easy Potato Pancakes recipe with simple, authentic Eastern Europe flavor.
My family has enjoyed this recipe for decades. Made simply with just potatoes, onion, egg and a little flour to bind, they’re cooked to golden crispy brown and are incredibly delicious!
Why this recipe works:
- They’re authentic – as good as (or better) than any Polish restaurant.
- We’ve been enjoying them for decades!
- Simple ingredients – quick, easy and inexpensive to make.
Ingredients needed for Potato Pancakes:
- Idaho or Russet potatoes
- onion
- eggs
- all purpose flour
- salt and pepper
- vegetable or canola oil for frying
- Serving: sour cream and apple sauce
Making the Potato Pancakes batter:
Line a baking sheet with parchment paper then place it in a 200° oven. Because the pancakes are cooked in batches, you’ll want to keep them warm in the oven.
To make the batter, lightly beat the eggs in a medium to large bowl then set aside.
Peel the potatoes and onions then cut into cubes. Add potatoes and onions to a food processor or grate on a box grater (NOTE: if you’re using a box grater, peel the potatoes and onions but leave whole to grate).
Drain excess moisture from grated potatoes and onion mixture then add to the bowl with the eggs. Season with 1 teaspoon of salt and 1/4 teaspoon of black pepper then give it all a good stir.
Gradually add 3-4 tablespoons of flour into the batter to bind it (you want the batter on the thin side), stirring just until combined.
How to fry Potato Pancakes:
Heat enough oil to cover the bottom of the skillet (2-3 tablespoons) over medium to medium-high heat until the oil starts to shimmer (NOT smoke).
Using a 1/4 cup measuring cup scoop the batter into the hot skillet forming the pancakes.
Gently spread the batter using the back of the same measuring cup until the thickness of the pancake is about 1/2″.
Fry 3 minutes or until the bottoms are golden (watch closely so they don’t get too brown). Flip to the other side, press down on them lightly with a spatula and cook another 3 minutes or until golden.
Transfer the pancakes to the baking sheet. Use a paper towel to lightly blot any excess oil then place the baking sheet in the preheated oven.
Repeat with the remaining batter until the pancakes are all cooked. Add a light sprinkle of salt over the top of finished pancakes then serve right away.
What are the best kind of potatoes for Potato Pancakes?
Russet or Idaho potatoes make the best Potato Pancakes because of their starchiness.
Tips for the best Polish Potato Pancakes:
- Grate potatoes and onions using a food processor, good sturdy blender or box grater.
- Use canola or vegetable oil for frying. Olive oil won’t withstand higher heat and has a distinctive taste.
- Stir batter between batches to avoid it getting watery.
- Note: potato batter may turn brownish as it sits in the bowl. Once you cook the pancakes, they’ll be a beautiful golden color.
What to serve with Potato Pancakes:
Easy 4 ingredient Slow Cooker Applesauce
Sliced Cucumbers in Sour Cream Sauce
More authentic Polish recipes:
Dill Pickle Soup – easy, creamy, hearty soup with potatoes, carrots and tangy dill pickles.
City Chicken – juicy cubed breaded pork skewers baked to golden brown.
Creamy Cucumber Salad – otherwise known as Cucumbers and Sour Cream. Refreshing, cool, crisp sliced cucumbers in a simple sour cream or Greek yogurt-herb dressing. Assembles in 10 minutes. Goes with anything.
Check out the printable recipe card below for all the details.
Enjoy!
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Polish Potato Pancakes
Equipment
- food processor, good quality blender OR box grater
Ingredients
- 2 large eggs
- 4 large russet or idaho potatoes peeled and cubed
- 1 small onion peeled cubed
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3-4 tablespoons all purpose flour
- canola or vegetable oil for cooking
- optional: sour cream and/or 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 to large bowl then set aside.
- Peel the potatoes and onions then cut into cubes. Add potatoes and onions to a food processor (or blender) and grate. NOTE: if you’re using a box grater, peel the potatoes and onions but leave whole to grate.
- After the potatoes and onions are grated drain any excess moisture then add the potato mixture to the eggs. Season with salt and pepper then stir to combine.
- Gradually stir 3-4 tablespoons of flour into the batter to bind it (you want the batter on the thin side).
- Heat 2-3 tablespoons of oil in a large skillet (enough to cover the bottom of the skillet) over medium to medium-high heat until the oil starts to shimmer (NOT smoke). The amount of oil you use will depend upon the size of your skillet.
- Using a 1/4 cup measuring cup scoop the batter into the hot skillet forming the pancakes. Gently spread the batter using the back of the same measuring cup until the thickness of the pancake is about 1/2″.
- Fry 3 minutes or until the bottoms are golden then turn, pressing down on them lightly with a spatula and cook another 3 minutes or until golden.
- Transfer the pancakes to the baking sheet, (optional) lightly blot with paper towels then place in the oven to keep warm while you start the next batch.
- Repeat with the remaining batter until the pancakes are all cooked then serve right away.
Absolutely del
…icious!! Haha. Thanks for the recipe
Thanks SO much Veronica! Really glad you enjoyed it. It’s one of my husband’s favorites too 🙂
Can you make the batter a few hours ahead of time?
Hi Maria – yes, you can make the batter ahead of time. It will discolor a bit but when they’re cooked, you’ll have crispy, golden brown potato pancakes! Thanks for a great question. — Bernie