Easy And Delicious Polish Potato Pancakes! Placki ziemniaczane

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

Peel 3 large russet potatoes and cut them into quarters.

Soak the quartered potatoes in water to prevent browning.

Cut 1 large onion into quarters.

Using a food processor, grate the potatoes and onion together until almost pureed.

Pour the grated mixture into a large mixing bowl.

Add 1 egg to the bowl and mix well.

Add 2 tablespoons of all-purpose flour and mix. If the mixture is still loose, add more flour as needed until it thickens.

Add about 0.5 teaspoons of salt and freshly ground black pepper to taste, then mix again.

In a large frying pan, coat the bottom with canola oil and heat over medium-high heat.

Spoon the potato mixture into the pan, ensuring not to overcrowd it. Smooth out the mixture with the back of a spoon.

Cook for 3-4 minutes until golden brown, then flip and cook for another 3-4 minutes on the other side until golden brown.

Drain the cooked pancakes on a wire rack or paper towels.

Serve hot with applesauce or sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens