Classic Polish Potato Pancakes Ep. 149

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour adds a nutty flavor while being gluten-free.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier due to its monounsaturated fats.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal can bind ingredients while reducing cholesterol.

Peel the potatoes and onion.

Chop the potatoes and onion into small pieces.

Blend the chopped potatoes and onion with water.

Transfer the blended mixture to a strainer to remove excess water and wait for about 5 minutes to collect potato starch.

Pour out the excess water and keep the potato starch in the bowl.

Add the chopped potatoes, onion, and potato starch to the bowl.

Add 1 tablespoon of flour, 1 egg, black pepper, and salt to the mixture and combine all ingredients.

Turn on the stove to high temperature.

Spoon 1 tablespoon of the potato mixture into hot oil and flatten to make a thin pancake.

Fry for about 2-3 minutes until golden brown and turn over to fry the other side.

Remove pancakes and drain on paper towels to absorb excess oil.

Serve potato pancakes with sour cream and sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens