Potato Pancakes Placki Kartoflane Food

NANA'S POTATO PANCAKES (PLACKI KARTOFLANE )

Nana's Potato Pancakes (Placki Kartoflane ) image

My sister used to visit me with a grocery bag containing potatos, flour, onions and sour creme. These are what she expected me to cook lol. Delicious little potato pancakes. Nana was polish and called them Placki Kartoflane.Poch was her maiden name lol cant get more polish than that . Serve with sour creme or apple sauce

Provided by Deneece Gursky

Number Of Ingredients 6

Ingredients

3 large potatoes peeled and cubed to fit in blender or food processor (nana grated them by hand)
1 onion chopped small pieces
1 to 2 eggs (batter should be gooey and not fall apart easy)
salt pepper and garlic powder to taste
a few tablespoons of flour to bind the mix together
sour cream or apple sauce to top em off if desired

Steps:

1. Put potatoes in blender or processor and turn to a pulpy consistancy. Add onion and seasoning and blend. Add egg and flour. Mix should be gooey and not fall apart easy. If not gooey add second egg. Add more flour for binding if needed. Mix should drop from spoon not pour from it.
2. Heat oil in fry pan and when water beads when dropped in, add mix by large tablespoonfuls to oil. Cook until crispy on one side, then flip over and do the same on other side. (about five or six minutes each side)
3. Transfer to plate with paper towel to catch extra grease. Serve hot so they are crispy when serving. Yop with sour cream or applesauce if desired

POLISH POTATO PANCAKES (PLACKI ZIEMNIACZANE)

Polish Potato Pancakes (placki ziemniaczane) image

Amazing potato pancakes that are soft in the middle and super crispy on the edges.

Provided by Aleksandra

Categories Main Course Side Dish

Time 45m

Number Of Ingredients 5

Ingredients

2 lbs (900g) potatoes*
1 small/medium onion
1 large egg
salt and pepper (to taste)
frying oil

Steps:

Grate the potatoes: Grate half of the potatoes and the onion on the big holes of a box grater, then grate the remaining potatoes on the small holes of a box grater. Mix together with 1 teaspoon of salt and let stand for 15 minutes.
Drain the potatoes: After this time squeeze out as much water as you can from the potatoes, reserving the water in another bowl (!) (I'm just taking a handful of grated potatoes and squeeze them out with my hands, but you can also use a fine mesh-strained and a spoon or wrap the potatoes in a clean kitchen cloth to do it). Discard the liquid from the bowl, leaving a thick white paste that will be at the bottom of the bowl (potato starch).
Combine with the other ingredients: Combine the grated and drained potatoes and onion with a lightly beaten egg, and potato starch together. Season lightly with salt (the mixture should be at this point lightly salty) and generously with black pepper.
Fry: Pour a couple of tablespoons of frying oil into the pan and warm it up over medium or medium-high heat (the amount of oil will depend on how big the pan is, there should be enough oil to cover a minimum of 1/3 of the thickness of the pancakes, and better would be at least 1/2 of their thickness). When the oil is hot, scoop 3-4 heaped tablespoons of batter onto the pan (or as many as will fit in your pan without overcrowding the pancakes, about 1 heaped tablespoon of batter per pancake), flatten it with a fork into rounds about 1/4 - 1/3 inch (1/2 - 3/4 cm) thick. Cook until golden then flip over and cook on the other side until golden. Transfer to a plate lined with paper towels to drain the excess fat.
Enjoy!

Nutrition Facts : Calories 611 kcal, ServingSize 1 serving

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