Placki Ziemniaczane
Potato pancakes fried until the edges are lacy and brittle. Grate the potatoes coarsely and squeeze them hard — the drier the mixture, the crisper the pancake.
Ingredients
- floury potatoes — 1 kg
- onion — 1 pc
- eggs — 2 pcs
- all-purpose flour — 3 tbsp
- salt — 1.5 tsp
- black pepper — 0.5 tsp
- oil for frying — 150 ml
- sour cream, to serve — 200 g
Instructions
- Grate the potatoes and the onion coarsely into a bowl — the onion also keeps the potato from browning.
- Tip the lot into a clean cloth and wring it out hard over a bowl; let the liquid settle and pour it off, keeping the white starch at the bottom.
- Return the starch to the potatoes and mix in the eggs, flour, salt and pepper.
- Heat a thin layer of oil until a shred of potato sizzles immediately.
- Drop in spoonfuls and flatten them thin; fry 3–4 minutes a side until deep brown and crisp at the edges.
- Drain briefly on paper and serve hot with cold sour cream.