As potatoes are a staple food in every Polish household (thanks to cold winters and the fact that this is one of the rare vegetables that can actually make it in this weather), Poles have come up with different ways to use it.
Introduced sometime in the 16th Century (some say thanks to the Polish king John III Sobieski), potatoes have now put Poland among the top 10 world producers of potatoes.
You will find potatoes in soups, dishes, vodka… and sweets, as well. Thus come Polish potato pancakes!
This treat, eaten both savory and sweet, is known to be enjoyed all year round, with special note to the Fat Thursday/Tuesday, when Poles enjoy eating greasy sweets (like donuts, faworki, and potato pancakes), before the long Easter lent.
If you want to try and make potato pancakes at home - try out this simple recipe!
There are different variants of the potato
pancakes, and you are likely to come across this dish in other world cuisines. So to make things easy, and more fun, here is
a base recipe for sweet potato pancakes. Let’s fry up some deliciousness!
Tamara Bosak Djordjevic
2 lbs of peeled potatoes
¼ cup of flour
oil for frying
salt and pepper
topping of choice - sugar, grounded apples with sugar,
Prepare the potatoes - peel them and grate them finely.
Chop the onion finely.
Mix potatoes, onion, eggs, flour and a pinch of salt and pepper together, making thinner dough.
Heat up oil in a pan.
Pour a spoon of mixture for each pancake and fry the pancake on both sides (making sure the pancakes don’t stick to each other). Note that the shape of each pancake shouldn’t be a perfect circle.
Preferably dry each pancake on a paper towel before serving.
Serve with a topping of your choice!
Though it may seem that the onion doesn’t
belong in this recipe, remember that Polish cuisine often mixes tastes to
create special combinations. Plus, onions help the pancakes become equally
crispy and juicy!