Even I can’t make latkes!
Latkes are Jewish but have their German, Polish, Ukrainian versions that the larger cultures always made. When potatoes came to Europe from the New World.
This recipe for Polish potato pancakes or placki ziemniaczane (PLAHT-skee zhyem-nyah-CHAH-neh) is from Gwizdaly village, one of the stops on my tour of the Mazovia region with Poland Culinary Vacations. They can be made variously with grated onion or carrot or parsnips or other vegetables. They're best served hot either sprinkled with sugar or dolloped with sour cream. More Gwizdaly recipes.
Ingredients
- 6 medium peeled and finely grated potatoes
- 1 medium finely grated onion
- 2 large eggs
- Salt and pepper
- About 1/4 cup all-purpose flour
Preparation
- NOTE: Check out this quick tip for keeping your potatoes from turning dark.
- Mix potatoes, onion, eggs, and salt and pepper. Add enough flour to bind the mixture together but leaving it still somewhat thin.
- In a large, heavy skillet set over medium-high heat, add enough vegetable oil to come to a depth of 1/4 inch. Heat until hot, but not smoking.
- Drop tablespoonfuls of potato mixture into skillet and spread out to a 3-inch circle, about 1/4-inch thick. Fry until brown on the bottom (don't turn until the pancake is brown or it will stick), about 3 to 5 minutes, reducing the heat to medium, if needed, to prevent burning.
- Turn the pancake and fry the other side 3 to 5 minutes or until golden brown and crisp. Drain on paper towels. Serve with granulated sugar or sour cream.
