These Polish pancakes are great to have anytime. There are as many recipes as there are Polish grandmothers. This recipe is just something we came up with because apparently those Polish grandmothers do not write anything down.
Makes about 20
- 5 pounds baking potatoes
- 1 large onion
- 1 egg
- 1/4 cup flour
- 1 tablespoon salt, approx
- 1 tablespoon minced garlic
Assembling - Peel the potatoes. In a food processor with the shredding dish, or using a box grater, shred the potatoes.
Remove the shredded potatoes from the food processor and place in one large, or two smaller white onions. Pulse until the onion is puréed. Remove from the food processor.
At this stage try to remove as much water from the onion and potato as possible. We use a cheese cloth.
Take half the shredded potatoes and the puréed onion, and place them back in the food processor and purée them together.
Remove the mix from the food processor and place in a large work bowl. Add the remaining shredded potatoes and mix together with a large spoon. Add the salt, the flour and the egg.
Once the batter is formed, let rest for a few minutes.
Frying - Heat a cast iron or heavy bottomed sautee pan with about 2 cups canola or vegetable oil.
Be careful not to get the oil too hot.
Ladle in a large spoon worth of the batter. About 1 minute each side.
Pull them out of the pan and place on a wire rack over a sheet pan (pictured right). Sprinkle a little salt over each cake.
Eating - These pancakes go great with apple sauce, or why not sour cream and smoked salmon!