Polish Potato Pancakes are one of my favorite “comfort foods” but they’re definitely one of those foods I only have once in a blue moon. My grandmother made these often when I was a kid and as the tradition goes, my mother made these throughout my childhood into adulthood once in a while.
They’re actually quite easy to make, meaning the ingredients needed are very few, but the grating of the potatoes takes effort. Typically two potatoes in, my arm is sore and I’m wondering what I got myself into (haha). There are many different graters on the market but the one I use is my grandmother’s old school potato grater (which I admit are hard to find, but can be found if you search for them), which essentially pulverizes the potatoes into little starchy potato “clouds”. While it pulverizes the potato I have to be VERY careful to not let it nick my hand because it’s not a pretty sight if it does.
These can be enjoyed any which way you like. Plain, with sour cream, or my absolute favorite way: with ketchup!
While I did calculate the points plus values for these, I was able to do so by measuring the oil I used in the beginning and measuring the oil I had leftover at the end. I assumed the oil that wasn’t present was absorbed into the end product.
Serves 10. 6 Points Plus per serving. (Serving size varies based on the amount made – I was able to make 20 pancakes making a serving 2 pancakes).
- 2 pounds peeled potatoes
- 1 egg
- 1 cup flour
- 1 tsp baking powder
- ½ cup vegetable oil
- Salt, to taste
Place a grater over a large bowl and grate potatoes. Feel free to grate to your desired consistency. I prefer the old style grater which pulverizes the potato into a pillowy substance.
Place a skillet with ½ cup vegetable oil over medium heat.
Strain some liquid from your potato mixture. When the potatoes are grated they let off water, using a gentle hand allow the water to strain from it but do not push the liquid out of the potatoes because you want it to retain some moisture.
Combine egg, baking powder and ½ cup of flour into mixture. Combine, then add in the remaining ½ cup. You want the mixture to be loose but thick.
Using a heaping tablespoon, spoon the mixture into the hot oil and allow cooking until lightly golden on one side, flipping and cooking on the other. Flip the pancakes over to cook for an additional 1-2 minutes per cooked side. I find the pancakes need to be cooked additionally on each side before removing from the pan otherwise the inner pancake is raw and gummy.
When cooked, remove from the oil and set on a paper towel lined tray. Sprinkle with salt.
Continue cooking until all batter is used.